Ensalada de pasta con pollo que apetece a todo el mundo

Ingredientes

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 lb short pasta (rotini, fusilli, or farfalle)
• 1 cup full-fat mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 2 tbsp apple cider vinegar or fresh lemon juice
• 1 cup diced celery (about 2-3 stalks)
• 1/2 cup finely diced red onion (about 1 small onion)
• 1/2 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp salt (plus more for pasta water)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1-2 tbsp milk (optional, for refreshing the salad before serving)

Preparación

1. 1

   Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, pepper, and a pinch of garlic powder.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for at least 5 minutes, then dice into bite-sized pieces.

3. 3

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions, but subtract 1 minute from the recommended time for al dente texture.

4. 4

   Drain the pasta in a colander and rinse immediately under cold running water to stop the cooking process and remove excess starch. Shake off as much water as possible and set aside to cool completely.

5. 5

   In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, 1/2 teaspoon salt, a generous crack of black pepper, and 1/2 teaspoon garlic powder. Taste and adjust seasoning if needed.

6. 6

   Add the cooled pasta, diced chicken, celery, red onion, and fresh parsley to the bowl with the dressing. Fold everything together gently but thoroughly with a large rubber spatula until every piece is coated.

7. 7

   Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. For best results, chill overnight.

8. 8

   Before serving, stir the salad well. If it looks dry, stir in 1-2 tablespoons of milk or a splash more vinegar to revive the creaminess. Taste and adjust salt and pepper if needed. Serve chilled.