Filter
Reset
Sort ByRelevance
Rebeccahayden87
Pasta salad with chicken and fennel
Fresh salad of tortelloni, fennel, chicken, orange, cress and Parmesan cheese. Ideal for a summer evening outside.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean and halve the fennel. Keep some fennel green apart. Cut the fennel into wafer-thin wedges and brush with the oil. Heat the grill pan and toast the fennel in approx. 5 minutes. Turn halfway.
-
Cut the chicken fillet into cubes. Scrape the cheese into flinters. Cook the tortelloni al dente according to the instructions on the package. Drain and cool in the colander.
-
Peel the oranges to the flesh. Use a sharp knife to cut orange slices between the membranes above the bowl. Collect the juice in a bowl. Stir mustard, liqueur, vinegar and the rest of the oil through the orange juice.
-
Season with pepper and salt.
-
In a large bowl, scoop the dressing, chicken cubes, fennel and orange wedges through the tortelloni. Cut cress and fennel green above the salad. Delicious with a bowl of mixed olives.
Blogs that might be interesting
-
25 minMain dishbaby potatoes, fresh string beans, shallot, gherkin cubes, unsalted butter, breaded salmon burger, dried tarragon, Greek yoghurt, mayonnaise,salmon burger with dragons and string beans
-
25 minMain dishoil, vegetarian finely chopped, onion, zucchini, chili powder, tomato paste, kidney beans, corn kernels,chili with corn and zucchini
-
15 minMain dishgreat macaroni, eggplant, olive oil, sunflower oil, onion, garlic, tomato, White wine, sardine fillet, tuna on oil, fresh thyme, flat leaf parsley,macaroni with sardines, tomato and eggplant
-
25 minMain dishwhite onions, fresh flat parsley, mild olive oil, cooking dairy, chicken broth tablet, La Trappe Blond, free-range chicken fillet, tagliatelle, Broccoli,grilled chicken in creamy beer sauce
Nutrition
835Calories
Sodium37% DV880mg
Fat57% DV37g
Protein100% DV50g
Carbs24% DV72g
Fiber56% DV14g
Loved it