Juicy chicken strips, al dente pasta, and crunchy colorful vegetables make for a fresh yet filling salad. Preparation takes just 10 minutes, and another 10 minutes is enough to cook the pasta and sauté the meat at the same time.
This simple salad tastes great warm right after it’s made or chilled from the fridge, so it’s perfect for lunch, dinner, or as a meal to go. Before frying, the chicken is lightly coated in plain flour, which keeps it tender and juicy. If you prefer, you can swap the olive oil for a herb dressing or sour cream.
What You’ll Need
For the tender chicken strips:
- 400 g chicken breast, cleaned and cut into strips or bite-sized cubes,
- 2 tablespoons plain flour,
- vegetable oil for frying,
- salt to taste,
- ground black pepper to taste,
- grill seasoning, gyros seasoning, or sweet paprika to taste.
For the pasta base:
- 250 g plain pasta, such as penne, fusilli, farfalle, or spaghetti broken into smaller pieces,
- 1 salad cucumber,
- 2 firm tomatoes or a handful of cherry tomatoes,
- 1 colorful bell pepper, yellow or red,
- 1 small red onion,
- 2–3 tablespoons extra virgin olive oil, or a bit of herb dressing or a spoonful of sour cream,
- fresh parsley or chives for garnish, optional.
Step-by-Step Preparation:
1. Cooking the pasta: In a large pot, bring plenty of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, so it doesn’t get too soft in the finished salad.
2. Cooling the pasta: Drain the cooked pasta, rinse briefly under cold water, and let it drain thoroughly in a colander. Rinsing stops it from softening further and helps prevent sticking.
3. Preparing the vegetables: While the pasta is cooking, wash and clean the cucumber, tomatoes, pepper, and red onion. Cut everything into small, evenly sized cubes so the vegetables are evenly distributed in the salad, and transfer them to a large bowl.
4. Coating the chicken: Cut the chicken breasts into smaller strips or bite-sized cubes. Place them in a deep plate or bowl, sprinkle with plain flour, and toss lightly so each piece is evenly coated.
5. Sautéing the meat: Heat a generous layer of vegetable oil in a pan until very hot. Add the coated chicken pieces in batches, separating them immediately with a wooden spoon or kitchen tongs so they don’t stick together.
6. Seasoning the meat: Sauté the chicken over high heat for about 5 minutes until golden. While frying, season with salt, pepper, and grill seasoning, gyros seasoning, or sweet paprika. Remove the cooked meat from the heat.
7. Mixing the salad: Add the drained pasta and still-warm chicken strips to the chopped vegetables. Pour in a bit of the pan juices and drizzle with 2 tablespoons of extra virgin olive oil to bring all the flavors together.
8. Seasoning and serving: Gently but thoroughly mix the salad with two salad spoons and add salt and pepper to taste. Serve immediately while slightly warm, or cover the bowl and chill in the fridge for 30 minutes. You can garnish portions with parsley or chives.
Why Use Plain Pasta
Classic yellow or white pasta lets the vibrant colors of the tomatoes, cucumber, and peppers stand out. This makes the salad look fresher, and the individual pieces of vegetables are more visually appealing than if you used tricolor pasta.
How to Prevent the Chicken from Sticking When Frying
Add the chicken strips to very hot oil in batches, not all at once. Separate them immediately with a wooden spoon or kitchen tongs. The flour quickly seals in the hot fat, so the pieces stay separate and crispy on the outside.
Tip for a Salad Variation
For a creamier result, you can replace the olive oil with 2–3 tablespoons of plain Greek yogurt mixed with a teaspoon of full-fat mustard and a splash of lemon juice. For a richer version, use mayonnaise or sour cream and a pressed garlic clove.
If you like, you can also add canned corn, black or green olives sliced into rings, crumbled Balkan cheese, feta cubes, or a handful of toasted sunflower seeds.
