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Pasta and chicken salad

updated

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Ingredients for 8 servings:

  • 500 g chicken breast fillet(s), fresh or frozen
  • 500 g pasta (croissants)
  • 1 cucumber(s)
  • 1 can of corn
  • 1 bunch of parsley (or 1 package of frozen parsley)
  • 200 g Miracel Whip Balance salad cream
  • 3 tbsp Balsamic vinegar, white
  • 1 tbsp apricot jam
  • some chicken broth
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the pasta in salted water until al dente, then let cool. Let the chicken breast fillet simmer in a little chicken broth for about 10 minutes, then dice it. Peel, deseed, and dice the cucumber. Drain the corn. Mix all ingredients. Make a dressing with the Miracle Whip Balance, balsamic vinegar, apricot jam, and a little of the broth. Season with salt and pepper, and stir in the parsley. Pour everything over the pasta mixture and let it sit in the refrigerator for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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