Lifestyle
What’s for dinner? Coronation chicken pasta salad
Try this… A deliciously creamy and fruity chicken salad with zing. It is lovely for lunch the next day if there are any leftovers (which we seriously doubt!)
Serves 4
You’ll need: salt and milled pepper; 4 County Fair skinless chicken breasts; 1 Tbsp ground turmeric; 2 Tbsp medium curry powder; 2 Tbsp canola oil
For the sauce – 1 cup buttermilk; ½ cup chutney; a handful of fresh coriander, chopped; 2 tsp medium curry powder; 500g pasta screws, cooked; 1 can peach halves, drained and diced
How to:
- Season chicken generously with turmeric and half the curry powder.
- Heat oil in a large pan and fry chicken for 8-10 minutes or until cooked through and golden. Set aside and slice once cooled.
- Combine buttermilk, chutney, coriander and curry powder. Season.
- Place cooked pasta into a large bowl and add chicken.
- Toss through dressing, coating evenly.
- Fold in peaches and season well.
- Spoon into serving bowls, sprinkle with fresh herbs, and add a squeeze of lemon.
Cook’s note: Any short-cut pasta like macaroni would work too.
* Recipe & image by www.astralchicken.com
