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Mango coronation chicken pasta salad recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your Christmas table with this refreshing mango chutney coronation chicken pasta. Prep ahead for effortless assembly.
Ingredients:
  • 400g dried fusilli pasta
  • 120g (1/3 cup) mango chutney
  • 1 1/2 barbecue chickens, skin and bones removed, meat chopped
  • 1 punnet cherry tomatoes, halved
  • 420g can corn kernels, drained
  • 3 small green cucumbers, cut in 1cm pieces
  • 2 medium mangoes, peeled, cut into 1cm pieces
  • 1 baby cos lettuce, leaves separated, shredded
  • 1 small red capsicum, deseeded, cut into 1cm pieces
  • 45g (1/4 cup) whole blanched almonds, toasted
  • 27.20 gm sultanas
  • 560g (2 1/4 cups) whole egg mayonnaise
  • 42.00 gm fresh lemon juice
  • 20.00 gm curry powder
Instructions:
  • Prepare pasta in a large saucepan of salted boiling water following package instructions. Once cooked, drain and rinse under cold water. Make sure to drain well before using.
  • In a bowl, mix together mayonnaise, lemon juice, curry powder, and season with salt and pepper for the curry mayonnaise.
  • Stir in half of the curry mayo into the cooked pasta and keep it to the side.
  • Mix the mango chutney with 1 1/2 tablespoons of water in a medium bowl, then gently toss in the chicken until well coated.
  • Layer the tomatoes, cut-side up, in a 5L (20 cup) glass serving bowl. Spread the pasta mixture over the tomatoes, followed by layers of corn, cucumber, mango, and chicken. Finish with the remaining curry mayonnaise on top.
  • In a bowl, mix together shredded lettuce and capsicum. Spread over a bed of curry mayonnaise. Top with almonds and sultanas before serving.

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