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Rebeccahayden87
Pasta salad with chicken and fennel
Fresh salad of tortelloni, fennel, chicken, orange, cress and Parmesan cheese. Ideal for a summer evening outside.
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Ingredients
Directions
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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.
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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.
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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.
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Season with pepper and salt.
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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.
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Nutrition
835Calories
Sodium37% DV880mg
Fat57% DV37g
Protein100% DV50g
Carbs24% DV72g
Fiber56% DV14g
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