Chicken Pasta Salad

Name: Chicken Pasta Salad
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8 as a braai side, or 4 as a light main people
Cuisine: South African
Ingredients: 250 g Fusilli pasta (Dry weight; small pasta shells also work); 300 g Cooked chicken (Boneless, skinless, chilled and cut into bite-sized pieces); 150 g Tinned sweetcorn kernels (Drained weight; not cream-style sweetcorn); 1 Red pepper (Medium, deseeded and finely diced); 150 g Cucumber (Weighed before removing the watery seed centre; dice the firm flesh); 3 Spring onions (Trimmed and thinly sliced); 30 ml Fresh parsley (Finely chopped, plus a little extra for serving if available); 125 ml Mayonnaise (Use a creamy shop-bought mayonnaise); 100 ml Plain unsweetened yoghurt (Thick yoghurt works best); 30 ml Fruit chutney (Peach or apricot chutney, such as Mrs Ball's); 15 ml Lemon juice (Freshly squeezed); 5 ml Dijon mustard; 6.25 ml Fine salt (5 ml for the pasta water and 1.25 ml for the dressing, adjusting to taste); 1.25 ml Ground black pepper (Or to taste)

Jump to recipe ↓ Chicken Pasta Salad – homemade traditional South African recipe, plated and ready to serve

This Chicken Pasta Salad is the sort of generous, no-fuss bowl I like on a braai table: tender pasta and chicken, plenty of crunchy vegetables, and enough creamy dressing to coat everything without leaving it swimming. A spoonful of fruit chutney adds a familiar South African sweetness, while yoghurt and lemon keep the dressing fresh and tangy.

It works especially well alongside smoky Lamb Sosaties or spicy Peri-Peri Chicken. Because it already contains chicken, it also gives anyone taking a smaller helping of braai meat a satisfying plate. For a bigger gathering, add something lighter from the Braai Salads collection rather than another creamy side.

You can get most of the work done the day before, but keep the salad covered in the fridge at 4°C or below. In our South African heat, take it outside just before eating, preferably in a small bowl set over ice. For travel or load shedding, use a cooler packed with ice bricks and check that the salad stays fridge-cold; shade alone will not keep chicken salad safe.

Tips & Techniques

Drain properly: Water caught in the pasta spirals or clinging to the sweetcorn will dilute the dressing. Give both a proper shake before mixing.
Start with cold chicken: This recipe uses chicken that is already safely cooked and chilled. If cooking it fresh, cook the centre to 74°C, portion into a shallow container and refrigerate promptly rather than leaving it on the counter to cool completely.
Keep the cucumber crisp: Scoop out the watery seed centre before dicing. This makes a noticeable difference if the salad will stand overnight.
Season after chilling: Cold pasta can taste less seasoned than warm pasta. Stir and taste again just before serving, especially if your leftover chicken was lightly seasoned.
Plan for chilling: Allow an extra 30 minutes in the fridge beyond the listed prep and cook times. The flavours settle and the dressing clings better.

Delicious Variations

Gentle curry flavour: Stir 2.5 ml mild curry powder into the dressing and let it stand for 10 minutes before mixing the salad.
Smoky braai chicken: Use leftover braaied chicken instead of roast chicken, removing bones and skin. Only use leftovers that were refrigerated promptly.
Dairy-free dressing: Replace the yoghurt with 60 ml extra dairy-free mayonnaise and 30 ml cold water. Check the mayonnaise and chutney labels for your dietary needs.
Meat-free bowl: Replace the chicken with 300 g drained, rinsed chickpeas and use an egg-free mayonnaise if you want the salad to be vegetarian without eggs.

Serving Suggestions

Braai portions: This makes 8 generous side portions when there are braai meats and another side on the table.
Balance the plate: Serve with lamb sosaties, boerewors or spicy chicken, adding a green salad or sliced tomatoes for freshness.
Light lunch: Divide into 4 main-meal portions and serve with lettuce leaves on the side.
Outdoor serving: Keep the main batch in the fridge or an iced cooler and replenish a small serving bowl rather than setting out the entire salad.

Frequently Asked Questions (FAQs)

Q1: Can I make chicken pasta salad the day before?

Yes. Mix the pasta, chicken, sweetcorn, pepper, spring onions and dressing up to 24 hours ahead, then cover and refrigerate at 4°C or below. For the freshest texture, add the cucumber and parsley shortly before serving. Stir well and loosen with a splash of cold water if necessary.

Q2: How long will leftovers keep, and can I freeze them?

Refrigerate promptly and eat within 2 days of making the salad, provided the chicken is still within 3-4 days of its original cooking date. Making salad does not reset that clock. Discard any salad left out for more than 2 hours in total, or 1 hour above 32°C. Freezing is not recommended because the cucumber softens and the dressing can separate.

Q3: Can I use raw chicken instead of leftover cooked chicken?

Yes, but cook it separately first. Start with about 400-450 g raw boneless chicken to yield roughly 300 g cooked meat. Cook until the thickest part reaches 74°C, then chill promptly in a shallow container before adding it to the salad. This adds cooking and cooling time to the recipe.

Q4: What can I use instead of yoghurt or chutney?

Sour cream works in place of yoghurt in the same quantity, although the dressing will be richer. If you do not have chutney, leave it out and add 5 ml honey for a little sweetness, then adjust the lemon juice to taste. Small shells or macaroni can replace the fusilli gram for gram.

Q5: How much should I make for a braai with 16 people?

Double all the ingredients for 16 side portions, using 500 g dry pasta and 600 g cooked chicken. Mix in two bowls if needed so the dressing coats evenly. If this will be the only substantial side, allow extra or add bread and a vegetable salad.

In Summary

This chicken pasta salad brings creamy, crunchy and gently tangy flavours to the braai table without much fuss. Make it ahead, keep it properly chilled and give it one final stir before everyone dishes up.

Recipe