Chicken curry and pineapple salad

Soak the raisins (overnight) in some hot water.

Cook the chicken breasts 15 minutes in 5 dl water with the soup base tablet and cool.

Cut pineapple, apple and peeled orange in segments and mix in a bowl. Sprinkle at flavour with little lemon juice.

Cube the cheese and cold chicken breasts and add, with the drained raisins, to the fruit mixture.

Make a sauce of sour cream, salt and curry and fold into the salad.

Let rest for at least an hour, to let the flavours combine. Serve at room temperature.

Delicious on French bread at a barbecue.