Chicken Salad II

Description
You can lower the fat content by varying the dairy products. Low fat creme Cheese or curd Cheese instead of the creme fraise.



Ingredients

 * 150 g skinless cold cooked chicken
 * 100 g raw mushroom
 * 100 g cold cooked asparagus

Dressing

 * 2 tbsp mayonnaise
 * 200 ml crème fraîche
 * ½ tsp salt
 * ½ – 1 tsp sweet mustard
 * ½ tsp lemon juice

Directions

 * 1) Cut the cold chicken into small dice.
 * 2) Clean and slice the mushroom.
 * 3) Drain the asparagus if necessary.
 * 4) Blend the mayonnaise and the crème fraîche and season with the lemon juice, salt and herbs.
 * 5) Place the chicken, mushroom and asparagus in a bowl and fold the dressing in.
 * 6) Serve for lunch with french bread, as a late night snack or as a starter on a bed of lettuce.

Variation

 * 1) The dressing can be seasoned with chopped parsley, tarragon or dill instead of the lemon juice.
 * 2) The dressing is also suitable for cold haddock, mushroom and sliced celery.