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🍝 Noodle Poultry Salad

597 kcal · 30 min · 4 servings

Ingredients

• 1 chicken breast fillet (approx. 150 g)
• 1 tsp ghee
• 150 g elbow macaroni
• 1 stalk celery
• 2 smaller apples
• juice of one lemon
• 200 g blue grapes
• 200 g sour cream
• 0.5 tsp sugar
• Tabasco
• salt
• pepper (from the mill)
• 2 tbsp chopped parsley
• 100 g radicchio

Instructions

1. 1. Cook the noodles in plenty of salted boiling water until al dente (firm to the bite), then drain, rinse briefly with cold water, and let them drain well.
2. 2. Season the chicken breast with salt and pepper and fry it in hot clarified butter for about 5 minutes on each side. Remove the meat and let it cool down.
3. 3. Wash the celery, remove the tough parts, and slice it into thin pieces.
4. 4. Wash the apples, quarter them, remove the core, and cut them into thin wedges. Immediately drizzle them with half of the lemon juice.
5. 5. Wash the grapes and pick out any bad ones. Cut them in half if desired and remove the seeds. Slice the cooled chicken breast into thin slices first, and then into small cubes as you like.
6. 6. Mix the sour cream with the remaining lemon juice, sugar, salt, pepper, and a few drops of Tabasco sauce. Season the dressing to taste.
7. 7. Combine the noodles, chicken meat, celery, apples, and grapes with the salad dressing. Let the salad chill covered in the refrigerator for about 1 hour to let the flavors meld.
8. 8. Separate the radicchio into leaves, wash them, dry them in a salad spinner, and tear them into bite-sized pieces. Toss the radicchio and parsley into the salad just before serving.

Nutrition per serving

• kcal: 597
• Protein: 25 g · Fett/Fat: 23 g · Carbs: 69 g