Chicken Papagano
A flavorful chicken salad with spinach noodles, water chestnuts, olives, and artichokes, tossed in creamy dressing and herbs for a satisfying, versatile dish perfect for gatherings.
Ingredients
- 1 frying chicken ⓘ
- 6 oz. spinach noodles ⓘ
- 6 oz. water chestnuts
- 1/2 can pitted ripe olives
- 6 oz. artichoke hearts ⓘ
- 8 oz. mayonnaise
- 1/4 tsp. oregano ⓘ
- 1/4 tsp. rosemary ⓘ
- 1/4 tsp. sweet basil
- 1/4 tsp. thyme ⓘ
- 1 tsp. garlic salt ⓘ
- 2 to 3 tsp. sugar ⓘ
- salt and pepper to taste ⓘ
- 1/2 cup Kraft creamy cucumber salad dressing ⓘ
Instructions
- Cover the cooked and deboned chicken with water in a large pot.
- Add 1/4 cup dried onion and 2 tablespoons salt to the water.
- Cook the chicken until tender, then debone and cool.
- Cook the spinach noodles in chicken broth until tender, then drain.
- Rinse the noodles in cold water and set aside.
- Cut the cooled chicken into good-sized pieces.
- Combine the chicken, noodles, water chestnuts, olives, and artichoke hearts in a large bowl.
- Toss the mixture with mayonnaise, mayonnaise-based dressing, and herbs (oregano, rosemary, basil, thyme, garlic salt, sugar, salt, and pepper).
- Chill the salad before serving.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for half of the mayonnaise. You can also use rotisserie chicken to save time on cooking and deboning. If you can't find spinach noodles, any pasta will work, but egg noodles are a great substitute. To enhance flavor, consider adding diced red bell pepper or chopped green onions to the mix.
Serving Suggestions
Serve this Chicken Papagano salad on a bed of mixed greens for a refreshing meal. It pairs beautifully with crusty bread or a light soup, such as Egg Noodle-Broccoli-Cheese Soup. For a complete dinner, consider serving it alongside roasted vegetables or a simple fruit salad to balance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stovetop, adding a splash of chicken broth or water to maintain moisture. This dish can also be enjoyed cold, making it perfect for meal prep or picnics.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Papagano contains roughly 192 calories, with 2g protein, 43g carbohydrates, and 3g fat. It is an excellent source of iron (39% of the Daily Value), dietary fiber (32% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1342mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned chicken for this recipe?
Yes, canned chicken is a convenient option if you're short on time. Just drain and rinse it before adding to the salad. Keep in mind that fresh or rotisserie chicken will provide a better texture and flavor, but canned chicken can work in a pinch.
How can I make this dish gluten-free?
To make Chicken Papagano gluten-free, substitute spinach noodles with a gluten-free pasta or zoodles (zucchini noodles). Ensure that all other ingredients, including mayonnaise and any dressings, are labeled gluten-free to avoid cross-contamination.
What can I add for extra crunch?
For added crunch, consider incorporating chopped celery, diced bell peppers, or even slivered almonds. These ingredients not only provide texture but also enhance the overall flavor profile of the salad.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).