Pagoda Chicken Bowl Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 package (6 ounces) noodles with chicken sauce mix and almonds
1 can (about 9 ounces) pineapple tidbits drained
1 cup sliced celery
2 cups cubed, cooked chicken OR 2 cans (5 or 6 ounces) diced cooked chicken
1/3 cup mayonnaise or salad dressing
1/4 cup milk
1/4 teaspoon curry powder
Boston lettuce
Radish slices
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.
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.
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