Step 1: Prepare the chicken fillet.

Rinse chicken fillet with cold water. If it is cold, be sure to defrost it first by keeping it at room temperature for some time. Place the meat prepared in this way into a pan of cold water, place on the stove, bring to a boil and simmer over low heat for 20-30 minutes until fully prepared. Then remove the boiled fillet from the pan, cool and cut into small cubes and tear into fibers.

Step 2: Prepare the eggs.

Place the eggs in a saucepan, put on the fire, wait until the water boils, reduce the power and cook for 10-15 minutes. To make the shells come off easily, place the eggs in ice water immediately after boiling. And after they have cooled, peel them and cut them into very small pieces.

Step 3: Prepare the prunes.

The prunes for preparing this salad must be seedless; if you can’t find one in the store, then you can simply do it yourself at home.
Place peeled dried fruits in a saucepan and pour boiling water over them. Wait 15 minutes and pour everything into a colander to get rid of excess liquid. Then place the washed and scalded prunes on disposable towels to dry them slightly.
The ingredients prepared in this way can only be cut into thin strips.

Step 4: Prepare the nuts.

Walnut kernels, like all other ingredients, need to be chopped. This can be done using either a regular kitchen knife and board, or using a blender.

Step 5: Prepare the cucumber.

Wash the fresh cucumber, then check to see if any bitter skin needs to be trimmed off. Place the peeled and prepared vegetable on a cutting board and divide it crosswise into four parts, and then cut into small pieces.

Step 6: Mix the salad with chicken, prunes and cucumber.

There are two ways to mix and serve this salad.
The first one is suitable if you intend to prepare a dish for a gala lunch or dinner. In this case, lay out the salad in layers. The cucumber slices go first, pour the chicken on top of them, salt, pepper and coat with mayonnaise. The next layer will be prunes, but do not lay out all at once, only half. Then add the eggs, which should be sprinkled with salt, pepper and coated with dressing. Another layer of prunes. The top of the dish is decorated with chopped walnuts. As a result, you have a beautiful, bright and very appetizing puff salad.
The second option is suitable for an ordinary family dinner, when the aesthetic component of the dish is not so important. This time, simply put all the ingredients in a salad bowl in random order, season with mayonnaise, add salt, ground black pepper and mix thoroughly.
Regardless of which option you chose, this was the last step in preparing the chicken and prune salad. All that remains is to serve all this beauty.

Step 7: Serve the salad with chicken, prunes and cucumber.

Serve salad with chicken and prunes at any time of the year; it will be at home on any holiday table and will always find its admirers, so it won’t last long. Don’t forget to try this dish yourself, I assure you, it will not leave you indifferent and you will definitely prepare this delicious salad again.
Bon appetit!

Sometimes champignons, previously fried in vegetable oil, are also added to this salad.

To taste, you can add fresh herbs to this salad, such as parsley or dill.

Chicken fillet can not only be boiled in water, but also in milk, and also steamed.

Ten different magnificent and delicious salads from the same ingredients: chicken, prunes, walnuts

Salad "Tenderness" with chicken and prunes

Ingredients:

· Chicken eggs - 4 pcs.

· Chicken fillet (or breast) - 300 g.

· Pickled cucumbers - 2 pcs.

· Prunes (pitted) - 150 g.

· Hard cheese - 120 g.

· Walnuts - 80 g.

· Salt, pepper - to taste.

· Mayonnaise - for dressing.

Cooking process

The washed fillet is cleaned of excess veins and boiled until tender in salted water. Transfer the chicken meat to a separate bowl, cool, and then cut into small pieces.

The boiled fillet will turn out spicy if you add a few black peppercorns and bay leaves to boiling water. This option for preparing meat is also suitable for salads made from pineapples, chicken, and prunes.

To make the chicken for the salad tender and flavorful, leave it in the marinade for one hour. To prepare it, pour sour cream into the bowl, add salt, ground pepper or, if desired, spices (cumin, ginger, dried basil).

Walnuts are poured into a bag and crushed using a rolling pin or the kernels are crushed to coarse crumbs in a blender. Several large walnut kernels are left to decorate a salad of prunes, chicken and cucumber.

Boil hard-boiled eggs in a separate bowl. They are peeled and the whites are separated from the yolks.

The cheese is grated on a fine grater.

Pickled cucumbers are cut into small cubes.

Prunes are washed with water. If the dried fruit is too hard, soak it in boiled water for fifteen minutes. At the end of the process, the prunes are cut into small cubes.

All ingredients of chicken salad with prunes are mixed in a deep bowl. The consistency of the dish is tender, so it should be carefully mixed with a spoon. Due to the fact that spices stimulate the release of juice in fresh vegetables, pepper and salt are added to the prune and smoked chicken salad before serving.

A salad with chicken and prunes, as in the photo, will turn out to be original if you arrange it in layers.

· To do this, place fillet pieces on the bottom of the dish and cover them liberally with mayonnaise.

· Pour crushed egg whites onto the chicken meat and again coat the layer evenly with dressing.

· Then add prunes and nuts and cover them with a mayonnaise mesh.

· The same is done with pieces of pickled cucumbers.

· The final layer of chicken and prune salad according to the recipe will be the yolks, which are also generously poured with sauce.

What to dress the salad with?

To make the dressing in the puff salad with prunes and chicken especially tender, mix mayonnaise and yogurt in equal proportions.

You can prepare homemade mayonnaise for a salad with chicken, nuts and prunes. To do this you will need one egg, a tablespoon of lemon juice, a little mustard, salt and sugar, ground black pepper, a glass of sunflower oil.

1. Beat the egg in a blender until smooth.

2. Pour in the oil in a thin stream and beat again.

3. If homemade mayonnaise for prunes, chicken and walnuts for salad turns out to be liquid, you need to add more sunflower oil.

4. At the end, add mustard, pepper, sugar and salt.

The finished salad of chicken, cheese and prunes is placed in the refrigerator for one to two hours to soak.

Before serving, decorate the dish with parsley or dill. In a salad with prunes, mushrooms, and chicken, fresh greens will look juicy if you soak them in ice water and leave them in the refrigerator for half an hour.

Salad with chicken, cheese, prunes and walnuts is a great treat

Ingredients:

• Chicken meat (fillet) - 500-600 gr.
• Hard cheese - 300 gr.
• Eggs - 5-6 pcs.
• Prunes (pitted) - approximately 200 gr.
• Garlic 1-2 cloves
• Carrots (preferably cooked in Korean) - 300 gr.
• Nuts - 100 gr.
• Mayonnaise, herbs, spices - to taste

1. Divide the fillet into several parts and boil in salted water. You can add bay leaves and a mixture of spiced peas to the water. Cut the finished meat into small pieces.
2. Pour well-washed prunes with hot water for 10 minutes to make them softer. After this, place it on a towel and lightly blot it to remove excess liquid.
3. Cut the prepared prunes into strips.
4. Boil the eggs and separate them into whites and yolks, which we grate separately.
5. Making the cheese mass. Grate the cheese, add crushed garlic and mix with mayonnaise.
6. Fry the nuts in a dry frying pan and mix with carrots. Walnuts are mainly used. But cooking is not the place for dogma, if you don’t like walnuts, use others. It turns out very tasty with cashews, although it’s too high in calories.
7. Now let's assemble the salad. It all depends on the occasion. If this is a holiday option, we do it in layers. Everyday you can simply mix and decorate with greenery.
8. We lay out the layers in the following sequence: prunes, meat, carrots with nuts, cheese mass and proteins. Season the first two layers with salt, pepper and grease with mayonnaise. We also grease the last protein layer with mayonnaise and sprinkle with yolks.
9. Now you just have to wait a few hours until the salad is soaked and you can start tasting.

It turns out very tasty if you use smoked meat instead of boiled meat. Let's try cooking and see for ourselves. For this option we will need:

• Smoked chicken -400-500 gr.
• Cheese (whatever you like) - 150-200 gr.
• Potatoes - 3 large pieces.
• Prunes (pitted) - 100 gr.
• Walnuts - 0.5 tbsp.
• Eggs 3-4 pcs.
• Salt, mayonnaise, herbs - everything to taste

1. Let's start, as always, with preparing the products. Boil all vegetables and eggs. Cut the meat and potatoes into cubes. Finely chop the prunes and nuts. Now you can lay out the layers.
2. First, place the lettuce leaves, and on them thinly chopped carrots (or grated). Grease the layer with mayonnaise.
3. Divide the grated cheese in half. We spread one half in a second layer and grease it with mayonnaise.
4. We also add only half of the grated eggs on a fine grater and then add mayonnaise again.
5. It's the same story with potatoes.
6. Now it’s the turn of the nuts, lay them all out. After this layer, mayonnaise is not needed.
7. Next comes all the prunes.
8. A layer of chicken, which we grease with mayonnaise.
9. Now we lay out layers of the remaining potatoes and eggs.
10. The final layer of cheese.

If you think that too much mayonnaise is coming out, then do not grease it too much, but make a thin mayonnaise mesh.

When choosing meat, be guided by the final calorie content of the salad. If you use a leg or thigh, the meat there is much fattier than in fillet. By the way, with fillet there is less work; you don’t have to waste time and effort removing the meat from the bone.

Puff salad with chicken and prunes

Variations of layered chicken salad are a must in any housewife's cookbook. Not prunes, then dried apricots, not walnuts, then almonds, the main thing is chicken. The advantages of layered salad with chicken fillet are that it is invariably tasty and certainly healthy, it is prepared quickly and does not require almost any culinary skills.

What you will need:

• ½ chicken breast weighing about 300-350 g
• 100 g soft pitted prunes, preferably sour
• 100 g of cheese such as “Kostroma” or “Dutch”, without a pronounced taste
• 100 g walnuts
• 200 g of medium- or high-calorie mayonnaise in a bag (if you use homemade mayonnaise, pour it into a regular plastic bag - it will be more convenient to coat the salad)

Lightly fry the walnuts in a frying pan without oil. Cool and chop into small pieces.

Pour cold water over the chicken, bring to a boil and drain. Rinse the pulp, change the water and cook after boiling for 50-60 minutes. Cool the fillet, cut into cubes and separate into smaller fibers.

Steam the prunes in hot water, rinse and dry. Cut into thin strips.

Grate the cheese on a special grater to create thin, airy “shavings.”

Place all ingredients in the following order, coating each layer with mayonnaise: 1st, 3rd, 5th layer: chicken fillet,

2nd layer: walnuts,

4th layer: prunes.

Sprinkle the layered chicken salad with cheese and garnish with walnut halves and parsley.

Before serving, place the dish in the refrigerator for 3-4 hours so that it is well soaked in mayonnaise.

Salad Pomegranate bracelet with prunes

Ingredients:

beets - 1 pc., carrots - 2 pcs., potatoes - 2 pcs., chicken fillet - 200 g, prunes - 100 g, walnuts - 2 pcs., eggs - 3 pcs., pomegranate - 1 pc., mayonnaise - to taste , salt - to taste, ground black pepper - to taste

Preparation:

Boil beets, potatoes and carrots separately. Then cool and peel.

Grate the beets. Chop the walnut kernels and mix with grated beets. Boil the chicken fillet, cool, cut into small pieces.

Grind well-washed prunes. Hard boil the eggs, cool and peel. Peel the pomegranate and separate the seeds.

Lay out the salad in layers to form a bracelet. You can place a glass or cup in the center of the dish, and layers of salad around it. At the end of cooking, remove the glass.

1st layer: potatoes, grated on a coarse grater;
2nd layer: mayonnaise;
3rd layer: grated beets with nuts;
4th layer: mayonnaise;
5th layer: chicken;
6th layer: mayonnaise;
7th layer: prunes;
8th layer: mayonnaise;
9th layer: grated carrots;
10th layer: mayonnaise;
11th layer: eggs, grated on a fine grater;
12-layer: mayonnaise.

Sprinkle the surface of the salad thickly with pomegranate seeds and refrigerate for 2-3 hours.

Salad "Prague"

Ingredients:

300 g chicken meat; - 150 g of 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.

Boil chicken in salted water, hard-boiled eggs and carrots until soft. 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.

Salad "Lady's whim"

Ingredients:

300 g smoked chicken breast; - 1 fresh cucumber; - 100 g prunes; - 300 g of fresh mushrooms; - 3 chicken eggs; - 1 onion; - 2 tbsp. natural yogurt; - 3 tbsp. sour cream; - 1 tbsp. grated horseradish; - salt; - vegetable oil; - 10 g parsley.

Peel and chop the onion. Heat the vegetable oil and fry the onion in it for 3 minutes. Rinse the mushrooms, drain in a colander, cut into thin slices and add to the pan. Add salt and cook everything together for 10-20 minutes, depending on the type of mushroom, until the liquid has completely evaporated. After this, drain the excess oil from the fried mushrooms. On the next burner, boil the eggs and fill them with cold water. Cut the smoked chicken breast and soaked prunes into cubes, chop the shelled eggs, keeping the yolks separate from the whites, and grate the cucumber.

Prepare the salad sauce by combining sour cream with yogurt in a small bowl and mixing the fermented milk mixture with horseradish. Divide the sauce into three parts and make the salad in the following order: chicken and sauce, cucumbers, fried mushrooms, whites and sauce, prunes and sauce, yolks. Sprinkle it with chopped parsley.

Salad "Venice"

Ingredients:

400 g chicken fillet; - 1 large fresh cucumber; - 200 g prunes; - 200 g potatoes; - 300 g champignons (can be frozen); - 200 g hard cheese; - 3 chicken eggs; - 100 g natural yogurt; - 150 g 10% cream; - 1 clove of garlic; - 1 small onion; - 10 g each of fresh basil, dill and parsley; - a pinch of ground white pepper; - salt; - vegetable oil.

Boil chicken fillet, hard-boiled eggs and potatoes (in salted water for 20 minutes). Soak the prunes by pouring boiling water over them and leaving for 15 minutes. Fry the chopped champignons in vegetable oil for 15 minutes and drain them in a colander so as not to load the salad with excess fat. Cut the potatoes, chicken and prunes into slices, and the cucumber into strips. Grate the peeled eggs and cheese on a coarse grater. Prepare 4 small salad bowls for serving appetizers in portions.

Prunes and cucumber

Make the sauce. To do this, whisk together yogurt and cream, mix with chopped onion, basil, dill and parsley. Add crushed garlic, white pepper and 0.5 tsp to the dressing. salt. Stir the mixture until smooth. Place all ingredients in salad bowls according to this list: prunes, chicken + 1 tsp. without sauce top, potatoes + sauce, mushrooms, eggs + sauce and cheese. Divide the portion of cucumber straws into 4 parts and arrange them beautifully in a mound on top of the salad.

Chicken and cucumber salad

The combination of chicken and cucumbers in a salad is always a win-win, and if you also season it with yogurt instead of mayonnaise, it’s dietary. Fresh cucumbers add lightness to the salad, while pickled cucumbers add piquancy. Chicken itself is neutral and goes well with many foods. Therefore, the only limitation that can stop the flight of your imagination is an empty refrigerator.

So first go to the store, and then create and enjoy!

• chicken fillet – 200 g;
• eggs – 6 pcs.;
• cucumbers (fresh) – 2 pcs.;
• mayonnaise – 200 g;
• walnuts – 1/2 tbsp.;
• prunes – 200 g;
• greens – 1 bunch;
• lettuce leaves - 1 bunch;

Boil the meat in salted water and let cool. We separate hard-boiled eggs into whites and yolks. Wash the prunes and soak them in warm water for 10 minutes. Peel the cucumbers and cut into strips. We also cut chicken, egg whites and prunes. Chop the nuts. Grate the yolks on a fine grater. Wash and dry the lettuce leaves. We lay them out in layers, covering each one with mayonnaise: chicken, prunes, cucumbers, whites, nuts, yolks. Leave the top of the salad without sauce, just sprinkled with chopped herbs.

Light salad with curia, mushrooms and pickles

• celery root – 300 g;
• chicken fillet – 1 pc.;
• champignons (fresh) – 200 g;
• pickled cucumbers – 2 pcs.;
• mayonnaise – 2 tbsp. spoons.

For the cheese plates:

• hard cheese – 150 g;
• starch - 1 tbsp. spoon.

Salt the chicken fillet, sprinkle with spices and bake in foil. Cut the mushrooms into slices and fry in a well-heated frying pan. Peel the celery and cut into thin strips. If you don’t like it raw, you can blanch it in boiling water for a couple of minutes. Cut the chicken and cucumbers into strips, mix all the ingredients in a salad bowl. Salt, pepper, season with mayonnaise.

This salad with chicken, mushrooms and pickles will look beautiful in cheese plates that you can eat too. Making them is not at all difficult. Grate the cheese on a fine grater, mix it with starch and place in circles on a baking sheet lined with parchment. Place in an oven preheated to 180 degrees. When the cheese is melted, place the still hot pancakes on glasses turned upside down and press the edges to form plates.

Pineapple salad with chicken, cucumbers and cheese

• leg – 300 g;
• pickled cucumbers – 5 pcs.;
• potatoes – 3 pcs.;
• eggs – 3 pcs.;
• mayonnaise – 150 g;
• hard cheese – 130 g;
• walnuts – 20 pcs.;
• Crimean sweet onion – 1 pc.;
• green onions - for decoration;
• salt, ground black pepper - to taste.

Remove the skin from the boiled leg and cut the meat into cubes. We peel and grate the potatoes in their jackets, pre-boiled in salted water; we also do the same with cheese and boiled eggs. Finely chop the onions and cucumbers. We lay out layers in the shape of an oval, seasoning each with salt, pepper and coat with mayonnaise. The sequence is as follows:

We place halves of walnuts on top, and from the feathers of green onions we form the “tail” of our pineapple. We send it to soak in the refrigerator for half an hour and, surprising the guests, proudly serve it to the table.

Salad "Ladies' man" with chicken, mushrooms, cucumbers and prunes

• cucumber (fresh) – 1 pc.;
• smoked leg – 300 g;
• eggs – 3 pieces;
• prunes – 100 g;
• mushrooms (fresh) – 300 g;
• onions – 2 pcs.;
• vegetable oil - for frying;
• mayonnaise – 3 tbsp. spoons;
• parsley - 3 sprigs;
• salt, ground black pepper - to taste.

Cut the onion into half rings and fry until half cooked. Then add the mushrooms and fry until the released liquid disappears. Then place in a colander to allow excess oil to drain. Cut the pre-soaked prunes into strips, and cut the chicken into cubes. Peel the cucumbers and grate them on a coarse grater. Finely chop the eggs. Lay out in layers: prunes (mesh of mayonnaise), chicken (mesh of mayonnaise), mushrooms, eggs (mesh of mayonnaise), cucumbers. It is best to serve the salad chilled, garnished with parsley.

Experienced cooks and professional chefs from all over the world have proven to us that chicken meat is in perfect harmony with such incompatible ingredients as pineapple, apple, almonds, and honey sauce.

Another unusual variation on this theme is the “Tenderness” salad of chicken with prunes and walnuts. The dish turns out to be very high in calories and nutritious, but especially useful for people suffering from cardiovascular diseases.

Prunes are rich in ascorbic acid, organic acids, riboflavin, carotene, so dried fruit has a beneficial effect on the functioning of the body as a whole.

Champignons are sometimes added to a salad with chicken and prunes. The mushrooms are cut into slices, fried with onions in sunflower oil in a frying pan until tender, cooled, and then added to the salad. To prevent excess oily liquid from forming in the salad, drain the mushrooms in a colander.

Serve the prepared chicken and prune salad in layers on a common platter or in portions in small salad bowls.

Ingredients:

• Chicken eggs - 4 pcs.
• Chicken fillet (or breast) - 300 g.
• Pickled cucumbers - 2 pcs.
• Prunes (pitted) - 150 g.
• Hard cheese - 120 g.
• Walnuts - 80 g.
• Salt, pepper - to taste.
• Mayonnaise - for dressing.

Cooking process

The washed fillet is cleaned of excess veins and boiled until tender in salted water. Transfer the chicken meat to a separate bowl, cool, and then cut into small pieces.

The boiled fillet will turn out spicy if you add a few black peppercorns and bay leaves to boiling water. This option for preparing meat is also suitable for salads made from pineapples, chicken, and prunes.

To make the chicken for the salad with prunes, cheese and cucumber tender and flavorful, leave it in the marinade for one hour. To prepare it, pour sour cream into the bowl, add salt, ground pepper or, if desired, spices (cumin, ginger, dried basil). A piece of chicken is placed in a bowl with marinade for forty minutes.

The prepared fillet is baked in the oven for forty minutes at 180 degrees. Cool, cut the chicken into proportional pieces for a salad of cheese, prunes and nuts.

Walnuts are poured into a bag and crushed with a rolling pin or beat the kernels to coarse crumbs in a blender. Several large walnut kernels are left to decorate a salad of prunes, chicken and cucumber.

Boil hard-boiled eggs in a separate bowl. They are peeled and the whites are separated from the yolks.

The cheese is grated on a fine grater.

Pickled cucumbers are cut into small cubes.

Prunes are washed with water. If the dried fruit is too hard, soak it in boiled water for fifteen minutes. At the end of the process, the prunes are cut into small cubes.

All ingredients of chicken salad with prunes are mixed in a deep bowl. The consistency of the dish is tender, so it should be carefully mixed with a spoon. Due to the fact that spices stimulate the release of juice in fresh vegetables, pepper and salt are added to the prune and smoked chicken salad before serving.

A salad with chicken and prunes, as in the photo, will turn out to be original if you arrange it in layers.

• To do this, place fillet pieces on the bottom of the dish and cover them generously with mayonnaise.
• Crushed egg whites are poured onto the chicken meat, and the layer is again evenly coated with dressing.
• Then prunes and nuts are added and covered with a mayonnaise mesh.
• The same is done with pieces of pickled cucumbers.
• The final layer of chicken and prune salad according to the recipe will be the yolks, which are also generously poured with sauce.

What to dress the salad with?

To make the dressing in the puff salad with prunes and chicken especially tender, mix mayonnaise and yogurt in equal proportions.

You can prepare homemade mayonnaise for a salad with chicken, nuts and prunes. To do this you will need one egg, a tablespoon of lemon juice, a little mustard, salt and sugar, ground black pepper, a glass of sunflower oil.

1. Beat the egg in a blender until smooth.
2. Pour in the oil in a thin stream and beat again.
3. If homemade mayonnaise for prunes, chicken and walnuts for salad turns out to be liquid, you need to add more sunflower oil.
4. At the end mustard, pepper, sugar and salt are added.

The finished salad of chicken, cheese and prunes is placed in the refrigerator for one to two hours to soak.

Before serving, decorate the dish with parsley or dill. In a salad with prunes, mushrooms, and chicken, fresh greens will look juicy if you soak them in ice water and leave them in the refrigerator for half an hour.

Chicken meat is the oldest food of mankind. This unpretentious bird was tamed and kept for the purpose of obtaining protein food in the most ancient times. Of course, over the years, cooks from all countries and times have accumulated a great variety of dishes using it as the main ingredient. Such dishes, more festive than everyday, include salad with prunes, walnuts, and chicken. The dish has many variations in composition and preparation. Almost every housewife adds something special there, some ingredients that make the salad with prunes, walnuts and chicken an individual product that has “its own personality.” It is usually done on New Year's, birthday, wedding or other generally accepted holidays, when you can walk and relax for a long time. Well, let's try to cook it too?

Salad: chicken, prunes, egg, walnut

The basic recipe includes exactly these ingredients, plus mayonnaise. walnuts, with chicken it turns out very tasty, so it is quickly eaten. Therefore, you need to cook a lot at once: a large bowl. Small quantities are unacceptable, especially in a large family or when guests are expected. After all, they must try everything, at least a spoonful of the delicious dish. That is why the main product - chicken - needs to be taken more! So, we will need: a kilogram of boiled chicken breast (the broth from it can be used to prepare excellent first courses), 12 hard-boiled eggs, a glass of good prunes, pitted, a glass of peeled walnuts, mayonnaise (its quantity is determined by the traditional recommendation : “how much will the salad take”).

Preparation

Puff version

In terms of ingredients, this dish is not too different from the previous version. To the above products add 250-300 grams of hard cheese. We leave the remaining proportions the same. It's all about the cooking method, which differs, and significantly.

Preparation

1. The essence of the method is that eggs (divided into yolks and whites) and cheese need to be grated, and nuts should be crushed in a mortar or ground, in a modern way, in a coffee grinder or meat grinder.
2. Cut the prunes and chicken breast into very small pieces.
3. Next, we create the first one - finely chopped breast. We cover it with a mesh of mayonnaise.
4. The second layer is yolks, the third is prunes, the fourth is cheese, the fifth is crushed nuts, the sixth is egg whites. We always insert a mayonnaise mesh between the layers to ensure good impregnation of the products.
5. If there are a lot of products, then the layers can be repeated again. Then our salad with prunes, walnuts and chicken will turn out lush and tall.
6. You can decorate with the same nuts and grated eggs, making a simple design on top, for example, a sun.
7. Before eating and serving, be sure to let the salad soak in the refrigerator (at least half an hour).

Option with mushrooms

Another similar salad: prunes, walnuts. These are the main ingredients. For half a kilo of chicken breast we take 100-150 grams of pitted prunes, the same amount of peeled nuts, 300 grams of champignons. In addition, to implement your culinary idea, a couple of medium-sized pickles, 3-4 eggs, mayonnaise, and a large onion.

Preparation

Salad: chicken, prunes, cheese, walnuts, cucumber

In principle, this salad is similar to the previous one. But this time eggs, mushrooms and onions are not used. And to add piquancy to the dish, we take fresh cucumber (but in winter you can also take salted one).

Ingredients: half a kilo of chicken fillet, pre-boiled and cooled, half a glass of pitted prunes, half a glass of peeled walnuts, 200 grams of any hard cheese, several medium cucumbers, mayonnaise.

Cooking

Another option

And finally the next salad. Chicken, prunes, walnuts, and cucumber are also the main ingredients here. In addition, we use mayonnaise and a little onion, lightly marinated in lemon juice and spices. The whole flavor of this dish lies in the fact that we take smoked poultry fillet. It will give the dish an exquisite taste and aroma, complemented by the freshness of the cucumber and the spicy bitterness of pickled onions.

Ingredients: half a kilo of smoked fillet, half a glass of prunes, half a glass of peeled nuts, two medium fresh cucumbers, a couple of onions, cut into half rings and lightly pickled (but better without vinegar), mayonnaise, hand-ground black pepper.

How to cook

1. We cut all the ingredients into medium pieces, not three, so that they are perceived separately.
2. Just crush the nuts in a mortar or grind them in a coffee grinder.
3. Mix and season with mayonnaise.

Note: this salad is not layered, and should be served in a traditional salad bowl, stirring a little before eating and garnished with sprigs of herbs, cucumber slices, and grated yolk.