Chicken Noodle Salad

Ingredients

• 150 g Whole wheat elbow macaroni
• Salt
• 40 g Pine nuts (2 tbsp)
• 200 g Chicken breast fillet (1 chicken breast fillet)
• 1 tbsp Olive Oil
• Pepper
• 3 spring onions
• 12 Cherry tomatoes
• 2 tbsp pesto verde
• 150 g Yogurt (3.5% fat)
• 4 tbsp Sour cream

Instructions

1. 1.

   Cook the macaroni al dente in plenty of salted water according to package instructions. While the macaroni is cooking, toast the pine nuts in a pan without fat until golden brown and let them cool on a plate.

2. 2.

   Wash the chicken breast fillet, pat it dry, and cut it into 1 cm cubes.

3. 3.

   Heat oil in a pan and fry the chicken cubes around for 5-6 minutes over medium heat. Remove from the pan, salt, pepper and let cool.

4. 4.

   Drain the macaroni in a sieve and briefly cool it down under cold water.

5. 5.

   Wash, clean and slice the spring onions into thin rings. Wash and halve the cherry tomatoes.

6. 6.

   Mix pesto, yogurt and sour cream. Season with salt and pepper.

7. 7.

   Mix all prepared ingredients in a bowl. Season with salt and pepper and let it stand for 15 minutes. Season to taste before serving.