Delicious Chicken Salad

A community recipe by Sevilleoranges

Not tested or verified by Nigella.com

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Introduction

The keys to the success of this salad are the dressing and the tasty morsels of fried chicken. Great to take along to a friend's party or summer barbecue. I promise you it will disappear in a matter of minutes!

Ingredients

Serves: 3

Metric Cups

For the Chicken Salad

500 grams pasta (sea shell shaped)
100 grams frozen peas
100 grams carrots (frozen)
150 grams chicken breasts (cut into chunks or small slices)
100 grams emmental cheese (cubed)
vegetable oil
garlic powder
salt
pepper

For the Dressing

2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons curry powder
250 millilitres milk (or single cream)
1 teaspoon salt
1 teaspoon sugar
250 millilitres white vinegar
125 millilitres lemon juice
165 millilitres olive oil
1 teaspoon garlic (minced)
1 pinch of black pepper

For the Chicken Salad

17⅔ ounces pasta (sea shell shaped)
3½ ounces frozen peas
3½ ounces carrots (frozen)
5⅓ ounces chicken breasts (cut into chunks or small slices)
3½ ounces emmental cheese (cubed)
vegetable oil
garlic powder
salt
pepper

For the Dressing

2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons curry powder
9 fluid ounces milk (or single cream)
1 teaspoon salt
1 teaspoon sugar
9 fluid ounces white vinegar
4 fluid ounces lemon juice
6 fluid ounces olive oil
1 teaspoon garlic (minced)
1 pinch of black pepper

Method

Delicious Chicken Salad is a community recipe submitted by Sevilleoranges and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

First make the dressing by whisking together all the dressing ingredients until smooth. Refrigerate.

Boil the frozen peas and carrots as instructed on their packets, drain, and set aside.

Boil the pasta, drain and set aside.

Rub salt, pepper and a little bit of garlic powder into the chicken pieces before frying them over medium heat in some vegetable oil until nicely browned and tender. You can add more oil as you go, but try not to make the chicken too greasy.

Throw together the pasta shells, cooked chicken pieces, carrots, peas and Emmental.

Just before you're due to serve the salad or leave for your party, add the dressing to the salad and mix in thoroughly. Season to taste.

First make the dressing by whisking together all the dressing ingredients until smooth. Refrigerate.

Boil the frozen peas and carrots as instructed on their packets, drain, and set aside.

Boil the pasta, drain and set aside.

Throw together the pasta shells, cooked chicken pieces, carrots, peas and Emmental.

Just before you're due to serve the salad or leave for your party, add the dressing to the salad and mix in thoroughly. Season to taste.