John Myers
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Pasta Salad with Chicken Breast Fillet – Mediterranean Version –
The perfect pasta salad with chicken breast fillet – mediterranean version – recipe with a picture and simple step-by-step instructions.
Salad:
- 400 g Farfalle
- 350 g Fried chicken breast fillet pieces “sweet chili”
- 1 Pc. Beefsteak tomato, large
- 6 Pc. Dried tomatoes without oil
- 1 Pc. Orange peppers
- 0,5 Pc. Cucumber
Dressing:
- 2 Pc. Gherkins
- 4 Pc. Spring onions
- 3 El White wine vinegar
- 3 El Balsamic white
- 5 El Water
- 5 El Olive oil
- 2 Tl Bell peppers (Pul Bibir)
- Sea salt, black pepper from the mill, to taste
- 1 Coffee pot Frozen peas
- 5 El Fresh herbs according to your mood and availability
- I chose Farfalle this time, of course any other type of pasta can be used as you wish, which is cooked accordingly. Cook the frozen peas for the last 2-3 minutes.
- In the meantime, prepare the dressing, soak the sun-dried tomatoes in very hot water for approx. 15 minutes, then squeeze them out and, like the washed vegetables, core and cut into bite-sized pieces.
- Drain and drain the cooked noodles in a sieve, place in a large bowl and mix immediately with the well-shaken dressing.
- Now mix the chopped tomatoes, bell pepper, cucumber, peas, spring onions and herbs with the pasta, season to taste and season. Min. Let it steep for 30 minutes and season again if necessary.
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