Curry poultry salad with mandarins

Name: Curry poultry salad with mandarins
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 can(s) (à 314 ml) Mandarins; 300 g Salad cream; 200 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Curry; 1 collar Chives; 1 potty Chervil; 6 cooked chicken legs

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

No matter whether the salad is served as a spread or solo on the plate - it is a real stroke of luck at Easter brunch. But it's worth being quick, there's certainly not much left of it!

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

2 can(s) (à 314 ml) Mandarins
300 g Salad cream
200 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Curry
1 collar Chives
1 potty Chervil
6 cooked chicken legs

Directions

1
Drain the mandarins in a sieve, collecting the juice. Mix the salad cream with yoghurt and 8-10 tbsp. mandarin juice. Season to taste with salt, pepper and curry. Wash herbs, shake dry.
2
Cut the chives into fine rolls. Chop the chervil. Stir the herbs into the salad dressing.
3
First remove the skin from the legs, then remove the meat from the bones. Cut the chicken meat into small pieces. Fold the mandarins and meat into the salad dressing. Leave to stand for about 30 minutes or overnight.
4
Season chicken salad with salt, pepper and curry. Serve. Bread tastes good with it.