Filter
Reset
Sort ByRelevance
RLSTANFIELD
Tuscan chicken salad with arugula and grapes
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente, drain and rinse cold water.
-
Fry the chicken fillet in the olive oil until tender. Cut the arugula a little smaller.
-
Mix the ingredients for the dressing.
-
Spoon the chicken breast, arugula, tomatoes and the grapes through the pasta. Mix in the dressing.
-
45 minMain dishwheat flour, baking powder, mix for miso soup, tap water, medium sized egg, cut white cabbages, salad onion, Ketchup, ketjapmarinade, dark brown sugar, mirin, mushroom melange, peanut oil, pickled ginger, mayonnaise,japanese vegetable pancake with mushrooms (okonomiyaki) -
45 minMain dishbaking flour, onion, peanut oil, dried sage, medium sized egg, semi-skimmed milk, Parmigiano Reggiano, grilled red peppers in a pot, unroasted hazelnuts,cauliflower frittata with paprika and hazelnuts -
35 minMain dishgarlic, (free-range) bratwurst, traditional olive oil, dried rosemary, tomato cubes, fresh kale, young capuchin in canned,kale-bean stew with bratwurst -
15 minMain dishsix-grain mix, traditional olive oil, pieces like beef, baking flour and broccoli florets, fresh curry tandoori, fresh spinach,vegacurry tandoori
Nutrition
635Calories
Sodium0% DV0g
Fat25% DV16g
Protein74% DV37g
Carbs28% DV83g
Fiber0% DV0g
Loved it