Summary

Ingredients

• 500 g chicken breast fillet (s)
• 200 g almond (s), sliced
• 1 can pineapple, cut into pieces (565 g / 340 g)
• 2 cans mandarin (s), segments (31 g / 175 g each)
• 70 ml tomato ketchup
• 60 ml mayonnaise, delicacy!
• 70 g butter
• salt
• Pepper, colored
• Paprika powder
• curry
• Galangal
• Tabasco
• possibly brandy or
• Orange liqueur

Print Recipe Pin Recipe

Instructions

1. Cook the fillets unseasoned (stew or micro), let them cool down and pick them small. Fry the almonds in butter until golden brown.
2. Mix the mayonnaise and ketchup, season with lots of colored pepper, paprika and a little curry. The mixture should be quite spicy.
3. Drain fruit, keep liquids separately. Halve the mandarins, season with salt and add to the sauce. Let it steep for 10 minutes. Mix in the pineapple pieces. Let it go for a while.
4. Then maybe a little more seasoning or season with the help of the fruit liquids. If the salad dressing appears a bit “thin” in taste, plus a little mayonnaise, it appears too greasy, more ketchup, always mix very carefully.
5. Add halfway cooled almonds. Let it stand for a long time. The salad has to be very spicy at this point.
6. Usually the specified amount of liquid is enough because the fruit gives off juice.
7. Now stir in the meat. After about 20 minutes, the salad can be put in the refrigerator. He has to go through longer now.
8. If you like, you can possibly add brandy, blood orange liqueur or orange liqueur, but only very little !!!!!!
9. If vegetarians are also to be fed, the meat can be replaced with a sufficient amount of additional browned almonds, i.e. basic salad and only then divided. Or use it as an almond and fruit salad.
10. If you don`t have enough time to let it steep, you can just put everything in and mix it together, but the taste development is then not so harmonious.
11. If the meat was cooked on the same day and there was no brandy, the salad can still be eaten a day later without any problems, provided it has not been kept warm for too long.