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Chicken and leek salad

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Ingredients for 6 servings:

  • 3 chicken breasts
  • 2 leek(s)
  • 1 small can of pineapple
  • 150 g cashew nuts
  • 300 g Miracle Whip
  • 150 g whole milk yogurt
  • e.g. pineapple juice
  • e.g. salt and pepper
  • 2 tsp curry powder
  • 1 pinch(s) of sugar

Instructions

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

Cook the chicken breasts in a little salted water. Let cool. If necessary, remove the bones and peel off the skin. Dice the meat. Trim and wash the leek and slice it into very thin rings. Place both in a bowl. Add the drained pineapple pieces and the cashew nuts. Mix the Miracle Whip with the yogurt and pineapple juice. Season to taste with salt, pepper, curry powder, and sugar. Let it marinate well.

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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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