You'll need the next few ingredients:
- 300 g chicken breast
- 3 medium-sized pickled cucumbers
- 150 g cauliflower (pickled or fresh)
- 100 g mayonnaise
- 2 teaspoons curry powder
- to taste salt and pepper
This recipe is labeled "gluten-free", but please pay attention to the choice of mayonnaise.
Directions:
- First, bring some water to a boil. Add salt and chicken. Boil it over medium-high heat until meat is fully cooked. Drain and chop it finely.
For this salad you can also use cooked, roasted or fried chicken leftovers, as long as it's not too spiced, as curry is a strong spice itself.
2. If you're using fresh cauliflower, you'll need to cook it as well. Bring some water to boiling, add salt and cauliflower and cook until soft, but firm. Don't let it be overcooked. You can also steam it, if you prefer that way of thermal processing.
If you decide using pickled one, as I did this time, just chop it finely. 3. Chop cucumbers at same-sized pieces as chicken and cauliflower. 4. Combine mayo and curry powder. |
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Serve chilled.
Enjoy and bon appétit!