Mix 200 grams of diced smoked ham, 2 cups of pineapple, 3/4 cup of softened and chopped plums, 2 cups of cooked chicken breast.
Dip:
Put 1 tablespoon of barely moistened sugar in the pan, leave over heat until it takes on color, add 1/2 chicken stock cube, 1 cup pineapple juice, 1 tablespoon lemon juice, 1 tablespoon ketchup, thicken with cornstarch, season, let cool and mix with the salad.
Extracted from OjelShelanu