Chicken breast salad with curry
Description
Perfect for everyday meals. You can serve the ready salad in tartlets or eat it with chips, or simply present it in a salad bowl. This salad tastes even better the next day. I recommend using chicken breast rather than thigh or drumstick to ensure the meat is free of tendons or cartilage. Garnish as desired and serve.
Instructions
- 1
Step 1
1. Pour water into a large pot, bring to a boil.
- 2
Step 2
2. Slice the chicken breast into strips.
- 3
Step 3
3. Wash the green onions and trim off the root ends.
- 4
Step 4
4. Place the chicken meat into the boiling water, then cook until done after it comes to a boil.
- 5
Step 5
5. Cut the onion into elongated pieces, place in the blender container, and chop.
- 6
Step 6
6. Transfer the onions to a plate, add a pinch of salt and ground pepper, mix well.
- 7
Step 7
7. Transfer the chicken meat to a colander, rinse it, then transfer it to the blender container.
- 8
Step 8
8. Grind the meat to an almost uniform consistency, but do not turn it into a puree.
- 9
Step 9
9. Place the minced meat in a bowl with the onion.
- 10
Step 10
10. Add mayonnaise (about 200 grams) and mix.
- 11
Step 11
11. If the mixture seems dry to you, add more mayonnaise and curry.
- 12
Step 12
12. Mix well and refrigerate the salad for at least 20-30 minutes.
- 13
Step 13
13. Place the salad in a bowl, garnish with parsley sprigs.