Andreas Chicken Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chicken breast fillet (s)
- Chicken broth
- 1 bay leaf
- 1 clove (s)
- 10 mushrooms
- 1 spring onion (s)
- 1 clove garlic
- some cinnamon powder
- Ras el Hanout
- turmeric
- 1 small Can corn
- 1 small Can / s pineapple
- 100 g spaetzle or other noodles
- Salt water
- 1 cup whole milk yogurt
- 2 tablespoon mayonnaise
- Salt and pepper, black, coarsely ground
- some lemon zest
- 1 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Bring the chicken broth with the bay leaf and the clove to the boil, add the chicken breast fillets and cook over a low heat for about 10 minutes. Take out and let cool. In the meantime, cook the pasta in salted water and let it cool down too.
- Chop the spring onion and garlic into small pieces. Clean the mushrooms, cut them into slices and fry them with the cinnamon in olive oil until the moisture is out.
- Add the spring onions and garlic, season with Ras el Hanout, turmeric, pepper and salt, sauté briefly, then set aside and allow to cool.
- Dice the chicken, drain the corn and pineapple, collecting the pineapple juice. Mix mayonnaise, yoghurt, some pineapple juice, lemon, pepper and salt into a salad sauce.
- Put all ingredients in a bowl, mix and let it steep. If necessary, season with salt and pepper.
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