Chicken Pasta Salad

Name: Chicken Pasta Salad (Těstovinový salát/Cestovinový šalát)
Cuisine: Czech
Ingredients: 300-350 g/11-12 oz fusilli; 500 ml/17 fl oz/2¼ cups boiling water; 200 g/7 oz skinless chicken breast fillets; 100 g/3¾ oz/scant 1 cup corn, frozen, fresh or canned; 100 g/3¾ oz/scant 1 cup corn, frozen, fresh or canned; 100 g/3¾ oz/scant 1 cup corn, frozen, fresh or canned; 100 g/3¾ oz/scant 1 cup corn, frozen, fresh or canned; 1 green (bell) pepper, diced; 1 red (bell) pepper, diced; 2 tomatoes, diced; 200 g/7 oz Edam or Cheddar cheese, cut into 1cm/½in cubes; 200 g/7 oz Edam or Cheddar cheese, cut into 1cm/½in cubes; 1 medium cucumber, diced; 75 g/3 oz/⅓ cup mayonnaise; salt and ground black pepper; salt and ground black pepper

Těstovinový salát/Cestovinový šalát

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This is a refreshing summer dish and, if you restrict the mayonnaise, makes a Czech version of a healthy light meal. Pasta is popular in both countries, and can be a useful, lighter alternative to traditional side dishes such as dumplings.

Ingredients

300-350 g/11-12 oz fusilli
500 ml/17

Europe
Czech Republic
Slovakia
Side dish
Pasta
Gluten-free
Summer
Eastern Europe

Method

Cook the pasta according to the packet instructions. Pour 500ml/17fl oz/2¼ cups boiling water into another pan, add salt and boil the chicken breast fillets for 14-16 minutes. Check that they are completely cooked by cutting each breast in half. Remove the chicken from the water and leave to cool.