Chicken salad

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  • For the Base
  • Average potato: 2
  • Green pepper: 1
  • Onion: 1 tablespoon
  • Egg: 2
  • Chicken roasted or cooked: 1
  • Salsa: 1 coffee spoon
  • Salt: to taste
  • Pepper: taste.
  • Lemon sauce: 6 tablespoons
  • Lemon sauce
  • mayonnaise: 4 tablespoons
  • lemon juice: 4 spoon


Arrange on a plate the baked potatoes cut into cubes, bell pepper cut into slices and chopped onion. Season with salt and pepper. Spread over the shredded chicken and eggs cooked, cut into slices. Cover with the sauce of lemon, which is prepared by mixing the ingredients well indicated. Sprinkle with chopped parsley. Store in the refrigerator until ready to serve.

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