Pasta Salad with Chicken Breast Fillet Strips
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 200 g pasta, dry
- 220 g chicken breast fillet (s), raw, cut into fine strips
- 2 pinches smoked salt (hickory)
- 3 stalks celery
- 2 bell peppers (red, pitted)
- 1 medium apple (peeled, pitted)
- 1 small Can corn
- 1 piece (s) onion (s), red
- 200 g yourt, low in fat
- 1 handful parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente, drain and rinse with cold water. Put aside.
- Season the chicken breast strips with smoked hickory salt and fry them fat-free in a coated pan. Add to the pasta.
- Cut the celery and bell pepper into as fine cubes as possible. Dice the apple as well. Drain the corn, add everything to the noodles.
- Peel the onion and cut into fine rings. Also add to the pasta.
- Mix everything well, season with salt, pepper and the chopped parsley. Pour yoghurt over the top as a dressing and mix well. Possibly let it pull through briefly.
- Tip:
- Is ideal in the summer time for the barbecue party.
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