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Chicken salad

updated

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Ingredients for 1 servings:

  • 500 g chicken breast
  • 1 can pineapple pieces
  • 1 jar sliced ​​mushrooms
  • 7 tbsp, diluted mayonnaise (approx. 100 ml)
  • 7 tbsp, diluted tomato ketchup (approx. 100 ml)
  • 5 tbsp Maggi
  • 1 pinch of nutmeg
  • 1 pinch(s) of sugar
  • 1 liter chicken broth
  • salt and pepper
  • lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the chicken breast in the chicken broth for about 15 minutes until tender, then let it cool. Cut into approximately 1.5 cm cubes. Drain the pineapple and mushrooms. Mix together the mayonnaise, tomato ketchup, Maggi, nutmeg, and sugar. Add the pineapple, mushrooms, and chicken cubes and mix well, adding a little more broth if desired. Season to taste with pepper, salt, and lemon juice.

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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.

Chicken salad

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