Butterflies in salad with chicken
Instructions
2_03192 BUTTERFLIES IN CHICKEN SALAD INGREDIENTS for 4 PERSONS 250 g of butter, a tablespoon of olive oil, a salad-lettuce, 1/2 bunch chives, 250 g mushrooms, 2 chicken breasts cooked and cold.
For the sauce: 2 slices of pineapple, 200 g of yogurt, a tablespoon of olive oil, 2 teaspoons of mustard, 1 teaspoon of curry powder, lemon juice, salt, pepper.
Cook the farfalle in salted boiling water according to the directions on the package.
Drain, pour into a bowl with the olive oil, stir and let cool.
Rinse, wring the salad and roll out the dough on a plate.
Wash and chop the chives.
Clean the mushrooms and cut them into strips; cut the chicken breasts into pieces.
Prepare the sauce: cut the pineapple slices into small pieces and blend with all the ingredients of the sauce.
Add the chicken pieces and sliced mushrooms to cool butterflies and stir carefully.
Pour the dough on salad, nappate with the sauce and garnish with chives.
