Rigatoni chicken salad with mustard-soy sauce-dressing
Ingredients for 4 portions
For the dressing:
- 50 ml orange juice
- 80 g Wholegrain mustard (e.g. from Maille)
- *50 ml Kikkoman naturally brewed soy sauce
- 100 ml olive oil
- Freshly ground white pepper
- Sugar
For the salad:
- 240 g rigatoni
- 1 chicken breast fillet (approx. 180 g)
- salt, freshly ground pepper
- 1 small broccoli (approx. 200 g)
- 1 Orange
- 160 g yellow and red cherry tomatoes (approx. 16 pieces)
- a handful of baby leaf spinach (approx. 20 g)
- 12 olives (about 60 g)
*Alternatively 50 ml Kikkoman Tamari gluten-free Soy Sauce or Kikkoman Organic Soy Sauce can be used.
Preparation
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.
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.
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.
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.
Used products in this recipe
Ingredients for 4 portions
For the dressing:
- 50 ml orange juice
- 80 g Wholegrain mustard (e.g. from Maille)
- *50 ml Kikkoman naturally brewed soy sauce
- 100 ml olive oil
- Freshly ground white pepper
- Sugar
For the salad:
- 240 g rigatoni
- 1 chicken breast fillet (approx. 180 g)
- salt, freshly ground pepper
- 1 small broccoli (approx. 200 g)
- 1 Orange
- 160 g yellow and red cherry tomatoes (approx. 16 pieces)
- a handful of baby leaf spinach (approx. 20 g)
- 12 olives (about 60 g)
*Alternatively 50 ml Kikkoman Tamari gluten-free Soy Sauce or Kikkoman Organic Soy Sauce can be used.
