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Chicken Salad
 
 
8 ServingsPTM30 min

Chicken Salad


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Directions

  1. Boil the chicken fillets in the stock with 4 sprigs of parsley in 15 minutes. Drain, collect the moisture and allow to cool.
  2. Chop the rest of the parsley. Mix the mayonnaise with sour cream, cognac, sugar and salt and freshly ground pepper to taste. If necessary, dilute with a small dash of chicken broth.
  3. Cut the asparagus into pieces. Halve the peach slices. Cut the chicken into cubes.
  4. Spoon half of the chopped parsley and all other ingredients into the mayonnaise mixture. Prepare the salad a day in advance and put it in the refrigerator covered.
  5. Serve the salad in glasses, slices or on a dish and sprinkle the rest of the parsley over it.

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Nutrition

570Calories
Sodium0% DV0g
Fat68% DV44g
Protein36% DV18g
Carbs8% DV24g
Fiber0% DV0g

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