Summertime chicken salad

(6 – 8 Karhunmäki-size portions)

Small iceberg lettuce or half of a big one (250 g)

1 big cucumber

5 tomatoes

3 nectarines

3 spring onions with stalks

1 big sweet red pepper

250 g fresh mozzarella cheese

1 chicken breast for each diner

  1. Chop the vegetables and cheese.
  2. Mix in a large bowl (at least 4 liters).
  3. Cook the chicken breasts in a frying pan. Season with salt and 5-pepper mix (crushed). Slice into bites and put directly on each diner’s plate.
  4. Serve the salad with pepper-curry sauce or pineapple-curry sauce. Or some other dressing of your choice.

Notice! Without the chicken breasts this serves as a good side salad to any grilled meat.


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