Chicken salad
Description
The salad is quick and easy to prepare. I use fresh pineapple, which gives the dish a special exotic flavor. However, you can use canned pineapple instead—this depends solely on your taste preferences. You can use either chicken breast or chicken fillet. Usually, I pan-fry them without spices, simply in vegetable oil. Alternatively, you can bake the chicken in the oven, which makes the meat juicier. The salad can be served not only in pineapple halves but also in regular salad bowls. Ready to serve.
Instructions
- 1
Step 1
Rinse the pineapples under cold water. Pat them dry. Using a sharp knife, cut the pineapples in half. Then remove the flesh by holding the knife at an angle and making cuts along the contour of the flesh. Use a spoon to scoop out the inside. Repeat with both pineapples.
- 2
Step 2
Prepare the ingredients for the salad. Cut the pineapple flesh into cubes. Cut the fried chicken breast into small pieces. Lightly sauté the almonds in a pan. Place everything into a deep bowl. Add chopped red onion, celery, parsley, and the already sautéed almonds.
- 3
Step 3
The highlight of this salad is its extraordinary sauce. To prepare it, mix lemon and pineapple juice with Greek yogurt and mayonnaise. Add finely chopped garlic and mix well. Stir in one teaspoon of curry powder, and season with salt and pepper to taste. Mix the sauce thoroughly once again. Combine the resulting dressing with the salad ingredients.
- 4
Step 4
Place the resulting salad into the pineapple halves and serve to your guests.