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Chicken curry salad

updated

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 1 can cashew nuts
  • 1 stalk(s) leek
  • 1 small can of pineapple
  • 250 g mayonnaise or Miracel Whip
  • 2 tbsp lemon juice
  • 2 tsp curry powder
  • salt and pepper
  • some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

First, cut the chicken breast into small cubes. Fry it all over in a hot pan with a little oil, then let it cool slightly. In the meantime, trim, wash, and slice the leek into rings. Drain the canned pineapple rings and finely slice them. Mix all ingredients in a bowl and season with salt and pepper. The salad tastes best when refrigerated for a while. Then remove it about half an hour before serving. It can also be prepared the day before.

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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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