Chicken curry and pineapple salad
2 chicken breasts
1 cube chicken soup bouillon
1 small can pineapple
1 sour apple
the juice of 1 lemon
1 tablespoon curry powder
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© 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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