Pineapple, Leek and Chicken Curry Sauce

5 servings

30 minutes

This bright and fragrant salad combines the juiciness of pineapples, the tenderness of chicken, and the spiciness of curry, creating an unusual flavor with a slight tartness from green apple. Inspired by American cuisine with hints of Asian spices, it successfully balances sweetness and spiciness, turning into a versatile dish for a light dinner or festive table. Curry-infused mayonnaise gives the sauce a rich, creamy character, while leeks add fresh zest. The dish can be served as a standalone salad or as a filling for delicate appetizer tartlets. Its fresh taste and aroma make it perfect for summer gatherings and festive lunches.

Energy value per serving

• Calories: 202.3
• Proteins: 10.2g
• Fats: 10.8g
• Carbohydrates: 15.9g

Ingredients

• Mayonnaise: 4 tbsp
• Canned pineapple rings: 1 jar
• Chicken breast fillet: 1 pc
• Green apples: 1 pc
• Curry: 1 tsp
• White part of leek: 1 g

Cooking steps

1. Boil the chicken breast in slightly salted water, then cool it. Cut the breast into medium-sized cubes (1.5 cm by 1.5 cm).

   Required ingredients:

   • Chicken breast fillet: 1 piece

2. Take only the white part of the leek and slice it very thin into rings.

   Required ingredients:

   • White part of leek: 1 g

3. Peel the green apple and cut it into cubes of 0.5 cm by 0.5 cm.

   Required ingredients:

   • Green apples: 1 piece

4. Cut the canned pineapples into medium cubes.

   Required ingredients:

   • Canned pineapple rings: 1 jar

5. Take mayonnaise, add a teaspoon of curry spice to it, and let it steep (do this before starting to prepare the salad).

   Required ingredients:

   • Mayonnaise: 4 tablespoons
   • Curry: 1 teaspoon

6. Dress the salad with the prepared sauce.

   Required ingredients:

   • Mayonnaise: 4 tablespoons