Chicken, shrimp and pasta salad
Chicken, shrimp and pasta salad is a dairy free recipe with 8 servings. One serving contains 339 calories, 12g of protein, and 21g of fat. For 84 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. A mixture of almond, salt, pickle relish, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a very reasonably priced side dish. 27 people have made this recipe and would make it again. It is brought to you by Casaveneracion. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is pretty good. Users who liked this recipe also liked Shrimp Pasta Salad, Shrimp Pasta Salad, and Shrimp Pasta Salad.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
toasted almond slices
2 to 3 celery stalks
chopped fresh parsley
juice of 1 lemon
1/2 c. (or more) of mayonnaise
200 g. of pasta (whatever shape but the best are the ones with lots of grooves to catch the dressing)
1/4 to 1/3 c. of pickle relish
1 to 1 1/2 c. of pineapple pieces (depending on how much pineapples you like in your salad), drained
salt, pepper and sugar to taste
cooked shrimp, peeled and cut up if large (amount is variable since I used leftovers, remember?)
500 g. of chicken (I used half of a whole)
Equipment:
pot
bowl
ladle
Cooking instruction summary:
InstructionsBoil the chicken in a large pot of salted water. Remove scum as it rises. For a really flavorful chicken (and pasta since you’re going to cook the pasta in the broth), add a whole onion, a few cloves of garlic, a bay leaf and some peppercorns. Cover the pot and let the chicken simmer for about 40 minutes.Lift the chicken, transfer to a plate and cool.Strain the broth and reheat. When boiling, add the pasta and cook according to package directions. Drain. That’s tasty pasta, trust me.Debone the chicken, discard the bones (save the skin if you prefer not to include them in the salad) and cut the meat into half-inch cubes.Slice the celery stalks, anywhere from 1/8-inch to 1/4-inch would be good.Toss everything together, except the almonds. If, however, there are members of your family who are allergic to shrimps like I am, I suggest you add the shrimps just before serving and only to the portions of the people who are okay with shrimps.Adjust the seasonings and amount of mayo (and lemon juice, perhaps), as needed. Chill for a couple of hours.To serve, ladle into salad bowls and sprinkle with toasted almond slices.
Step by step:
1. Boil the chicken in a large pot of salted water.
2. Remove scum as it rises. For a really flavorful chicken (and pasta since you’re going to cook the pasta in the broth), add a whole onion, a few cloves of garlic, a bay leaf and some peppercorns. Cover the pot and let the chicken simmer for about 40 minutes.Lift the chicken, transfer to a plate and cool.Strain the broth and reheat. When boiling, add the pasta and cook according to package directions.
3. Drain. That’s tasty pasta, trust me.Debone the chicken, discard the bones (save the skin if you prefer not to include them in the salad) and cut the meat into half-inch cubes.Slice the celery stalks, anywhere from 1/8-inch to 1/4-inch would be good.Toss everything together, except the almonds. If, however, there are members of your family who are allergic to shrimps like I am, I suggest you add the shrimps just before serving and only to the portions of the people who are okay with shrimps.Adjust the seasonings and amount of mayo (and lemon juice, perhaps), as needed. Chill for a couple of hours.To serve, ladle into salad bowls and sprinkle with toasted almond slices.
Nutrition Information:
covered percent of daily need
