Colorful Mexican Pasta Salad

Summary

Ingredients

• 400 g pasta (taliatelle or sprial noodles)
• 300 g chicken schnitzel
• 0.5 teaspoon ½ chili powder
• 2 tablespoon paprika powder
• 2 teaspoons cumin
• 1 teaspoon lemon (s) - zest, grated
• 2 onions)
• 2 avocado (s)
• 2 chilli pepper (s) (jalapeno)
• 1 tablespoon coriander greens, fresh, finely chopped

For the dressing:

• 6 tablespoon oil (corn oil)
• 4 tablespoon vinegar (red wine vinegar)
• 150 ml chicken broth
• 2 cloves garlic
• salt and pepper

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Instructions

1. Cut the onions into fine rings and finely grate the garlic cloves. Peel, core and dice the avocados and drizzle with lemon juice to prevent browning. Finely chop the jalapenos, finely chop the chilli pepper.
2. Cut the chicken into fine strips, season with the seasoning mixture of chilli, paprika, cumin and lemon peel and fry in the pan until crispy, keep warm. Boil the pasta and chill it well.
3. Prepare the dressing, mix well with the onions, avocados, chicken strips, jalapenos and coriander into the noodles and let stand for 1 hour.
4. You can also serve this salad warm. In this case, simply let it steep in the oven at around 40-50 degrees.