INGREDIENTS
- 400g Southern Fried Chicken Strips
- 400g fusilli pasta
- ¼ cup (60ml) mayonnaise
- ¼ cup (60ml) plain Greek-style yoghurt
- 1 Tbsp (15ml) lemon juice
- 3 Tbsp (45ml) mango atchar
- 1 Tbsp (15ml) chutney
- ¼ cup (60ml) dried apricots, finely chopped
- 1 red onion, sliced
- To serve, coriander and mango pieces
METHOD
- Preheat the oven to 180°C and cook Southern Fried Chicken Strips from frozen for 15 minutes.
- Cook the fusilli pasta according to package instructions until al dente. Drain well.
- In a large bowl, whisk together the mayonnaise, yoghurt, lemon juice, mango atchar and chutney. Season to taste. Add the drained pasta, sliced chicken strips, chopped dried apricots, and thinly sliced red onion to the bowl with the dressing. Toss gently but thoroughly to ensure all ingredients are well coated.
- Garnish the pasta salad with chopped fresh coriander and, if desired, fresh mango pieces. This salad can be served immediately while warm or chilled in the refrigerator until ready to serve.
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