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Chicken salad light

updated

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Ingredients for 4 servings:

  • 400 g chicken breast fillet(s)
  • 1 class jar Miracel Whip Balance
  • 225 g mushrooms from the can or jar
  • 425 g pineapple from the can, sugared
  • 225 g asparagus from the jar
  • ½ tsp curry
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Fry the chicken breast in a Teflon-coated pan until tender, cut into strips, and let cool. Drain the mushrooms and asparagus, then cut into pieces. Drain the pineapple chunks, reserving the juice. Pour the mayonnaise into a large salad bowl and gradually mix in the pineapple juice. Season with curry powder and season to taste with salt and pepper. Add the meat, mushrooms, asparagus, and pineapple, mix gently, and let stand in the refrigerator for a good hour. Serve with buttered toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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