Pasta salad with chicken and honey

Ingredients for 4 servings:

• 250g fusilli
• 400 g chicken breast fillet(s)
• ½ onion(s), cut into rings
• 1 garlic clove(s)
• 2 tbsp mustard, grainy
• 2 tbsp honey
• Salt
• Oil for frying
• 175 g cherry tomatoes
• 1 handful of arugula
• 3 tbsp olive oil
• 1 tbsp vinegar
• 2 tsp honey
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

light summer salad

Whisk together the olive oil, vinegar, honey, and seasoning for the dressing in a small bowl. Cook the pasta in salted water for 10-12 minutes until al dente. Meanwhile, heat the oil in a pan and sauté the onions and garlic. Add the meat and sauté for about 4 minutes, until almost cooked. Stir in the mustard and honey and simmer until the meat and onions are golden brown. Drain the pasta and toss it with the dressing in a large bowl. Add the chicken and onions and let it cool slightly, if necessary. Wash the arugula thoroughly and cut the tomatoes into eighths. Add both to the salad and serve. Can be served hot or cold and is ideal as a picnic or summer salad. If you are saving any salad for the next day, please remove the arugula first.