Pasta Chicken Salad

Ingredients

• 1 chicken breast fillet (ca. 150 g)
• 1 tsp clarified butter
• 150 g horned pasta
• 1 stalk Celery
• 2 small apples
• juice of one lemon
• 200 g blue grapes
• 200 g Sour Cream
• 0.5 tsp Sugar
• Tabasco
• Salt
• ground pepper
• 2 tbsp chopped parsley
• 100 g Radicchio

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente, then drain, rinse with cold water and let it dry.

2. 2.

   Season the chicken breast with salt and pepper and fry it in hot clarified butter for about 5 minutes on each side, remove and allow to cool.

3. 3.

   Wash, trim and slice the celery into thin strips.

4. 4.

   Wash the apples, quarter them, remove the cores and cut into thin slivers, immediately drizzle with half of the lemon juice.

5. 5.

   Wash the grapes, deseed if desired, halve or leave whole. Slice the cooled chicken breast into thin slices, then optionally cut those into small cubes.

6. 6.

   Whisk the sour cream with the remaining lemon juice, sugar, salt, pepper and a few drops of Tabasco to taste.

7. 7.

   Combine the pasta, chicken, celery, apples and grapes with the dressing and cover; refrigerate for about 1 hour to meld flavors.

8. 8.

   Divide the radicchio leaves, wash, dry and tear into bite‑sized pieces. Mix radicchio and parsley into the salad before serving.