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Tenderness Salad with Chicken, Prunes, and Walnuts
Tenderness Salad with Chicken, Prunes, and Walnuts can be prepared either as a layered salad or in a mixed version. This salad will be a decoration for any festive table. When preparing the salad, it is best to use homemade.
Preparation time: 30 minutes.
Ingredients
Show ingredients
- boiled chicken fillet - 250 grams;
- chicken eggs - 3 pieces;
- prunes - 100 grams;
- walnuts - 90 grams;
- fresh cucumber - 150 grams;
- mayonnaise (homemade) - 150 grams.
Preparation
- Prepare the ingredients for the Tenderness Salad with Chicken, Prunes, and Walnuts. Preliminarily boil the chicken fillet and eggs. Peel the boiled eggs from the shell. Rinse the cucumber and prunes and dry them with a paper towel.
- Cut the boiled chicken fillet into small pieces.
- Pour boiling water over the prunes for 5-10 minutes.
- Dice the fresh cucumber into small cubes.
- Using a vegetable grater, grate the chicken eggs.
- Also grate the walnuts through this grater, but only with fine holes.
- After 5-10 minutes, drain the water from the prunes. Rinse the prunes under cold water and dry them, then cut into small cubes.
- Mix the chopped chicken fillet with 3 tablespoons of mayonnaise.
- Using a 16-centimeter molding ring, we start forming the salad. The first layer is evenly laid out chicken fillet mixed with mayonnaise.
- Next goes the prunes, spread with a thin layer of mayonnaise.
- The next layer is cucumbers, which are also lightly spread with mayonnaise.
- Then come the grated walnuts. Apply a thin mayonnaise mesh on top.
- The final layer is grated chicken eggs. For better soaking, send the salad to the refrigerator for several hours.
- The Tenderness Salad with Chicken, Prunes, and Walnuts is ready. Remove the molding ring, decorate the dish to your taste, and serve.
