Chicken Salad with Asparagus and Pineapple

Name: Chicken Salad with Asparagus and Pineapple
Total time: 25 min
Yield: 6 servings
Ingredients: 600 g cooked chicken breast (poached in chicken stock); 300 g white asparagus (from the jar, drained); 150 g button mushrooms (from the jar, drained); 200 g pineapple chunks (canned); 200 g mayonnaise; 150 g natural yoghurt; 2 tbsp lemon juice; 2 tbsp pineapple juice; 1 tsp curry powder; 1 tsp sugar; 1 tsp salt; pepper to taste; 2 tbsp chopped parsley

A German classic that comes to the table all over Germany: chicken salad with asparagus and pineapple belongs on every cold buffet and at every family celebration. Tender cubes of chicken, white asparagus and sweet pineapple sit in a creamy sauce of mayonnaise and yoghurt seasoned with a hint of curry. Serves 6.

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Cook time

25 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

455 kcal

Calories

33 g

Protein

31 g

Fat

9 g

Carbs

Ingredients

For 6 servings

Estimated cost~€8.70 · ~€1.45/serving

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Kitchen Tools

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Kochmesser

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Instructions

1
Cut the cooked chicken breast into bite-sized cubes.
2
Cut the asparagus into pieces and halve or slice the mushrooms.
3
Drain the pineapple chunks in a sieve, catching 2 tbsp of the juice.
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
Put the chicken, asparagus, mushrooms and pineapple into a large bowl and fold in the dressing carefully so that nothing falls apart.
6
Leave the salad to stand covered in the fridge so the flavours can develop.
7
Taste again before serving and scatter the parsley over the top.