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Salad "Carmen"

4 servings

Ingredients

• 500 g Chicken meat (roasted)
• 2 Stk Paprika (green)
• 4 EL Sugar snap peas (preserved)
• 150 g Rice (cooked, dry)
• Vinegar (diluted) (nach Bedarf)
• Oil (nach Bedarf)
• Salt (nach Bedarf)
• Pepper (white) (nach Bedarf)
• Dijon mustard (nach Bedarf)
• Parsley (finely chopped) (nach Bedarf)
• Dill (finely chopped) (nach Bedarf)
• chives (finely chopped) (nach Bedarf)
• Eggs (hard boiled, quartered) (nach Bedarf)
• Tomatoes (quartered) (nach Bedarf)

Instructions

1. Remove the skin and bones from the roasted chicken after cooling and shred into bite-sized pieces.
2. Clean the green bell peppers and cut into fine strips.
3. Mix both with the sugar snap peas and cooked rice.
4. Season with diluted vinegar, oil, salt, white pepper, Dijon mustard and finely chopped herbs (parsley, dill and chives).
5. Arrange egg and tomato quarters alternately around the salad as garnish.

Based on a cookbook by Hans Hofer (1964), adapted with AI.