Caribbean-style chicken salad

Ingredients for 8 servings:

• 3 chicken fillets, double (approx. 300 g each)
• 1 small onion(s)
• 1 bay leaf
• 1 clove(s)
• Salt
• 1 stalk(s) Celery
• 1 can corn (425 ml)
• 1 can pineapple rings (850 ml)
• 300 yogurt (whole milk)
• 3 mayonnaise (salad mayonnaise)
• 1 piece(s) ginger, walnut-sized, fresh
• curry powder
• Pepper, white

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Wash the meat and peel the onion. Stud with bay leaves and cloves. Cook the meat and onion in a little boiling salted water for about 15 minutes. Trim and wash the celery and cut into thin slices. Drain the corn and pineapple, reserving the pineapple juice. Cut the pineapple into chunks. Remove the meat, let it cool, and cut into bite-sized pieces. Mix the prepared ingredients well. Mix together the yogurt, mayonnaise, and 3 tablespoons of pineapple juice. Peel and finely chop the ginger and stir in. Season with curry powder, salt, and pepper. Fold the dressing into the salad ingredients and let it stand for 1 hour. Season again.