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Prague Salad

Spectacular, delicious, tender, easy to prepare - it's all about him! Delicate Prague salad combines sweet and sour taste notes! Prunes are perfectly combined with chicken fillet, and also gives the salad a piquant sweet taste along with green peas. A pleasant sourness comes from pickled onions and cucumbers. Salad is perfect not only for lunch or dinner, it will decorate the festive table with its bright colors! It can be served in a large salad bowl or make individual portions.
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Salad Prague
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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 29 % 6 g
Fats 43 % 9 g
Carbohydrates 29 % 6 g
133 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

  1. Step 1:

    Step 1.

    Ingredients. Pre-boil the chicken fillet, carrots and eggs in salted water.

  2. Step 2:

    Step 2.

    Wash the prunes and steam them with boiling water for 5 minutes.

  3. Step 3:

    Step 3.

    Peel the onions and chop.

  4. Step 4:

    Step 4.

    Prepare the marinade. Mix vinegar, water, salt and ground black pepper.

  5. Step 5:

    Step 5.

    Dip the chopped onion into the marinade and mix. Leave it on for 20 minutes.

  6. Step 6:

    Step 6.

    Cut the chicken fillet.

  7. Step 7:

    Step 7.

    Also slice cucumbers.

  8. Step 8:

    Step 8.

    Peel the carrots and grate them on a coarse grater.

  9. Step 9:

    Step 9.

    Eggs also need to be cleaned and grated on a coarse grater.

  11. Step 10:

    Step 10.

    Cut the prunes into small pieces.

  12. Step 11:

    Step 11.

    Picking salad. Spread the chicken fillet, lubricate with mayonnaise.

  13. Step 12:

    Step 12.

    Drain the marinade. Put the onion in the second layer, then the mayonnaise.

  14. Step 13:

    Step 13.

    The third layer is eggs, mayonnaise.

  15. Step 14:

    Step 14.

    Then we spread cucumbers, mayonnaise.

  16. Step 15:

    Step 15.

    Fifth layer – carrots, mayonnaise.

  17. Step 16:

    Step 16.

    The sixth layer is green peas, mayonnaise. You can put separate peas on the edges of the salad.

  18. Step 17:

    Step 17.

    The last layer is prunes. And decorate the salad with a mesh of mayonnaise.

  19. Step 18:

    Step 18.

    We send the salad to the refrigerator, infuse for several hours for impregnation. Enjoy your meal!

There are different variations of Prague salad, sour cream can be a dressing instead of mayonnaise. You can also not pickle the onion, but simply scald it with boiling water to remove the bitterness.

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

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