May 05, 2016
Salads, Side Dishes, Poultry,
Pasta, Indian, Easy/Beginner Cooking, Quick Meals, Entertaining, Picnic, Summer, Weeknight Meals, Refrigerator, Stove Top, Cooked Chicken or Beef, Cooked Chicken, Pasta Salad more
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"I have used this recipe several times now and it is such a great and easy salad to make. I am not sure where it came from but wherever the family loves it during summer and its great for a picnic also, the noodles give this salad an added crunch which I love. I usually use a whole B-B-Q chicken for this recipe or 3 chicken breasts cooked and for the curry powder I find keens traditional curry powder is the best to use, but you could use what you have on hand."
Bring a large pan of water to boil, and when boiling add pasta. Boil, uncovered, for about 10-12 minutes or until pasta is tender. Drain pasta then rinse pasta under cold water and drain well. Place a little oil on clean hands and rub through pasta to prevent it sticking.
Combine pasta, capsicum, spring onions, chicken, avocado in a bowl. Just before serving, add dressing and crunchy noodles, and toss to combine.
TO MAKE CURRY POWDER DRESSING~ Combine all ingredients in a jug. Whisk well.
NOTE~ Salad can be made one day ahead, and kept covered in refrigerator. Only add the crunchy noodles just before serving or they will go soft.
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I have to admit, when I first ate this for dinner, I thought it was good but not so great that I would make it again. But then I ate the leftovers the next day after it spent hours mixed in the fridge, and I changed my mind. It's got a great flavor and is one of those things you can make up a batch and it gives you 4 bowls....which gives me something to eat for a few days (since I cook for 1). I did leave out the peppers (yuck) and used chopped walnuts instead of crunchy noodles. The nuts stayed crunchy in the fridge and the noodles would have gotten soggy. Plus I don't have them in my pantry. Definitely a keeper.