<h1 class= "pgc-h-arrow-right" > chicken macaroni salad</h1>
This quick chicken pasta salad with a touch of garden fresh seasoning, made with buttermilk and fresh oregano. Roasted red bell peppers add sweetness, in stark contrast to the rest of the salad.
< h1 class="pgc-h-arrow-right" > ingredient </h1>
<h1 class="pgc-h-arrow-right" > for salads:</h1>
1 pound boneless, peeled chicken breast, longitudinally cut into ~3/4 inch thickness
1 red bell pepper
12 small broccoli florets
2 cups undercooked medium-sized pasta
<h1 class="pgc-h-arrow-right" > for dressings:</h1>
6 tablespoons yogurt
1/2 cup buttermilk
3 tbsp mayonnaise
3 cloves minced garlic, finely chopped or crushed
1/2 teaspoon lemon juice
1/2 teaspoon salt
11/2 tbsp chopped fresh oregano
<h1 class="pgc-h-arrow-right" > instructions for use </h1>
Cut the bell pepper into thin slices and set aside.
Place the rack in the upper third of the oven and turn on the broiler. Line the baking sheet with aluminum foil and set aside.
Pat the chicken dry with a tissue, then sprinkle salt and pepper on top of the chicken and green pepper. Transfer it to a baking sheet and drizzle with a few drops of olive oil. Place the baking tray on a rack above the oven and bake until the chicken is cooked and the pepper is gently charred (10 – 15 minutes). Check the pepper several times to make sure it doesn't burn. Calm down.
At the same time, cook a bowl of pasta shells, then drain and rinse with cold water. shelve.
Place the broccoli florets in a steamer basket and steam until desired ripeness. shelve.
Stir all ingredients together.
Chop the chicken with two forks and mix all the salad toppings together.
Stir in the seasoning before serving.
If you like it, you can like or forward it to your friends and relatives, click the attention button in the upper right corner, and recommend novel recipes for you every day