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.

Chicken salad

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.