Smoked chicken thigh and pasta salad

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Today I'd like to share a recipe that'll certainly be a winner at any party. 

 

We'll combine the flavours of smoked chicken and grilled peppers, and throw in olives and spring onions for a good measure. We'll round it up with a sauce out of mayo, mustard and lemon to get a surprisingly balanced mix.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients
Salad
  • 250 g short pasta (eg. macaroni)
  • Smoked chicken thigh (~250 g) 
  • 1 tbsp olive oil
  • 2 medium peppers (~350 g)
  • 3 stalks celery (~130 g)
  • 3 spring onions (~50 g)
  • 60 g olives
  • Bunch of parsley

Sauce

  • 8 tbsp mayo (I'm using Light; ~80 g)
  • Zest of half a lemon
  • Juice of half a lemon
  • 1 tbsp Dijon mustard (~20 g) 
  • 2 pinches of salt
  • 2 pinches of ground black pepper
  • 1 tsp paprika

Method

  1. Cook pasta al dente according to package instructions - it took around 6 minutes in case of my pasta. Drain the pasta and transfer it into a large bowl. Add 1 tbsp olive oil and stir it through pasta gently.
  2. Grill the peppers. Place two large peppers on a baking tray lined with aluminum foil and put them into a cold oven in the highest position. Turn on the grill function to 200-230 deg C. Grill the peppers for a few minutes, until they soften and their skin becomes charred. Rotate them a few times in this time so they grill evenly.
  3. Take peppers out of the oven and transfer them into a heatproof bowl. Close the bowl tightly with kitchen foil to keep moisture - it will make it easier to remove skins. Set the peppers aside for 15 minutes to cool.
  4. Prepare sauce. Add 2 tbsp freshly squeezed lemon juice,1 tsp lemon zest, 1 tsp paprika, 1 tbsp Dijon mustard and 2 small pinches each of salt and ground black pepper to mayo. Stir everything together until smooth sauce forms.
  5. Slice spring onions, celery and olives thinly. Chop up parsley.
  6. Remove skin from smoked chicken thigh. Remove meat from the bone and cut it into 1 cm cubes.
  7. Remove skins from grilled peppers. Remove seeds and stems, too. Cut the peppers into 1 cm cubes.
  8. Add peppers, smoked chicken, olives, spring onions and 3/4 chopped parsley to pasta. Pour in the sauce and stir everything together so that it covers each ingredient.
  9. Decorate the salad with remaining parsley. Serve immediately or put it into a fridge as you wait to serve it.
  10. Enjoy!
Approximate nutritional value
1 serving (recipe makes 6 servings)
  • 300 kcal
  • Carbs: 35 g 
  • Fat: 12 g
  • Protein: 12 g
  • Fibre: 3 g

100 g

  • 130 kcal
  • Carbs: 15 g 
  • Fat: 5 g
  • Protein: 5 g
  • Fibre: 1 g

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