Chicken salad

Name: Chicken salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 small head iceberg lettuce; 150 g Cucumber; 200 g Tomatoes; 2 Pineapple rings (canned); 3 TABLESPOONS Oil; 1 package (250 g) frozen chicken sticks; 50 g Salad cream; 150 g Whole milk yoghurt; 2 TABLESPOONS Pineapple juice (canned); 7-10 Tbsp Salt; 1 TEASPOON Sugar; 1-2 TEASPOONS Curry; 1 TABLESPOON pickled green peppercorns; 7-10 Tbsp green pepper panicles

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 small head iceberg lettuce
150 g Cucumber
200 g Tomatoes
2 Pineapple rings (canned)
3 TABLESPOONS Oil
1 package (250 g) frozen chicken sticks
50 g Salad cream
150 g Whole milk yoghurt
2 TABLESPOONS Pineapple juice (canned)
7-10 Tbsp Salt
1 TEASPOON Sugar
1-2 TEASPOONS Curry
1 TABLESPOON pickled green peppercorns
7-10 Tbsp green pepper panicles

Directions

1
Clean, wash and drain lettuce, cucumber and tomatoes. Cut lettuce into strips, cucumber into slices and tomatoes into wedges. Cut pineapple rings into small pieces. Heat oil in a pan and fry the chicken sticks in it at medium heat for about 3 minutes on each side until golden brown.
2
In the meantime, mix salad cream, yoghurt and 2 tablespoons of pineapple juice. Season to taste with salt, sugar and curry. Stir in pineapple pieces and green pepper. Arrange the salad and lukewarm chicken sticks with the sauce on a large plate.
3
Garnish as desired with pepper panicles.