Summary

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)

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Instructions

1. 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.
2. Melt the sugar in the pan, then caramelize the roughly chopped peanuts in it.
3. For the dressing, mix oil, vinegar, orange juice and jelly, season with salt and pepper and pour over the salad.
4. Let the salad steep for at least 2 hours.