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Prague Salad with Chicken

The amazing flavor of this dish will win anyone over! Prague salad with chicken is an interesting, slightly unexpected combination of ingredients — chopped and dressed with mayonnaise — that's a genuine pleasure to eat. It's a great everyday salad, wonderfully fresh and very tasty. It also works beautifully for surprise guests, since it doesn't take long to make — and if the chicken is poached ahead of time, it comes together even faster.

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Prague salad with chicken
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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
  • First, poach the chicken: rinse it, cover with water, set it over high heat, and wait for the water to boil. Once it does, lower the heat to medium and cook until done, about half an hour, adding a little salt along the way. Remove the chicken from the broth, set it on a flat plate, and let it cool. You won't need the broth for the salad, but you can save it for other dishes. When the chicken has cooled, cut it into small cubes and put it in a deep, attractive bowl. Alternatively, once everything is chopped and dressed, you can use a ring mold to plate the salad on individual plates for a more elegant look — nice for serving guests, while for a weeknight family dinner you can simply serve the dressed salad in a deep bowl. Next come the pickles: cut them into the same size cubes as the chicken and add them to the bowl. For a more delicate salad, don't forget to trim the ends off the pickles. Then slice the bell pepper — any color works; red and yellow add bright color, while green is less vivid but just as tasty. Wash it, cut out the stem, halve it, and scrape out the seeds, then pat it dry with paper towels (the salad doesn't need extra moisture) and cut it into cubes or thin strips, however you like. Wash and dry the green apple, halve it, and cut out the core, then dice the flesh into pieces about the same size as the rest. Add the pepper and apple to the chicken and pickles. Mix everything and dress with mayonnaise. Stir again, taste, and add salt if needed. Add ground black pepper if you like and give it a final stir. The salad is ready! You can chill it in the refrigerator for an hour before serving.

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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