Chicken and Pasta Salad

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Chicken and Pasta Salad
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation

Ingredients

for
4
For the chicken and noodles
150 grams (approximately 5 1/3 ounces) width Tagliatelle
2 small Chicken breasts
1 teaspoon paprika
1 tablespoon clarified butter
50 grams (approximately 1 3/4 ounces) Prosciutto (thinly sliced)
2 tomatoes
2 hard-boiled eggs
2 Endive
For the vinaigrette
6 tablespoons Vinegar
1 teaspoon whole grain Mustard
50 milliliters (approximately 3 1/2 tablespoons)) Vegetable broth
1 pinch sweet paprika
salt
freshly ground peppers
How healthy are the main ingredients?
MustardChicken breasttomatoeggEndivesalt

Preparation steps

1.

For the chicken and noodles: Cook the noodles according to package instructions, drain, run under cold water and drain. Heat the clarified butter in a skillet. Rub the chicken with pepper and saute until cooked through, 7-10 minutes. Season with salt and pepper and when cool enough to handle, cut into slices. Peel the eggs and cut into bite-size pieces. Cut the prosciutto into 1.5-2cm (approximately 3/4-inch) wide strips. Rinse the Belgian endive, shake dry and chop coarsely. Rinse the tomatoes, core and cut into wedges. Transfer everything to a large bowl.

2.

For the vinaigrette: In a bowl, whisk together the vinegar, mustard, broth, paprika, salt and pepper. Pour over the salad and toss all together. Arrange the salad on 4 plates, sprinkle some pepper over and serve immediately.