Andreas's chicken salad

Ingredients for 4 servings:

• 2 chicken breast fillets
• e.g. chicken broth
• 1 bay leaf
• 1 clove(s)
• 10 mushrooms
• 1 spring onion(s)
• 1 garlic clove(s)
• some cinnamon powder
• Ras el Hanout
• turmeric
• 1 small can of corn
• 1 small can of pineapple
• 100 g spaetzle or other noodles
• salt water
• 1 cup whole milk yogurt
• 2 tbsp mayonnaise
• Salt and pepper, black, coarsely ground
• some lemon zest
• 1 tbsp lemon juice

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

Bring the chicken stock to a boil with the bay leaf and clove, add the chicken breast fillets, and cook over low heat for about 10 minutes. Remove and let cool. Meanwhile, cook the pasta in salted water and let cool. Finely chop the spring onion and garlic. Clean and slice the mushrooms, and sauté them with the cinnamon in olive oil until the moisture is gone. Add the spring onion and garlic, season with ras el hanout, turmeric, pepper, and salt. Sauté briefly, then set aside and let cool. Finely dice the chicken, drain the corn and pineapple, reserving the pineapple juice. Mix mayonnaise, yogurt, a little pineapple juice, lemon juice, pepper, and salt to make a salad dressing. Place all ingredients in a bowl, mix, and let stand. Season with salt and pepper, if desired.