Name: Tropical Chicken Pasta Salad recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 300g elbow macaroni; 1 pineapple; 1/2 small red cabbage, shredded; 1 baby cos lettuce, shredded; 1 red capsicum, diced; 2 cooked chicken breasts, sliced; 1/4 cup egg mayonnaise; 1/3 cup Greek yoghurt; 1 tbs sriracha mayonnaise; 1 tbs tomato ketchup; 2 tbs pineapple juice; 1 tsp brown sugar; 1/2 tsp garlic powder

by Greer Worsley Last updated on 11/11/2019

This delicious tropical chicken salad has a tangy spicy dressing, balanced by the sweetness of the pineapple. Enjoy it at your next barbecue - it’s a great crowd pleaser! - Greer Worsley

Ingredients

300g elbow macaroni
1 pineapple
1/2 small red cabbage, shredded
1 baby cos lettuce, shredded
1 red capsicum, diced
2 cooked chicken breasts, sliced

Dressing

1/4 cup egg mayonnaise
1/3 cup Greek yoghurt
1 tbs sriracha mayonnaise
1 tbs tomato ketchup
2 tbs pineapple juice
1 tsp brown sugar
1/2 tsp garlic powder

Method

Step 1

Cook macaroni according to packet instructions. Drain and set aside to cool.
Step 2

To make dressing, whisk together ingredients in a small bowl.
Step 3

Peel and core the pineapple and cut flesh into cubes. Combine in a large bowl with macaroni, cabbage, lettuce, capsicum and chicken. Add dressing and toss to combine.

Recipe Notes

from Australia’s Best Recipes team

This could also serve 12 - 14 as part of a buffet.

Serve this salad at a barbecue or buffet dinner alongside meats or seafood, or you can enjoy it on its own as a complete meal, perfect for lunch. Omit the chicken for a vegetarian version.

Go retro and serve the salad in hollowed out pineapple. Halve the pineapple and use a small knife to cut the flesh just inside the skin. Cut into segments. Use a spoon to scoop out flesh, which you can chop and add to salad. Make sure to save any extra juice to use in the dressing.

Use any pasta shape you like. Bowties, macaroni or spirals would be great.

You can use store-bought BBQ chicken instead of cooking chicken breasts, if you prefer. Slice or shred the meat.

This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.