Ingredients

• 500g packet conchiglie (sea-shell shaped) pasta
• 100g frozen peas
• 100g frozen carrots
• 150g skinless chicken breast, cut up into chunks or small slices
• 100g Emmental cheese, cubed
• Some vegetable oil,
• garlic powder,
• salt and freshly milled black pepper

Dressing:

• 2 TBS mayonnaise
• 2 TBS Dijon mustard
• 1–2 tsp mild curry powder
• 1 espresso cup milk or single cream
• 1 tsp salt
• 1 tsp sugar
• 1 espresso cup white vinegar
• 1/2 espresso cup lemon juice
• 2/3 espresso cup olive oil
• 1 tsp minced garlic (fresh)
• A few grinds of the black pepper mill

Description

The Keys To The Success Of This Salad Are The Dressing And The Tasty Morsels Of Fried Chicken. Great To Take Along To A Friend's Party Or Summer Barbecue. I Promise…

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