Chicken Vegetable Salad with Yellow Mayonnaise, Grapes and Pineapple

Ingredients

• 400 g chicken breast fillet (ready-to-cook, skinless)
• 2 tbsp olive oil
• Salt
• ground pepper
• 200 g canned pineapple chunks
• 4 stalks celery
• 200 g canned corn kernels
• 150 g green grapes
• 200 g mayonnaise
• 1 tsp curry powder

Instructions

1. 1.

   Wash the meat, pat dry and cut into strips or bite-sized pieces. In a hot pan with oil, brown all sides, seasoning with salt and pepper.

2. 2.

   Drain the pineapple and reserve the juice. Wash, trim, and slice celery into thin rings; roughly chop the green parts. Rinse corn under running water and drain well. Wash grapes and halve them.

3. 3.

   For the mayonnaise, whisk together 2 tbsp pineapple juice, mayonnaise, and curry powder, seasoning with salt and pepper to taste.

4. 4.

   Combine all salad ingredients with the mayonnaise, adjust seasoning, and serve arranged in bowls.