- Serpentini (A25) – 2kg
- Thai Curry sauce (H39) – 1kg
- Brunoise of red, green and yellow paprika and apple
- Cooked chicken cubes – 2 fillets
- Spring onions – 4 pcs
- Fresh coriander leaves
- Sesame seeds
- Heat the Serpentini according to the instructions on the packaging and let it cool.
- Mix the Serpentini with the Thai Curry sauce and add the cubes of cooked chicken, the brunoise of paprika and apple.
- Cut very finely the spring onions.
- Garnish the salad with the finely chopped spring onions, coriander leaves and sesame seeds.
Serpentini
Thai Curry
