Summary

Ingredients

• 500 ml mango puree
• 1 chilli pepper (s), dried
• 4 tablespoon white wine vinegar
• 3 tablespoon vegetable oil, neutral
• 1 teaspoon lemon juice
• 1 kg wholemeal pasta (wholemeal spirelli)
• 1 iceberg lettuce
• 500 g tomato (s), dried, in oil
• 400 g Gouda, rated or Edam
• 4 chicken breasts
• 6 egg (s)
• 150 g fried onions

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Instructions

1. For the dressing, stir together the mango puree, vegetable oil, white wine vinegar and lemon juice. Remove the seeds from the chilli, finely chop and add to the mango puree and stir in. I always do this step the day before so that the dressing goes through nicely.
2. Fry the chicken breasts until golden brown, boil the eggs hard and let both cool. Cook the noodles according to the instructions on the packet and rinse with cold water. Caution - if you don`t know this step: the pasta will become a little firm again after quenching. Do not despair, that will be reflected.
3. Cut the iceberg lettuce into bite-sized pieces. Drain the sun-dried tomatoes in a sieve and cut in half if necessary. Also cut the chicken breasts into bite-sized pieces. Finally, mix all the ingredients together well in a large bowl. Stir in the dressing and enjoy. The bowl should be really big with this amount.