John Myers
Ingredients for 4 servings:
- 400 g pasta (tagliatelle)
- 1 cucumber(s)
- ½ head of lettuce
- 1 bell pepper(s)
- 1 tomato(s)
- 1 m.-sized onion(s)
- 100 g chicken breast
- olive oil
- Vinegar (Sherry)
- salt and pepper
- mayonnaise
- Honey
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Cut the chicken breast into strips and fry for a few minutes until cooked through. Place the peppers on a baking sheet lined with aluminum foil and cook in an oven preheated to 220°C until the skin begins to blacken. Let them cool slightly, then skin and remove the seeds. Drizzle with a little olive oil, salt, and pepper. Cook the pasta for about 7 minutes, then drain and set aside. Wash the lettuce, spin it dry, and arrange it on plates. Arrange the pasta on top. Wash the cucumber, cut it into very thin slices, and place it on the lettuce. Add the chicken strips, the peppers, and the washed and sliced tomato. Mix together the honey, mayonnaise, sherry vinegar, pepper, and oil and drizzle over the salad. Tip: Roast pistachios or peanuts and sprinkle them over the salad.
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