German cuisine · Salads & Mezze

Chicken Salad with Pineapple

Poached chicken breast with pineapple chunks in a mayonnaise-yogurt dressing, rounded off with curry.

Ingredients · for 4 servings

• 500 g chicken breast fillet
• 300 g pineapple
• 150 g mayonnaise
• 150 g yogurt
• 1 tsp curry powder
• 1 tbsp lemon juice
• 1 stalk celery
• 50 g walnuts
• 1 bay leaf
• Salt, pepper

Instructions

1. Bring the chicken breast fillets to a boil with the bay leaf and 1 tsp salt in 1 l water, then poach at the lowest heat just below simmering for 15 min.
2. Let the fillets cool in the poaching liquid – this keeps them juicy – then cut into 2 cm cubes.
3. Cut the pineapple into similarly sized pieces and drain well in a sieve so the dressing doesn't get watery.
4. Slice the celery stalk thinly and toast the walnuts in a dry pan for 3 min., let cool and coarsely chop.
5. Stir mayonnaise, yogurt, curry powder, lemon juice, salt and pepper until smooth and gently fold in the chicken, pineapple and celery.
6. Chill the salad for at least 1 hr., adjust the seasoning before serving and sprinkle with the toasted walnuts.