Ingredients
Serves 4
- 240 g chicken breast fillet, cut into strips
- 1 tbsp olive oil
- 250 g penne, cooked according to the instructions on the package
- 2 tomatoes, cut into eight
- 1/2 cucumber, sliced and quartered
- 1 thinly sliced red onion
- 1 handful romaine lettuce leaves
- 150g Appenzeller®, cubed
- Vinaigrette:
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- Garnish:
- 12 basil leaves, cut into strips
Preparation
-
Blend red wine vinegar, salt, pepper and olive oil in a bowl. Heat grill or frying pan. Brush chicken strips with olive oil and grill 2-3 minutes on each side. Keep warm.
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Mix penne and dressing in bowl. Add tomatoes, cucumbers, onions and lettuce.
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Place pasta salad on plates and top with chicken strips. Sprinkle with Appenzeller® cubes and garnish with basil.
Bon
Appétit
Appétit
