225 ml water
2 boneless chicken becasts
4 tbsp mayonnaise (recipe page 115)
2 thep cream
1 tsp horseradish (optional)
1 tbsp tomato ketchup juice of lemon
2 tbsp orange juice
1 head lettuce
4 eggs, hard-boiled
4 tomatoes, skinned
2 slices canned pineapple salt, white pepper
Boil water, add salt and gently poach the chicken breasts for about 40 minutes. For the dressing, mix the mayonnaise, cream, horseradish, tomato ketchup, orange juice and lemon juice in a bowl, season with salt and pepper. Chill well.
Cut chicken breasts into thin strips. Leave to cool. Shred the lettuce finely and put in a glass dish. Arrange the chicken on top and cover with the dressing. Cut the eggs into quarters, slice the tomatoes. Drain pineapple and cut into cubes. Garnish the chicken with the eggs, tomatoes and pineapple.