Description
A flavor-packed cold pasta salad with tender penne and Cajun-seasoned chicken, tossed with crisp capsicums and a vibrant creamy chipotle dressing. Perfect for quick meal prep or weekday lunches, this dish balances smoky heat and tangy creaminess in 35 minutes.
Ingredients
160g (2/3 cup) Kewpie mayonnaise
2 tablespoons crème fraîche
2 teaspoons chipotle sauce
1 1/2 tablespoons Cajun seasoning
300g dried penne pasta
500g small chicken breast
1 tablespoon olive oil
1 small red capsicum, deseeded and chopped
1 small green capsicum, deseeded and chopped
2 green shallots, trimmed and thinly sliced
Fresh continental parsley leaves, to serve
Instructions
In a serving bowl, combine mayonnaise, crème fraîche, chipotle sauce, and 1 tablespoon Cajun seasoning for the dressing. Mix until smooth and set aside.
Cook penne pasta in boiling water until al dente. Drain thoroughly under cold water to cool.
On a plate, mix remaining 0.5 tablespoon Cajun seasoning with a splash of water to form a paste.
Press chicken breast into the seasoning to coat evenly on all sides.
Heat olive oil in a non-stick pan over medium-high heat. Sear chicken for 5–7 minutes per side until golden and fully cooked. Let rest, then dice into bite-sized pieces.
Add cooked pasta, chilled capsicums, shallots, and diced chicken to the bowl. Stir to combine, then pour in the dressing. Toss until evenly coated.
Chill for at least 30 minutes before serving. Garnish with fresh parsley.
Notes
Ensure no pork/lard-containing ingredients in your Cajun seasoning.
For a lighter version, substitute olive oil with 1/4 cup reduced-fat mayonnaise.
Chill assembled salad for up to 24 hours for enhanced flavor. Do not freeze.
Contains egg (Kewpie mayo), milk (crème fraîche), wheat, gluten, and lactose. Check seasoning for hidden allergens.
- Prep Time: 15
- Cook Time: 20
- Category: Lunch
- Method: Stir-fry + Boiling
- Cuisine: Cajun