John Myers
Salads: Chicken Salad
The perfect salads: chicken salad recipe with a picture and simple step-by-step instructions.
- 2 piece Duck collars, fried
- 4 piece Duck wings, fried
- 1 piece Fresh onion
- 6 piece Mushrooms brown
- Some oil
- 100 g Green peas cooked
- 3 tablespoon Basic cream made from milk and oil – see below for preparation
- 1 pinch Black pepper from the mill
- 0,5 teaspoon Curry powder
- 1 teaspoon Sugar
- 0,5 teaspoon Mustard medium hot
- 1 pinch Salt
- 2 tablespoon White wine vinegar
Preparation of the base cream
- Pour 50 ml milk at room temperature into a tall container and froth up with the magic wand. Now add room-warm sunflower oil drop by drop until the consistency of mayonnaise is reached. Now you can provide the appropriate taste with herbs and spices as you wish.
my mix for the chicken salad
- Mix three tablespoons of the base cream with vinegar, sugar, pepper, curry, mustard and salt and season to taste.
the salad
- Remove the meat from the collars and wings and cut into small pieces.
- Peel the onions, clean the mushrooms and fry both in a little oil in a pan. Let cool down.
- Mix the meat, peas, onion-mushroom mixture and salad cream well and let it steep for two hours.
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