Coronation “Chicken” Pasta Salad

Mock chicken fried with red onion and spices, along with penne in a creamy salad dressing. Combining this popular sandwich filling with pasta, gives you a great pasta salad that would be ideal for lunch

Yield; Two – Four servings Cook time; 15 minutes

You’ll need;

  1. One teaspoon of oil
  2. 150g mock chicken, I’m using chicken style strips by Fry’sĀ click here for more information I bought them from Tesco, but Sainsbury’s and Morrisons sell them too
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  3. One red onion, diced
  4. Spice mix – two teaspoons of medium curry powder, one teaspoon of smoked paprika, half a teaspoon of ground ginger, a pinch of salt and black pepper
  5. 200g (this is the dry weight) pasta
  6. Salad dressing – three tablespoons of egg free mayonnaise (I used Heinz vegan mayonnaise) two teaspoons of mango chutney, one teaspoon of lemon juice

Method;

  1. Start by heating the oil in a frying pan over a medium heat. Once it’s heated up, add in the onion and the mock chicken. Give them five minutes to fry, stirring occasionally
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  2. Next add in the spice mix, give it a couple of minutes to cook, at this point my mix was getting a little dry so I added a splash of water. Allow it to cook for another three or four minutes, then take it off the heat
    DSC_0708-picsay.JPG
  3. Cook the pasta as per the instructions on the packet. to cut down the cook time, do this at the same time as cooking the mock chicken, onion and spice mixture
  4. Once the pasta is cooked, immediately rinse with water to stop the cooking process. Drain again, then pop the pasta and the “chicken” mix into a mixing bowl
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  5. Fold everything together until it’s well combined. Whisk together the dressing, and once that’s thoroughly mix, pour it over the pasta and mix it through
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  6. Chill the pasta in the fridge for 30 minutes before serving. Chilling it over night would be ideal if you can, that way the flavours have time to develop

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The leftovers will keep in the fridge for a few days, providing you store then in an air tight container.

I chose not to add flaked almonds or currants to this, although they are typically in coronation chicken. But you can always a couple of tablespoons of each if you prefer.

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