Chicken Salad with Curry Cream

Summary

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

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Instructions

1. 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.
2. 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.