1. Main Page
  2. Festive table
  3. Salad Prague

Prague Layered Salad

Striking, delicious, delicate, and easy to make—that's this salad in a nutshell! The tender Prague salad strikes a lovely balance of sweet and tangy. Prunes pair wonderfully with chicken and, along with the green peas, give the salad a pleasant sweetness, while the pickled onion and cucumbers add a bright, tangy note. It's perfect not just for lunch or dinner—its vivid colors will dress up a holiday table, too. Serve it in a big bowl or as individual portions.

VeraAuthor avatar
Recipe author
Salad Prague
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 6 g
Fats 43 % 9 g
Carbohydrates 29 % 6 g
133 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    The ingredients. Boil the chicken breast, carrots, and eggs in salted water ahead of time.

  2. Step 2:

    Step 2

    Rinse the prunes and soak them in boiling water for about 5 minutes.

  3. Step 3:

    Step 3

    Peel and chop the onion.

  4. Step 4:

    Step 4

    Make the marinade: stir together the vinegar, water, salt, and ground black pepper.

  5. Step 5:

    Step 5

    Add the chopped onion to the marinade and stir. Let it sit for 20 minutes.

  6. Step 6:

    Step 6

    Cut up the chicken breast.

  7. Step 7:

    Step 7

    Slice the pickles, too.

  8. Step 8:

    Step 8

    Peel the carrots and grate them on the coarse side of a box grater.

  9. Step 9:

    Step 9

    Peel the eggs and grate them on the coarse grater as well.

  10. Step 10:

    Step 10

    Cut the prunes into small pieces.

  11. Step 11:

    Step 11

    Assemble the salad. Spread on the chicken and top it with mayonnaise.

  12. Step 12:

    Step 12

    Drain the marinade off the onion. Spread the onion as the second layer, then add mayonnaise.

  13. Step 13:

    Step 13

    Third layer: eggs, then mayonnaise.

  14. Step 14:

    Step 14

    Then spread on the pickles, followed by mayonnaise.

  15. Step 15:

    Step 15

    Fifth layer: carrots, then mayonnaise.

  16. Step 16:

    Step 16

    Sixth layer: green peas, then mayonnaise. You can arrange a few whole peas around the edge of the salad.

  17. Step 17:

    Step 17

    The final layer is prunes. Decorate the salad with a lattice of mayonnaise.

  18. Step 18:

    Step 18

    Refrigerate the salad for several hours to let the flavors meld and the layers soak through. Enjoy!

  • There are different takes on Prague salad—you can dress it with sour cream instead of mayonnaise. You can also skip pickling the onion and simply scald it with boiling water to take off the sharp edge.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh green peas - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Prunes - 227  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pickled cucumbers - 16  kcal/100g
  • Table vinegar - 11  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

Similar recipes

Related and additional categories: