John Myers
Ingredients for 12 servings:
- 800 g chicken breast fillet(s)
- 15 eggs
- 300 g gherkins
- 300 g asparagus from the jar
- 300 g mushrooms
- 1 large can of pineapple
- 2 apples, sour
- 1 jar mayonnaise
- Chicken seasoning
- salt and pepper
- oil
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes
Varied salad for grilling – also vegetarian possible
Season the chicken fillet to taste and fry in a little oil until cooked through. Then cut into small pieces or thin strips. Hard-boil the eggs, rinse well, and peel them. Cut the eggs into small pieces as well. Drain the gherkins, asparagus, mushrooms, and pineapple and cut into bite-sized pieces. Peel the apples and cut them into small pieces. Mix all the ingredients in a large bowl and let them rest overnight. A juice will form from the various ingredients, which should remain in the salad. Before serving, fold in the mayonnaise and season to taste. This salad is perfect for any summer barbecue and is served with potato salad and sausages on Christmas Eve. For the vegetarian egg salad, omit the chicken fillet. Additional eggs can be added if desired.
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