Pasta Salad with Chicken, Bacon and Avocado
Pasta Salad with Chicken, Bacon and Avocado - A classic with a new look
Nutritional values
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 999 mg | (25 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Fusilli
- salt
- 250 grams Cherry tomatoes
- 4 scallions
- 300 grams Chicken breasts
- 50 grams Bacon
- 200 grams Yogurt (low-fat)
- 3 Tbsps Mayonnaise (45 grams)
- 3 Tbsps lemon juice
- peppers
- 1 ripe Avocado
Preparation steps
Cook the fusilli pasta according to package directions in salted water until al dente.
Rinse and halve the cherry tomatoes. Rinse and trim the scallions, cut the greens diagonally, and the whites into thin slices.
Rinse the chicken breast fillet under cold water, pat dry and cut into narrow strips. Cut the bacon into cubes and fry for 1-2 minutes in a pan over high heat. Add the chicken strips and fry until golden brown for about 5 minutes over medium heat, turning occasionally. Remove from heat and let cool.
Mix the yogurt with mayonnaise and 1-2 tablespoons lemon juice, and season with salt and pepper.
Halve the avocado, remove the pit, gently scrape the flesh out of the skin and cut the flesh into small cubes. Mix the avocado cubes with the remaining lemon juice.
Drain the fusilli pasta and mix with tomato, white part of scallions, avocado, cooked chicken strips, bacon and the yogurt sauce.
Serve the pasta salad into 4 bowls and garnish with the scallion greens.
