Buy all ingredients right below the recipe
Ingredients
- 300 g chicken breast fillet
- 1 red bell pepper
- 2 tbsp lemon juice
- 100 g cherry tomatoes
- 150 g fresh baby spinach
- 150 g natural yogurt (3.5% fat)
- 250 g whole wheat fusilli (dry)
- 2 tbsp sunflower oil
- Salt
- Black pepper
Preparation
- 1Fill a pot with enough water for the pasta, salt it, and bring to a boil over high heat. Add the whole wheat pasta to the boiling water and cook for about 12–15 minutes over medium heat until al dente.
- 2While the pasta is cooking, rinse the chicken breast fillet, 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 cubes for about 8–10 minutes until golden brown.
- 3Drain the cooked pasta, rinse with cold water, and let it drain well.
- 4For the dressing, whisk the natural yogurt with lemon juice, salt, and pepper until smooth in a small bowl. Core the red bell pepper and cut it into small cubes. Halve the cherry tomatoes.
- 5In a large bowl, combine the cooled pasta with the chicken cubes, bell pepper cubes, halved cherry tomatoes, baby spinach, and yogurt dressing. Season the salad again with salt and pepper to taste and serve. The salad tastes best well chilled from the refrigerator.
