Zubereitung

1. 1

   Cut the cooked chicken breast into bite-sized cubes.

2. 2

   Cut the asparagus into pieces and halve or slice the mushrooms.

3. 3

   Drain the pineapple chunks in a sieve, catching 2 tbsp of the juice.

4. 4

   For the dressing, stir the mayonnaise, natural yoghurt, lemon juice and pineapple juice until smooth. Season with the curry powder, sugar, salt and pepper.

5. 5

   Put the chicken, asparagus, mushrooms and pineapple into a large bowl and fold in the dressing carefully so that nothing falls apart.

6. 6

   Leave the salad to stand covered in the fridge so the flavours can develop.

7. 7

   Taste again before serving and scatter the parsley over the top.