Chicken pasta salad with saskatoon berries

Chicken breast with saskatoon berry chutney
February 8, 2016
Honeysuckle berry coffee cake
February 8, 2016
  • Preparation time : 15 minutes
  • Cooking time : 10 minutes

Ingredients

Salad

  • 625 ml (2 1/2 cups) cooked chicken
  • 750 ml (3 cups) pasta (shells, rotini, penne)
  • 250 ml (1 cup) sliced celery
  • 250 ml (1 cup) garden peas
  • 50 ml (1/4 cup) chopped parsley
  • 250 ml (1 cup) fresh saskatoons**
  • 125 ml (1/2 cup)finely chopped red pepper
  • 50 ml (1/4 cup) chopped red onion
  • 30 – 45 ml (3 tablespoons) chopped fresh basil
  • 125 – 175 ml (1/2 – 3/4 cup) grated
  • Parmesan
  • salt and pepper to taste

Vinaigrette

  • 125 ml (1/2 cup) olive oil
  • 75 ml (1/3 cup) red wine vinegar
  • 2 ml (1/2 teaspoons) salt
  • 1 ml (1/4 teaspoons)
  • pepper

Method

Cook pasta. Add peas about 1 minute before pasta is done. Drain and rinse with cold water. In a large bowl mix together the pasta, peas and all remaining ingredients except the Parmesan cheese. Mix together vinaigrette ingredients, pour over pasta mixture and stir. Cover and refrigerate for several hours or until the following day to allow flavours to blend. Sprinkle with Parmesan cheese before serving. * – Roasted chicken is available at your local supermarket. A 1.5 kg (3 lb) chicken provides 625 to 750 ml (2-½ cups) of boned, skinned chicken meat.
**- Saskatoon berries grow wild in the Prairies and taste somethings like a blueberry. You may substitute blueberries for Saskatoons in this recipe if you wish. This recipe taken from Du poulet à la canadienne d’un océan à l’autre published by the Chicken Farmers of Canada, 2003.