Salads
If you love creamy pasta salads but want something with a bit more crunch, you have to try this. The combination of shredded chicken, sweet corn, and tangy pickles gives every bite a wonderful variety of textures. It is hearty enough to keep you full but fresh enough to not feel heavy. We finish it off with a drizzle of hot paprika butter that looks beautiful and tastes amazing.
Ingredients :
- 1 cup Orzo pasta (Arpa Şehriye - pearl pasta)
- 400 g chicken breast
- 2 tbsp vegetable oil (for toasting the orzo)
- 1.5 cups boiling water (for cooking orzo)
- 1 tsp salt
- 2 cups plain yogurt (Greek style or thick yogurt preferred)
- 2 garlic cloves (minced)
- 3-4 pickled cucumbers (cornichons/gherkins), finely diced
- 1/2 cup canned corn (drained)
- 1/4 bunch fresh dill, finely chopped
- 1/2 cup walnuts (coarsely chopped - optional for crunch)
- FOR THE TOPPING (The Sizzle):
- 1 tbsp butter
- 1 tsp sweet paprika (or chili flakes for heat)
Preparation :
- Boil the chicken breast in salted water until fully cooked. Drain and let it cool. Once cool, shred the chicken into small, bite-sized strips (shredding is better than cutting for texture).
- Cook the Orzo (Pilaf Method): Heat the vegetable oil in a non-stick pot. Add the dry orzo pasta and sauté for 2-3 minutes until some grains turn light golden brown. (This 'toasting' step prevents them from getting mushy).
- Pour in the 1.5 cups of boiling water and add the salt. Stir once, cover the lid, and simmer on low heat until the orzo absorbs all the water and is tender (like cooking rice).
- Remove from heat, fluff with a fork, and let it cool down completely. (IMPORTANT: If you mix hot pasta with yogurt, the yogurt will curdle/become watery).
- Prepare the mix: In a large bowl, whisk the yogurt and minced garlic until smooth.
- Add the cooled orzo, shredded chicken, canned corn, diced pickles, and chopped dill to the yogurt mixture.
- Gently fold everything together until well combined. (If it's too thick, you can add a tablespoon of water).
- Transfer to a serving platter.
- The Final Touch: Melt the butter in a small pan. Stir in the paprika and cook for 30 seconds until it bubbles and smells fragrant.
- Pour this sizzling red butter sauce over the salad just before serving.
- Garnish with walnuts if desired and serve cold.
