Ingredients
- Salt / Pepper
- 3 chicken breast fillets
- 1 medium size can of corn
- Cubed gruyere cheese (the value of a small bowl)
- 1 small can of pineapple in syrup
- 2 tablespoons of curry paste (such as “Le Coq Noir”)
- 2 tablespoons of mayonnaise
Preparation
Step 1
In a non-stick pan, sauté the chicken cubes without adding any fat until golden brown. Set aside: the chicken needs to cool down.
Step 2
Rinse and drain the corn and place it in a large salad bowl.
Step 3
Add the cubed gruyere cheese and the pineapple pieces, cut into small pieces. For the amount of pineapple, it depends on everyone’s taste. For my part, I put almost all of my small can (I should have 3 slices left with the juice).
Step 4
Prepare the sweet and sour sauce: in a small bowl, put 2 tablespoons of mayonnaise, 2 tablespoons of “Le Coq Noir” curry paste (I tested other brands and this one is the best!), a little salt, pepper, and 2 or 3 tablespoons of canned pineapple juice. Mix it all together.
Step 5
When the chicken cubes are cold, add them to the bowl with the rest of the ingredients.
Step 6
All that’s left is to pour the sauce on top and mix well… And chill it a bit to bring out the flavors.
Step 7
It’s ready!
Step 8
This recipe has always been unanimously loved, despite the surprising mix!
Step 9
Go ahead and give it a try! 😉
Utensils
- 1 non-stick pan – Top 3 of frying pans
- 1 set of 3 pans – Our selection of best pans
- 1 salad bowl – Best sellers
- 1 bowl – Top salad bowls
- 1 wooden spoon – Best sellers