For the chicken salad, fry or grill the chicken. Cut the meat without skin into cubes. Drain the asparagus and chop a little.
Dice the celery and pineapple and add. Bring curry sauce to a boil, remove from heat and let cool slightly.
Stir yogurt, brandy and lemon juice into sauce, season with salt and pepper, pour over salad ingredients, mix loosely and toss well.
Arrange the chicken salad in portions on lettuce leaves. Garnish asparagus and pineapple pieces with parsley.
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