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Tricolor Pasta Chicken Salad

Name: Tricolor Pasta Chicken Salad
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 3 cups tri color pasta of choice. (I used Tarall'oro - Pasta all'Ortolana. It has a nice aroma when cooked and great texture for this salad); Breast portion . of one chicken( Remove the breast from the chicken with the skin and bones intact); 1 medium green bell pepper (capsicum) , cut into small squares; 1 medium red bell pepper (capsicum) , cut into small squares; ¹⁄3 cup sweet corn kernels (thawed from frozen); ½ cup pickled cucumber, chopped into bite size pieces; 1 ½ tsp dried tarragon or 3 tsp fresh; ½ tsp black pepper; ½ tsp salt; ½ tsp garlic powder or fresh minced garlic; 2 Tbsp olive oil; ¹⁄3 cup fresh yoghurt - plain (not sour); ¹⁄3 cup mayonnaise; To taste - salt and black pepper

Tricolor Pasta Chicken Salad

My Dears, have you tried the Pasta SALAD? Don’t miss it!

The Recipe Intro includes Video on how to make this yummy Salad. Check it out.

tricolor pasta and chicken salad 199x300 Tricolor Pasta Chicken Salad

pasta tricolor 199x300 Tricolor Pasta Chicken Salad

ingredients for tricolor pasta salad with chicken 1000x533 Tricolor Pasta Chicken Salad

Ingredients:

(I used Tarall'oro - Pasta all'Ortolana. It has a nice aroma when cooked and great texture for this salad)		3 cups tri color pasta of choice.
of one chicken( Remove the breast from the chicken with the skin and bones intact)		Breast portion .
green bell pepper (capsicum) , cut into small squares		1 medium
red bell pepper (capsicum) , cut into small squares		1 medium
sweet corn kernels (thawed from frozen)		¹⁄3 cup
pickled cucumber, chopped into bite size pieces		½ cup

For the chicken:

dried tarragon or 3 tsp fresh		1 ½ tsp
black pepper		½ tsp
salt		½ tsp
garlic powder or fresh minced garlic		½ tsp
olive oil		2 Tbsp

For the dressing

fresh yoghurt - plain (not sour)		¹⁄3 cup
mayonnaise		¹⁄3 cup
salt and black pepper		To taste -

Method:

Preheat oven to 163 °c / 325 ° F
Wash and pat dry the chicken breast with skin and bone kept on.
Add the salt, pepper, garlic powder, tarragon and rub well into the chicken. Rub thoroughly, all over, even under the skin.
(Keeping the skin & bones on while roasting, keeps the chicken moist and tender).
Place in an oven proof dish. Drizzle over the Olive Oil.
Place the chicken in the oven on the lower rack and bake for 40 minutes. Transfer to the top rack ( and turn the oven setting to Broiler). Continue to cook for 20- 25 minutes, till the skin has turned golden brown and crisped up a bit.
Meanwhile, cook the pasta. Bring a large enough pot with lots of water to a boil. Add salt.
Add the pasta and cook on medium heat for about 15 minutes till the pasta is cooked ‘al dente’ . There should be a bite left to the pasta. Drain and allow to cool.
Cut up the bell peppers, pickle and thaw the corn kernels.
Make the Dressing: To a large cup or bowl add the yogurt and mayonnaise. Whisk well till smooth. Add salt and pepper to taste. Do a taste check and set aside this dressing.
Once the chicken is cooked, remove the skin. Discard.
With clean hands, remove all the bones and break the chicken up into small pieces (OR CHOP). Allow to cool off completely.
I like to place the cooked pasta and chicken in the fridge till cold. Keep all other ingredients chilled as well.
To a large bowl, (I use the pot used to cook the pasta) add the pasta and other ingredients except for the chicken. Add the prepared dressing and toss well till evenly coated. Add the chicken last and toss again.
Place in the refrigerator, covered for at least 30 minutes till chilled.
Serve in a clean salad bowl. Do not mix once plated, as the bowl will look very messy.
Enjoy 🙂