Description

This Cold Chicken Pasta Salad combines tender poached chicken, perfectly cooked pasta, and a creamy mayonnaise-yogurt dressing with fresh vegetables and pineapple tidbits for a refreshing and satisfying side dish. Ideal for picnics, potlucks, or easy weeknight meals, this recipe offers a delightful balance of flavors and textures with a hint of sweetness and tanginess.

Ingredients

Units Scale

Chicken

1 chicken breast
Water for boiling
Salt and pepper to taste

Salad Dressing

1 cup mayonnaise
1 cup plain yogurt or sour cream
2 tablespoons vinegar
1 tablespoon mustard (American or Dijon)
2-3 teaspoons sugar
1 teaspoon garlic powder
Salt and pepper to taste

Pasta and Add-ins

500 grams elbow macaroni or any short pasta
2 cups mild cheddar cheese, diced
1 medium carrot, grated
1 medium bell pepper (red or green or both), diced
1 medium red onion, diced
1 can (15 oz) pineapple tidbits, drained

Cook Mode Prevent your screen from going dark

Instructions

Poached Chicken: Remove the chicken breast from the refrigerator 30 minutes prior to cooking to allow it to reach room temperature. In a pot, bring enough water to a rapid boil to submerge the chicken completely. Season the boiling water with salt and pepper to taste. Place the chicken breasts into the pot, cover with a lid, and as soon as the water returns to a boil, turn off the heat immediately. Let the chicken sit in the hot water for 20 minutes, allowing it to gently cook through residual heat. Afterward, remove the chicken from the water and shred using two forks into bite-sized pieces.
Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or your choice of short pasta and cook according to package instructions, ensuring it is al dente and not overcooked. Drain the pasta and let it cool completely without rinsing, to retain flavor and better absorb the dressing.
Prepare Creamy Salad Dressing: In a mixing bowl, combine mayonnaise, plain yogurt or sour cream, vinegar, mustard, sugar, garlic powder, salt, and pepper. Stir thoroughly until the dressing is smooth and well blended. Taste and adjust sugar or vinegar to suit your preferred sweetness and acidity levels.
Assemble the Salad: In a large mixing bowl, combine the cooled pasta, shredded chicken, diced cheddar cheese, grated carrot, diced bell pepper, diced red onion, and drained pineapple tidbits. Pour the creamy dressing over the mixture. Using two large wooden spoons or salad utensils, toss gently but thoroughly until all ingredients are evenly coated with the dressing. Taste the salad and adjust seasonings such as mayo, yogurt, vinegar, salt, and pepper if needed.
Chill Before Serving: Cover the salad and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld beautifully. Serve cold and enjoy a refreshing, savory, and slightly sweet pasta salad perfect for any occasion.

Notes

You can substitute the poached chicken with leftover grilled or rotisserie chicken, or even canned chicken for added convenience.
Choose yogurt in the dressing if you prefer a lighter, tangy creaminess, or sour cream if you want a richer texture; start with 1/2 cup sour cream if using and adjust to taste.
Adjust the sugar quantity in the dressing based on your preference for sweetness.
Feel free to use other types of short pasta like shell pasta, fusilli, bow-tie, rotini, or penne.
Additional salad add-ins like diced celery, thawed frozen peas, corn, or chopped hard-boiled eggs can enhance texture and flavor.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 400mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 15g
Cholesterol: 50mg