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Pagoda Chicken Bowl

Chicken.Maximus's picture
Ingredients
  Noodles 6 Ounce
  Canned pineapple tidbits 9 Ounce
  Sliced celery 1 Cup (16 tbs)
  Cubed cooked chicken/2 cans (5 or 6 ounces) diced cooked chicken 2 Cup (32 tbs)
  Mayonnaise/Salad dressing 1⁄3 Cup (5.33 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Curry powder 1⁄4 Teaspoon
  Boston lettuce 1 Cup (16 tbs)
  Radish slices 1 Cup (16 tbs)
Directions

Prepare noodles with chicken sauce mix, following label directions for top- range method; set almonds aside for later stage.
Spoon noodle mixture into a medium-size bowl; cool, stirring lightly several times at room temperature.
Set aside several pineapple tidbits and celery slices for a garnish; stir remaining with chicken into noodle mixture.
Blend mayonnaise or salad dressing, milk, and curry powder in a cup; fold into noodle mixture.
Chill at least 30 minutes to season.
When ready to serve, spoon into a lettuce-lined salad bowl; sprinkle with saved almonds on top.
Garnish with rows of radish slices, and saved pineapple and celery threaded onto a wooden pick.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Burmese
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken

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