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indian salad
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
3 servings
Lívia Minuzzi
@liviaminuzzi- 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
- Cut the chicken breast into cubes and cook in salted water. Let cool
- Cut the pineapple slices into cubes. Chop the celery.
- Add the saffron to the yogurt and add salt to taste. Remember that the chicken has already been cooked with salt.
- 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
- 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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