MUTTON AND Egg Salad WITH CHICKEN AND CHEESE

INGREDIENTS

• 500g pasta crests

• 200g snow peas

• 1 cup ( 150g ) chopped cooked chicken

• 4 hard-boiled eggs, halved

• 200g barbecued mutton, sliced

• 1 red pepper, chopped

• 1 stick celery, sliced

• 200g cheddar cheese, chopped

• 1 cos lettuce

DRESSING

• 1/4 cup white vinegar

• 1/3 cup olive oil

• 2 tablespoons chopped fresh chives

• 1 teaspoon seeded mustard

MUTTON AND EGG SALAD WITH CHICKEN AND CHEESE METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Rinse pasta under cold water; drain. Boil, steam, or microwave peas until just tender, rinse under cold water, and drain. Combine peas, pasta, chicken, eggs, mutton, pepper, celery, and cheese in a bowl; add dressing, and toss lightly. Serve salad on lettuce leaves. 

Dressing: Combine all ingredients in a jar; shake well.

Serves 8.

Note: Salad can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta and peas suitable

Also Read: CANNELLONI MUTTON SALAD WITH CUCUMBER YOGURT DRESSING