Chicken and corn salad with curry sauce

08537 CHICKEN and corn SALAD with CURRY SAUCE INGREDIENTS for 4 PEOPLE 1 lemon, 1 dice chicken stock, 1 chicken breast from 200 g, 70 g precooked wheat, 100 g of canned corn, 2 stalks of celery green, 50 g of cheddar cheese, 2 tablespoons of white creamy cheese, 1 tablespoon chopped fresh coriander, 1 tablespoon of curry, salt.

Squeeze the lemon; bring to a boil 1 liter of water added with the nut and half the lemon juice.

Immerse the chicken and continue cooking for 30 minutes, at moderate flame.

Drain, allow to cool, then cut into strips.

Cook corn, for 15-20 minutes, in 2 1/2 times its volume of boiling salted water.

Drain the canned corn, rinse and cut celery stalks into logs 1/2 cm 's.

Cheddar cheese cut into small pieces.

Drain the corn, let it cool, and then pour it in a bowl with the pieces of celery, corn seeds, pieces of cheese and strips of chicken.

In a plastic bottle, pour the creamy white cheese, remaining lemon juice, coriander, curry and a pinch of salt.

When serving, vigorously shake the bottle and pour the contents on the salad, then mixed with care.