Chicken noodle salad in curry sauce

Name: Chicken noodle salad in curry sauce
Cook time: 45 min
Total time: 2 h 45 min
Yield: 12
Ingredients: 750 g short pasta (e.g. cappelletti); 7-10 Tbsp Salt; 1 kg Chicken filet; 3-4 Tbsp Oil; 7-10 Tbsp Pepper; 150 g dried soft apricots; 200 ml apple juice; 2 can(s) (425 ml each) Vegetable corn; 250 g Yoghurt salad cream; 500 g Schmand; 3 TSP Curry; 2 Federation Chives

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

Pastasalads are one of the classics of any bring-along party. But this variation with poultry, fruity soft apricots and curry sour cream dressing is guaranteed to surprise all guests!

COOK TIME
45 mins

TOTAL TIME
165 mins

Ingredients

Servings: 12

750 g short pasta (e.g. cappelletti)
7-10 Tbsp Salt
1 kg Chicken filet
3-4 Tbsp Oil
7-10 Tbsp Pepper
150 g dried soft apricots
200 ml apple juice
2 can(s) (425 ml each) Vegetable corn
250 g Yoghurt salad cream
500 g Schmand
3 TSP Curry
2 Federation Chives

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Drain, quench, drain and allow to cool. Wash the meat and dab dry. Heat oil in a large pan. Fry the meat on each side for about 7 minutes. Season with salt and pepper. Let it cool down.
2
Quarter the apricots. Boil up with apple juice in a small pot and simmer for about 2 minutes. Let it cool down. Pour the corn into a sieve and drain well.
3
For the salad dressing, mix the salad cream, sour cream and curry well. Stir in apricots and apple juice. Season well with salt and pepper. Wash the chives, cut into small rolls and stir in.
4
Tear meat finely. Mix well with noodles, corn and salad dressing. Let the salad steep for about 2 hours. Season to taste with salt and pepper.