Poultry iceberg pineapple salad with Thousand Island dressing

Name: Poultry iceberg pineapple salad with Thousand Island dressing
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 2 (approx. 150 g) Carrots; 400 g Chicken filet; 7-10 Tbsp Salt; 2-3 Bay leaves; 6-8 black peppercorns; 1/2 (approx. 125 g) red pepper; 1 egg (size M); 2 Gherkins (approx. 35 g each); 1 can(s) (580 ml) Pineapple in pieces; 100 g Mushrooms; 25 g black olives (without stone); 1 (approx. 120 g) small romaine lettuce; 1 (approx. 700 g) Iceberg lettuce; 150 g Whole milk yoghurt; 3 heaped Tbsp Mayonnaise; 3 TABLESPOONS Tomato ketchup; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Lemon balm

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
2 (approx. 150 g) Carrots
400 g Chicken filet
7-10 Tbsp Salt
2-3 Bay leaves
6-8 black peppercorns
1/2 (approx. 125 g) red pepper
1 egg (size M)
2 Gherkins (approx. 35 g each)
1 can(s) (580 ml) Pineapple in pieces
100 g Mushrooms
25 g black olives (without stone)
1 (approx. 120 g) small romaine lettuce
1 (approx. 700 g) Iceberg lettuce
150 g Whole milk yoghurt
3 heaped Tbsp Mayonnaise
3 TABLESPOONS Tomato ketchup
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
7-10 Tbsp Lemon balm

Directions

1
Peel the onions. Clean, wash and peel the carrots. Cut into large pieces. Wash the meat. Boil 1.5 litres of water, salt, 1 onion, carrots, bay leaves and peppercorns. Add the meat, cover and cook over a low heat for 20-25 minutes.
2
Remove from the stock and allow to cool. In the meantime, finely dice 1 onion. Clean, wash and very finely chop the peppers. Put the egg in boiling water and cook for about 9 minutes. Drain, rinse, peel and chop finely.
3
Finely chop the cucumbers. Pour pineapple into a sieve and drain well. Clean and clean the mushrooms and cut them into fine slices. Cut olives into slices. Clean and wash the romaine lettuce, put 3 outer leaves aside.
4
Cut the rest of the salad into strips. Clean, wash and cut the iceberg lettuce into pieces. Cut meat into slices. Finely chop 1/4 each of the peppers, olives, onions and cucumber with a universal chopper and mix with yoghurt, mayonnaise and ketchup.
5
Season to taste with salt, pepper, sugar and paprika. Stir the egg, remaining paprika, onions and cucumbers into the sauce, except for something to sprinkle on top. Iceberg lettuce, mushrooms, meat, romaine lettuce, pineapple, remaining olives, except for a few for sprinkling, mix, add sauce, mix again, let stand for a while.
6
Line a bowl with romaine lettuce leaves, pour in the salad, sprinkle with put aside peppers, egg, onions, olives and cucumber. Sprinkle with paprika. Garnish with lemon balm.