Effectively and tasty - quite so it is possible to tell about Prague salad. Salad turns out so beautiful that it is necessary to keep and to try. Ideally for a holiday table.
It is required to you
- - 300 grams of chicken fillet,
- - 2 carrots,
- - 3 eggs,
- - 200 grams of green peas,
- - 4 pickles,
- - 100 grams of prunes,
- - 1 bulb,
- - 250 grams of mayonnaise,
- - 2 tablespoons of a table vinegar,
- - 4 tablespoons of water,
- - 0.5 h spoon of salt,
- - 0.5 h spoon of black ground pepper.
Instruction
1. In a pan we pour water, we salt a little, we boil fillet, carrots and eggs.
2. Well we wash out 100 grams of prunes, we fill in with boiled water and we leave for five minutes.
3. We clean a bulb, we cut in small cubes.
4. In a cup we mix 2 tablespoons of vinegar, 4 tablespoons of water and on a half of a teaspoon of salt and pepper. In the made marinade we lower onions, we mix and we lay aside for 25 minutes.
5. We cut boiled fillet in small cubes. Also we cut cucumbers. The peeled carrots and eggs largely we rub. Prunes are cut by small pieces.
6. We take a flat plate and we begin to pick salad. The first layer we put fillet, we grease with a small amount of mayonnaise. From onions we merge marinade. We put onions the second layer, we grease with mayonnaise. On onions we spread grated eggs, we grease with mayonnaise. We stack cucumbers on eggs, after mayonnaise. We put grated carrots on cucumbers, we grease with mayonnaise. On carrots peas, we grease with mayonnaise. We stack prunes pieces on peas. We draw a mayonnaise network. We put salad in the fridge for two hours. We decorate with a branch of fresh greens.