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Hawaiian chicken salad

updated

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 100 g peas
  • 100 g corn
  • 100 g carrot(s), sliced, possibly frozen
  • 100 g mandarin orange(s) from the can
  • some lettuce
  • 100 g mayonnaise
  • 100 g tomato ketchup
  • 4 tbsp lemon juice
  • 4 tbsp juice (tangerine juice) from the can
  • 1 tbsp horseradish (cream horseradish)
  • Salt and pepper, white
  • Sugar
  • 4 tbsp orange liqueur, if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

fruity salad

Cook the peas and carrots until al dente, rinse in cold water, and drain well. Season the chicken breast fillets with salt and pepper and fry. Then cut into small strips. Mix all the dressing ingredients well and season generously with salt and white pepper. Add a little sugar to taste. Then gently mix with the remaining ingredients and let it sit for 30-60 minutes. If children are eating with you, the orange liqueur can be omitted.

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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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