Chicken Salad with Curry Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chicken, cooked
- 100 g cooked ham
- 1 small Can (s) pineapple pieces
- 100 g rice, cooked (weihed raw)
- 2 tomato (s)
- 1 leek
- 0.5 ½ head iceberg lettuce
- 1 small Can (s) peas
- 150 ml sour cream
- salt and pepper
- 2 teaspoons curry
Print Recipe
Pin Recipe Instructions
- Cut the meat and ham into even strips or cubes. Drain the pineapple in a colander and collect the juice. Mix the cooked rice with a few tablespoons of pineapple juice.
- Wash, clean and chop tomatoes, leeks and lettuce. Layer all salad ingredients with the peas (possibly frozen, but then cook beforehand) in a bowl. For the marinade, whip the cream lightly, season with salt, pepper and curry and serve separately.
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