Italian Chicken Pasta Salad
Italian Chicken Pasta Salad is a delightful and refreshing dish that combines the heartiness of grilled chicken with the vibrant flavors of fresh vegetables and aromatic herbs. The al dente pasta, tossed with juicy cherry tomatoes, crisp bell peppers, and peppery arugula, creates a harmonious medley of textures and tastes. A zesty Italian dressing, made with extra virgin olive oil, garlic, and a hint of lemon, ties everything together, infusing each bite with a burst of Mediterranean goodness. Perfect for a light lunch or a satisfying dinner, this salad is a testament to the simple yet profound flavors of Italian cuisine.
Italian Chicken Pasta Salad
Ingredients:
Pasta shells, 450 g
Butter, 25 g
Onion, peeled and chopped, 1
Mild curry paste, 2 tbsp
Dried apricots, ready to eat, chopped, 125 g
Tomato paste, 2 tbsp
Mango chutney, 3 tbsp
Mayonnaise, 300 ml
Can pineapple slices in juice, 425 g
Salt, to taste
Freshly ground black pepper, to taste
Boneless cooked chicken, small pieces, 450 g
Flaked toasted Almond, 25 g
Coriander sprigs, to garnish
Italian Chicken Pasta Salad
Preparation Method:
Take a bigger pan of lightly salted water to a rolling boil. Add the pasta and cook according to the instructions available at the packet, or until ‘al dente’. Drain and refresh under cold running water then drain thoroughly and place in a large serving bowl.
Meanwhile, soften the butter in a heavy-based pan; add the onion and cook for 5 minutes or until softened. Add the curry paste and cook, stirring for two minutes. Stir in the chopped apricots and tomato paste then cook for 1 minute. Remove from the heat and allow to cool.
Blend the mango chutney and mayonnaise together in a small bowl. Drain the pineapple slices, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture; reserve the pineapple slices. Season the mayonnaise to taste with salt and pepper.
Cut the pineapple slices into chunks and stir into the pasta together with the mayonnaise mixture, curry paste and cooked chicken pieces. Toss lightly together to coat the pasta. Sprinkle with the almond flakes, garnish with coriander sprigs and serve.
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