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Chicken and Multicolored Fusilli Salad

Salads A- A+

Preparation Time: MEDIUM
Serves: 4


  • 200g Multicolored Fusilli
  • 400g Chicken (shredded)
  • 100g Pineapple (in cubes)
  • 1dl Gallo Classic Extra Virgin Olive Oil
  • Chives, to taste
  • Salt, to taste

Cook the fusilli in water and salt and a streak of olive oil.
Strain when cooked and rinse in cold water.
Mix the cooked Fusilli together with the shredded chicken, the pineapple cubes and the Gallo Classic olive oil.
When ready to serve decorate with chive stalks.

To Cook the Fusilli: Only add the rock salt when the water is boiling; it comes to a boil faster without the salt.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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