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
-
15 minMain dishchilled perline con formaggio pasta, Cherry tomatoes, Red pepper, traditional olive oil, Italian stir-fried vegetable zucchini, fresh snow peas, pasta sauce basic Italian herbs, Parmigiano Reggiano, roasted pine nuts,fresh pasta in spicy tomato sauce -
30 minMain dishcrumbly potato, butter, bacon, warm milk, nutmeg, fresh spinach, soft blue cheese,spinach stew with blue cheese and bacon patties -
90 minMain dishtapenade of sundried tomatoes, balsamic vinegar, olive oil, paprika, fresh rosemary, lamb racks,Tuscan lamb rack -
30 minLunchhalf-to-half minced, tortilla chips, Mexican spices, peanut oil, sunflower oil, bacon, corn grain, garlic, cottage cheese, chives, corn roll, iceberg lettuce, tortilla chips,mexican ball
Nutrition
835Calories
Sodium37% DV880mg
Fat57% DV37g
Protein100% DV50g
Carbs24% DV72g
Fiber56% DV14g
Loved it