Iceberg shuttle with egg and poultry salad with fresh asparagus
easy
50 mins
50 mins
Ingredients
- 1 small onion
- 1 (approx. 220 g) Chicken breast on the bone
- 7-10 Tbsp salt, white pepper
- 1/2 TEASPOON Peppercorns
- 1 Bay leaf
- 500 g Asparagus
- 1 pinch sugar, nutmeg
- 100 g frozen peas
- 2 Eggs (size M)
- 1 can(s) (236 ml) Pineapple
- 125 ml Yoghurt Salad Cream
- 75 g Light cream
- 7-10 Tbsp 1?2 Tsp lemon juice
- 1/2 TEASPOON Curry
- 1 small head iceberg lettuce
- 7-10 Tbsp Chive rolls and curry
Directions
- 1
Peel the onion. Wash the meat. Boil up meat with peppercorns, onion and bay leaf in approx. 3/4 litre salted water and let it simmer for approx. 45 minutes. Take out meat and let it cool down. Use stock for other purposes. Peel asparagus, cut into bite-sized pieces and cook in salted water with sugar and nutmeg for 8-10 minutes until firm to the bite.
- 2
Add peas for the last 3 minutes. Place both in a sieve and drain. Boil the eggs for about 10 minutes until hard. Quench and peel. Drain the pineapple and collect the juice. Cut the pineapple into pieces. Mix salad cream, crème fraîche and 3 tablespoons pineapple juice. Season with salt and pepper. Season to taste with lemon juice and curry. Clean and wash the iceberg lettuce, cut it into 4 slices and put it on a plate. Remove chicken meat from skin and bone and cut into bite-sized pieces. Cut the eggs into small pieces.
- 3
Season with salt and pepper. Season to taste with lemon juice and curry. Clean and wash the iceberg lettuce, cut it into 4 slices and put it on a plate. Remove chicken meat from skin and bone and cut into bite-sized pieces. Cut the eggs into small pieces. Loosely mix both with pineapple, asparagus, peas and salad dressing. Arrange egg and poultry salad on salad boats. Garnish with chive rolls and curry to taste
- 4
Waiting time approx. 1 hour
Nutrition Facts
270 kcal
18 g
14 g
17 g
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