Rigatoni chicken salad with mustard-soy sauce-dressing

Total time 45 mins
25 mins preparation time
20 mins cooking time

Ingredients

4 portion(s)

For the dressing:

50 ml
orange juice
80 g
Wholegrain mustard (e.g. from Maille)
100 ml
olive oil
Freshly ground white pepper
Sugar

For the salad:

240 g
rigatoni
180 g
chicken breast fillet
salt, freshly ground pepper
200 g
small broccoli
1 
Orange
160 g
yellow and red cherry tomatoes
1 handful
baby leaf spinach
60 g
olives
Nutritional facts (per portion): 2535 kJ  /  605 kcal
30.1 g Fat
23 g Protein
56.8 g Carbohydrates

Preparation

Step 1

For the dressing, boil down orange juice to about half its original volume. Mix with mustard, soy sauce and oil and season with pepper and sugar. 

Step 2

For the salad, cook the rigatoni according to the packet instructions and leave to cool. Wash chicken breast fillet, cut in half, dab dry, season with salt and pepper, steam for 5-6 minutes, let cool and shred.

Step 3

Cut broccoli into small florets, wash, blanch and shock. Peel and segment the orange. Wash and halve the tomatoes if needed. Wash spinach and spin dry.

Step 4

Mix rigatoni, broccoli, orange segments, tomatoes, spinach and olives with approx. ¾ of the dressing and arrange on plates. Arrange the chicken on top, drizzle with the rest of the dressing and serve. 

Recipe-ID: 273

Recipe as PDF

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For the dressing, boil down orange juice to about half its original volume. Mix with mustard, soy sauce and oil and season with pepper and sugar. 

For the salad, cook the rigatoni according to the packet instructions and leave to cool. Wash chicken breast fillet, cut in half, dab dry, season with salt and pepper, steam for 5-6 minutes, let cool and shred.

Cut broccoli into small florets, wash, blanch and shock. Peel and segment the orange. Wash and halve the tomatoes if needed. Wash spinach and spin dry.

Mix rigatoni, broccoli, orange segments, tomatoes, spinach and olives with approx. ¾ of the dressing and arrange on plates. Arrange the chicken on top, drizzle with the rest of the dressing and serve. 

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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