Mexican Salad with Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 1 can corn kernels
- 1 can pineapple, cut into pieces
- 1 point peas (frozen, alternatively can)
- 300 g chicken, rilled (or 1/2 cooked roast chicken from the rill)
- Mayonnaise (salad mayonnaise)
- 1 cup cream
- 2 tablespoon lemon juice
- 0.5 teaspoon ½ curry powder
- salt
- 1 pinch (s) sugar
- parsley for garnish
- 1 green pepper (s)
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Clean the peppers. Dice together with the meat into bite-sized pieces. Drain the ingredients from the can.
- Make a dressing from mayonnaise, cream and the spices.
- Put everything together in a bowl and mix. Let it sit for a few hours before you eat it.
- Serve garnished with parsley.
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