Iceberg shuttle with chicken salad

Name: Iceberg shuttle with chicken salad
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 1 medium onion; 2 Chicken breasts with; 7-10 Tbsp Bones; 7-10 Tbsp salt, 1 tsp peppercorns; 1 bay leaf, pepper; 200 g frozen peas, 4 eggs; 1 can(s) (425 ml) Pineapple; 7-8 TABLESPOONS Yoghurt Salad Cream; 150 g Fresh cream; 1 TABLESPOON lemon juice, 1 tsp curry; 1 glass (720 ml) Asparagus; 1 large head iceberg lettuce

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

1 medium onion
2 Chicken breasts with
7-10 Tbsp Bones
7-10 Tbsp salt, 1 tsp peppercorns
1 bay leaf, pepper
200 g frozen peas, 4 eggs
1 can(s) (425 ml) Pineapple
7-8 TABLESPOONS Yoghurt Salad Cream
150 g Fresh cream
1 TABLESPOON lemon juice, 1 tsp curry
1 glass (720 ml) Asparagus
1 large head iceberg lettuce

Directions

1
Clean the onion, cut in half. Wash the meat. Boil both with 1 1/2 l salted water, peppercorns and bay leaf. Simmer for about 45 minutes. Cool down meat. Cook peas in the broth for 3 minutes, drain (use broth for other purposes)
2
Hard boil eggs. Quench and peel. Drain the pineapple, collect the juice. Chop the pineapple. Mix salad cream, crème fraîche and 6 tablespoons pineapple juice. Season to taste with salt, pepper, lemon juice and curry
3
Drain the asparagus and cut it into small pieces. Clean and wash the salad and cut into 8-10 slices. Arrange on a plate
4
Remove chicken meat from skin and bone, cut into pieces. Cut the eggs into small pieces. Mix both with prepared ingredients and arrange on the salad boats. Bread goes well with it