Chicken salad

Ingredients for 2 servings:

• 200 g chicken, fried, without skin
• ½ bell pepper(s), red
• 1 orange(s)
• 2 eggs, hard-boiled
• 2 tbsp remoulade
• 4 tbsp long-life cream
• 1 tsp raspberry vinegar
• 1 tsp fruit vinegar
• Spice mix for poultry
• Salt
• Pepper (herb pepper)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

for leftovers of roast poultry

Cut the cold chicken into cubes and place in a bowl. Finely dice the bell pepper. Fillet the orange and cut into bite-sized pieces. Add both to the chicken. In another small bowl, whisk the remoulade with cream, raspberry vinegar, and fruit vinegar until smooth. Season the dressing with salt, herb pepper, and poultry seasoning. Add to the salad ingredients and mix everything gently. Finally, peel the eggs and slice them lengthwise and crosswise into cubes using an egg slicer. Mix them into the salad. Let it sit in the refrigerator for at least 2 hours.