The salads are very nutritious and excellent value in those times of the year when their need becomes more to our liking. They are very useful in hors d’oeuvres and as accompaniments to main courses, meat, poultry or fish. The variety of salads is so rich and extensive that to your liking and in each circumstance you can choose, complete or designate the role that seems best for them. The chicken salad with pasta is a dish of high nutritional value and very interesting for before or after sports.
- 200 g. pasta
- 2 boneless chicken breasts
- 1 leek
- 2 carrots
- 1 onion
- 1/2 tablespoon minced ginger or curry
- 1 glass of white wine
- 2 glasses of water
- 1 spring onion
Steps to follow to make this recipe:
One.Bring the pasta to a boil according to the manufacturer’s instructions. Then it is passed through cold water and reserve.
Two.Make a broth with the water and the wine, add the onion, the joint, the carrots, the spices and the salt. Boil 20 minutes over low heat.
3.Strain the broth and put it back on the fire. When it starts to boil, add the whole chicken breasts, about 10 minutes. Leaving them in the cooking broth for 5 more minutes.
4.They are then drained and allowed to cool.
5.Dice the spring onion, tomato and pepper. Add the pasta and season with oil and a little vinegar and salt.
- The pasta can be colored, spirals, bows, ribbons or macaroni