Ingredients:

•       ½ lb    Chicken Breast, boneless and skinless
•            2    Eggs, hard boiled
•       25 g    Almonds, roasted and sliced
•       28 g    Onions
•       28 g    Gala Apple, peeled and diced*
•   1 small    Sweet-Sour Pickle
•       55 g    Deli Ham
•       40 g    Peas and Carrots from a can
•       30 g    Mushrooms, fresh
•       55 g    Swiss Cheese
•     ¾ cup    Mayonnaise or more as needed
• 2 pinches    Curry Powder
•                   Garlic Powder, Nutmeg, Black Pepper & Hungarian Paprika to taste
•                   Instant Chicken Bouillon

* sprinkle with some lemon juice to prevent discoloration.

Directions:

In a small pot boil the Chicken breast in water seasoned with Chicken Bouillon until done.
Remove breast and cool completely in refrigerator.

Dice chicken and place into a bowl.
Cut open the eggs, remove the yolks and set aside. Dice the egg whites and add to the chicken.
Add the Almonds.
Dice the rest of the ingredients and fold together with the chicken.

In a smaller bowl break up egg yolks with a fork and mix in the mayonnaise. Season with curry, black pepper, garlic, nutmeg and paprika to taste.
Fold dressing into to the chicken mix. Add more mayonnaise if necessary.

Refrigerate for one hour. Taste to see if more seasoning is needed.

This will make about 7 servings a ¼ pound each.