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Chicken carrot salad with prunes

Chicken and Carrot Salad with Prunes

A winning combination of simple ingredients — a quick, tasty, tender little salad. Light and pleasant, it comes together fast and disappears just as quickly! The prunes give it a special flavor. It's great for a family dinner or a holiday spread. This salad is usually dressed with mayonnaise, but I've also dressed it with sour cream mixed with 1 tsp of prepared mustard and 1/2 tsp of vinegar — every bit as delicious.

mom of sweet tooth

Recipe author

Composition / ingredients

Servings:

Chicken fillet (smoked or boiled)

150

Eggs

Hard cheese

Carrot

Prunes (dried or smoked)

100

Mayonnaise (can be replaced with a sour cream dressing)

150

Ground black pepper

Salt

Cucumber (or herbs for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 10 g

Fats 50 % 18 g

Carbohydrates 22 % 8 g

216 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken and carrot salad with prunes? Here's everything you'll need. The prunes have been rinsed well and soaked for about an hour. The chicken fillet and eggs are boiled and cooled, and the carrot is peeled and washed.
Step 2:

Grate the cheese and carrot on the coarse side of a box grater into separate bowls.
Step 3:

Sauté the carrot in a skillet for a few minutes with 3–4 tablespoons of water added. Set aside to cool.
Step 4:

Cut the eggs and prunes into thin strips. Set aside 1 tablespoon of the cooled carrot and 2 prunes to garnish the salad later.
Step 5:

Cut the chicken into strips.
Step 6:

In a deep bowl, combine all the prepared ingredients, dress with mayonnaise, and season with pepper and salt to taste.
Step 7:

Transfer the finished salad to a platter or salad bowl and garnish with the reserved carrot, prunes, cucumber, or herbs. The salad tastes even better if you chill it before serving. Enjoy!

It's better to make the mayonnaise yourself — it'll taste better and be healthier. You can also use sour cream or plain yogurt as a dressing instead of, or mixed with, mayonnaise in any ratio you like; this lightens up the dish.
How to hard-boil eggs: to keep them from cracking, start them in cold water over low heat. Boil for 9 minutes once the water comes to a boil, then transfer to cold water to cool. The sudden temperature change makes them easier to peel.