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Cold Pasta Salad with Chicken, Cucumber, and Dill
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Source: https://recipheon.com/en/recipes/main-dishes/cold-pasta-salad-with-chicken-cucumber-and-dill
About this recipe
A cold pasta salad with chicken, cucumber, cherry tomatoes and dill in a yogurt dressing. Cook the pasta al dente, and pan-fry and cool the chicken before combining it with the vegetables. The dressing of yogurt, mayonnaise, mustard and lemon coats all the ingredients. Refrigerate the finished salad until it is cold in the center too; the time needed depends on the temperature of the ingredients and the size of the container. You can make it ahead for lunch, dinner or a work lunch, keeping it chilled until serving.
Ingredients
300 g penne or fusilli pasta
400 g chicken breast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sweet paprika
1 large English cucumber (about 250 g)
200 g cherry tomatoes
1 small red onion
150 g canned corn, drained
2 tablespoons fresh dill, chopped
1 tablespoon chives, chopped
Dressing
200 g thick plain yogurt
2 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon lemon juice
1 small garlic clove, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the pasta in water until al dente according to the package instructions, drain and rinse with cold water to cool it quickly. Drain thoroughly so the water does not thin the dressing.
Pat the chicken dry and cut into small, even cubes. Toss with the olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper and sweet paprika, then spread in a single layer in a well-heated skillet. Fry over medium-high heat for 6–8 minutes, turning, until browned. Check the largest piece: it must be fully cooked in the center. Continue cooking if needed before transferring to a clean plate to cool.
Meanwhile, chop the cucumber, halve the cherry tomatoes, thinly slice the onion and drain the corn. Combine the yogurt, mayonnaise, mustard and garlic in a large bowl. Add some of the measured lemon juice, salt and pepper from the Dressing section; reserve the rest of these three ingredients for final seasoning.
Add the cooled pasta, cooled chicken, vegetables, dill and chives to the bowl. Toss gently until the dressing coats the ingredients evenly.
Transfer the salad to shallow containers, cover and refrigerate for at least 30 minutes. Before serving, check that it is cold in the center as well. If not, continue chilling; 30 minutes alone does not guarantee that the entire batch has cooled.
Stir and taste the salad before serving. Gradually add the reserved dressing ingredients — salt, pepper and lemon juice — adjusting the flavor without exceeding the listed quantities. Serve chilled and keep any remaining salad in the refrigerator.
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