Italian
Chicken pasta salad
A cold pasta box with chicken, peppers and yogurt dressing.
- 25minutes
- 3servings
- 375kcal each
- 24gprotein
Ingredients
The amounts here and inside every step follow this number.
- Pasta 188 g
- Chicken breast 188 g
- Bell pepper ¾
- Cucumber ¾
- Yogurt 90 g
- Olive oil ¾ tbsp
From the cupboard
- Salt: 2¼ teaspoons for the pasta water, plus a pinch for the dressing
- Water: about 2 litres for boiling
- Black pepper and a squeeze of lemon
What you will need
Large pot for pasta, Colander, Frying pan, Large mixing bowl, Knife and board
Method
-
1
Boil the pasta 11 min
Bring 2 litres of water to a rolling boil, add salt and the pasta. Stir in the first minute so it does not stick. Cook for the time on the packet.
In this step
- Pasta188 g
Ready when: Pasta is soft but still has a little bite.
-
2
Cook the chicken 12 min
Season the chicken with salt and pepper. Cook in the pan with a little oil, 5–6 minutes per side.
In this step
- Chicken breast188 g
- Olive oil¾ tbsp
Ready when: Cut the thickest part: white inside, juices clear.
-
3
Cool both 5 min
Drain the pasta and rinse briefly with cold water. Let the chicken rest. (Warm pasta makes yogurt runny.)
Ready when: Both are cool to touch.
-
4
Dice 5 min
Dice the pepper, cucumber and chicken into small bite-size pieces.
In this step
- Bell pepper¾
- Cucumber¾
Ready when: Small, even pieces a child can eat easily.
-
5
Toss and pack 3 min
Mix the yogurt, olive oil, a pinch of salt, pepper and lemon. Toss with everything and pack in a sealed box. Keep cool.
In this step
- Yogurt90 g
Ready when: Everything lightly coated.
Cook Chicken pasta salad from what you already have.
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