Curry poultry salad with breadsticks
easy
40 mins
40 mins
Ingredients
- 1 can(s) (4 pieces, 300 g) Baguette roll
- 750 g Chicken filet
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Curry
- 1 can(s) (850 ml) Pineapple
- 400 g Spring onions
- 200 g Salad cream with 40 % low-fat yoghurt
- 150 g Whole milk yoghurt
- baking paper
- 7-10 Tbsp Flour
- 7-10 Tbsp Chives
Directions
- 1
Open can, unroll dough. Separate into the rectangles. Cut each rectangle into 4 strips from the long side. Place on a baking tray lined with baking paper, dust lightly with flour and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove from the oven, place on a rack and allow to cool. Wash the meat, dab dry with kitchen paper and cut into cubes.
- 2
Heat the oil in a pan and fry the meat thoroughly, turning it over. Fry over medium heat for 2-3 minutes while turning. Season to taste with salt, pepper and curry. Remove from the pan and let cool off. Pour the pineapple into a sieve, drain and collect the juice. Measure 50 ml pineapple juice. Cut the pineapple into small pieces. Clean and wash spring onions and cut into fine rings. Mix salad cream, 50 ml pineapple juice and yoghurt. Season to taste with salt and pepper. Put meat, pineapple and spring onions in a bowl and pour dressing over it. Mix everything well.
- 3
Cut the pineapple into small pieces. Clean and wash spring onions and cut into fine rings. Mix salad cream, 50 ml pineapple juice and yoghurt. Season to taste with salt and pepper. Put meat, pineapple and spring onions in a bowl and pour dressing over it. Mix everything well. Chill for about 30 minutes. Then fill into small bowls and serve garnished with bread sticks and chives
- 4
Waiting time approx. 30 minutes
Nutrition Facts
330 kcal
37 g
8 g
27 g
More Delicious Recipes
