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

1. Boil the pasta ‘al dente’ in water with salt. Drain, rinse and drain again.
2. In a salad bowl place the chicken, pasta, chestnuts and mango and mix slightly.
3. 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.

[Pizzas & Pastas] [Light & fresh] [Fresh tomato sauce] [Fettuccini w/ spinach] [Spaghetti w/ chili & lemon] [Cheese turnover] [Sardine & lemon pizza] [Pasta w/ boiled vegetables] [Shrimp w/ chili pizza] [Salmon and avocado pizza] [Yogurt & chicken pizza] [Ham & cheese turnovers] [Cheese & tomato lasagna] [Pasta & mango chicken salad] [Noodles w/ octopus] [Pasta w/ avocado sauce]