Salad with penne, chicken breast and Appenzeller® cheese

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20 min.
Cook/bake time 20 min.


Serves 4

  • 240 g chicken breast fillet, cut into strips
  • 1 tbsp olive oil
  • 250 g penne, cooked according to the instructions on the package
  • 2 tomatoes, cut into eight
  • 1/2 cucumber, sliced and quartered
  • 1 thinly sliced red onion
  • 1 handful romaine lettuce leaves
  • 150g Appenzeller®, cubed
  • Vinaigrette:
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • Garnish:
  • 12 basil leaves, cut into strips


  1. Blend red wine vinegar, salt, pepper and olive oil in a bowl. Heat grill or frying pan. Brush chicken strips with olive oil and grill 2-3 minutes on each side. Keep warm.
  2. Mix penne and dressing in bowl. Add tomatoes, cucumbers, onions and lettuce.
  3. Place pasta salad on plates and top with chicken strips. Sprinkle with Appenzeller® cubes and garnish with basil.

Cheese in this recipe