Chicken salad with banana and curry sauce


3 chicken breasts

1 cube soup base


1/2 cucumber

3 firm tomatoes


2 firm, cooked, potatoes

2 ripe bananas

4 tablespoons oil

2 tablespoons lemon juice

1/2 teaspoon curry powder

salt, sugar

canned peaches

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How to prepare:

Cook the chicken breasts in 5 dl convert conversionwater with the soup base tablet and some salt about 20 minutes. Tear the cooled chicken meat in pieces.

Cut the unpeeled and cleaned cucumber in small cubes and the tomatoes in pieces. Chop the parsley and cube the potatoes.

Mix the chicken with the parsley, cucumber cubes, the tomato and potato cubes.

Mix a sauce of mashed bananas, oil, lemon juice, curry powder and at flavour salt and sugar. Fold the sauce into the chicken mixture.

Put the salad in a bowl and garnish with drained slices peach.

First published: April 12, 2003, Netherlands
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