Chicken salad with curry cream

Ingredients for 4 servings:

• 300 g chicken, cooked
• 100 g cooked ham
• 1 small can of pineapple pieces
• 100 g rice, cooked (weighed raw)
• 2 tomatoes
• 1 stalk(s) leek
• ½ head of iceberg lettuce
• 1 small can of peas
• 150 ml sour cream
• salt and pepper
• 2 tsp curry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the meat and ham into even strips or cubes. Drain the pineapple in a colander and collect the juice. Mix the cooked rice with a few tablespoons of pineapple juice. Wash, trim, and finely chop the tomatoes, leeks, and lettuce. Layer all the salad ingredients with the peas (frozen if desired, but cook them first) in a bowl. For the marinade, lightly whip the cream, season with salt, pepper, and curry powder, and serve separately.