Chicken Pasta Salad

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Chicken Pasta Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
351
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie351 kcal(17 %)
Protein23.67 g(24 %)
Fat9.86 g(9 %)
Carbohydrates43.35 g(29 %)
Sugar added0 g(0 %)
Roughage1.43 g(5 %)
Vitamin A77.7 mg(9,713 %)
Vitamin D0.25 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.24 mg(22 %)
Niacin12.42 mg(104 %)
Vitamin B₆0.42 mg(30 %)
Folate57.02 μg(19 %)
Pantothenic acid1.13 mg(19 %)
Biotin2.18 μg(5 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C9.95 mg(10 %)
Potassium488.42 mg(12 %)
Calcium112.1 mg(11 %)
Magnesium75.9 mg(25 %)
Iron2.5 mg(17 %)
Zinc1.95 mg(24 %)
Saturated fatty acids2.06 g
Cholesterol42.88 mg

Ingredients

for
4
Ingredients
400 milliliters
2
Chicken breasts (each at 140 grams)
400 grams
1
150 grams
100 grams
corn kernels (canned)
4 tablespoons
2 tablespoons
1 tablespoon
2 tablespoons
freshly grated Parmesan

Preparation steps

1.

Boil the broth. Rinse the chicken breasts and add to the broth. Simmer over low heat for about 10 minutes. Remove from the heat and allow to cool in the broth.

2.

Cook the pasta in salted water until al dente. Drain.

3.

Rinse the cucumber, cut ends, cut into quarters lengthwise and cut into small pieces. Rinse the tomatoes and cut into quarters. Rinse the corn and drain.

4.

Whisk the yogurt with the mayonnaise and stir 2-3 tablespoons of the broth. Season with lemon juice, salt, and pepper.

5.

Transfer all prepared salad ingredients to a bowl.

To serve: Drizzle with the dressing and garnish with Parmesan.