Chicken salad

Ingredients for 6 servings:

• 1 soup chicken, cooked
• 1 can pineapple pieces
• 6 eggs, hard-boiled
• 750 g asparagus, cooked
• 1 egg yolk, depending on size
• 250 ml oil, neutral (e.g. germ oil)
• ½ lemon(s), the juice
• 1 tbsp, leveled mustard
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

simple and elegant for the buffet

Cut the chicken into bite-sized pieces and place in a bowl. Drain the pineapple and add it. Roughly chop the eggs and cut the asparagus into pieces about 2 cm long. Mix everything gently. Using a food processor or hand mixer on high speed, beat the egg yolks with the mustard and lemon juice until frothy. Once the mayonnaise has thickened slightly, add the remaining oil in a thin stream (250 ml is only a guideline; you can use more or less to taste). Season the mayonnaise with salt and pepper and fold it into the salad. Let it sit for about 2 hours. We always serve this salad with toast on Christmas Eve, but it goes well on any buffet.