Chicken Salad with Pineapple and Red Pepper

Ingredients

• 500 g leftovers from Christmas duck or goose
• 0.5 fresh pineapple
• 4 Tbsp mayonnaise
• 1 pinch salt
• black pepper
• red pepper flakes
• curry powder
• grated apple
• 100 g walnut kernels

Instructions

1. 1.

   Separate the meat from the bones, remove skin if necessary and dice finely. Peel half a pineapple, cut out the core and cube it as well. Add to the chicken meat. Mix in mayonnaise, salt, red pepper flakes, grated apple, curry powder, stir well, season with curry, and serve garnished with walnuts.

2. 2.

   Let the salad rest for 30 minutes before serving.