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Turtle Salad with Chicken
Instructions
Prepare the products you need for the Turtle salad with chicken. Peel the apple, cut it in half and remove the core. Shell the eggs and peel the onion. Remove the skin from the chicken thighs too. The mayonnaise can be store-bought or homemade.
Separate the yolks from the whites. Set aside one half of a white for decoration and grate the remaining whites on a vegetable grater.
Grate the yolks on the same grater.
Pass the cheese through the same grater.
Grate the apples.
Crush the walnuts in any way that is convenient. I crushed them using a fine grater.
Cut the onion into half rings, transfer it to a bowl and pour over boiling water for about 10 minutes to take away the bitterness.
Separate the meat from the bone and cut it into small pieces.
Chop the green onion.
Drain the water from the soaked onion.
Start forming the salad. For the first layer, spread the grated whites and cover them with a lattice of mayonnaise.
For the next layer, add the chopped meat and also cover it with mayonnaise.
Next, lay the apples, then the onion on top, and cover everything with mayonnaise.
Then comes a layer of grated cheese, followed by the grated chicken yolks. Spread mayonnaise on top.
Sprinkle the salad with the prepared walnuts.
Decorate the dish in the shape of a turtle just before serving.
The Turtle salad with chicken is ready. Invite your guests to the table.Bon appétit!
Tips
- 1
Soak the onion in boiling water – the trick against bitterness. Ten minutes is enough for the sharp oniony bite to go, leaving a pleasant sweetness behind.
- 2
Mayonnaise in a lattice – the trick to presentation. Pipe a thin net onto each layer from a bag with a corner cut off. This way the salad soaks evenly and the layers do not run together.
- 3
Walnuts on top – the imitation shell. This is the salad's signature look; without it there is no turtle.
- 4
Decorate before serving – the turtle made from egg white and green onion. Do it about 10 minutes before the meal, otherwise the components start to run. The same principle works in other layered chicken salads.
Video
FAQ
Which chicken should I choose? +
Boiled chicken thighs are ideal, as in the recipe – juicy and full of flavour. Alternatives are boiled chicken breast (leaner but drier), smoked chicken (an unusual note) or smoked ham. Fresh or chilled chicken is better than frozen; if you do use frozen, thaw it in the fridge for 8–12 hours. Bone-in thighs need 30–40 minutes of boiling, and the broth can be used for soup; boneless meat cooks faster, in about 20–25 minutes. Remove the skin after boiling, as it adds unnecessary fat. You can also replace the chicken with lightly salted red fish, as the author suggests.
What can replace the walnuts? +
Good alternatives are hazelnuts (milder), almonds (a more neutral taste), cashews (for a sweeter note), pine nuts (a premium option) or pecans (close to walnuts). Use fresh nuts with no rancid smell. Toasting them makes them more aromatic – about 5 minutes in a dry frying pan. Do not use salted or sweetened nuts, as they spoil the flavour. For a lighter salad, reduce the amount; for a children's version, leave the nuts out altogether or use only almonds.
How long does the salad keep? +
In the fridge, in a container with a lid, it keeps for 24 hours. Any longer and the components start to run and the layers soften. Take a chilled salad out 15–20 minutes before serving. Add the nuts just before serving so they stay fresh and do not turn soggy. Do not leave the salad at room temperature for more than 2 hours, as the mayonnaise and eggs spoil. For a packed lunch, keep the components separate and assemble them before eating. For a buffet, add the turtle decoration about 10 minutes before serving. Ideally, make the salad 2–3 hours before serving, so it soaks through without running.
What goes well with the salad? +
It works as a dish in its own right on the festive table. Serve it with a glass of semi-sweet wine or champagne for a celebratory touch, or with a shot of cold vodka in the Russian style. It also goes with black or white bread, and with a cup of meat broth on the side. For the New Year table, pair it with other layered salads, or serve it as a starter before a hot meat dish. For a family meal, offer it alongside a vegetable soup; for a buffet, present it in small individual bowls. It also suits a cup of green or herbal tea, or pomegranate or tomato juice – a versatile festive salad for an eye-catching spread.
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