Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 400 g chicken breast
- 200 g pasta, e.. Farfalle
- 150 g cheese (sliced)
- 200 g peas, frozen
- 2 bell pepper (s)
- 200 g cherry tomato (s)
- 2 tablespoon sugar, brown
- 100 g peanuts
- salt and pepper
- Paprika powder
- 5 tablespoon oil
- 50 ml orange juice
- 1 tablespoon curry powder
- 6 tablespoon balsamic vinegar, white
- 2 tablespoon jelly (currant)
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into small bite-sized pieces and fry them in the oil until crispy. Cook the pasta until al dente according to the instructions, cut the cheese into strips. Cook the peas for about 6 minutes and then fry them in cold water. Cut the bell pepper into fine strips, only halve the cherry tomatoes. Mix everything in a bowl, season with salt, pepper, paprika powder and curry.
- Melt the sugar in the pan, then caramelize the roughly chopped peanuts in it.
- For the dressing, mix oil, vinegar, orange juice and jelly, season with salt and pepper and pour over the salad.
- Let the salad steep for at least 2 hours.
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