Italian
Chicken pasta salad
A cold pasta box with chicken, peppers and yogurt dressing.
- 25minutes
- 6servings
- 375kcal each
- 24gprotein
Ingredients
The amounts here and inside every step follow this number.
- Pasta 375 g
- Chicken breast 375 g
- Bell pepper 1½
- Cucumber 1½
- Yogurt 180 g
- Olive oil 1½ tbsp
From the cupboard
- Salt: 1½ tablespoons 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
- Pasta375 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 breast375 g
- Olive oil1½ 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 pepper1½
- Cucumber1½
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
- Yogurt180 g
Ready when: Everything lightly coated.
Cook Chicken pasta salad from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
