Chicken Salad Riche

Remove the chicken meat from the bones and cut into thin strips. Cut the trout fillet and ham into strips (pick the tuna), mix with the corn kernels and halved olives and place in a large shallow baking dish. Rinse the chicory and divide it into individual leaves. Tuck all around into the chicken salad so that the tips of the leaves protrude evenly. Peel the kiwi, cut in half, slice and garnish the chicken salad along the edge. Stir the sauce ingredients well, spread evenly over the chicken salad and let stand for 15 minutes before serving.

Serve with parsley bread.

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