Pasta salad with chicken breast and peanuts

Ingredients for 6 servings:

• 400 g chicken breast
• 200 g pasta, e.g. farfalle
• 150 g cheese (sliced)
• 200 g peas, frozen
• 2 bell peppers
• 200 g cherry tomatoes
• 2 tbsp brown sugar
• 100 g peanuts
• salt and pepper
• Paprika powder
• 5 tbsp oil
• 50 ml orange juice
• 1 tbsp curry powder
• 6 tbsp Balsamic vinegar, white
• 2 tbsp jelly (blackcurrant)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Cut the chicken breast into small, bite-sized pieces and fry in oil until crispy. Cook the pasta according to the instructions until al dente, then cut the cheese into strips. Cook the peas for about 6 minutes, then immediately refresh in cold water. Cut the peppers into thin strips and halve the cherry tomatoes. Mix everything in a bowl and season with salt, pepper, paprika, and curry powder. Melt the sugar in a pan, then caramelize the roughly chopped peanuts. For the dressing, mix the oil, vinegar, orange juice, and jelly. Season with salt and pepper, then pour over the salad. Let the salad marinate for at least 2 hours.