Curried chicken salad

200gm elbow macaroni
500 chicken breast fillets
1 tbsp oil
450 gm canned pineapple pieces, drained
2 sticks celery, finely sliced
3 spring onions, chopped
1/3 cup mayonnaise (plain)
1/3 cup sour cream
2 tsp curry powder

- Cook the macaroni in a large pan of boiling water until just tender. Drain, rinse under cold water, and drain again. Place in a large mixing bowl and toss with oil. 
- Poach chicken in a pan of simmering water for 5 minutes or until tender. Drain, cool and cut into 2cm cubes. Add chicken cubes, pineapple, celery and spring onion to pasta. Stir to combine. 
- Then combine mayonnaise, sour cream and curry powder and stir into the chicken. 
- Transfer to a serving bowl; serve at room temperature.

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