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French chicken salad

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Ingredients for 4 servings:

  • 200 g roast turkey, cold
  • ½ cucumber(s)
  • 250 g pasta, croissant pasta
  • 150 g mayonnaise
  • 3 tbsp vinegar (white wine vinegar)
  • 1 tbsp apricot jam
  • Salt
  • pepper
  • 1 onion(s), red
  • 1 can corn kernels
  • some lettuce leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Using up leftover turkey roast with creamed potatoes

Dice the cold turkey roast and half a cucumber. Cook the pasta shells in salted water according to the package instructions, then refresh with cold water. Mix together the mayonnaise, white wine vinegar, and apricot jam, and season with salt and pepper. Peel and slice a red onion. Drain and rinse a can of corn kernels. Mix all ingredients and let stand for 30 minutes. Serve on a bed of lettuce leaves.

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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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