Curry noodle salad

Ingredients for 6 servings:

• 300 g pasta (small)
• 300 g chicken fillet(s)
• 2 cans of tangerine(s)
• 8 eggs
• 2 tbsp olive oil
• 2 m.-sized onion(s)
• 2 tsp curry powder (or more as desired)
• 2 tbsp vinegar (white wine vinegar)
• 6 tbsp juice from the tangerines
• 2 tsp mustard (medium hot)
• 2 tbsp apricot jam
• 260 g salad cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

with chicken fillet, eggs and mandarins

Cook the pasta in salted water until al dente, then rinse with cold water. Cook the chicken fillet in a little broth with a little salt, then cut into strips. Boil the eggs, rinse with cold water, and slice or dice them. Drain the mandarin oranges, reserving the juice. Let everything cool. For the dressing, heat the oil and sauté the diced onions until translucent and soft. Add the curry powder and fry. Deglaze with vinegar and mandarin orange juice, and simmer slightly. Stir in the mustard and jam and simmer for a few minutes. Remove from the heat and let cool. Stir in the salad cream. Mix everything with the remaining ingredients and season with salt and pepper. Chill the salad and let it sit for a few hours if possible. Tip: If the dressing seems too thin or too thick, you can dilute it with a little more mandarin orange juice or the resulting chicken broth.