This one pulls its weight. A big, satisfying cold pasta salad loaded with protein. Air-fried garlic herb chicken, chickpeas, and a generous handful of Ambry's Kimchi Jjigae Crunch Cubes crushed over the top. The cubes bring flavor and crunch where croutons would normally go, and they hold their own against a punchy vinegar dressing. Make a big batch, keep it in the fridge, and it's sorted for the week.
Method
- Cook the conchigliette in well-salted boiling water until al dente. Drain, rinse under cold water, and toss with a drizzle of olive oil. Set aside to cool.
- Rub the chicken breasts with crushed garlic, dried herbs, a splash of olive oil, salt and pepper. Air-fry at 200°C for 18 to 20 minutes, flipping halfway, until cooked through. Rest for 5 minutes, then slice or shred. Allow to cool completely.
- Dice the bell peppers, cucumber, red onion, avocado, and feta. Drain the chickpeas.
- Combine the cooled pasta, chicken, all the diced vegetables, chickpeas, and feta in a large bowl. Drizzle with olive oil and your vinegar of choice. Season with salt and pepper. Toss well and taste, adjust vinegar and oil to your liking.
- Refrigerate for at least 30 minutes before serving.
- Right before serving, crush as many Ambry's Kimchi Jjigae Crunch Cubes you'd like over the top. Keep them on the surface so the crunch stays.
Pairings
A chilled glass of crisp white wine or sparkling water with citrus. Pack it for a picnic, take it to a potluck, or eat it straight out of the container at midnight.
Good to Know
How long does this keep in the fridge?
Up to 4 days, stored in an airtight container. Hold off on the Ambry's Kimchi Jjigae Crunch Cubes until just before serving so they stay crisp. The salad often tastes better on day two, once the dressing has soaked in.