Fennel and Leeks

Fennel and Leeks

Thursday, March 24, 2016

Corn and Chicken Pasta Salad

The idea for this recipe arose at the West Seattle Public Library at the end of this past summer. When Olivia was three years old, I used to take her to the library to read aloud and to check out a few books to read at home. My real agenda, however, was to surround her with books in every way possible. As a child, I almost always had a book in hand. Books were a huge part of my life and I wish the same for Olivia.

This past summer, we made sure to make a library trip every few weeks. On this particular visit, Olivia was interested in finding a kid's cookbook and then choosing a dish to prepare. This is the recipe she chose.......

8 oz bow tie pasta
6 oz cooked chicken
4 scallions
1 large tomato
2 Tbsp mayonnaise
2 Tbsp Greek yogurt
1/2 tsp lemon juice
2-3 sprigs dill
salt and pepper
1 1/4 cups corn, drained

Cook pasta according to instructions on package. Rinse with cold water. Shred chicken, slice scallions, deseed and chop tomatoes.

Put mayonnaise, yogurt, and lemon juice in large bowl. Snip in dill, season with salt and pepper, and stir everything together.

Pour cold pasta, chicken, scallions, chopped tomato, and corn into mayonnaise mixture. Mix all ingredients together and serve.

My little chef did a tremendous job preparing this dish. She ended up not being a huge fan of the Greek yogurt flavor but still enjoyed tasting the end result. She also loved the preparation process and most of all, she was very proud of the fact that she did every step herself.

If we prepare this recipe again, we would just leave out the Greek yogurt and substitute 2 Tbsp of additional mayonnaise. Every other component met Olivia's approval.

"Cook It Together" by Annabel Karmel, page 11