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Chicken curry and pineapple saladIngredients:50 gr raisins2 chicken breasts5 dl water1 cube chicken soup bouillon1 small can pineapple1 sour apple1 orangethe juice of 1 lemon200 gr mature cheese
125 gr sour creamsalt1 tablespoon curry powder |
If shown, hover = photo = conversion© Janneke's Recipe pages - recipe salad, fruit and chicken
How to prepare: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.
First published: April 12, 2003, Netherlands |
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