Chicken Salad with Pineapple

Rinse the chicken. Put in boiling salted water (2) form. Remove the skin from the onion, lard with bay leaf and cloves, add. Cover and simmer until cooked through, about 1 and one-quarter hours.

Remove (use clear soup elsewhere) and cool a tiny bit.

Drain hominy and pineapple, reserving juice. Clean and rinse celery and cut into narrow slices. Remove skin and bones from chicken meat. Cut pineapple and meat into pieces. Mix everything together.

Stir through sour milk, mayo and juice (1). Season with pepper, curry, salt and maybe ginger. Fold into salad ingredients.

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