Chicken salad with curry cream

Ingredients for 4 servings:

• 1 chicken breast fillet(s), double
• 4 tbsp oil
• Salt
• pepper
• 3 tbsp vinegar
• 1 garlic clove(s)
• 1 stalk(s) leek
• 1 bunch of parsley
• 1 small can of corn
• 1 can pineapple, chopped
• 2 tbsp mayonnaise
• 1 tbsp crème fraîche
• ½ tsp curry powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the chicken breast fillet, pat dry, and cut into pieces. Fry in 1 tablespoon of hot oil for about 5 minutes. Then season with salt and pepper and let cool. Combine the remaining oil with the vinegar and the crushed garlic clove, and season with salt and pepper. Trim the leek and finely slice it. Roughly chop the parsley. Drain the corn and pineapple. Combine all the salad ingredients and toss with the oil and vinegar dressing. Finally, combine the mayonnaise with the crème fraîche and curry powder and serve separately with the salad. Add about 1 teaspoon of curry cream to each serving of salad, which everyone fills up to their own size.