Friday

Chicken and pineapple salad



















Type of dish : Starter
To serve : 6
Preparation : 40 min
Cooking : 5 min
Budget : Reasonable
From : USA, Canada
Difficulty : Medium


Ingredients :
1 large roast chicken/ four chicken breasts
1 fresh pineapple
1 large Granny Smith apple
250g celeriac
1 lemon
1 tablespoon brown sugar
1 lettuce

For the sauce:
2 egg yolks
1/2l oil
1 tablespoon mustard
Juice of 1 lemon
100g crème fraîche
Salt, Cayenne pepper

Recipe :
Wash and dry lettuce.
Wash but do not peel the apple, cut into small pieces.
Peel the pineapple and cut it in half.
Peel and grate the celeriac, put in a large bowl with the fruit, sprinkle with lemon juice and dust with sugar.
Mix and leave to settle for 15 minutes.
Take the skin of the chicken and cut flesh into slices.
Make a lemon mayonnaise, salt and add cayenne pepper to taste.
Whip the cream and add to the mayonnaise to make it creamy.
Pour into a sauce boat or jug, chill.
Mix the chicken, fruit and celeriac, line a salad bowl with lettuce leaves, chill for an hour.
Serve with sauce.