This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"It's time for spice, and the lucky spice is... paprika! 'Oh thank you, thank you! You've made me the happiest spice in the world!" -Neal Israel & Pat Proft
Chicken thighs are the perfect choice for salads. They have so much more flavor with a richer umami kick than chicken breasts. More flavor and cheaper is always good.
For this salad the smoked paprika brings so much to the recipe. Smoked paprika is amazing. It brings a great earthy tone to food, with a smoky flavor like bacon or prosciutto, but without any added calories. Try this with shrimp or salmon in place of the chicken.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers.
Preheat the oven to 325°F.
Place the water in a medium stock pot over high heat.
When the water boils, add the pasta and stir. Cook the pasta according to package directions until just al dente.
Place the chicken thighs in a large skillet and place the skillet in the oven.
Place the milk, mayonnaise, sour cream, paprika, cayenne, oregano, salt, and pepper in a large mixing bowl.
Whisk until smooth and then place in the refrigerator to chill.
When the pasta is done, drain and rinse under cool water.
When the chicken is cooked (about 20 minutes - check to see that the temperature is 160°F), remove and set on a cutting board.
Allow the chicken to cool for about 5 minutes and cut into 1/2 inch dice.
Allow the chicken to cool for another 5 minutes.
Add the chicken, pasta, celery, and green onions to the bowl with the dressing.
Toss well and chill before serving.
Serving size: about 1 1/2 cups
|Calories 400||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||12%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 47g||17%|
|Dietary Fiber 7g||25%|
|Vitamin K 36mcg|