in Recipes

Noodle – Curry – Salad

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Ingredients for 8 servings:

  • 500 g pasta
  • 650 g chicken breast fillet(s), cooked
  • 1 can pineapple, in pieces (drained weight 340 g)
  • 2 can/n peas (drained weight 280 g)
  • 250 g Miracle Whip
  • 200 g yogurt
  • 3 tbsp lemon juice
  • 3 tsp curry powder
  • ½ tsp horseradish
  • 1 tsp mustard, medium hot
  • Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in salted water according to the package instructions until al dente, then drain and let cool slightly. Cut the chicken breast fillet into small pieces. Drain the pineapple and reserve the juice. Drain the peas as well. Place the pasta, meat, pineapple, and peas in a bowl. Mix the Miracle Whip with yogurt, lemon juice, mustard, horseradish, and a little pineapple juice. Season the dressing generously with curry powder, salt, and pepper. Add to the salad and mix well. Let the salad stand for at least 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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