Light chicken salad

Ingredients for 2 servings:

• 2 eggs, hard-boiled
• 6 radishes
• 6 tbsp natural yogurt, light
• 200g chicken breast, cooked. When I make chicken soup, there is always a lot of meat left over, which is ideal.
• 130 g cucumber(s)
• 2 slices of pineapple
• 1 tsp salt
• 1 pinch(s) black pepper, freshly ground
• ½ tsp, leveled curry
• ½ tsp mustard
• 1 bunch of chives
• 3 tbsp, heaped parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the eggs and pineapple, slice the radishes into thin sticks, and place in a bowl. Dice the cooked chicken breast and add. Peel and halve the cucumber, and scrape out the seeds with a small spoon. Dice and add to the bowl. Finely chop the chives. Mix the yogurt, mustard, salt, curry powder, chives, and parsley together in a small bowl and add to the other ingredients in the bowl. Season to taste with black pepper and, if desired, salt and curry powder. Refrigerate; the salad tastes even better when it’s left to stand. Enjoy with fresh bread.