Summary

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

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Instructions

1. 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.
2. In the meantime, wash and dice the cucumber. Peel the onion, cut into strips. Drain and rinse the corn. Dice the chicken.
3. Mix the mayonnaise, vinegar, parsley and jam with a little broth. Season to taste with salt and pepper. Mix all prepared ingredients.
4. Let the lettuce stand for 30 minutes, then arrange on the lettuce leaves.