By Galatia Pamporidi
Ingredients
2 cooked chicken breasts cut into bits
1 cup frozen peas
500gr. Fusilli or penne
2 chopped celery sticks
1 fresh onion finely chopped
100g sliced feta
1 teaspoon paprika
Chili flakes
Salt and pepper
For the dressing:
½ cup mayonnaise
½ cup yoghurt
50gr. feta
2 tablespoons of lemon juice
1 clove of garlic
1 teaspoon paprika
½ teaspoon chili flakes
Salt and pepper
Ingredients
2 cooked chicken breasts cut into bits
1 cup peas frozen
500gr Fusilli or penne
2 chopped celery sticks
1 fresh onion finely chopped
100gr feta
1 teaspoon paprika
Chili flakes
Salt and pepper
For the dressing:
½ cup mayonnaise
½ cup yoghurt
50gr. feta
2 tablespoons of lemon juice
1 clove of garlic
1 teaspoon paprika
½ teaspoon chili flakes
Salt and pepper
Method
Step 1:
In a saucepan, add plenty of salted water. When boiling, pour the peas and boil for 4 minutes.
Step 2:
Remove them from the water with a skimmer and immediately put them in a bowl with cold water, so they won’t lose their green color. Then drain them, put them in a bowl and keep them aside.
Step 3:
In the same water, add the pasta. Boil according to the instructions on the package.
Step 4:
Drain and sprinkle it with plenty of cold water to cool. Drain well and put them in a large bowl.
Step 5:
Make the dressing while boiling the pasta: Put all the ingredients in a blender and beat at moderate speed until they are mixed well.
Step 6:
Add chicken, peas, celery, onion and feta, to the bowl with the pasta. Pour the dressing and stir. Put salt, pepper and stir again.
Step 7:
Place the salad in a bowl. Sprinkle with paprika and extra chilli flakes.
Step 8:
Put the salad in the refrigerator for up to 4 hours before serving.