Chimichurri Chicken Pasta Salad

Salade de pate au poulet chimichurri web

In collaboration with
Samuel Joubert, Le Coup de Grâce

6 Portions
35 min Prepping
40 min Cooking
Recipe Easy


2 chimichurri chicken breasts by Exceldor

2 chimichurri chicken breasts by Exceldor

500 g ricciole artisanal pasta

1 cup frozen corn

Olive oil

1 red bell pepper, diced

1 box of cherry tomatoes, halved

3 tablespoons finely chopped red onion

200 g crumbled feta cheese

2x 156 g chimichurri pesto

Salt and pepper from the mill


Click the steps to erase them.

  1. Preheat the barbecue to maximum power and reduce to medium power. Oil the grates.
  2. Put the chicken breasts on the heat and cook for 15 to 20 minutes or until the chicken is cooked. Dice and place in a large salad bowl. You can also cook the chicken on a baking sheet in the oven at 450°F.
  3. In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Pour into a colander, rinse thoroughly under cold water and drain well. Pour into the salad bowl.
  4. In a frying pan over medium high heat, place the corn, drizzle with olive oil then season with salt and pepper. Cook 8 to 10 minutes, stirring, until the corn is golden brown. Leave to cool for 10 minutes and pour into the salad bowl.
  5. Add the rest of the ingredients, a good drizzle of olive oil, season with salt and pepper and mix.