Chicken Pasta Salad

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Chicken Pasta Salad
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
680
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie680 cal.(32 %)
Protein40 g(41 %)
Fat19 g(16 %)
Carbohydrates84 g(56 %)
Sugar added3 g(12 %)
Roughage8.2 g(27 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.9 mg(33 %)
Vitamin K22 μg(37 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin21.1 mg(176 %)
Vitamin B₆1 mg(71 %)
Folate92 μg(31 %)
Pantothenic acid1.8 mg(30 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C77 mg(81 %)
Potassium841 mg(21 %)
Calcium97 mg(10 %)
Magnesium121 mg(40 %)
Iron3.7 mg(25 %)
Iodine6 μg(3 %)
Zinc3.1 mg(39 %)
Saturated fatty acids5.8 g
Uric acid285 mg
Cholesterol88 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
1 Tbsp grained Mustard
1 Tbsp honey
3 Tbsps lemon juice
salt
peppers (from the mill)
3 Tbsps olive oil
400 milliliters Vegetable broth
2 Chicken breasts (at 150 grams each)
400 grams Fusilli
1 big, red Bell pepper
2 Tomatoes
½ Zucchini
150 grams Corn (canned)
1 onion
4 Tbsps Yogurt (0.1% fat)
2 Tbsps Mayonnaise
How healthy are the main ingredients?
CornMayonnaiseolive oilMustardhoneysalt

Preparation steps

1.

Whisk together honey, 1 tablespoon of lemon juice, salt, pepper, and 3-4 tablespoons of olive oil to create a marinade.

2.

Boil the broth. Rinse the chicken breasts and add to the broth. Simmer on low heat for about 10 minutes. Remove from the heat and allow to cool in the broth. Then remove from the broth, drain on kitchen paper and brush with the marinade.

3.

Cook the pasta in salted water until al dente, then drain and rinse.

4.

Rinse the peppers, cut in half, remove seeds and white inner membrane. Cut into small cubes. Rinse the tomatoes, remove the stalks and dice into small cubes. Rinse zucchini, cut off the ends and cut into cubes as well. Drain the corn. Peel the onion and chop finely. 

5.

Place the chopped salads ingredients in a large bowl with the pasta mix. Whisk together the yogurt, mayonnaise, remaining lemon juice, and salt and pepper into a dressing. Drizzle over pasta and toss. Let sit about 30 minutes and then transfer to plates.

6.

Brush the chicken breasts again with the honey mustard marinade, cut into thin slices and arrange on the salad.

To serve: Accompany the pasta salad with young chard or spinach leaves and baguette.