Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g chicken breast
- 150 ml chicken stock, instant
- 250 g pasta (croissant)
- salt
- 0.5 ½ cucumber (s)
- 1 onion (s), red
- 145 g canned corn
- 150 g mayonnaise
- 3 tablespoon vinegar (white wine)
- 1 tablespoon parsley, chopped
- 1 tablespoon apricot jam
- pepper
- Salad, for garnish
Print Recipe
Pin Recipe Instructions
- Rinse the chicken breast, cover and simmer in the broth over a low heat for 10 minutes. Let cool, set aside the broth. Cook the pasta in salted water according to the instructions on the package. Quench cold.
- In the meantime, wash and dice the cucumber. Peel the onion, cut into strips. Drain and rinse the corn. Dice the chicken.
- Mix the mayonnaise, vinegar, parsley and jam with a little broth. Season to taste with salt and pepper. Mix all prepared ingredients.
- Let the lettuce stand for 30 minutes, then arrange on the lettuce leaves.
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