Salad Pasta

Name: Salad Pasta
Total time: 25 min
Yield: 444 g
Ingredients: Honey Pepper Mustard Chicken Breast 100 pack; Fresh Cucumber 30 serving; Iceberg Lettuce 50 serving; Grilled Onion 50 g; Frozen Shrimp 80 g; Pasta Noodles 50 g; Ground Black Pepper 3 g; Squeezed Lemon Juice 10 ml; Minced Garlic 5 teaspoon; Ottogi Toasted Sesame Oil 11 g; Apple Vinegar 10 ml; Dark Soy Sauce 10 ml; Allulose Smart 20 g; Olive Oil 15 spoon

Cook 25 min Difficulty NORMAL 575 kcal

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Ingredients

Main ingredients

Honey Pepper Mustard Chicken Breast 1 pack
Fresh Cucumber 0.5 serving
Iceberg Lettuce 1 serving
Grilled Onion 50 g
Frozen Shrimp 80 g
Pasta Noodles 50 g

Seasonings/Sauce

Ground Black Pepper 3 g
Squeezed Lemon Juice 10 ml
Minced Garlic 5 teaspoon
Ottogi Toasted Sesame Oil 11 g
Apple Vinegar 10 ml
Dark Soy Sauce 10 ml
Allulose Smart 20 g
Olive Oil 15 spoon

Nutrition summary

Carbohydrates 69.2 g 44%

Protein 44.01 g 28%

Fat 20.23 g 29%

Serving size 444g

Cooking steps

1

Boil the pasta and rinse it in cold water.
2

Prepare the vegetables by cutting them into bite-sized pieces.
3

Make the dressing with olive oil, lemon juice, salt, and pepper.
4

Combine the pasta, vegetables, and dressing in a bowl and mix well.
5

Plate and finish with cheese or nuts on top.

Salad Pasta

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