Prague salad with chicken

The amazing taste of this dish will conquer anyone! Prague salad with chicken is an interesting and slightly unusual combination of products, chopped and seasoned with mayonnaise, can give real pleasure. A great salad for every day - incredibly fresh and very tasty. It is also suitable for serving unexpected guests to the table - it does not take much time to cook it, and if the chicken fillet is cooked in advance, the cooking time will be even more reduced.
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 % 3 g
Fats 43 % 3 g
Carbohydrates 14 % 1 g
49 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 2 hours

First of all, we boil the chicken fillet, for which, after washing it, we fill it with water, put it on a strong fire and wait for the water to boil. As soon as this happens, reduce the heat to moderate and cook the fillet until tender - about half an hour. In the process, add mute salt. After the chicken meat is removed from the broth, spread on a flat plate and leave to cool. Broth for salad is no longer useful to us, but it can be used in the preparation of other dishes.

When the chicken fillet cools down, cut it into small cubes and transfer it to a deep, beautiful container. Alternatively, when all the ingredients are sliced and seasoned with mayonnaise, you can use the cooking ring and form a salad on serving plates. In this case, the dish will look more refined. This method is suitable for serving salad to guests, whereas for a family dinner on a weekday, you can simply serve a seasoned salad in a deep salad bowl.

Next come pickled cucumbers. We cut them into the same cubes as the chicken fillet and then put them in a container for the chicken. To make the salad more tender, do not forget to trim the tails of cucumbers (if available).

The next step will be slicing bell peppers. You can take it in any color. Bright and yellow will add bright colors to the salad, with green it turns out not so bright, but no less delicious. I wash the pepper, cut out its stalk, clean the seeds, cutting the vegetable in half. After that, we dry the pepper with paper napkins - the salad does not need excess moisture. And cut into cubes or thin strips - to your taste.

Wash and dry the green apple, cut it into halves and cut out the core. After the apple pulp is cut into cubes, approximately commensurate with the rest of the chopped ingredients. And add pepper and apple to meat and cucumbers.

Mix everything and season with mayonnaise. Stir again, taste the salad and, if necessary, add salt. If desired, we also pour ground black pepper, mix everything again.

The salad is ready! Before serving, you can cool it in the refrigerator for an hour.

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

  • Apples - 47   kcal/100g
  • Dried apples - 210   kcal/100g
  • Canned apple mousse - 61   kcal/100g
  • Sweet pepper - 27   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
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Pickled cucumbers - 16   kcal/100g
  • Pepper - 26   kcal/100g
  • Chicken breast (fillet) - 113   kcal/100g

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