Lettuce Tacos with Pasta and Chicken

Salime David
Salime David
Tacos of pasta and chicken salad in lettuce leaves, delicious for these hot days. This recipe is perfect for dinner or for everyday meals.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 110 grams La Moderna® pasta, elbow #3
  • 1 chicken breast 1 chicken breast
  • 1 egg 1 egg
  • 1 can ear corn
  • 1 cucumber 1 cucumber
  • 3 tablespoons mayonnaise 3 tablespoons mayonnaise
  • 1 teaspoon mustard 1 teaspoon mustard
  • 1 pinch salt 1 pinch salt
  • 1 pinch pepper 1 pinch pepper
  • 1 Romaine lettuce
Preparation
15 mins
10 mins
Low
  • Put the pasta in a pot with hot water and bring it to a boil, approximately 10 minutes.
  • In another pot, bring the chicken breast to a boil with a pinch of salt and a small piece of onion. Place the egg in a pot with water over medium heat for 3 to 5 minutes to make hard-boiled eggs.
  • Once the pasta and chicken breast are cooked, drain the pasta thoroughly and let it cool for a few minutes; once cool, shred the chicken. Peel the cucumber, remove the seeds, and cut it into small cubes. The lettuce leaves to be used are disinfected.
  • In a bowl, combine the pasta, add mayonnaise and mustard, and mix well. Add the corn, small cucumber cubes, and the shredded chicken breast.
  • Place the lettuce leaves on a plate for each person, add the salad, and slice the hard-boiled egg to place on each taco.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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