Chicken salad

Name: Chicken salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 collar Soup Greens; 1 (approx. 1 kg) Chicken; 7-10 Tbsp Salt; 1 package (300 g) frozen peas; 2 can(s) (each 314 ml; separation weight 175 g) Mandarin Oranges; 4 Eggs; 1 Head iceberg lettuce; 150 g Cream cheese with herbs from Provence; 150 g Skimmed milk yoghurt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Brandy; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 collar Soup Greens
1 (approx. 1 kg) Chicken
7-10 Tbsp Salt
1 package (300 g) frozen peas
2 can(s) (each 314 ml; separation weight 175 g) Mandarin Oranges
4 Eggs
1 Head iceberg lettuce
150 g Cream cheese with herbs from Provence
150 g Skimmed milk yoghurt
7-10 Tbsp Pepper
2-3 TABLESPOONS Brandy
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the soup greens into large pieces. Cook chicken and soup greens in boiling salted water for about 50 minutes. In the meantime defrost peas and drain mandarins.
2
Boil the eggs in boiling water for about 10 minutes, rinse with cold water, peel and cut into six. Clean the iceberg lettuce, cut into quarters, cut out the stalk. Cut lettuce into fine strips. For the sauce stir cream cheese and yoghurt until smooth.
3
Season to taste with salt, pepper and brandy. Remove the chicken meat from the bones and remove the skin. Cut meat a little smaller. Line a plate with iceberg lettuce, put some ice crevices aside for garnishing.
4
Mix the remaining prepared ingredients, season again and arrange on the salad. Serve garnished with ice crevices and parsley.