We all know that a simple pasta salad dish is a quick win for so many reasons, here’s a new spin on the favourite. I am pleased to say this is not just a boring soggy lettuce and mayo combination… oh no. We have tested this recipe over and over again to fine-tune this easy-but-interesting Chicken Pasta Salad. I LOVE the taste of Coronation Chicken, so I wanted to recreate my own version of something similar for this 15 minute recipe. We’re adding a combo of the main ingredients with a wonderful quick dressing that includes curry powder, lemon juice and mango chutney. SO GOOD!
Why you’ll love this Chicken Pasta Salad recipe
⭐️ Super speedy and SO EASY ⭐️ Perfect for using up leftover roast chicken ⭐️ Great for packed lunches or picnics However, you could cook some chicken from scratch for this recipe, which would make this recipe more affordable, but it will just affect the cooking time as you’d need to factor this in (but cooking chicken doesn’t take long.) You can also vary the amount of chicken you use according to your own preference, budget and what’s available, but just for reference – I would normally use x4 chicken breasts (or x1 per person).Also, I am a firm sultana hater, which are traditionally in Coronation Chicken recipes, so I have substituted these for apple instead. This gives a lovely texture and a hint of fresh flavour, but of course, just add sultanas if you prefer!
Chicken Pasta Salad Ingredients
Ready-cooked chicken – About 400g or 1 x breast each Dried pasta bows – also known as farfalle Celery – Cut into small chunks Apples – I used Granny Smiths, no need to peel Red onion – You could use spring onion, or scallions if you prefer Mild curry powder – Don’t leave this out, it’s SO GOOD! Mayonnaise – I used reduced fat Lemon – Juice only Mango chutney Flaked almonds – If you have time, toast in a frying pan first for added flavour
If you don’t serve this as soon as it’s cooked, you’ll find that the dressing absorbs into the pasta and dries out a little. It won’t affect the taste, but you may just want to add a spoonful of extra mayo or yoghurt when you eat it again.In the freezer I’m not a big fan of freezing pasta as it can go quite mushy when defrosted and reheated. This recipe in particular would be too dry to freeze, but that’s not to say I wouldn’t give it a go if I had plenty that would otherwise go to waste! Be sure to include lemon juice as it keeps the apple from going brown. I toasted the flaked almonds in a small frying pan for added flavour and colour before sprinkling them over to serve. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
