Chicken, cucumber and prune salad

4 servings

15 minutes

A good way to marry ingredients that for various reasons have been left to languish in the refrigerator. The cucumber will refresh the chicken breast, and the prunes will make the salad taste more intricate.

Energy value per serving

• Calories: 185
• Proteins: 19.6g
• Fats: 4.8g
• Carbohydrates: 16.6g

Ingredients

• Chicken egg: 2 pc
• Chicken breast: 1 pc
• Pitted prunes: 100 g
• Mayonnaise: to taste
• Cucumbers: 2 pc
• Bay leaf: 1 pc
• Allspice peas: 3 pc
• Salt: to taste

Cooking steps

1. Boil chicken breast with bay leaf and a few peppercorns. Remove the cooked chicken from the broth and keep the broth.

   Required ingredients:

   • Chicken breast: 1 piece
   • Bay leaf: 1 piece
   • Allspice peas: 3 pieces

2. Boil the eggs in boiling water for 10 minutes. Then rinse them with cold water.

   Required ingredients:

   • Chicken egg: 2 pieces

3. Peel the boiled eggs and grate them on a coarse grater.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Cut the chicken breast, cucumbers, and prunes into thick strips.

   Required ingredients:

   • Chicken breast: 1 piece
   • Cucumbers: 2 pieces
   • Pitted prunes: 100 g

5. Dilute the mayonnaise with chicken broth and mix until smooth consistency.

   Required ingredients:

   • Mayonnaise:  to taste

6. Mix all prepared ingredients and salt the salad to taste.

   Required ingredients:

   • Salt:  to taste