Tuesday, 3 June 2014

Summer Chicken Salad – Simple Chicken Pasta Salad Recipe

Summer and salads always goes hand in hand. They are cold, easy to digest and more importantly- healthy. But personally we all avoid salads even kids don’t like it. However, when it comes to pasta salads, the picture changes completely to its new horizon. Everyone loves it.

If we talk about Italian cuisines, pasta recipes are most accepted recipe after pizzas. There are plenty of pasta recipes. Amongst this, pasta salads are the favorite summer food of many of the people. And when it is served with barbecued meat and vegetables, you have always seen people going for the second serving too. Typically it got legumes, vegetables, seafood, chicken, nuts, herbs and spices etc. There are so many types of recipes that you can try with this salad recipe. However, Chicken Pasta Salad is the one which is loved by all from kids to adults.

Chicken pasta salad is a complete meal by itself. It got chicken, veggies and pasta. But traditionally, pasta salads are served cold. So, if you like to eat chilled food than you can have a bowlful of this recipe and can stay satisfied for long. This salad is often tossed in a vinegar, oil or mayonnaise-based dressing. And it can be served as both as an appetizer and a main course. 

You can also give this to your kids in their lunch and they don’t even need to reheat the stuff as it’s absolutely scrumptious even if it’s cold. You can also store this recipe for few days in the refrigerator. Stocking such easy recipes always save time and energy. And it is helpful when you just don’t feel like cooking at all. Just take it out from the refrigerator and dig in to. 

One should remember, the main elements of a pasta salad should be oily in character, not vinegary. This is important because most deli pasta salads have an edgy quality that only comes from a bland vinaigrette. One of the most important tip one should remember while boiling the pasta noodles that it should not be over cooked, always refer the directions given over the package. When you start making the pasta salads always start with dried pasta (not fresh). If you are using fresh pasta, cook them off quickly after rinsing them in cold water in a colander and toss noodles in olive oil and lay them in a single layer on a sheet pan, and cool them in the fridge.

 Nevertheless, the recipe we are sharing today has an interesting twist with refreshing flavors and dressing of honey and soy.

This recipe serves up to 4 servings

Cooking Time: 30 minutes
Ingredients – 
  • 225 gm. Fusilli
  • 125 gm. broccoli cut into small florets
  • 175 gm. cherry tomatoes cut in half
  • 1 can of sweetcorn, drained
  • 125 gm. cooked chicken, cut into small pieces
  • 2 spring onions, finely chopped
For Dressing 
4 Tbsp. olive oil (extra virgin)
1 Tbsp. soy sauce
1 Tbsp. vinegar
1 Tbsp. Honey
½ tsp. sugar

Method –
  1. Cook pasta as instructed in package. Drain and let it cool. Set aside.
  2. Steam the broccoli for about 4 minutes in lightly salted hot water for a couple of minutes until the broccoli florets turn soft.
  3. Meanwhile, whisk all the ingredients together for the dressing.
  4. Now take pasta, broccoli, tomatoes, corn, chicken and spring onion together in a large bowl and add the dressing. Toss well and let it cool in the refrigerator for some time. Serve cold.  
At last, in most of summer barbecues, it's a pleasant surprise if the guests manage to choke down half with such pasta salad. Enjoy this great recipe and welcome spring with open arms.

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