John Myers
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Annis Fruity Poultry Salad
The perfect annis fruity poultry salad recipe with a picture and simple step-by-step instructions.
Salad dressing
- 1 bunch Soup greens fresh
- 1 Bay leaf
- 0,5 tbsp Peppercorns
- 4 Juniper berries
- Salt
- 150 g Mayonnaise
- 100 g Low fat yogurt
- Pepper from the grinder
- Salt
- 1 tsp Curry
Salad insert
- 1 Can Mandarins; 314 ml
- 1 Can Mushroom heads small; 425 ml
- 0,5 glass Asparagus spears white; 370 ml
- Put the chicken drumsticks in a large saucepan and cover with hot water. Clean or peel and wash soup greens. Add bay leaves, peppercorns, juniper and soup greens. Salt water. Bring to the boil and simmer for 1 1/2–2 hours. Skim off the foam that forms on the broth in between. Take out the finished legs and let them cool down. First remove the skin from the legs, then remove the meat from the bones. Pluck the chicken into small pieces.
- Drain the mandarins in a colander, collect the juice, drain the asparagus, carefully remove it from the glass and cut into pieces approx. 3 cm long with a sharp knife. Drain the mushrooms as well
- For the sauce, stir together the mayonnaise, yogurt and 1 tbsp mandarin juice until smooth. Season to taste with salt, pepper and curry.
- Fold the tangerines, mushroom heads, asparagus and meat (approx. 250 g) into the salad dressing. Let it steep for about 30 minutes or better overnight. Season the chicken salad with salt, pepper and curry.
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