🍝 Noodle Salad with Chicken and Leafy Greens

Name: Noodle Salad with Chicken and Leafy Greens
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Penne; 200 g Leaf Salad; 1 Stalk Radicchio (small); 1 Zucchini; 2 Tomatoes; 2 Chicken Breast Fillets; Olive Oil (1 tsp each); Butter (1 tsp each); Salt; Pepper (from the mill); 2 tbsp White Wine Vinegar; 1 tbsp Balsamic Vinegar; 1 Pinch Sugar; 4 tbsp Olive Oil

454 kcal · 30 min · 4 servings

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Ingredients

150 g Penne
200 g Leaf Salad
1 Stalk Radicchio (small)
1 Zucchini
2 Tomatoes
2 Chicken Breast Fillets
Olive Oil (1 tsp each)
Butter (1 tsp each)
Salt
Pepper (from the mill)
2 tbsp White Wine Vinegar
1 tbsp Balsamic Vinegar
1 Pinch Sugar
4 tbsp Olive Oil

Instructions

1. Cook the pasta in plenty of salted boiling water until al dente. Drain, rinse briefly with cold water, and let them drain well.
2. Wash the zucchini and boil it whole in salted water for about 4 minutes (blanching = cooking briefly in boiling water). Remove, cool with cold water, and slice.
3. Separate the lettuce leaves, wash them, remove any bad parts, spin them dry, and tear them into bite-sized pieces.
4. Quarter the tomatoes, remove the core, and dice the flesh into small cubes.
5. Season the chicken breast with salt and pepper. Fry it in a butter-oil mixture for about 4 to 5 minutes on each side. Slice the cooked meat into thin, diagonal slices.
6. Whisk vinegar, salt, pepper, and sugar together in a bowl. Stir in the oil and adjust the seasoning to taste.
7. Toss all prepared salad ingredients with the dressing. Serve the salad on plates.

Nutrition per serving

kcal: 454
Protein: 31 g · Fett/Fat: 22 g · Carbs: 32 g