For the chicken salad, wash, peel and cut the carrots and blanch briefly with the shelled peas. Peel the onion and the apples. Sprinkle the apples with a little lemon juice.
Remove the cooked chicken pieces or divide them into pieces and cut them. Make a marinade with vinegar, water, oil, salt and sugar.
Mix everything together and let it porate well – preferably overnight. Enjoy with fresh pastry.
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