Chicken and Pasta Salad Recipe - Sofia Foodie Recipes

Ingredients

Cooked pasta (e.g., penne, fusilli, or farfalle) - 150 g (about 1 cup cooked)
Chicken breast fillet - 200 g (about 1 medium breast), cut into medium pieces
Paprika - 1 tsp
Salt - to taste
Soy sauce - 1 tbsp (15 ml)
Olive oil - 1 tbsp (15 ml)
Red onion - ½ medium, finely sliced
Cherry tomatoes - 100 g (about ¾ cup), halved
Pickled cucumbers (gherkins or dill pickles) - 100 g (about ¾ cup), finely chopped
Natural yogurt (plain, unsweetened) - 2 tbsp (30 ml)
Chipotle sauce (optional) - 1 tsp (5 ml)
Grated Parmesan cheese - 20 g (about ¼ cup)

Cooking Instructions

Cook the chicken: Toss the medium-cut chicken pieces with paprika, a pinch of salt, and soy sauce. Heat olive oil in a hot skillet over medium-high heat. Fry the chicken pieces for 4-6 minutes, stirring occasionally, until golden and cooked through.
Set aside to cool slightly.

Combine ingredients: In a large bowl, mix the cooked pasta, fried chicken, red onion, cherry tomatoes, and pickled cucumbers.

Add dressing: Add the natural yogurt and optional chipotle sauce (for a smoky, spicy kick). Toss everything together until evenly coated.

Finish with cheese: Sprinkle the grated Parmesan over the salad and mix gently.

Serve: Serve immediately or chill in the fridge for 30 minutes for a refreshing cold salad. Perfect for a quick meal or to share at a gathering!

Chef's Note

Enjoy!