A simple recipe with poached chicken, sweet-and-sour vegetables and a creamy dressing. Delicious on bread, toast or baguette.
Chicken salad
Chicken salad
Method
01
Cook the chicken
Simmer the chicken fillets in lightly salted water for about 25 minutes until cooked through. Leave to cool completely.
02
Shred the chicken
Shred the chicken with two forks.
03
Drain
Drain the silverskin onions, carrot salad and mushrooms well.
04
Mix
Mix everything with the mayonnaise and crème fraîche. Season with pepper and salt.
05
Let it rest
If you like, leave to rest briefly in the fridge before serving.
Tips & notes
Keep the salad covered in the fridge and eat it within 2 days.
Contains:
Eggs
Milk
Sulphites
| Calories | 157 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 11 g |
| Fat | 9 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
