Pasta salad with chicken and parmesan dressing
- 20 Mins
- 15 Mins
- 13 Ingredients
- Mild
A crispy and fresh salad with oven-roasted chicken. Simple and tasty dressing that is mixed in just before consumption.
What to shop
Serves {0} portions
| 3 pcs chicken fillet |
| 2 tbsp 菜籽油 |
| 1 satchet Santa Maria 墨西哥雞肉粟米餅混合調味粉 28克 |
| 1 pc 羅馬生菜 |
| 65 g spinach leaves |
| 1 box 聖女果 |
| 8 pcs 蘿蔔 |
| Dressing |
|---|
| 2 dl soured cream 酸奶油 |
| 50 g Parmesan cheese |
| 1 pc Garlic clove, grated |
| 1 ml spoon 鹽 |
How to prepare
- Rub the oil into the chicken fillets and mix with a bag of chicken taco spice mix. Place in an ovenproof dish and cook in a preheated oven for about 15 minutes (225 degrees) until the chicken has turned brown and is cooked through. Allow to cool and then cut the chicken into thick slices.
- Meanwhile, cook the pasta according to the packaging and then rinse in cold water, mix with a little oil and set aside.
- Rinse all vegetables and let them drain. Break the salad into coarse pieces. Shred sugar peas lengthwise. Peel and dice the cucumber. Slice the radishes thinly and divide the tomatoes in halves.
- Finely grate 1.5 dl parmesan on a grater, mix lightly crème fraiche, crushed garlic clove and salt in a bowl - the dressing is ready.
- Distribute the pasta in serving bowls. Group the different vegetables evenly in the serving bowls and top with the sliced chicken. Serve the parmesan dressing separately.