Iceberg shuttle with chicken salad

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 9
  • 1 medium onion
  • 2 Chicken breasts with
  • 7-10 Tbsp Bones
  • 7-10 Tbsp salt, 1 tsp peppercorns
  • 1 bay leaf, pepper
  • 200 g frozen peas, 4 eggs
  • 1 can(s) (425 ml) Pineapple
  • 7-8 TABLESPOONS Yoghurt Salad Cream
  • 150 g Fresh cream
  • 1 TABLESPOON lemon juice, 1 tsp curry
  • 1 glass (720 ml) Asparagus
  • 1 large head iceberg lettuce

Directions

  1. 1

    Clean the onion, cut in half. Wash the meat. Boil both with 1 1/2 l salted water, peppercorns and bay leaf. Simmer for about 45 minutes. Cool down meat. Cook peas in the broth for 3 minutes, drain (use broth for other purposes)

  2. 2

    Hard boil eggs. Quench and peel. Drain the pineapple, collect the juice. Chop the pineapple. Mix salad cream, crème fraîche and 6 tablespoons pineapple juice. Season to taste with salt, pepper, lemon juice and curry

  3. 3

    Drain the asparagus and cut it into small pieces. Clean and wash the salad and cut into 8-10 slices. Arrange on a plate

  4. 4

    Remove chicken meat from skin and bone, cut into pieces. Cut the eggs into small pieces. Mix both with prepared ingredients and arrange on the salad boats. Bread goes well with it

Nutrition Facts

KCAL
270 kcal
CARBS
14 g
FATS
15 g
PROTEINS
18 g