This is a perfect salad for a summerday. It´s a perfect salad to take to the beach for lunch, or as a side dish for a barbecue.
And of course, like al my recipes, you can make it easier on yourself by using instant broth instead of making your own. Nobody likes to spend hours in a heated kitchen if not necessairy.
If you want to prepare home made broth:
1 carrot, sliced
1 onion, sliced
celery leaves, chopped
4-5 peppercorns, crushed
300 grams chicken breast
Or: use instant broth for 1 liter of water.
For the salad:
300 gr. Farfalle (butterfly pasta)
optional: 1 small can of pineapple chunks (keep 1 spoon of the juice then)
5 spoons of mayonaise
2 spoons of curry powder
Pour 1 liter of water in a pan, put all the ingredients for the broth, including the chicken breast, in it and make it boil. Lower the gas and leave it be for at least half an hour (check if the chicken breast is well done). Put the chicken breast aside.
Strain the broth.
Or: Make 1 liter of instant broth and cook the chicken breast in it until it´s done and put the breast aside.
Make the broth boil again, add the farfalle and cook them al dente in about 7 minutes. Pour an drinse them with cold water. Let them cool down.
Cut the carrot into small pieces. Cut the chicken breast into small pieces.
Mix the mayonaise with the curry powder. If you plan to use pineapple, add 1 spoon of pineapplejuice.
Mix the chicken, the carrot and (if you wish) the pineapplechunks with the mayonaisemix.
Stire the whole lot through the farfalle, mix really very well.
Serve the salad at room temperature.