Pasta salad with chicken breast and mango

Pasta salad with chicken breast and mango: An explosion of flavors and colors

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Servings: 4

In a world where food is not just sustenance but also an experience, the pasta salad with chicken breast and mango becomes an excellent choice for a lunch or a light dinner. This recipe combines crunchy textures and fresh flavors, offering a complete meal rich in vitamins, proteins, and a taste that will indulge you. Each ingredient is a doorway to new dimensions of flavor!

The history of pasta salad is fascinating: its origins can be found in the culinary traditions of various cultures that have used pasta as a base for salads, adding locally available ingredients. Thus, the pasta salad with chicken breast and mango is a modern reinterpretation that blends gastronomic influences with contemporary preferences.

Necessary ingredients:

- 300 g penne rigate pasta
- 1 chicken breast (approximately 500 g)
- 2 limes (or 1 large juicy lemon)
- 1 iceberg lettuce
- 1 ripe mango
- 1 red bell pepper
- 1 green chili (optional, for extra spice)
- 2 green onions
- A bunch of fresh parsley
- 100 ml extra virgin olive oil
- Salt and freshly ground pepper (a mix of colors: red, white, black, green)

Useful tips for ingredients:

- Pasta: Choose penne rigate or another type of short pasta to hold the dressing and flavors. Make sure to boil them al dente for perfect texture.
- Chicken breast: Opt for fresh, skinless chicken breast to reduce fats. You can also use turkey meat if you prefer a leaner option.
- Mango: Choose a ripe mango that is soft to the touch but not overly so. Its sweet aroma will contrast perfectly with the other ingredients.
- Vegetables: Use iceberg lettuce for crunch and a contrast of texture. Green onion will add a note of freshness.

Step-by-step preparation:

1. Prepare the ingredients: Start by thoroughly washing the chicken breast under cold running water. Pat it dry with a kitchen towel and season with salt and freshly ground pepper. This step will help intensify the flavors.

2. Cook the chicken breast: Heat a few tablespoons of olive oil in a non-stick skillet over medium heat. Add the chicken breast and cook for 6-8 minutes on each side, or until golden and fully cooked. Check if it’s cooked inside using a kitchen thermometer (ideally 75°C inside). Once cooked, let it rest for a few minutes, then slice it into strips.

3. Boil the pasta: In a large pot, bring water to a boil and add salt and a splash of oil. Boil the pasta according to the package instructions until al dente. Once cooked, drain and rinse under cold running water to stop the cooking process.

4. Prepare the vegetables and fruit: In a large bowl, add the shredded iceberg lettuce, thinly sliced green onions, and sliced bell peppers. Then, cut the mango in half lengthwise around the pit. Score the flesh into cubes and use a sharp knife to scoop the cubes into the bowl.

5. Prepare the dressing: In a small bowl, combine the lime juice (or lemon), 100 ml olive oil, salt, and pepper to taste. Mix well to emulsify the dressing.

6. Assemble the salad: In the large bowl with vegetables, add the strips of chicken breast and the drained pasta. Pour half of the prepared dressing over the pasta and gently mix. Add the remaining dressing over the vegetables and chicken breast, mixing again to combine the ingredients well.

7. Taste and adjust: Finally, taste the salad and adjust the seasonings, adding more salt, pepper, or lime juice as desired.

8. Serve: The pasta salad with chicken breast and mango can be served immediately or left to sit in the fridge for 30 minutes to allow the flavors to meld. You can garnish with chopped fresh parsley before serving for a more attractive appearance.

Serving suggestions:

This salad pairs perfectly with sparkling mineral water or a dry white wine, which will complement the delicacy of the mango fruit. Additionally, for extra crunch, you can add some toasted nuts or pumpkin seeds on top.

Possible variations:

- You can replace mango with fresh pineapple or kiwi for a different fruity flavor.
- Instead of chicken breast, you can use shrimp or tofu for a vegetarian option.
- Add feta cheese or mozzarella for extra creaminess and flavor.

Nutritional benefits:

This salad is an excellent source of protein due to the chicken breast, while mango provides a significant amount of vitamin C and antioxidants. Iceberg lettuce and vegetables offer essential fibers for healthy digestion.

Frequently asked questions:

- Can I use whole grain pasta? Absolutely! Whole grain pasta is a healthy alternative and will add extra fiber.
- Is the salad suitable for a picnic meal? Certainly! It’s easy to transport and can be served cold.
- Can I prepare the salad a day in advance? Yes, the salad can be prepared a day in advance, but I recommend adding the dressing just before serving to maintain the texture of the ingredients.

This pasta salad with chicken breast and mango is an ideal choice for summer meals but can be enjoyed at any time of the year. Every bite will bring a smile to your face and make you feel good! Enjoy your meal!