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Pasta and mango chicken salad
6 servings
Ingredients
500 grams of coiled noodles
1 cooked chicken; meat cut in cubes
220 grams of chestnuts, sliced
220 grams of mango pulp (if canned, drained)
Mango chutney seasoning
1 cup (250 ml) of mayonnaise
½ cup (155 grams) of sweet mango chutney
2 small onions, minced
2 tablespoons of coriander, minced
freshly ground black pepper
Preparation
Boil the pasta ‘al dente’ in water with salt. Drain, rinse and drain again. In a salad bowl place the chicken, pasta, chestnuts and mango and mix slightly. Seasoning: In a bowl mix the mayonnaise, chutney, onions, coriander and black pepper. Mix with the salad. Cover and refrigerate until served.
Note
Pasta salads are a great choice for buffets and also, like in this case, can be a complete meal. Use leftover turkey if you don’t have chicken.
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