Chicken Salad with pineapple

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2 double chicken breast (approx. 80dag-1 kg)
2 cans corn (2x400g)
2 cans pineapple pieces (2x565g)
3 tablespoons mayonnaise

1 tablespoon of seasoning Vegeta,
2 Bay leaves,
2 seed St. John's English,
3 grains of pepper
salt to taste


Cook chicken breasts in whole in salted water with Vegeta, allspice, Bay leaves and peppercorns.

The breast should cook about 30-40 minutes to not crumbling when slicing.
Then removed and the warm, melted cut into larger cubes. Add the drained on the sieve, corn and ananany cut into pieces. Combine with mayonnaise.

With this amount of go serves 8-10 people. With fewer people, I propose to do with half the salad ingredients.

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