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SJBergin
Potato salad with beets and chicken
Salad of potatoes with boiled beets, pickles, chicken breast and breakfast bacon.
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Ingredients
Directions
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Clean the potatoes, peel and cut into parts. Cook the parts until done in little water with salt in 10-12 min. Peel the beets and cut into small parts.
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Beat the dressing in a large bowl of oil, vinegar and sugar. Add pepper and salt to taste. Cut the pickles into slices.
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Fry the bacon crisply in a dry frying pan and drain on kitchen paper. Cut the chicken fillet into cubes.
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Bake in the shortening with oil the chicken fillet in 5 minutes until done. Drain the potatoes and mix directly with the dressing, beets and chicken cubes. Allow to cool slightly.
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Spread the lettuce melange over the plates and scoop the potato salad. Break the bacon into pieces and spread with the pickle over the salad.
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Nutrition
500Calories
Sodium4% DV100mg
Fat45% DV29g
Protein44% DV22g
Carbs13% DV38g
Fiber4% DV1g
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