Stir Fried Chicken Macaroni Salad
Elevate your classic pasta salad game with this vibrant and flavorful Stir Fried Chicken Macaroni Salad! This recipe combines the smoky savoriness of stir-fried chicken and crisp-tender vegetables with the creamy tang of a mayonnaise-Greek yogurt dressing, creating a perfect harmony of textures and tastes. Featuring al dente macaroni, juicy chicken breast, and a colorful medley of carrots, red bell peppers, and green peas, each bite bursts with freshness and richness. A hint of soy sauce adds umami depth, while chopped parsley and spring onions provide a bright finish. Quick to prepare in just 40 minutes, this chilled pasta salad is ideal as a hearty lunch, side dish, or potluck favorite. Try this irresistible blend of stir-fry and creamy salad for a bold, crowd-pleasing twist on tradition!
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Recipe Information
Ingredients
- 250 grams Macaroni
- 300 grams Chicken breast
- 2 tablespoons Vegetable oil
- 2 cloves Garlic
- 1 medium Carrot
- 1 medium Red bell pepper
- 0.5 cups Green peas
- 1 cup Mayonnaise
- 0.5 cups Greek yogurt
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Soy sauce
- 2 stalks Spring onions
- 2 tablespoons Parsley
Instructions
Cook the macaroni according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
Dice the chicken breast into bite-sized pieces. Mince the garlic. Peel and dice the carrot, and slice the red bell pepper into thin strips.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic to the skillet and stir-fry until fragrant, about 1 minute.
Add the diced chicken to the skillet and stir-fry until fully cooked, about 5-7 minutes. Stir in the soy sauce, season with a pinch of salt and pepper, and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside to cool.
In the same skillet, stir-fry the carrots, red bell peppers, and green peas for 2-3 minutes until tender-crisp. Remove from heat and let them cool.
In a large mixing bowl, combine the cooked macaroni, stir-fried chicken, and vegetables.
In a separate small bowl, mix the mayonnaise, Greek yogurt, salt, and black pepper until smooth.
Pour the dressing over the macaroni mixture and toss to coat evenly.
Finely chop the spring onions and parsley, and sprinkle them over the salad.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold and enjoy your delicious Stir Fried Chicken Macaroni Salad!
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 4565 mg | 198% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 15.9 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1872 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
