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Chicken salad with curry dressing

updated

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 1 can of tangerine(s)
  • 2 bananas
  • 1 lime(s)
  • 2 small apples, sour
  • ½ head of Chinese cabbage
  • 4 chicken breasts, fried
  • 2 cups of crème fraîche
  • 1 cup of cream
  • 2 tsp curry powder
  • 4 tsp honey
  • salt and pepper
  • Worcestershire sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes great with grilled food

Clean and wash the leek and slice it into wafer-thin rings. Strain the tangerine and slice the bananas. Squeeze the lime and squeeze the juice over the banana slices. Peel the apples and slice them thinly. Prepare the Chinese cabbage and cut it into thin strips. Place everything in a bowl. Mix the cream, crème fraîche, curry, honey, salt, pepper, and Worcestershire sauce and season to taste. Cut the fried chicken breasts into bite-sized pieces, arrange them on the salad, and drizzle with the salad dressing.

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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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