Chutney Chicken Pasta Salad
This chicken pasta salad recipe brings a little chutney sweetness to a creamy, colourful Christmas side. Tender pasta and shredded chicken make it substantial, while cucumber, sweetcorn and yellow pepper keep each forkful fresh.
Use leftover roast chicken or chicken cooked especially for the salad, chilled before mixing. A yoghurt-rich dressing with lemon and a pinch of smoked paprika gives it enough tang to sit happily beside food straight off the braai.
Why it works on a South African Christmas table
You can prepare it before guests arrive and keep it chilled until lunch, freeing up space around the braai. Its golden vegetables and fresh green herbs look festive without fuss, and it doubles as an easy main course for anyone skipping the hot dishes.
Ingredients
For the dressing
Instructions
- 1Fill a large saucepan with water, bring it to a rolling boil and add the cooking salt. Tip in the pasta and cook for about 10–12 minutes, following the packet timing. Taste a piece: it should be tender throughout without becoming soft or breaking apart.
- 2Empty the pasta into a colander and cool it under running cold water, turning it gently so the centre cools too. Shake off the excess water, then spread it over a clean shallow tray while you finish the other ingredients.
- 3Pat the diced cucumber dry with kitchen paper and check that the sweetcorn is well drained. Put both into a large serving bowl with the chicken, yellow pepper and spring onions.
- 4Whisk the mayonnaise, yoghurt, chutney, lemon juice, mustard, paprika, salt and pepper in a separate bowl. Chop any large fruit pieces in the chutney first so the dressing spreads evenly.
- 5Add the completely cooled pasta and parsley to the chicken mixture. Spoon over the dressing and turn everything together with two large spoons until coated, taking care not to crush the pasta.
- 6Cover and refrigerate for 45 minutes to let the flavours mingle; this is additional to the preparation and cooking times. Before serving, stir gently and taste for seasoning. If needed, add 10–15 ml extra yoghurt to restore a creamy coating.
- 7Serve cold in a chilled bowl. For an outdoor Christmas lunch, bring out a smaller portion and replenish it from the fridge rather than leaving the whole batch beside the braai.
Nutrition (per serving)
- Calories
- 459 kcal
- Carbohydrates
- 45.3 g
- Protein
- 26.8 g
- Fat
- 19 g
- Saturated fat
- 3.2 g
- Sugar
- 6.5 g
- Fibre
- 2.8 g
- Sodium
- 501 mg
- Cholesterol
- 72 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For easy hosting, cook the pasta and mix the dressing the day before, then refrigerate them separately in covered containers. Assemble with the chicken and vegetables on the day.
- If cooking chicken especially for this dish, cook it to a core temperature of 74°C, divide into a shallow container and refrigerate promptly. Use it only once chilled.
- Keep the finished salad at 4°C or colder. Limit time outside the fridge to two hours in total, or one hour if the temperature is above 32°C.
- Refrigerate leftovers promptly and eat within two days, provided the chicken is still within three to four days of its original cooking date. Discard salad that has exceeded the safe serving time.
Frequently asked questions
Can I use leftover braai chicken?
Yes, if it was cooked through and refrigerated promptly. Remove the skin and bones, then shred the cold meat. Lightly seasoned chicken works particularly well with the chutney dressing.
What can I use instead of yoghurt?
Replace the yoghurt with the same volume of sour cream. Taste before adding any extra lemon juice, as the dressing may already have enough tang.
How many people does this serve?
It makes eight generous side portions alongside braai meats and other salads, or about five portions as a light main meal. The chilling time is not included in the prep and cook times.
