“Fusilli with Chicken and Porteño Dressing” Salad

Name: “Fusilli with Chicken and Porteño Dressing” Salad
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Argentina
Ingredients: 100 grams fresh parsley; 2 cloves garlic; 1/2 teaspoons salt; 1/2 teaspoons black pepper, ground; 1 tablespoon white vinegar; 1/2 cups vegetable oil; 2 chicken cutlets; 250 grams La Moderna® pasta, fusilli; 250 grams spinach, or Swiss chard; 75 grams panela cheese; 1 pinch salt; 1 pinch parsley; olive oil

Lissa Cervantes

Fusilli Pasta Salad with Chicken and Parsley Porteño Dressing

Reviewed by Editorial Team of Kiwilimón

Published: 15-08-2016

Preparation

20 mins

Low

For the dressing, wash, disinfect, and drain the parsley. Finely chop the parsley and the two cloves of garlic. In a bowl, add the parsley, chopped garlic, salt, pepper, oil, and vinegar. Stir and set aside. Heat two liters of water. Once the water is boiling, add a tablespoon of oil and a tablespoon of sea salt, and then add the Fusilli pasta "La Moderna." Cook for 11 to 13 minutes following the instructions on the package. Season the flattened chicken breasts with salt, pepper, parsley, and garlic powder. Fry them in a pan with a tablespoon of olive oil. Once cooked, cut into small cubes. The Swiss chard should be washed and disinfected, then boiled in salted water (for 5 minutes after the first boil). Drain and chop into large pieces. Cut the panela cheese into 1 cm cubes. In a bowl, mix the Fusilli pasta "La Moderna," the diced chicken, Swiss chard, panela cheese, a pinch of salt, and 4 tablespoons of the porteño dressing. Mix well and serve hot or cold.