American poultry salad

Ingredients for American poultry salad

Instructions for American poultry salad

To prepare the American poultry salad recipe, please follow these instructions:

Cook the meat in salted water over low heat for about 15 minutes. Take it up and let it cool completely before cutting into the bias thinly sliced. Fry the bacon crisp in a dry pan and let it drain on the fat-sucking paper. Hug the bacon. Rinse and dry lettuce leaves. Cut or tear them into strips. Cut through the lengthwise, remove Kaikan, stone and shell of the arrow. Cut the Kaikan in thin slices and Pat them immediately with lemon juice. Cut the meat into strips peberfrugt. Yoghurt to taste with mustard. Stir in chives and mint leaves in a salad. put in glass bowl or half-deep dish. Serve chicken and avocado slices on lettuce leaves. Pour the sauce over and garnish with the bacon and the peberfrugt vermicelli strips just prior to serving. Server flutes.

Tips:
Remains of roast Turkey or other poultry lends itself well to this salad.