Buy all ingredients right below the recipe
Ingredients
- 300 g chicken breast
- 1 red bell pepper
- 2 tbsp lemon juice
- 100 g cherry tomatoes
- 150 g baby spinach
- 150 g natural yogurt (3.5% fat)
- 250 g whole grain spirelli
- 2 tbsp sunflower oil
- Salt
- Pepper
Method
- 1Fill a large pot with plenty of water, salt it, and bring to a boil. Cook the whole grain pasta in it for about 12-15 minutes until al dente. Then drain, rinse with cold water, and let drain well.
- 2Meanwhile, wash the chicken breast, pat it dry, and cut it into bite-sized cubes. Season with salt and pepper. Heat the sunflower oil in a pan over medium heat and fry the chicken pieces in it for about 8-10 minutes until golden brown.
- 3For the dressing, stir the natural yogurt smoothly with the lemon juice in a small bowl. Season with salt and pepper.
- 4Deseed the red bell pepper and cut it into small cubes. Wash and halve the cherry tomatoes. Sort, wash, and spin dry the baby spinach.
- 5In a large bowl, combine the cooked pasta, fried chicken, bell pepper cubes, halved cherry tomatoes, and baby spinach. Fold in the yogurt dressing and mix everything well. Season the salad again with salt and pepper as needed.
- 6The salad tastes best if it can chill briefly in the refrigerator before serving.
