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Erpiliç Salad with Apple and Potatoes
1 Green apple
2 cloves of Garlic
4 pieces of Erpiliç Chicken Breast
1 water glass of Erpiliç Chicken Broth
5 table spoons of Cream
1 table spoon of Lemon juice
Quarter of a bundle Parsley
Quarter of a bundle Garden rocket
4 Fresh onions
For the sauce:
Whip thoroughly mayonnaise, cream, salt, lemon juice and black pepper in a bowl
Quarter of a carrot
3 pickled Gherkin
Peel the skin of the potatoes and cut them in cubic shapes. Do not cut the potatoes in too small pieces, otherwise they are hardened. Put the potatoes in a stew pan, add some salt, one glass of Erpiliç Chicken Broth and water until the level of juice in the pan just passes the ingredients. Boil everything for 10 minutes. You can extend the period depending on the size of the potatoes. Cut the scallions in small pieces. Shred the carrots and the apples. Chop up the garden rockets and mix with the mayonnaise. Cut the garlic and pickled gherkins in very small pieces. Drain the boiled potatoes and put them in a container, pour the mixture you prepared on the potatoes and mix it all. You can shred the apple last if you do not want it color to turn black. Pour the sauce on top. Add the Erpiliç Chicken Breast, which was boiled in another stew pan, and run the kitchen robot until the mixture becomes puree. Decorate with shredded carrot and pickled gherkins before serving.
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