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🍳 Chicken Salad Rolls

425 kcal · 30 min · 4 servings

Ingredients

• 100 g fresh pineapple (1 slice)
• 1 small red onion
• 6 mushrooms
• 100 g smoked chicken breast fillet (sliced)
• 2 sprigs tarragon
• 150 g yogurt
• salt
• pepper
• 1 whole grain baguette roll
• 50 g alfalfa sprouts

Instructions

1. 1. Peel the pineapple and the onion.
2. 2. Dice the pineapple and the onion into small cubes.
3. 3. Place the cubes in a sieve.
4. 4. Hang the sieve in a pot of boiling water for 30 seconds (this is called blanching, which means briefly cooking in boiling water).
5. 5. Remove the sieve and let the water drain off.
6. 6. Clean the mushrooms.
7. 7. Slice the mushrooms into thin slices.
8. 8. Dice the sliced chicken.
9. 9. Wash the tarragon.
10. 10. Shake the tarragon dry.
11. 11. Finely chop the tarragon.
12. 12. Add the mushroom slices, the chicken cubes, and the tarragon to a bowl.
13. 13. Add the drained pineapple and onion cubes to the bowl as well.
14. 14. Mix everything thoroughly with the yogurt.
15. 15. Season the salad with salt and pepper.
16. 16. Cut the rolls in half horizontally.
17. 17. Wash the alfalfa sprouts.
18. 18. Shake the alfalfa sprouts dry.
19. 19. Top the bottom half of the rolls with the alfalfa sprouts.
20. 20. Place the chicken salad on top of the sprouts.
21. 21. Place the other half of the roll on top as a lid.

Nutrition per serving

• kcal: 425
• Protein: 39 g · Fett/Fat: 4 g · Carbs: 53 g