Fruity chicken salad recipe
Fruity Chicken Salad recipe
|400 g||chicken breast fillet, cooked, cut in 2cm cubes|
|1 glass(es)||mushrooms, drained|
|1 glass(es)||asparagus, drained|
|1 small can(s)||peas, drained|
|1 cup(s)||mayonnaise, low fat or mixed with yoghurt|
|some||lettuce leaves, e.g. iceberg lettuce|
|orange, tangerine or parsley to garnish|
Slice the mushrooms. Place into a bowl and add the chicken cubes, the asparagus, the peas and the finely sliced apple. Mix gently.
Stir lemon juice and orange juice into the mayonnaise and season to taste with salt and sugar.
Divide the lettuce leaves onto 4 plates and arrange the chicken salad on top. Drizzle over the dressing. Decorate with orange slices, tangerines or parsley sprigs.
ca. 10 min
ca. 15 min
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