Spiral noodle salad with diced chicken

Name: Spiral noodle salad with diced chicken
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 150 g frozen peas; 300 g Spiral noodles; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 1-2 TABLESPOONS Wine vinegar; 400 g Chicken filet; 300 g Whole milk yoghurt; 125 g Salad Mayonnaise; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g cherry tomatoes; 1 Roman salad heart; 1 can(s) (425 ml) Vegetable corn; 1/2 bunch Chives

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

150 g frozen peas
300 g Spiral noodles
7-10 Tbsp Salt
3 TABLESPOONS Oil
1-2 TABLESPOONS Wine vinegar
400 g Chicken filet
300 g Whole milk yoghurt
125 g Salad Mayonnaise
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g cherry tomatoes
1 Roman salad heart
1 can(s) (425 ml) Vegetable corn
1/2 bunch Chives

Directions

1
Defrost the peas. Cook the pasta in boiling salted water according to the instructions on the packet. Drain noodles and place in a bowl. Pour 1 tablespoon of oil and vinegar over it and mix. Leave to stand for about 30 minutes.
2
Wash the meat, dab dry and cut into cubes. Heat 2 tablespoons of oil in a pan. Fry the meat until golden brown while turning. Season with salt and pepper and remove.
3
Mix yoghurt and mayonnaise, season with salt, pepper and sugar.
4
Wash the tomatoes, dab dry, cut in half. Clean, wash and cut the romaine lettuce into strips. Drain the corn on a sieve. Wash chives, dab dry and cut into small rolls. Add all ingredients to the noodles and fold in. Season to taste again at the end.