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Luke Johnson
Chicken Salad
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Ingredients
Directions
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Boil the chicken fillets in the stock with 4 sprigs of parsley in 15 minutes. Drain, collect the moisture and allow to cool.
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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.
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Cut the asparagus into pieces. Halve the peach slices. Cut the chicken into cubes.
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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.
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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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