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Recipe

Salad "Fusilli with Chicken and Porteno Dressing"

20 mins
20 mins
Low
40
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Fusilli Pasta Salad with Chicken and Porteño dressing of parsley
Learn more about Elisa Cervantes

Ingredients

4 portions
  • 100 grams fresh parsley
  • 2 cloves garlic
  • 1/2 teaspoons salt
  • 1/2 teaspoons black pepper, milled
  • 1 tablespoon white vinegar
  • 1/2 cups oil
  • 2 chicken milanesa (breaded)
  • 250 grams Pasta La Moderna®, fussilli
  • 250 grams spinach, or chard
  • 75 grams panela cheese
  • 1 pinch salt
  • 1 pinch parsley
  • to taste olive oil

Preparation

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.
Put two liters of water to heat. Once the water is boiling place a tablespoon of oil and a tablespoon of sea salt, and add the Fusilli pasta "La Moderna". Cook between 11 and 13 minutes following the instructions in the envelope
Season the flattened chicken breasts with salt, pepper, parsley and garlic powder. Fry them in a pan with a spoonful of olive oil. Once cooked, cut into small squares.
The chard is washed and disinfected, boiled in salted water (for 5 minutes after the first boil) Drain and chop into large pieces.
Chop the panela cheese into squares of 1 cm
In a bowl, mix the Fusilli pasta "La moderna", the chicken squares, the chard, the panela cheese, a pinch of salt and 4 tablespoons of the porteño dressing
Stir well and serve hot or cold.

PRESENTATION

You can add cherry tomato to give it a little more color

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Maria Reyes
18/05/2017 16:59:30
Facil de preparar e ingredientes facil de conseguir gracias.

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