Best pasta curry chicken salad recipe

Peas in a bowl give and thaw can be. Wash chicken breasts and pat dry. Mix Curry, and 1 Tablespoon oil. Chicken fillets to coat and covered 15 minutes to soak. Cook pasta in boiling salted water according to package directions. Noodles on a sieve pour, put off under cold water, drain and allow to cool about 15 minutes.

Heat 1 TBSP oil in an ovenproof frying pan and the chicken breasts in 4 minutes vigorously FRY turning. Season with salt and pepper and put into the preheated oven (stove: 125 ° C / air: 100 ° C / gas: see manufacturer) about 15 minutes to finish cooking
Wash arugula, shake dry and cut the long stems. 40 g rocket into strips cut and fine puree with yogurt in a high mixing bowl with a cutting bar. 2 tbsp lemon juice, salt and pepper to taste and finally stir in 1 TBSP oil.

Clean celery, wash and cut into thin slices. Together with the noodles, peas and yogurt sauce, mix well. Season to taste with salt, pepper and lemon juice. Cut the chicken breasts into slices. Remaining Arugula leaves just before serving under the salad mix and arrange with the Curry Chicken on deep plates