Conchigliette salad with chicken
Conchigliette salad with chicken
Ingredients
- Conchigliette – 160 g
- Diced tomatoes – 20 g
- Diced avocado – 20 g
- Diced cucumber – 20 g
- Pomegranate seeds – 10 g
- Chicken drumstick – 1 piece
- Herb mix for chicken – ½ tsp
- Cream – 20 ml
- Red wine vinegar – 1 tsp
- Mustard – ½ tsp
- Flat-leaf parsley – ½ tsp
- Sumac – 3 pinches
- Edible flowers
- Salt & pepper
- Olive oil
Bereiding
- Reheat the conchigliette for 30 seconds in salted water, drain, and let cool.
- Rub the chicken with olive oil, season with chicken spices, grill, and slice into strips.
- Mix mustard, red wine vinegar, and cream. Season with salt and pepper to taste.
- Combine the pasta with the diced tomatoes, cucumber, and avocado, vinaigrette and parsley. Taste and adjust seasoning if necessary.
- Arrange on a plate, place the chicken on top, and garnish with pome granate seeds, sumac and flowers.
Deze producten heb je nodig
Conchigliette
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