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Estimated Times |
Preparation time: 20
Cooking time: 15
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Ingredients

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servings
300 | g | Chicken fillet |
1 | pcs. | Red bell pepper ~120 g |
30 | g | Pine nuts |
0.5 | pcs. | Cucumber ~150 g |
20 | g | Black olives |
100 | g | Feta cheese |
5 | g | Rape seed oil |
1 | tsp | Sea salt ~5.5 g |
2 | pinch | Black Pepper ~0.8 g |
1 | tbsp | Basil pesto ~12.5 g |
1 | tbsp | Water ~15 g |
2 | pcs. | Baguette ~120 g |
100 | g | Pasta |
40 | g | Radicchio |
40 | g | Endive (frisee) |
70 | g | Pickled pepper |
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Intro
A really delicious pasta salad that is sure to be a dish that you'll want to try again.
Directions
Cook the pasta according to the instructions on the packet. Leave to cool. Blend the pesto with water and stir in to coat the pasta.
Fry the chicken in the oil and cut into slices.
Toast the pinenuts on a dry frying pan for a couple of minutes until light brown.
Cut the cucumber into diagonal slices, rinse and tear the lettuce into small pieces and dice the pepper.
Heat the baguettes under the grill.
Put the pasta, chicken, pinenuts, lettuce, cucumber and pepper in a bowl. Garnish with feta and olives, and serve with baguettes.
Tip
Other types of lettuce can be used. You could, for example, buy a bag of mixed salad.
Nutritional data
886 Kcal Per Serving F: 37 g, P: 57 g, C: 84 g, DF: 6 g 1,773 Kcal (157 Kcal/100 g)
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More statistics |
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