Saturday, 12 January 2013

Chicken Fruit & Pasta Salad

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We all love fruits, we all love pasta and we all love chicken… so lets mix all three to get a lovely Chicken Fruit & Pasta Salad. You can have it as a meal or serve it as a side dish, and off course it’s a good way to use up any left over roasted or grilled chicken too, and I can assure you it will be a hit with your family and friends....

chicken fruit pasta salad


200 gm macaroni (you can also use bow tie or tri-color rotini pasta)
2 cups cubed cooked chicken breast (you can also use left over roasted/grilled chicken)
250 gm red or green seedless grapes (halved)
1 (20 oz.) can drained pineapple tidbits
2-3 mandarin oranges/kino (peeled, deseeded and cut in to small pieces)
1/2 cup slivered almonds (optional)
1 cup mayonnaise
1 cup sour cream/whipping cream (I used whipping cream)
1/3 cup milk
2 tbsp sugar
1 1/2 tsp salt (or according to taste)
½ to 1 tsp of black pepper powder (or according to taste)
1/2 cup slivered almonds (optional)


Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8-10 minutes or until done, drain, and set aside. In a large bowl combine the chicken, pasta, pineapple tidbits, mandarin oranges (kino), grapes and slivered almonds. Now take another bowl and mix together the mayonnaise, whipping cream, salt, pepper, sugar, lemon juice and milk, mix it until it gets well blended and smooth, now add it to the chicken fruit and pasta mixture and stir it so every thing gets coated evenly. You can serve it immediately or let it rest for 2 hours (either at room temperature or fridge) for all the flavors to blend in.

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