Quick fried chicken salad

Name: Quick fried chicken salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 cooked roast chicken (approx. 750 g); 4 Clementines; 200 g Chinese cabbage; 100 g Sweet peas; 7-10 Tbsp Salt; 2 TABLESPOONS Sherry; 50 g Tomato ketchup; 100 g Mayonnaise; 1/4 TEASPOON + 1 pinch of cayenne pepper; 7-10 Tbsp Pepper; 4 discs Farmhouse bread (approx. 50 g each)

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 cooked roast chicken (approx. 750 g)
4 Clementines
200 g Chinese cabbage
100 g Sweet peas
7-10 Tbsp Salt
2 TABLESPOONS Sherry
50 g Tomato ketchup
100 g Mayonnaise
1/4 TEASPOON + 1 pinch of cayenne pepper
7-10 Tbsp Pepper
4 discs Farmhouse bread (approx. 50 g each)

Directions

1
Remove the skin from the cooled chicken, remove the meat (approx. 300 g) from the bones and pluck it. Peel clementines so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
2
Press the juice from the parting skins into a bowl. Clean and wash the cabbage and mangetouts and cut into fine strips. Cook both in boiling salted water for about 2 minutes, drain, rinse and drain.
3
Add sherry, ketchup, mayonnaise and 1/4 teaspoon cayenne pepper to the juice of the clementines and mix. Season salad dressing with salt and pepper. Fold in the meat, cabbage, mangetouts and fruit fillets.
4
Cover slices of bread with salad, sprinkle with pepper and 1 pinch of cayenne pepper. Add the remaining salad.