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Ingredients
- 300 g chicken breast fillet
- 1 medium red bell pepper
- 2 tablespoons lemon juice
- 100 g cherry tomatoes
- 150 g fresh baby spinach
- 150 g plain yogurt (3.5%)
- 250 g whole wheat fusilli pasta (dry)
- 2 tablespoons sunflower oil
- salt to taste
- freshly ground black pepper to taste
Steps
- 1In a large pot, bring a generous amount of salted water to a boil for cooking the pasta. Once the water boils, add the pasta and cook for 12-15 minutes over medium heat until 'al dente'.
- 2While the pasta is cooking, prepare the chicken: clean the chicken breast, cut it into small cubes, season with salt and pepper. In a pan, heat the sunflower oil over medium heat, then fry the chicken cubes until golden brown (approx. 8-10 minutes, depending on the size of the cubes).
- 3Once the pasta is cooked, drain it, rinse with cold water, and let it drain thoroughly.
- 4In a small bowl, mix the plain yogurt with lemon juice, salt, and pepper. Clean and dice the bell pepper, and halve the cherry tomatoes.
- 5In a large salad bowl, combine the cooked pasta, fried chicken, diced bell pepper, halved tomatoes, fresh baby spinach, and the yogurt dressing. Season with more salt and pepper to taste, if necessary.
- 6It is best to serve the salad chilled.
