Layered salad with prunes. A simple and delicious Prague salad for the holiday table - ingredients and step-by-step recipes with photos Salad with chicken, prunes and green peas

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

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With the holidays approaching, most housewives are looking everywhere for simple, but interesting recipes original holiday appetizers, the main ones among which are all kinds of bright salads. A real decoration festive table can become a simple and tasty Prague puff salad, which is prepared on the basis of a win-win combination of boiled chicken and prunes, supplemented with other ingredients that make the dish tender and at the same time satisfying, and seasoned with mayonnaise. The most interesting culinary recipes delicious Prague salad is presented below.

How to prepare Prague salad

The recipe for a simple and tasty Prague salad is very easy, so it is ideal even for not the most experienced housewives. All you need is to prepare correctly necessary products, chop them in a certain way, lay them out in layers, and then soak them in mayonnaise sauce, making a thin web out of it. The taste of the dish is very rich, delicate and pleasant - this simple, but incredibly tasty and impressive salad is sure to please your guests. In addition, the ingredients for such a snack are inexpensive, so Prague salad belongs to the budget category.

Preparing Ingredients

To make your simple, uncomplicated salad incredibly tasty and beautiful, like in pictures from culinary magazines, you need to properly prepare the ingredients for it:

1. Until fully cooked, boil the meat in salted water with the addition of spices or prepare another meat product that will become the basis of this snack.
2. Marinate the onions in a simple marinade of salt, sugar, vinegar and water.
3. Boil eggs and carrots, cool, peel. If the recipe calls for raw carrots, then you just need to wash them well and then thinly cut off the peel.
4. Dip the prunes in boiling water for a few minutes to soften them a little, making the taste of the dried fruit more saturated, which will give the finished dish a piquant, sweetish taste.
5. Prepare homemade mayonnaise or use store-bought mayonnaise sauce to soak the layers of the appetizer.

Prague salad recipe with photo

The classic version of this simple but delicious dish involves a combination of several components, the obligatory ones being chicken meat, boiled eggs, pickles, pickled onions and prunes. However, many housewives often modify the original recipe, supplementing the usual taste of this simple snack with new ingredients or replacing some products with others. Each of the variations of the Prague salad turns out delicious, so it has the right to life. The most interesting of them are in the form step by step instructions with photos for you are described below.

Prague salad with prunes puff

• Time: 34 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 236.5 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: Czech.
• Difficulty: easy.

The simplest and most common version of this dish is Prague puff salad with chicken and prunes, which can be prepared not only for any holiday, but also made part of everyday life. home cooking. It cooks quickly, but in the end it turns out very tasty, tender, but at the same time satisfying. You can serve the dish on small plates in portions, but on a festive table a large salad bowl with delicious colorful ruins under the sonorous name of Prague will look much better.

Ingredients:

• chicken fillet – 250 g;
• chicken eggs – 3 pcs.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• canned green peas – 170 g;
• pickled cucumbers – 3 pcs.;
• prunes – 90 g;
• salt – 0.5 tsp;
• sugar – 2 tsp;
• vinegar - 2 tbsp. l.;
• mayonnaise – 210 g.

Cooking method:

1. Boil chicken fillet in salted water with your favorite spices until cooked. Cool. Cut into medium sized cubes.
2. Cut two medium onions into half rings and place in a deep plate. Mix vinegar, salt, sugar, add to onion. Add enough water to completely cover the onion. Stir and leave for 15-20 minutes.
3. Boil the carrots and eggs, peel them, and grate them into separate containers on a coarse grater.
4. Cut the cucumbers into cubes and squeeze out any excess marinade.
5. Cut the prunes into 4 parts, pour boiling water for 5-6 minutes. Then place in a sieve to drain excess liquid.
6. Place the meat cubes in the first layer and make a mesh of mayonnaise.
7. Then spread the pickled onions, chopped cucumbers, cover with grated eggs, and pour mayonnaise again.
8. Place grated carrots in the next layer, green peas and pieces of prunes on it.
9. Finish the top of the appetizer with a mayonnaise mesh and decorate with herbs.

With ham and mushrooms

• Time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 254.8 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: European.
• Difficulty: easy.

To simplify a little classic recipe and save time on its preparation, you can make Prague salad with ham and mushrooms, rather than with meat and prunes. The ingredients for this snack option are simple and affordable, many housewives often have them in the refrigerator, and do not yet require preliminary preparation, so this delicious variation of the Prague salad is ideal for treating unexpected guests.

Ingredients:

• pickled cucumbers – 2-3 pcs.;
• ham – 230 g;
• chicken eggs – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• fresh champignons – 250 g;
• vegetable oil– 30 ml;
• green peas – 85 g;
• mayonnaise – 140 ml.

Cooking method:

1. Wash the mushrooms, dry them, cut into thin slices. Place in a frying pan heated with vegetable oil and fry over medium heat until lightly browned.
2. Then add the onion, cut into half rings, and grated carrots to the champignons. Continue cooking over moderate heat until the vegetables are fully cooked.
3. Chop the ham and cucumbers into thin strips, grate the boiled eggs on a fine grater.
4. Grease the bottom of the salad bowl with mayonnaise, place the ham, mushrooms and vegetables on it, then a cucumber layer. Coat with mayonnaise.
5. Cover everything with grated eggs, make a mayonnaise mesh, sprinkle green peas.

Prague salad with sausage and cheese

• Time: 14 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 241.3 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: Western European.
• Difficulty: easy.

Another interpretation of the famous snack from the category of dishes on a quick fix– a simple and delicious Prague salad with sausage and cheese. To prepare it, you can use any type of sausage, but regular boiled meat goes very harmoniously with the other ingredients. You can take cucumbers either fresh or pickled, cheese – hard or processed: it all depends on the vegetables available, as well as the gastronomic preferences of guests or household members.

Ingredients:

• boiled sausage – 225 g;
• lightly salted cucumbers – 2-3 pcs.;
• chicken eggs – 3 pcs.;
• hard cheese – 180 g;
• canned corn – 110 g;
• mayonnaise – 115 g.

Cooking method:

1. Boil the eggs, peel and chop finely. Place on the bottom of a large flat plate and pour over mayonnaise.
2. Grate the cucumbers on a coarse grater and squeeze. Lay out the next layer.
3. Sprinkle with corn and make a mayonnaise mesh again.
4. Cut the sausage into thin strips, place on top of the corn, coat with mayonnaise.
5. Cover the top of the dish with grated cheese and garnish with sprigs of fresh herbs.

With smoked sausage

• Time: 12 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 239.6 kcal per 100 grams.
• Purpose: for snack, lunch, dinner.
• Cuisine: Czech.
• Difficulty: easy.

Prague with smoked sausage is no less tasty, especially since the recipe for this salad remains the same simple, even elementary. This version of the famous Prague snack is valued for its speed of preparation, because all the ingredients for it are simple and accessible. Prague with smoked sausage can always help out in a situation when guests are already on the doorstep or if, after a hard day at work, you need to quickly feed your family a delicious dinner.

Ingredients:

• smoked sausage of any kind – 175 g;
• processed cheese – 2 pcs.;
• canned green peas – 120 g;
• fresh cucumbers – 3 pcs.;
• chicken eggs – 4 pcs.;
• Chinese cabbage– 100 g;
• fat sour cream – 80 g;
• mustard – 25 g.

Cooking method:

1. Hard-boil the eggs, peel them after cooling and cut them into medium-sized cubes.
2. Cut sausage, cheese, and cucumbers into the same cubes.
3. Chop the cabbage into thin strips.
4. Place all ingredients on a large dish in separate piles, place sour cream and mustard dressing in the middle.
5. To sprinkle canned peas. Combine all ingredients before serving.

• Time: 26 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 240.7 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: Western European.
• Difficulty: easy.

The Prague salad with bell pepper is very tasty, which is also a simple, easy and quick appetizer. Such a bright dish is best served in small salad bowls in portions, but if you are cooking for a large company, it would be advisable to use a springform pan to make a delicious salad cake, laying out all the ingredients in layers and soaking them in a mayonnaise web.

Ingredients:

• chicken fillet – 280 g;
• pickled cucumbers – 2 pcs.;
• onion – 1 pc.;
• chicken eggs – 4 pcs.;
• bell pepper – 2 pcs.;
• mayonnaise – 175 g.

Cooking method:

1. Cut a large onion into half rings and marinate in a mixture of vinegar, salt, sugar and water.
2. Boil the chicken fillet, chop into large cubes.
3. Boiled eggs, pickles and bell pepper cut into small cubes.
4. Lay out the salad in layers: chicken, onions, cucumbers, eggs, peppers. Pour in mayonnaise sauce.

With prunes and walnuts

• Time: 16 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 257.2 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: Western European.
• Difficulty: easy.

Do you want to cook something light but tasty and... hearty snack for the holiday table? Take a simple recipe for Prague salad with prunes and walnuts. This original dish will not only be a bright decoration for your holiday meadow, but will also pleasantly surprise guests with its rich meat taste, complemented favorably by a sweetish note of prunes and crispy nut crumbs.

Ingredients:

• ham or boiled meat – 265 g;
• hard cheese – 125 g;
• chicken eggs – 4 pcs.;
• prunes – 85 g;
• walnuts– 100 g;
• mayonnaise – 240 g.

Cooking method:

1. Peel the nuts, chop into coarse crumbs, and fry over low heat until lightly browned.
2. Cut the meat product into strips, grate the hard-boiled eggs and cheese on a coarse grater.
3. Steam the prunes and cut into small pieces.
4. Using a culinary ring, assemble the salad, laying out the ingredients in layers in the following order: meat, eggs, prunes, cheese.
5. Spread each layer liberally with mayonnaise. Cover the top of the salad with a thick layer of nut crumbs.

Salad Prague with chicken and apples

• Time: 19 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 257.5 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: European.
• Difficulty: medium.

A simple and tasty Prague salad can be given a slight piquant sourness by adding a couple of sweet and sour apples to the main ingredients. This Prague has a bright, rich taste, because the combination of ingredients in it is very harmonious, where each product beneficially complements and emphasizes the taste of the others. The following recipe describes how to cook delicious Prague with chicken and apples.

Ingredients:

• chicken breast – 265 g;
• fresh and salted cucumber - 1 pc.;
• quail eggs – 8 pcs.;
• processed cheese – 130 g;
• sweet and sour apples – 2 pcs.;
• lemon juice – 1.5 tsp;
• mayonnaise – 170 g.

Cooking method:

1. Cut the chicken breast into small pieces and fry in a small amount of vegetable oil over medium heat until fully cooked. Place the meat pieces on a paper towel to remove excess fat.
2. Cut the cucumbers and processed cheese into thin strips.
3. Peel the apples, remove the seed pods, cut the pulp into small cubes, sprinkle with lemon juice.
4. Combine all ingredients, season the salad with mayonnaise, place in a deep salad bowl.
5. Place boiled ones on top of Prague with chicken and apples quail eggs, cut into halves, decorate with sprigs of dill.

Prague with beans

• Time: 38 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 249.2 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: Western European.
• Difficulty: easy.

Simple and delicious salad Praga can be prepared with the addition of canned beans - this protein-rich product will make the dish even more satisfying. It is better to replace prunes with dried apricots, which harmoniously fit into the flavor bouquet of the snack without removing its usual light sweetness. Prepare such a simple but delicious Prague for a family dinner or holiday table, and you can be sure: not a single guest will leave your culinary skills without a well-deserved compliment.

Ingredients:

• chicken fillet – 320 g;
• carrots – 1 pc.;
• canned beans – 210 g;
• onions – 2 pcs.;
• pickled cucumbers – 4 pcs.;
• dried apricots – 135 g;
• mayonnaise – 180 g.

Cooking method:

1. Boil chicken fillet with salt and spices, cool, cut into medium-sized cubes.
2. Cut the onion into half rings, marinate in a sugar-vinegar solution with the addition of a pinch of salt.
3. Chop the cucumbers into small cubes, grate the raw carrots on a fine grater.
4. Steam dried apricots for several minutes, cut into long thin strips.
5. Lay out the ingredients of Prague with beans in layers in this order: meat, onions, beans, carrots, cucumbers.
6. Draw a thin mayonnaise web on top of each layer.
7. Place dried apricot strips on top of the salad. Place the finished dish in the refrigerator for a while.

Beef salad recipe

• Time: 26 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 253.9 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: Czech.
• Difficulty: medium.

Meat salads are always popular, especially among men. A simple and tasty Prague salad in any interpretation includes some kind of meat product, however special attention deserves the beef option. Juicy meat fried with onions, combined with pickled cucumber, sweet prunes and fragrant apple create an incredibly tasty composition. Beef salad is seasoned with mayonnaise, but to add spice and piquancy to this original Prague, you can season the salad with a mayonnaise-based sauce with the addition of mustard and lemon juice.

Ingredients:

• beef tenderloin – 420 g;
• pickled cucumbers – 4 pcs.;
• onions – 2 pcs.;
• sweet and sour apple – 1 pc.;
• prunes – 120 g;
• mayonnaise – 100 g;
• mustard – 1 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• vegetable oil – 35 ml.

Cooking method:

1. Cut the beef into small rectangular pieces, place in a hot frying pan, add oil. Fry the meat over high heat until fully cooked. Add salt and pepper to taste.
2. Cut the onion into half rings and fry with the meat. Bring the onion until soft and translucent.
3. Transfer the prepared onion-meat mixture to a salad bowl and leave until cool.
4. Cut the cucumbers into strips. Peel the apple, remove the seeds, chop the pulp into cubes.
5. Prepare a sauce from mayonnaise, lemon juice and mustard to coat the layers.
6. Steam the prunes and cut into strips. Place half of the dried fruits on the meat. Season with sauce.
7. Then arrange the cucumbers and apple cubes cut into strips and coat with the sauce again.
8. Cover the top of the Prague with beef with the second part of the prunes, decorate to your liking.

To ensure that your simple and tasty Prague salad has high taste qualities and satisfies the requirements of even the most picky guests, remember some secrets of experienced chefs:

• If you use boiled meat as a meat base, to make it tasty and juicy, cook the product over high heat, neglecting the taste of the broth.
• For Prague, take cucumbers that are moderately salted, but not sour. If you don’t want your simple salad to float on the table before your guests arrive, don’t forget to squeeze the chopped vegetables well before forming them into a separate layer of appetizer.
• Pay special attention to the onions - properly pickled, they will make the appetizer even more delicious, so stick to the following proportions: for 2-3 onions you need to take half a teaspoon of salt, two teaspoons of sugar and two tablespoons of vinegar.
• If you don’t have a lot of time to marinate the onions, pour them along with the spices. cold water, and with boiling water - this technique will help quickly rid the vegetable of bitterness and acquire the sour-sweet taste familiar to the finished product.

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Simple and delicious Prague salad for the festive table - ingredients and step by step recipes with photo

Salad Prague– very easy to prepare, the ingredients used are the most accessible, and its taste is amazing. If you decorate it adequately, it will take pride of place on the holiday table. Skillfully selected ingredients harmonize perfectly with each other in a salad that is laid out in layers. IN salad Prague there are chicken meat, green peas, and pickled cucumbers. The highlight of this dish is the prunes - their piquant flavor gives the salad originality. Prepare this amazing one for your next holiday and you will not be disappointed. And ours step by step preparation Prague salad with chicken and prunes with photo, will help you do this quickly and without unnecessary hassle.

Ingredients for preparing Prague salad

Step-by-step preparation of Prague salad with chicken and prunes

Prague salad is served with side dishes of boiled potatoes, rice and other hot dishes. Bon appetit!

Before cooking, prunes need to be washed thoroughly. If it is hard, soak the dried fruits in hot water for a few minutes. Then drain the liquid and rinse it again.

Delicious mayonnaise for salads is easy to make. Or you can replace it with sour cream, natural yogurt or.

Ingredients

• 400 g chicken fillet;
• 3 eggs;
• 50 g prunes;
• 1 cucumber;
• 2 tablespoons sour cream;
• 1 teaspoon mustard;
• salt - to taste.

Preparation

Boil the chicken, hard-boil the eggs and cool everything completely. Cut the chicken, 2 whole eggs, 1 white, prunes and cucumber into small cubes.

Chop the remaining yolk with a fork. Mix it with sour cream, mustard and salt. Season the salad with the resulting mixture.

Ingredients

• 5 beets;
• 150 g prunes;
• 100 g walnuts;
• 3–5 cloves of garlic;
• salt - to taste;
• 4 tablespoons of mayonnaise;
• a little hard cheese - optional.

Preparation

Boil the beets, cool and peel. Grate the beets on a coarse grater. Cut the prunes into thin strips, finely chop the nuts and chop the garlic.

Add salt and mayonnaise to the prepared ingredients and mix. Then pour in the oil, stir again and refrigerate for 1-2 hours. If desired, garnish the salad with grated cheese.

Ingredients

• 150 g ham;
• 2 cucumbers;
• 60 g prunes;
• ¼ bunch of parsley;
• salt - to taste;
• 3-4 tablespoons of mayonnaise.

Preparation

Cut the ham, cucumbers and prunes into thin strips. Chop the parsley. Add peas, salt and mayonnaise to the prepared ingredients and mix.

Ingredients

• 450 g chicken fillet;
• salt - to taste;
• ground black pepper - to taste;
• a little vegetable oil;
• 300 g champignons;
• 130 g prunes;
• 1 cucumber;
• 70 g cream cheese;
• 1–2 teaspoons low-fat cream;
• a few drops of lemon juice;
• 100 g;
• some walnuts.

Preparation

Rub the fillet with salt and pepper and fry in hot oil until cooked. Slice the mushrooms into thin slices and fry until the liquid has evaporated. Cool the chicken and mushrooms.

Cut the meat and prunes into small cubes. Peel the cucumber from skin and seeds and grate on a coarse grater. Beat the cheese and cream with a fork, add lemon juice and salt and beat again.

Place a layer of mushrooms on the dish. Spread a layer of chicken on top and pour creamy dressing over it. Then add the carrots, prunes and cucumber and pour the dressing over again. Garnish the salad with chopped nuts and refrigerate for an hour.

Ingredients

• 1 smoked chicken leg;
• 1 shallot;
• 50 g prunes;
• 100 g canned green peas;
• several sprigs of parsley;
• 1–2 tablespoons of mayonnaise;
• salt - to taste;

Preparation

Remove the skin from the ham. Cut the meat into large pieces, onion into thin rings and prunes into medium pieces. Add peas, chopped parsley, mayonnaise, salt, pepper and stir.

Ingredients

• 1 carrot;
• 30 g prunes;
• 30 g walnuts;
• 2 tablespoons of sour cream.

Preparation

Grate the raw carrots on a coarse grater. Cut the prunes into small cubes and finely chop the nuts. Add sour cream to the ingredients and stir.

7. Layered salad with prunes, chicken, cheese, eggs and grapes

Ingredients

• 400 g chicken fillet;
• salt - to taste;
• 3 eggs;
• 50 g prunes;
• 200 g hard cheese;
• a few tablespoons of mayonnaise;
• 100 g walnuts;
• 100–200 g of grapes.

Preparation

Boil the chicken in salted water until tender, hard-boil the eggs and cool everything. Cut the meat into small cubes and the prunes into thin strips. Grate the peeled eggs and cheese on a medium grater.

Place half the chicken on a dish, spread half the prunes on top and brush with mayonnaise. Then lay out half the cheese, sprinkle with some chopped nuts and spread half the eggs on top. Lubricate this layer with mayonnaise and sprinkle with some nuts.

Repeat alternation with remaining ingredients. The last layer should be mayonnaise. Cut each grape and remove the seeds if necessary. Place the berries cut side down on the salad. Place the dish in the refrigerator for an hour.

Ingredients

• 180 g chicken fillet;
• salt - to taste;
• a little vegetable oil;
• 160 g canned pineapples;
• 100 g prunes;
• 50 g walnuts;
• 2-3 tablespoons of fat sour cream.

Preparation

Rub chicken fillet salt. Heat the oil in a frying pan and fry the chicken until golden brown on all sides.

Cut the cooled meat, pineapples and prunes into cubes. Chop the nuts with a knife. Add sour cream and salt to the ingredients, mix and refrigerate for a couple of hours.

Ingredients

• 100 g dried apricots;
• 250 g cabbage;
• 1 carrot;
• 150 g prunes;
• 2 tablespoons vegetable oil;
• 1 tablespoon lemon juice;
• salt - to taste;
• sugar - to taste;
• ground black pepper - to taste.

Preparation

Pour in dried apricots hot water for a few minutes. Finely chop the cabbage and grate the carrots using a Korean carrot grater. Cut dried fruits into large pieces.

Mix oil, lemon juice, salt, sugar and pepper. Season the salad with the resulting mixture.

Ingredients

• 2 beets;
• 2 pears (can be replaced with apples);
• 70 g prunes;
• 1–2 tablespoons vegetable oil;
• 1 teaspoon honey;
• ¼ lemon;
• salt - to taste.

Preparation

Boil the beets until tender, cool and peel. Grate it on a coarse grater. Remove skins and seeds from the fruit. Cut them and prunes into thin strips.

Mix oil, honey and juice of a quarter of a lemon. Add dressing and salt to the salad and mix thoroughly.

Salad "Prague" with chicken and prunes has long taken one of the main places on the holiday table next to "Shuba" and "Olivier". The salad is a little unusual in composition, but very tasty and aromatic. Prunes give the salad a light smoked taste and aroma, cucumber gives acidity, carrots give juiciness and slight sweetness. Overall, it's worth a try.

Prepare the ingredients for the Prague salad according to the list. Boil the carrots and chicken fillet for 15 minutes, the fillet should remain juicy, boil the eggs for no longer than 10 minutes, cool in ice water. Wash the prunes under running water and dry with a paper towel. Peel eggs and carrots.

Cut the fillet into small cubes, place half as the first layer on the dish in which you will serve the salad. Lightly salt and pepper the chicken and coat with mayonnaise.

Place green peas on carrots.

Place the remaining chicken on the peas, add a little pepper and grease with mayonnaise.

Place the last layer of prunes cut into strips, cover the salad with cling film and let the salad soak.

Salad “Prague” with chicken and prunes is ready. Enjoy!