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indian salad

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indian salad

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Tempo de preparo

1 hour(s)


3 servings

Lívia Minuzzi

  • Ingredients
  • Recipe
  • Chicken breast300 g
  • Pineapple slices in syrup3 unit(s)
  • Celery (stalk)2 unit(s)
  • Plain yogurt1 unit(s)
  • Turmeric Powder1 teaspoon
  • Salt to taste
  1. Cut the chicken breast into cubes and cook in salted water. Let cool
  2. Cut the pineapple slices into cubes. Chop the celery.
  3. Add the saffron to the yogurt and add salt to taste. Remember that the chicken has already been cooked with salt.
  4. Mix the cooled chicken with the pineapple, celery and half of the yogurt sauce. The other half of the sauce put in a gravy boat and serve the part
  5. Take to freeze for at least 2 hours. If you prefer, you can serve it in a half of pineapple as it looks very beautiful.

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