- 150 grams of colored spirals
- 1 Handful of Clean Canons
- 200 grams of fillet chicken breast
- 1 Avocado
- 1 apple
- 1 Cucumber
- 1 Carrot
- 4 canned corned peppers
- 1 pinch of salt
- 1 pinch of ground black pepper
- 1 jet of extra virgin olive oil
- 1 jet of lemon juice
We will begin by preparing this cold salad of pasta with chicken and apple by putting the pasta (colored spirals) in a pot with plenty of boiling water and a pinch of salt for about 8-10 minutes. Once the pasta is cooked, drain, water with cold water, drain again and reserve.
While cooking the pasta, fry the chicken breasts in a frying pan with a splash of oil previously salted and you can even add other spices.
Meanwhile, peel and cut the diced cucumber and the carrot in half and sliced.
Next, we drain the preserved red peppers and chop them into small squares too.
Next, peel and cut the avocado in half moons and the apple in cubes but without peeling it, because it brings much more fiber to the plate.
When the chicken breast is well fried, we also cut it into pieces to our liking.
Finally, we place a base of canons clean and on top we add all the vegetables and fruits that we have cut together with the colored spirals, stir well, season with a pinch of salt, olive oil and lemon juice or anything else like vinegar Balsamic (that is to the taste of the consumer). And ready!
Tip: These fruits (avocados and apples) cut last because they are the ones that tend to rust more easily but we can avoid that oxidation a little more if we sprinkle some lemon juice on top while we reserve them for later.
Additional Information: Cost Economic, for Main course