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🥗 Chicken Vegetable Salad with Yellow Mayonnaise, Grapes, and Pineapple

618 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet (kitchen-ready, skinless)
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 200 g pineapple (can, in pieces)
• 4 stalks celery
• 200 g corn (can)
• 150 g green grapes
• 200 g mayonnaise
• 1 tsp curry powder

Instructions

1. 1. Rinse the chicken meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into strips or bite-sized pieces.
4. 4. Heat oil in a large pan.
5. 5. Fry the meat in the hot pan on all sides.
6. 6. Season the meat with salt and pepper.
7. 7. Drain the pineapple from the can.
8. 8. Catch the pineapple juice in a small container.
9. 9. Wash the celery thoroughly.
10. 10. Remove the tough fibers and the end of the celery.
11. 11. Cut the celery into thin rings.
12. 12. Roughly chop the green leafy part of the celery.
13. 13. Rinse the corn under cold water.
14. 14. Let the corn drain well in a sieve.
15. 15. Wash the grapes.
16. 16. Cut the grapes in half lengthwise.
17. 17. Take two tablespoons of the collected pineapple juice.
18. 18. Mix the juice with the mayonnaise.
19. 19. Stir the curry powder into the mayonnaise mixture.
20. 20. Season the sauce with salt and pepper.
21. 21. Mix all prepared salad ingredients with the sauce.
22. 22. Taste the finished salad one more time.
23. 23. Portion the salad into small bowls.
24. 24. Serve the salad immediately.

Nutrition per serving

• kcal: 618
• Protein: 27 g · Fett/Fat: 48 g · Carbs: 20 g