Juicy noodle salad

Name: Juicy noodle salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 600 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 400 g short noodles (e.g. grinding); 2 (approx. 400 g) Leek sticks (leek); 1 can(s) (425 ml) Vegetable corn; 1 can(s) (850 ml) Pineapple; 150 g Skimmed milk yoghurt; 150 g Salad Mayonnaise; 7-10 Tbsp Cayenne pepper; 4-5 Tbsp White wine vinegar; 7-10 Tbsp colourful pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

600 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
400 g short noodles (e.g. grinding)
2 (approx. 400 g) Leek sticks (leek)
1 can(s) (425 ml) Vegetable corn
1 can(s) (850 ml) Pineapple
150 g Skimmed milk yoghurt
150 g Salad Mayonnaise
7-10 Tbsp Cayenne pepper
4-5 Tbsp White wine vinegar
7-10 Tbsp colourful pepper

Directions

1
Wash the chicken filet and dab dry. Season with salt and pepper. Heat oil in a pan. Fry the meat for about 15 minutes while turning. Take out and let cool down.
2
Meanwhile cook the noodles in plenty of boiling salted water for about 10 minutes until al dente. Clean and wash the leek, cut into fine rings and add to the noodles about 2 minutes before the end of the cooking time. Pour the noodles and leek into a sieve and drain. Drain the corn as well. Drain the pineapple, collect the juice. Cut the pineapple rings into pieces. Puree half of the pineapple in the fruit juice. Stir yoghurt and mayonnaise in the puree until smooth. Season to taste with salt, cayenne pepper and vinegar. Cut the chicken filet into thin slices.
3
Puree half of the pineapple in the fruit juice. Stir yoghurt and mayonnaise in the puree until smooth. Season to taste with salt, cayenne pepper and vinegar. Cut the chicken filet into thin slices. Mix all ingredients loosely and let it stand. Season to taste again before serving. Serve sprinkled with coloured pepper