Chicken salad served in a springroll basket recipe
Chicken Salad served in a Springroll Basket recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
| 8 | spring roll skins |
| 500 g | chicken breast fillet |
| 300 ml | vegetable broth |
| 1 can(s) | fruit salad (400 g) or fresh fruits |
| 1 glass(es) | Miracle whip or mayonnaise (small glass) |
| 4 tbsp | ketchup |
| salt and pepper | |
| rosemary | |
| paprika powder | |
| chili powder | |
| 2 tsp | curry powder |
| some | whipping cream |
Instructions
Put always two spring-roll skins over 4 cups, placed upside down, and bake at 160°C for 5 minutes or until firm. Let cool completely before you take the spring-roll shells off the cups.
Cook the chicken breasts in the broth until tender. Shred the meat with two forks and mix with the fruit salad. For the sauce, mix the miracle whip with the ketchup and season very well. Add some whipping cream to soften.
Mix the sauce with the meat and fruits. Spoon the salad into the spring-roll baskets and serve.
Preparation time:
ca. 30 min
ca. 20 min
easy
n/a
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