Venezuelan Cuisine
Chicken Salad and Short Pasta
.¼ cup of oil
2 stems of sliced chives
100 grm of green peas
100 grm of corn in grains
1 tsp mustard
250 grm of short pasta cooked al dente
2 small cucumbers
1 red paprika
1 roasted breast
vinegar
Salt and pepper to taste.
-Cut the cucumbers, paprika in brunoise.
-Cut the chicken in emince.
-Prepare the vinaigrette by mixing the oil, a little vinegar, mustard, salt and pepper.
-In a bowl mix all the ingredients, the pasta, the chicken, the cucumbers, the paprika, the peas, the corn, the chives and the vinaigrette, mix.
-Serve cold.
Emince cut: It is a thin and long cut that is used for onions, garlic and some meat.