Monday, May 23, 2011

Creamy Chicken & Pasta Salad

We have been bumping into a lot of people who think they either don’t have the skills or the time it takes to cook some of the meals they see on the site and I try to tell them they couldn’t be further from the truth.

 Planning out a meal isn’t hard as long as you have all of ingredients measured out (mise en place) in front of you and your focus is on the task at hand. Often times people begin to cook a dish and either the phone rings or someone walks into the house and they take their focus off the food and what happens next, the roast burns, the chicken catches fire you name it, we have heard it.

Today your going to make a simple Creamy Chicken & Pasta Salad that will resemble something you paid too much for, at your favorite restaurant for your entire family and trust us when we say they will love it.
This recipe right here is very easy to pull off, because one of the most important ingredients can be purchased from any quality grocery store, already prepared. We are talking about a Rotisserie Chicken, roasted to perfection by your local Grocer.

Enjoy this recipe this evening or try to make it ahead and take it to work with you the next day (if you plan on doing that, do not put all of the chicken / pasta mixture over the salad greens as they will be come soggy overnight.)
This salad goes great with Stella Rose wine, Mint Juleps, Sangrias and of course a glass of sweet Moscato.

Kosher Salt
8 Ounces Tubetti Or Other Small Tube-Shaped Pasta
1 ¼ Cups 2% Greek Yogurt
½ Cup Mayonnaise
2 tsp Apple Cider Vinegar
1 tsp Dijon Mustard
1/3 Cup Chopped Fresh Dill
1 TBS Chopped Fresh Chives
1 Rotisserie Chicken
2 Stalks Celery, Chopped
1 Cucumber, Peeled, Halved Lengthwise, Seeded
And Chopped
Freshly Ground Pepper
8 Cups Mesclun Greens (can be purchased at almost any Grocery store)

Bring a pot of salted water to a boil.
Add the pasta and cook as the label directs.
Drain and rinse under cold water to stop the cooking.
Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl.
Remove the skin from the chicken and shred the meat into large pieces.
Add the chicken, celery and cucumber to the dressing and gently stir to combine.
Shake the excess water from the pasta and add it to the chicken salad.
Season with pepper and toss.
Serve over the greens.

Per serving: Calories 672; Fat 32 g (Saturated 6 g); Cholesterol 114 mg;Sodium 1,724 mg; Carbohydrate 56 g; Fiber 6 g; Protein 44 g

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