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

Preparation

  1. Reheat the conchigliette for 30 seconds in salted water, drain, and let cool.
  2. Rub the chicken with olive oil, season with chicken spices, grill, and slice into strips.
  3. Mix mustard, red wine vinegar, and cream. Season with salt and pepper to taste.
  4. Combine the pasta with the diced tomatoes, cucumber, and avocado, vinaigrette and parsley. Taste and adjust seasoning if necessary.
  5. Arrange on a plate, place the chicken on top, and garnish with pome granate seeds, sumac and flowers.

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