Chicken Curry Salad with Pineapple and Walnuts
Chicken and walnuts provide protein and satiety, while a small amount of pineapple adds a bright sweet-tart note. The creamy mayonnaise curry dressing brings the juicy meat and crunchy nuts together.
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Servings: 4 (1 serving ≈ 201 gram)
Digestion time: 3 hour
Boil the chicken (500 g) in water with table salt (2 g) until tender, cool it, and slice it thinly.
Peel the pineapple (100 g) and cut it into small pieces. Finely chop the walnuts (130 g).
Mix the 20% cream (40 g), sugar-free mayonnaise (30 g), and curry (1 g). Combine the chicken, pineapple, and walnuts with the dressing, mix, and leave the salad for 30 minutes.
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