Salad with prunes, chicken, cucumber: a simple recipe, chicken salad with prunes and cucumbers.. Discussion on LiveInternet

In life, from time to time you want a holiday or at least something that goes beyond the usual routine. And the kitchen is no exception. Especially if you like various culinary experiments with products that at first glance seem incompatible. And for those who are afraid of bold experiments, you can start with unusual delights that have already been tried by others, for example, preparing a salad with chicken and prunes.

It is well known that salad is a dynamic dish, that is, during the preparation process its components can be added or changed. Therefore, the flavor bouquet of some snacks is based on non-standard combinations. For example, sweet prunes with chicken. By the way, this combination is one of the most popular in salads. The soft, slightly sticky dried fruit goes well with juicy chicken. A walnut will add sophistication, and a fresh cucumber, which is often added to chicken salad with prunes, adds lightness of taste and a unique aroma.

Salad with chicken and walnuts

Ingredients:

2 chicken breasts (boiled or smoked),
2 onions, 200g. mushrooms,
100gr. prunes,
2/3 cup walnuts,
mayonnaise for dressing,
odorless vegetable oil for frying,
ground black pepper and salt to taste.

Cooking method:

Peel the onion, chop and sauté in vegetable oil.
Cut the chicken breast (skinless) into small cubes, mushrooms into slices.
Add to the onion and fry everything together, adding salt and pepper to taste, then strain off the oil.
Rinse the prunes and pour boiling water over them for 10-15 minutes. Then drain the water, let the prunes cool and cut into thin strips.
Fry the walnut kernels in a dry frying pan, let cool and chop finely.
Combine all prepared cooled ingredients, season with mayonnaise and mix.

Salad “Chicken with nuts”

If you love chicken meat and eggs, I recommend that you prepare the “Chicken with Nuts” salad, which is inexpensive in terms of price and preparation time, but very tasty and satisfying . This salad is very simple to prepare and if you boil the chicken legs and eggs in advance, you will spend at most thirty minutes preparing it.

Ingredients:

2 chicken legs,
150 grams of walnuts,
200 grams of any hard cheese,
5 chicken eggs,
1 clove of garlic,
Mayonnaise,
Any greens - parsley, dill, basil,
Salt, pepper, spices to taste.

Preparation:

Rinse chicken legs under running cold water. If they were frozen, they must first be thawed. Boil water, add salt, add spices and cook chicken in it. Remove the cooked legs from the broth and let them cool. Then remove the meat from the bone and separate it into fibers.
Peel the walnuts and grind the kernels in a coffee grinder, but not too finely. If you don’t have a coffee grinder, you can put the nut kernels in a plastic bag, squeeze the air out of it, screw on the neck, lay it out on the table and roll it out with a rolling pin like dough.
Grate hard cheese on a coarse grater. You can keep the cheese in the freezer for about five minutes to make it easier to grate.
Wash the eggs well and boil them hard. Peel and grate on a coarse grater.
Place all prepared ingredients in a salad bowl and mix well. Leave a handful of nuts for decoration.
Peel the garlic clove, pass it through a press, add to the mayonnaise and mix.
Season the salad with this garlic mayonnaise and mix everything thoroughly again. Sprinkle chopped nuts on top.

Before serving, decorate the “Chicken with Nuts” salad with whole leaves of greens, or finely chop them and sprinkle on top.

Bon appetit!

Salad: chicken + pineapple + cheese + walnut + egg

2 chicken fillets;
30 g walnuts;
3 eggs;
30 g pine nuts;
240 g canned pineapples;
180 ml mayonnaise;
120 g cheese;
30 g almond flakes.

How long to cook – 40 minutes.

Calorie content per 100 g – 233 kcal.

Cooking process:

Boil the fillet in water with various spices and wait until it cools. After that, cut it into even cubes;
Take a dish and a large culinary ring. Place the chicken in the first layer and brush it with white sauce;
Cut the pineapples into the same cubes and place them as a second layer;
Eggs, boiled until the yolk is firm, need to be divided. Grate the whites as a third layer, grate the yolks too, but set aside;
Apply mayonnaise to the whites;
Grate the cheese directly onto the whites, and sprinkle the yolks on top;
Heat the walnuts and pine nuts a little and chop them with a knife;
Mix them with almond flakes and sprinkle the salad with this mixture. Remove the ring;
Let the ingredients soak for about an hour.

Salad with chicken and walnuts

Ingredients:

Chicken fillet – 150 g
Eggs - 2 pcs
Mushrooms – 100 gr
Onion - 1 pc.
Cheese - 100 g
Garlic - 2 cloves
Walnuts – 50 g
Mayonnaise - to taste

Preparation:

Finely chop the onion. Boil mushrooms in salted water for 15 minutes. In a hot frying pan, fry mushrooms and onions in vegetable oil. Cool.
Boil the fillet until tender, cool and chop finely.
Boil the eggs and grate them.
Squeeze the garlic through a press. Grate the cheese. In a plate, mix cheese, garlic and mayonnaise.

Lay out the salad in layers: 1st layer (bottom) – fillet (coat with mayonnaise) 2nd layer – eggs (coat with mayonnaise) 3rd layer – mushrooms and onions (coat just a little with mayonnaise) 4th layer – cheese with garlic and mayonnaise 5th layer – walnuts

Option with champignons

2 cloves of garlic;
1 chicken fillet;
1 onion;
70 g walnuts;
2 eggs;
80 g hard cheese;
120 g champignons;
70 ml mayonnaise.

How long to cook – 30 minutes.

Calorie content per 100 g – 217 kcal.

Cooking process:

Remove the peel from the onion, then finely chop it with a knife;
Clean the mushrooms from debris and boil in water with salt for about eight minutes. Let them cool and cut into slices or pieces;
In a frying pan with butter, fry the mushrooms and onions together a little and let cool again;
Boil the meat in a separate container, after washing it first. Let it cool in the broth itself, then take it out and cut into small pieces;
Boil the eggs until the yolk is completely firm. When they have cooled, they need to be peeled and grated;
Grate the cheese and mix with peeled and chopped garlic. Alternatively, you can put it through a press;
Add mayonnaise to the cheese and stir;
Heat the walnuts in a frying pan and chop with a meat grinder or knife;
Take a dish and place a culinary ring on it;
Layer the ingredients into the ring. The first layer is the fillet, which must be greased with mayonnaise and, if necessary, add salt;
Next you need to lay out the eggs and be sure to grease them too;
Then you should lay out the already cooled mushrooms with onions and distribute them evenly and apply white sauce;
The cheese and garlic mass also needs to be distributed over the salad;
Sprinkle nuts on top and remove the ring. It is advisable to let it sit for about half an hour. You can decorate with greenery.

Chicken salad with walnuts and prunes

The recipe for a tender and at the same time piquant chicken salad with nuts and prunes is a real culinary masterpiece. The pleasant combination of the taste of prunes, crispy nuts and juicy meat will please you and your guests.

The salad will not only become the highlight of your table, but will also make you forget about the feeling of hunger for a long time.

Ingredients:

300 g chicken fillet
150 g processed cheese
200 g prunes
2 pcs. chicken eggs
100 g walnuts
Mayonnaise
Fresh herbs

Preparation:

Boil the chicken fillet in lightly salted water, then cut into small pieces. Rinse the prunes thoroughly and chop them too.
The eggs must be hard-boiled, cooled and cut into small cubes.
Gently grate the processed cheese on a fine or medium grater. If the cheese is too soft, put it in the freezer an hour before preparing the salad.
Grind the walnuts into crumbs using a blender.
Place the finished products in a salad bowl or deep plate, season with mayonnaise, salt and mix gently.
Rinse fresh herbs, dry with napkins or paper towels and sprinkle on salad.

The salad turns out to be nutritious, but at the same time, light enough for the stomach. If you add additional products to it, then chicken salad with walnuts will turn into a bright festive dish that will not leave any of your guests indifferent.

A video will help you get acquainted with the recipe for the presented salad in more detail, with the help of which you will learn all the intricacies of preparation.

Original recipe with prunes

120 g prunes;
1 fillet;
80 g walnuts;
1 apple;
10 g parsley;
4 eggs;
80 g mozzarella;
90 ml mayonnaise.

Cooking time: 35 minutes.

Calorie content per 100 g – 169 kcal.

Cooking process:

Pour boiling water over the prunes and leave for fifteen minutes. When it swells, drain the water and finely chop the dried fruits;
Walnuts also need to be chopped; the easiest way to do this is with a rolling pin;
Grate the mozzarella balls or cut into small cubes;
Boil the eggs (boil for at least ten minutes) and cool. Leave three yolks whole, grind all other parts;
Rub the chicken with your favorite spices and fry in a frying pan as a whole piece. You can use a grill pan;
Then give the meat time to cool and cut it into small pieces. Place on a plate as the first layer. You only need to take half the chicken, and the second part will go in layers above;
Tamp down the chicken and immediately sprinkle mozzarella on top. Apply a little mayonnaise on top;
After this, add the grated eggs;
Peel and core the apple, rinse and grate. Place on top of eggs;
Compact the layers again and place prunes on top. It needs to be coated with white sauce;
Place the chopped nuts and the second part of the meat on top of them;
Apply mayonnaise over the entire surface of the salad and sprinkle grated yolks on top. Decorate with greens.

The best way to make the taste of a salad more interesting and deeper is to make homemade mayonnaise. It's quite simple, quite cheap and fast. And the taste is several times better than store-bought.

You can move away from the traditional recipe for this sauce and make it based on different oils: hemp, sesame, mustard, etc. The mustard itself can also be varied, and you can even use grainy mustard. And for mayonnaise to have a nice creamy color, you need to take only the yolks.

Walnuts should be tasted before use. If they are a little bitter, they definitely need to be dried in a frying pan. When they have cooled, take a small part of the nuts in your hands and grind them over the table. Most of the husk should fall off - it is this that gives the bitterness. And then use the product according to the recipe.

Salads with chicken and walnuts are always a good choice for both a festive table and an everyday one. The combination can always be supplemented and diversified, and therefore it does not become boring.

Today I will show you a recipe for a salad of boiled chicken meat with champignons and walnuts, very tender in consistency and interesting in taste. This salad is prepared quite quickly and easily, and the end result is a very original dish that you can pamper your family with on holidays, and even on an ordinary weekday, serving it, for example, for dinner as a main course.

Salad with chicken, mushrooms and walnuts is very nutritious and satisfying and consists of the most healthy products. Chicken breast and mushrooms contain a lot of protein and valuable amino acids, which restore muscle tissue and strengthen the body's immunity. Nuts are a source of omega-3 fatty acids, which support the functioning of the nervous system and stimulate mental activity. Eggs replenish the lack of vitamin D in the body, which is especially important during the cold season. And although this salad is not the most dietary dish, even after a small portion you will not want to eat for several hours, which compensates for the possible harm to your figure.

Well, the taste of this wonderful salad is not so easy to convey in words; you definitely have to try it. But take my word for it, it will not leave anyone indifferent. Soft and tender chicken fillet and eggs go perfectly with the rich taste of champignons, and onions fried with aromatic spices and spicy walnuts add their own special, unique note. Prepare a salad with chicken, mushrooms and nuts using this simple recipe and see for yourself!

Turtle salad with chicken, walnuts and processed cheese

Salad “Turtle” is an excellent choice for the holiday table. An apple will add a fresh and juicy sweet and sour tint, cheese, tender meat and nuts will interestingly complement the taste. This salad will decorate any table.

Ingredients:

Eggs 4 pcs.
Prunes 50 g
Walnuts 400 g
Onion 1 pc.
Chicken fillet 200 g
Apples 2 pcs.
Processed cheese 1 pc.
Mayonnaise
Greenery

Preparation:

Boil eggs and chicken fillet. We chop some of the nuts, leave the other whole. The white must be separated from the yolk. Grate the whites on a fine grater. Chicken fillet mode in small cubes.
Peel the onions, cut into thin half rings and scald with boiling water to remove bitterness and odor. Then squeeze out excess moisture well. Processed cheese must be placed in the freezer so that it hardens a little. This will make it easy to grate.
We also grate the processed cheese on a fine grater.
Finely chop the greens.
Peel the apples and grate them on a coarse grater.

Layer the salad in layers:

The first layer is chicken fillet.

The second is onions and mayonnaise.

The third layer is apples.

The fourth is processed cheese and mayonnaise.

We lay out the nuts to imitate a turtle shell.

Finely chop the greens and sprinkle over the edges of the salad. We make the head and legs from prunes.

SALAD WITH CHICKEN, Apricots AND WALNUTS

INGREDIENTS:

chicken breast - 500 - 700 grams,
dried apricots - 200 grams,
walnuts - 100 grams,
pickled cucumbers - 5 - 6 pieces,
spices: bay leaf, allspice, cloves, black pepper to taste,
onion - 1 head,
mayonnaise (high fat content) - 300 grams,
chicken eggs - 5 pieces,
salt to taste.

METHOD OF PREPARING SALAD:

First you need to boil the chicken breast. The water should be salted and spices added to it according to your taste.
Cut the boiled and cooled breast into medium cubes.
The onions need to be peeled and then cut into small cubes. Place the onion in a cup and pour boiling water over it; after half a minute, drain the water.
Cut the pickled cucumbers into small thin cubes (about 2 cm each cube).
Boil chicken eggs, peel and then grate them on a coarse grater.
Peeled walnuts need to be chopped into small pieces with a knife.
Dried apricots should be pre-rinsed, then filled with warm water and left for 10 minutes. Then drain the water and dry the dried apricots. Now cut the dried apricots into medium strips.
Lay the salad in layers: Lay out the chicken breast as the first layer and sprinkle with walnuts; first grease the plate with mayonnaise. Be sure to coat each layer with mayonnaise.
Then lay out the scalded onions, then a layer of pickled cucumbers, lastly lay out the grated chicken eggs, coat everything with mayonnaise.
Place dried apricots and remaining walnuts on top. Let the salad sit for 30-60 minutes and then serve.

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A delicious trio - chicken, prunes and cucumber - combined effectively in one dish. Prepare

layer salad with an elegant name according to one of these recipes and make it the highlight of the holiday table.
Be sure to follow the indicated proportions so that the sweetness of the prunes is in perfect harmony with the taste of the other ingredients without overwhelming them.

300 g chicken breast fillet
2 fresh cucumbers
130 g pitted prunes
5 chicken eggs
80 g walnut kernels
100–150 g mayonnaise (1 sachet)
salt

Chicken breast is ideal for salad. Lean white meat with a minimum of fat compensates for the richness of other components of the dish and, in turn, becomes juicy thanks to them

Soak the prunes in warm water for 15–20 minutes. Rinse the chicken breast

, remove skin, bones and cartilage if necessary, place it in a saucepan, cover with water and add salt. Bring the liquid to a boil, reduce heat, simmer the meat, covered, for 15 minutes, then cool and chop. Place a smaller pan on the adjacent burner and hard-boil the eggs. Peel them from the shell, separate the yolks from the whites, mash the first with a fork, grate the second on a coarse grater. Wash the cucumbers and prunes and cut them into small cubes. Grind the walnut kernels in a mortar or coffee grinder, but not to a powder.

Prepare a flat plate and place chicken on it. Cover it with a thin mesh of mayonnaise. Make a second tier of prunes and nuts. Create a third layer of protein, which is also coated with sauce. Do the same with the fourth layer of cucumber, then sprinkle the salad evenly with chicken yolk and decorate as you wish, for example, with halves of olives or cherry tomatoes. Refrigerate the salad for at least 3 hours to soak.

300 g chicken meat
150 g pickled cucumbers or gherkins
100 g prunes
2 chicken eggs
1 small onion
1 carrot
3–4 tbsp. canned green peas (without liquid)
3 tbsp. sour cream
2 tbsp. mayonnaise
salt

Finely chop the first, chop the second, leaving one yolk for decoration, grate the third. Pour hot water over the prunes for 5-10 minutes, then strain the liquid, wash the dried fruits and chop with a knife. Cut pickled cucumbers or gherkins into small slices. Remove the husk from the onion, chop it finely and pour boiling water over it so that the onion acquires a sweetish taste.

Divide the sour cream and mayonnaise mixture into three parts and mix each with chicken, eggs and chopped prunes. Assemble a layered salad on a beautiful platter, alternating foods: chicken, pickled cucumbers, onions, eggs, carrots, green peas, prunes. Decorate the resulting “cake” with the reserved yolk.

Chicken salad with croutons and nuts

Ingredients:

loaf - 100g
boiled chicken meat - 100g
walnuts – 100g
hard cheese – 100g
mayonnaise, butter - to taste

Cooking method:

Cut the loaf into cubes and fry in butter until golden brown. Cut the cheese into small cubes. Divide the boiled chicken meat into fibers or finely chop it. Mix all ingredients (it is better to add crackers before serving to make them crunch longer), add mayonnaise and serve. Read also: Salad with shrimp and crab sticks recipes.