John Myers
Ingredients for 4 servings:
- 250 g pasta (croissants)
- 1 chicken (roast or grilled chicken), fully cooked
- 2 eggs
- 1 can of mushrooms (best quality; whole heads)
- 1 can peas, young, very fine
- 200 g mayonnaise for salad
- 1 cup of yogurt
- Condensed milk
- 1 tomato(s)
- curry powder
- Pepper, white, ad mill
- Salt
- lemon juice
- possibly cheese
- possibly dill
- Maggi, liquid
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
Cook the pasta in boiling salted water until al dente, drain, and let cool. Hard-boil the eggs. Mix the mayonnaise with the yogurt and a little canned milk until smooth. Season to taste with a good pinch each of curry, freshly ground pepper, salt, a few drops of Maggi seasoning, and a small squeeze of lemon juice. Let it sit for a while. In the meantime, skin the chicken, then cut the meat into thin strips; if there are any fatty bits, don’t use them. Peel the eggs and finely dice them. Drain the mushrooms and peas well, and chop the tomato. Mix everything carefully and season this mixture lightly (!) with curry, pepper, Maggi, and a little salt. Mix in a wide bowl with the pasta and fold in the stirred mayonnaise. Let the salad sit for about 2 hours. A delicious variation is achieved by mixing 150 g of Gouda cheese cut into strips into the salad and seasoning it with a little dill.
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