Chicken salad in peppers

Ingredients for 4 servings:

• 3 chicken breasts
• 1 liter vegetable stock or chicken stock
• 1 cup mayonnaise
• 1 tsp sweet paprika powder
• 1 tsp curry powder, mild
• 1 tsp salad herbs
• some salt and pepper
• 8 mini bell peppers (snack peppers)

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

made easy and quick

Pour the stock into a pot and add the chicken breasts. Simmer the chicken breasts for about 10-15 minutes, until cooked through. Remove the meat from the pot and let it cool briefly. The stock can be used to make a soup. Chop the meat in a food processor (or chop it very finely with a kitchen knife) and place it in a large bowl. Add the mayonnaise and seasonings and mix well. Season with salt and pepper. Let cool. Wash the snack peppers, halve them, and remove the seeds. Spoon the chicken salad into the pepper halves and serve on plates. Serve with leaf salads, rice, or bread.