Makes about 4 cups (950 ml)

Ingredients

3 cups (450 g) cooked chicken breast, cut into ¼ to ⅜-inch (6–10 mm) cubes

1½ cups (360 ml) Feinkost Creme

½ cup (75 g) pineapple tidbits, well drained

½ cup (75 g) canned mandarin oranges, drained and cut in half

2 tablespoons (15 g) finely chopped walnuts

2 celery stalks, finely diced or thinly sliced

2 tablespoons (6 g) finely chopped fresh chives

1½ teaspoons (3 g) curry powder

1 teaspoon (5 ml) fresh lemon juice

1 teaspoon (5 ml) mild Dijon or German mustard (optional)

¼ teaspoon (0.5 g) freshly ground white pepper

Salt, to taste

Directions

1. Cut the cooked chicken into bite-sized cubes about ¼ to ⅜ inch (6–10 mm). Drain the pineapple and mandarin oranges well, then gently pat them dry with paper towels to prevent excess moisture from thinning the dressing.
2. In a large bowl, combine the Feinkost Creme, curry powder, lemon juice, mustard (if using), and white pepper until smooth.
3. Fold in the chicken, pineapple, mandarin oranges, celery, walnuts, and chives. Stir gently until everything is evenly coated while keeping the fruit intact.
4. Taste and season with salt and additional white pepper, if needed.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
6. Serve chilled with slices of Mischbrot, Roggenbrot, or fresh Brötchen as part of a traditional German Abendbrot, or enjoy it as a sandwich filling or light luncheon salad.