Chicken Pasta Salad with Fried Shallots

June 2008
Chicken Pasta Salad with Fried Shallots

by 16 people

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Makes: 6 servings

Prep: 25 mins

Cook: 20 mins

  • 1/2 pound penne pasta
  • 2 cups thinly sliced shallots
  • 2 cups vegetable oil
  • Salt
  • 1 rotisserie chicken, meat shredded
  • 1/2 English cucumber, thinly sliced
  • 10 radishes, thinly sliced
  • 2 carrots, thinly sliced
  • 1 small bunch cilantro, coarsely chopped
  • Grated peel and juice of 2 limes
  • 1 tablespoon honey
  • Pepper
  1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse with cold water.
  2. In a medium saucepan, bring the shallots and oil to a simmer over medium heat and fry, stirring, until golden, 18 to 20 minutes. Using a slotted spoon, transfer to paper towels to drain; season with salt. Reserve 1/4 cup shallot oil.
  3. In a large serving bowl, combine the chicken, cucumber, radishes, carrots, cilantro and pasta.
  4. Whisk the lime peel and juice and honey into the reserved oil; season with salt and pepper. Drizzle over the salad, season with salt and toss. Top with the fried shallots.
Tip For keeps
  • Refrigerate strained shallot oil in a glass jar for up to 4 weeks.