Take 300 g leftover cold chicken and cut into bite-sized
pieces, add 1 carrot thinly sliced, 5 - 10 pineapple pieces, 38 ml (3 tbsp.)
white wine vinegar, 2 ml (½ tsp.) salt, 2 cloves garlic, a pinch of ground nutmeg and
a pinch of pepper. Marinade overnight in white wine vinegar, drain, remove
garlic and toss with 1 cup mayonnaise and 25 ml (2 tbsp.) olive oil. Arrange on
salad leaves. Serves 2.
Enjoy!!
Nigel
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