John Myers
Ingredients for 4 servings:
- 300 g cooked chicken, preferably leftovers
- 250 ml mayonnaise
- 100 g celeriac
- 120 g grapes, red
- 50 g walnuts
- 3 tbsp, heaped mango chutney
- 1 pinch of curry powder
- some salt and pepper
- some natural yogurt
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
ideal with leftovers
Tear the chicken meat, leftovers from a roasted whole chicken or from making stock, into small pieces. Cut the celeriac into cubes about 0.5 cm in size. Break up the walnuts slightly. Wash and dry the grapes, then halve any larger ones. Smaller ones can be left whole if desired. Mix the meat with mayonnaise, chutney, and spices. If you like it a little fresher, add a little more yogurt. Then add the celery and nuts. When everything is well blended, carefully fold in the grapes at the very end. It tastes good straight away and is even better when left to marinate. It will keep in the fridge for 3 days. This is my autumn/winter version. In spring/summer, I also like to use celery and green grapes. Basically, anything works. It just needs to have a bit of crunch and a bit of fruit. For the mango chutney, I recommend the recipe from Panacea, which can be found here: https://www.chefkoch.de/rezepte/31171008424964/Mango-Chutney-Sauce.html It’s a really great recipe and goes perfectly with this salad.
Facebook Comments