Salad "Fusilli with Chicken and Porteno Dressing"

20 mins

Low

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Elisa Cervantes

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Fusilli Pasta Salad with Chicken and Porteño dressing of parsley

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Ingredients

4 portions

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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.