Party salad

Name: Party salad
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 300 g coloured cone noodles; 7-10 Tbsp Salt; 300 g Chicken filet; 7-10 Tbsp Orange Pepper; 2 TABLESPOONS Oil; 6 Scampi; 100 g cherry tomatoes; 1 Avocado; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Lemon balm; 6 TABLESPOONS Yoghurt Salad Cream; 3 TSP Mango Chutney; 1-2 TEASPOONS Curry

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

300 g coloured cone noodles
7-10 Tbsp Salt
300 g Chicken filet
7-10 Tbsp Orange Pepper
2 TABLESPOONS Oil
6 Scampi
100 g cherry tomatoes
1 Avocado
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Lemon balm
6 TABLESPOONS Yoghurt Salad Cream
3 TSP Mango Chutney
1-2 TEASPOONS Curry

Directions

1
Put the pasta in boiling salted water and cook for 10-12 minutes. Quench and drain. Wash chicken fillets, dab dry and season with salt and pepper. Heat oil in a pan and fry the fillets in it for about 15 minutes, turning them occasionally until golden brown.
2
Remove the scampi from the shell, carefully pull out the intestines, wash and pat dry. Remove the chicken fillets from the pan and fry the scampi for about 5 minutes in the frying fat. Season with salt and pepper.
3
Wash and halve the cherry tomatoes. Cut avocado in half, stone, peel and slice. Sprinkle with lemon juice. Cut open the chicken fillets. Arrange all salad ingredients in a bowl and garnish with lemon balm.
4
Mix salad cream, mango chutney and curry and season with salt and pepper. Serve the salad dressing extra.