This is a hearty and vibrant pasta salad that makes great use of leftover grilled chicken. It features a crisp mix of iceberg lettuce, peppery arugula, and fresh vegetables. Sharp radish and mustard sprouts add a nice bite, all brought together by a creamy curry-mustard dressing. It's perfect for a quick lunch or a casual dinner.
6 Portions · 1,725 g
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6
Bring a large pot of water to a boil.
Add 250 g of pasta to the boiling water.
Cook the pasta according to the packaging instructions until it is al dente.
Rinse the cooked pasta under cold water.
Place the rinsed pasta into a large salad bowl.
Chop 300 g of grilled chicken into bite-sized pieces.
Chop 200 g of iceberg salad.
Chop 0.5 red bell pepper.
Chop 0.5 cucumber.
Chop 1 red onion.
Place 150 g of Greek yogurt into a separate mixing bowl.
Add 30 g of mayonnaise to the yogurt.
Add 1 tsp of mustard to the yogurt mixture.
Add 0.5 tsp of red curry powder to the mixture.
Add 1 tsp of pistachio salt to the mixture.
Add 0.5 tsp of black pepper to the mixture.
Stir the dressing thoroughly until it is smooth.
Add the chopped chicken to the bowl with the pasta.
Add the chopped iceberg salad to the bowl.
Add 50 g of arugula to the bowl.
Add the chopped red bell pepper to the bowl.
Add the chopped cucumber to the bowl.
Add the chopped red onion to the bowl.
Add 30 g of radish sprouts to the bowl.
Add 30 g of mustard sprouts to the bowl.
Pour the prepared dressing over the salad ingredients in the large bowl.
Toss the salad gently to coat everything evenly.
Serve the grilled chicken pasta salad chilled.
You can garnish with a sprinkle of fresh chopped chives or extra radish sprouts for added color and flavor.
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