Category Archives: Poultry

BUTERA’S CHICKEN PASTA SALAD

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I found this gorgeous bowl of seashells at an estate sale:

Although I probably would have bought the bowl by itself, the beautifully arranged shells were a wonderful bonus.  I was fascinated by them.

The bowl of shells was the inspiration for this recipe for Butera’s Chicken Pasta Salad, with its cute little pasta shells.   Butera’s Fine Foods & Delicatessen was a popular establishment in Houston back in the 1980s-90s (memory fails me).  It was always a treat to go through the line and pick from the offerings, and we especially loved Butera’s salads.  I don’t remember when it closed, only that we were sad when it did.

Apart from the memory of Butera’s, its recipe for chicken pasta salad lives on.  Apparently, shell pasta is not as popular as I remembered it to be, and I had to hunt for it at several stores.  The recipe here is modified.  The original recipe called for what I consider today to be an unconscionable amount of mayo and oil, so I halved it.  I also added chives (gotta have something green) and a dash of hot sauce.  The secret ingredient in this quirky pasta salad is nutmeg, and it definitely adds “something.”

We’ve still got quite a bit of hot weather to go here in Houston before we’re cozying up in front of the fireplace with pumpkin spice lattes, and this chicken pasta salad will keep salad fatigue from setting in.

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BUTERA'S CHICKEN PASTA SALAD
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Ingredients
  • 1 lb. shell pasta
  • 1-1/4 cups mayonnaise
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground nutmeg
  • 1 cup pitted black olives, quartered
  • ½ lb. cooked chicken breast, diced (rotisserie is excellent)
  • Salt and pepper, to taste
  • 1-2 tablespoons chopped fresh chives (optional)
  • Dash of hot sauce (optional)
Instructions
  1. Bring a large pot of water to a boil over high heat. Add pasta and cook until al dente. Rinse under cool water and drain well. In a small bowl, mix together mayonnaise, olive oil, vinegar, and nutmeg. Place pasta, olives, and chicken in a large bowl, and stir together. Add dressing and mix well. Season to taste with salt and pepper. Stir in chives and hot sauce, if using. Refrigerate until ready to serve.
  2. Note: This salad is best made a day in advance.

 

 

ROTISSERIE CHICKEN SALAD WITH PISTACHIOS AND CILANTRO

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As the dog days of summer drag on, cooking is the last thing I want to do.  Well, maybe not the last thing, but it’s definitely at the bottom of the list.  Salads are all I can think about preparing.  Rotisserie chicken is the hero of this one, which is easy, attractive, and delicious.  It makes a great summer meal.

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ROTISSERIE CHICKEN SALAD WITH PISTACHIOS AND CILANTRO
Author: 
Cuisine: Salad, Poultry, Main Course
 
Ingredients
  • 1 cup shredded rotisserie chicken breast
  • 2 cups baby arugula
  • 2 cups baby spinach
  • ¼ cup chopped cilantro
  • ¼ cup shelled pistachios
  • 1 medium avocado, peeled, pitted, and sliced
  • ¼ of a small red onion, thinly sliced
  • 2 tablespoons fresh lime juice
  • 4 tablespoons olive oil
  • 1 medium garlic clove, minced
  • Pinch of sugar
  • Salt and pepper, to taste
Instructions
  1. Mix together arugula and spinach, and divide among two dinner plates. Divide chicken between plates, and sprinkle with cilantro and pistachios. Arrange avocado and red onion over salad.
  2. In a small bowl, whisk together lime juice, olive oil, garlic, sugar, and salt and pepper. Drizzle over salad just prior to serving.