This salad was served for this year’s Easter breakfast and the whole dish was emptied. It is also delicious in a packed lunch with salad.
CHICKEN SALAD SPREAD WITH BACON AND SPRING ONION
250 G COOKED BACON
300 G CHICKEN FILLETS
2 SPRING ONIONS
4 TBSP. FRAICHE 9%
200 G MAYONNAISE
2 TSP. CURRY POWDER
SALT AND PEPPER
Cook the chicken fillets in a pot filled with lightly salted water for 20 min. Remember to turn them occasionally so that they do not stick to the bottom of the pot.
Let the fillets cool slightly and shred the meat into strips. Cool the chicken meat completely.
Wash and cut the spring onion into smaller slices.
Mix all ingredients together in a bowl and season with salt and pepper.