Conchiglie salad with chicken and mushrooms

Conchiglie salad with chicken and mushrooms

Ingredients

  • Conchiglie (A23) – 250 g
  • Pre-cooked chicken breast – 60 g
  • Arugula salad – 30 g
  • Grilled pine nuts – 15 g
  • Button mushrooms – 40 g
  • Red onion – 10 g
  • Honey mustard vinaigrette – 50 g
  • Chopped parsley – 1 tsp
  • Salt and pepper

Preparation

  1. Color the mushrooms in a pan. Mix the thawed conchiglie with the vinaigrette, chopped parsley and grilled pine nuts.
  2. Dress up by placing this preparation on a bed of roquette salad, along with the sliced chicken fillet.
  3. Garnish with mushrooms, red onion and some roquette leaves.
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Conchiglie

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