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Chicken, shrimp and pasta salad

Prep Time: 20 min.
Cook Time: 60 min.
Total Time: 80 min.
Servings: 8

What you need

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)

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How to do it

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.

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Nutrition

Calories
340.69cal ( 17.03% of daily need)
Fat
21.19g ( 32.6% of daily need)
Saturated Fat
3.45g ( 21.55% of daily need)
Carbohydrates
26.53g ( 8.84% of daily need)
Sugar
3.72g ( 4.13% of daily need)
Cholesterol
30.9mg ( 10.3% of daily need)
Sodium
406.75mg ( 17.68% of daily need)
Protein
12.05g ( 24.09% of daily need)
Vitamin K
91.97µg ( 87.59% of daily need)
Manganese
0.71mg ( 35.63% of daily need)
Selenium
21.27µg ( 30.39% of daily need)
Vitamin E
3.67mg ( 24.47% of daily need)
Vitamin C
17.54mg ( 21.26% of daily need)
Phosphorus
161.62mg ( 16.16% of daily need)
Vitamin B3
3.09mg ( 15.45% of daily need)
Magnesium
57.79mg ( 14.45% of daily need)
Copper
0.25mg ( 12.28% of daily need)
Fiber
2.91g ( 11.64% of daily need)
Vitamin B2
0.19mg ( 11.19% of daily need)
Vitamin B6
0.2mg ( 9.76% of daily need)
Vitamin A
458IU ( 9.16% of daily need)
Iron
1.5mg ( 8.34% of daily need)
Zinc
1.24mg ( 8.26% of daily need)
Potassium
277.62mg ( 7.93% of daily need)
Folate
27.06µg ( 6.76% of daily need)
Vitamin B1
0.09mg ( 6.13% of daily need)
Vitamin B5
0.55mg ( 5.5% of daily need)
Calcium
54.41mg ( 5.44% of daily need)
Vitamin B12
0.12µg ( 1.95% of daily need)

Breakdown

Proteins
13.97%
Fat
55.27%
Carbs
30.76%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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