Fruity curry potato salad with chicken and egg

Ingredients for 4 servings:

• 10 small jacket potatoes
• 1 chicken breast fillet(s)
• 4 eggs, hard-boiled
• 4 ring/s pineapple, from the can, cut into pieces
• 4 spring onions, cut into rings
• 2 apples, cut into cubes
• 150 g natural yogurt
• 3 tbsp mayonnaise
• 1 tsp curry powder
• Salt
• Oil or clarified butter for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

exotic variation of the classic

For the marinade, combine yogurt with mayonnaise, curry, salt, and pepper to create a creamy marinade. Dice the chicken breast fillets and fry in hot oil or clarified butter. Let cool. Peel and slice the boiled potatoes. Then carefully toss them with the pineapple pieces, diced apple, onion rings, and cooled chicken pieces. Mix everything with the marinade and season to taste. Let stand for 1-2 hours. Finally, dice the eggs and scatter them over the salad. A quick salad to “destroy” the Easter eggs! Also suitable as a small appetizer in a meal.