The idea arose from the desire to combine fragrant, juicy chicken with sweet and sour notes of pineapple, creating harmony in every bite.
Ingredients:
- Chicken, cooked and cut into small pieces – 534 g
- Chopped pineapple, canned in juice (not in syrup), thoroughly drained – 112 g
- Almonds – 43 g
- Thinly chopped celery (~2 stalks) – 50 g
- Red onion, finely chopped – 6 g
- Mayonnaise – 57 g
- Sour cream – 30 g
- Honey – 1 tablespoon
- French mustard – 1 and 1/2 teaspoons
- Freshly squeezed lemon juice – 1 teaspoon
- Salt and pepper
Directions:
- In a large bowl, combine the chopped chicken, thoroughly drained chopped pineapple, almonds, chopped celery, and red onion. Mix well.
- In a small bowl, combine the mayonnaise, sour cream, honey, French mustard, lemon juice, and generously season with salt and pepper (to taste). We recommend adding 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
- Pour the dressing over the salad. Gently mix all the ingredients until smooth. Taste and adjust the seasoning (salt, pepper, add lemon juice or whatever is missing if necessary).
- The salad is completely ready to serve. But you can also spread a layer of salad on a croissant or sandwich bread. Serve immediately and enjoy.