Chicken salad on iceberg lettuce
easy
30 mins
30 mins
Ingredients
- 300 g Chicken filet
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (150 g) Bag of frozen peas
- 1 can(s) (236 ml) Pineapple Rings
- 1 collar Radishes
- 1 Head iceberg lettuce
- 1 potty Chervil
- 2 TABLESPOONS mayonnaise
- 150 g Skimmed milk yoghurt
Directions
- 1
Wash the meat, dab dry. Fry in hot oil on each side for about 3-4 minutes. Season with salt and pepper, remove from the pan and let it cool down. Blanch peas in boiling salted water for about 2 minutes, rinse with cold water and drain.
- 2
Put the pineapple on a sieve and collect the juice. Cut the pineapple rings into small slices. Clean, wash and quarter the radishes. Clean, wash and quarter iceberg lettuce and cut into fine strips.
- 3
Wash the chervil, pluck it from the stalks and chop it coarsely, except for a few leaves. Mix mayonnaise, yoghurt, chopped chervil and 2 tablespoons of pineapple juice. Season the sauce with salt, pepper and juice.
- 4
Dice the chicken meat. Mix the prepared ingredients with the sauce, except for the iceberg lettuce. Arrange iceberg lettuce on a plate. Spread chicken salad on top. Serve garnished with the remaining chervil.
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