Salad Recipes - Copenhagen Chicken

Ingredients

• 225 g/8 oz/2 cups lumachi

• 350 g/12 oz/3 cups cooked chicken, diced

• 2 hard-boiled (hard-cooked) eggs, quartered

• 2 dill pickled cucumbers (dill pickles), sliced

• 10 ml/2 tsp capers, chopped

• 6 olives, stuffed with anchovies, sliced

• 75 ml/5 tbsp mayonnaise

• 75 ml/5 tbsp soured (dairy sour) cream

• Salt and freshly ground black pepper

• Shredded lettuce

• Chopped parsley

• 1 red onion, sliced into rings

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Method:

1. Cook the pasta according to the packet directions. Drain, rinse with cold water and drain again.

2. Place in a bowl with the chicken, eggs, pickles, capers and olives.

3. Blend the mayonnaise with the soured cream and spoon over. Season lightly and toss gently.

4. Pile on to the lettuce and garnish with the parsley and onion rings.