Chicken breast salad with dressing

Ingredients for 6 servings:

• 300 g chicken breast, cooked, cut into small pieces
• 100 g asparagus, cooked, finely sliced
• 75 g peas, green, cooked
• 75 g bell pepper(s), red, skinned, pitted, finely diced
• 100 g pineapple, diced
• 75 g gherkins, finely diced
• ½ bunch dill, freshly chopped
• 50 ml cucumber water
• 50 g linseed oil, alternatively olive oil
• 3 tbsp honey, spicy
• 1 tbsp, heaped Dijon mustard
• ½ tsp white pepper, finely ground

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

a dish from the leftover kitchen

This salad is perfect for using up any leftovers from a recent meal. Combine the dressing ingredients in a blender and blend with an immersion blender until creamy. If the salad is being eaten immediately, simply whisk the ingredients together vigorously. Combine all the diced and chopped ingredients in a bowl and fold in the prepared dressing. Before serving, stir in the chopped dill and season with salt, if desired.