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

Salad "Tenderness" with chicken and prunes

Ingredients:

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.

Boiled fillet will turn out spicy if you add a few peas of black pepper and bay leaves to boiled water. This option of harvesting meat is also suitable for a salad of pineapples, chicken, prunes.

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

Walnuts are poured into a bag and crushed with a rolling pin or chopped kernels to large crumbs in a blender. A few large nut kernels are left to decorate a salad of prunes, chicken and cucumber.

Hard boiled eggs are boiled in a separate bowl. Peel them from the shell, separate the proteins from the yolks.

The cheese is rubbed 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, 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 gently mixed with a spoon. Due to the fact that spices stimulate fresh vegetables juicing, pepper and salt are added to the prunes and smoked chicken salad before serving.

The original will be a salad with chicken and prunes, as in the photo, if you arrange it in layers.

· To do this, put fillet pieces on the bottom of the dish, cover them abundantly with mayonnaise.

· Shredded proteins are poured onto the chicken meat, again evenly coated with a layer of dressing.

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

· The same is done with pieces of pickled cucumbers.

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

What to put on a salad?

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

You can cook homemade mayonnaise for a salad with chicken, nuts and prunes. This will require one egg, a tablespoon lemon juice, a little mustard, salt and sugar, 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, whisk 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.

Ready-made salad of chicken, cheese and prunes is sent in the refrigerator for one to two hours for soaking.

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

Salad with chicken, cheese, prunes and walnuts- excellent meal

Ingredients:

• Chicken meat (fillet) - 500-600 gr.
• Hard cheese - 300 gr.
• Eggs - 5-6 pcs.
• Prunes (pitted) - about 200 gr.
• Garlic 1-2 cloves
• Carrots (better 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 put bay leaves and a mixture of spicy peas in the water. Cut the cooked meat into small pieces.
2. Pour well-washed prunes with hot water for 10 minutes to become softer. After that, put it on a towel and lightly pat it to remove excess liquid.
3. Prepared prunes cut into strips.
4. Boil the eggs and separate them into whites and yolks, which we separately rub on a grater.
5. We make cheese. Grate cheese, add crushed garlic and mix with mayonnaise.
6. Roast the nuts in a dry frying pan and mix with carrots. Mostly walnuts are used. But, cooking is not a place for dogmas, if you don't like walnuts, use others. Very tasty with cashews, though too high in calories.
7. Now let's assemble the salad. It all depends on the occasion. If this is a festive option - do it in layers. Casual can be simply mixed and decorated with greens.
8. We lay out the layers in the following sequence: prunes, meat, carrots with nuts, cheese mass and proteins. Salt, pepper and grease the first two layers with mayonnaise. Lubricate the last protein layer with mayonnaise and sprinkle with yolks.
9. Now it remains 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 to cook and see for yourself. For this option we 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 - all to taste

1. Let's start, as always, with the preparation of products. Boil all vegetables and eggs. Meat and potatoes cut into cubes. Finely chop prunes and nuts. Now you can lay out the layers.
2. First, put the lettuce leaves, and thinly chopped carrots (or grated ones) on them. Lubricate the layer with mayonnaise.
3. Divide the grated cheese in half. Spread one half with a second layer and grease with mayonnaise.
4. Grated eggs on a fine grater also lay out only half and mayonnaise again.
5. Same story with potatoes.
6. Now it's the turn of the nuts, we lay them all out. After this layer, mayonnaise is not needed.
7. Next comes the whole prunes.
8. A layer of chicken, which we grease with mayonnaise.
9. Now lay out the layers of the remaining potatoes and eggs.
10. The final layer of cheese.

If it seems to you that too much mayonnaise comes out, then do not grease too abundantly, but make a thin mayonnaise mesh.

When choosing meat, focus on the final calorie content of the salad. If you use a leg or thigh, then the meat is much fatter there than in the fillet. By the way, with fillets and less work, you don’t have to spend time and effort removing meat from the bone.

Puff salad with chicken and prunes

Variations of puff salad with chicken are a must in the hostess' cookbook. Not prunes, so dried apricots, not walnuts, so almonds, the main thing is that chicken. The advantages of a puff salad with chicken fillet are that it is invariably tasty and certainly healthy, it is prepared quickly and requires almost no culinary skills.

What will be required:

• ½ chicken breast, about 300-350 g
• 100 g soft pitted prunes, preferably with sourness
• 100 g cheese like "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)

Roast the walnuts lightly in a pan without oil. Cool and chop into small pieces.

Cover chicken with cold water, 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 disassemble into smaller fibers.

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

Grate the cheese on a special grater to get a thin airy “chips”.

Lay all the ingredients in the following order, spreading each layer with mayonnaise: 1, 3, 5 layer: chicken fillet,

2 layer: walnuts,

4 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 saturated with 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

Cooking:

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

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

Grind well-washed prunes. Hard-boiled eggs, cool, peel. Peel the pomegranate, separate the grains.

Lay out the salad in layers in the form of a bracelet. You can put a glass or a cup in the center of the dish, and around it - layers of salad. Remove the glass at the end of cooking.

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;
12th layer: mayonnaise.

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

Salad "Prague"

Ingredients:

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

Boil chicken meat 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 the prunes with hot water for 5-10 minutes, then drain 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 mixture of sour cream and mayonnaise into three parts and mix each with chicken, eggs and chopped prunes. Assemble the layered salad on a beautiful platter, alternating foods: chicken meat, pickled cucumbers, onions, eggs, carrots, green pea, prunes. Decorate the resulting "cake" with the stored yolk.

Salad "Lady's Caprice"

Ingredients:

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

Clean and chop the onion. Heat 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. Salt and cook everything together for 10-20 minutes, depending on the variety of mushrooms, until the liquid has completely evaporated. After that, drain the excess oil from the mushroom fry. 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 eggs freed from the shell, and the yolks separately from the proteins, and grate the cucumber.

Prepare salad dressing by combining sour cream with yogurt in a small bowl and mixing 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, proteins and sauce, prunes and sauce, yolks. Sprinkle it with chopped parsley.

Salad "Venice"

Ingredients:

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

Boil chicken fillet, hard boiled eggs and potatoes (in salted water for 20 minutes). Soak the prunes in boiling water and leave for 15 minutes. Fry chopped mushrooms in vegetable oil for 15 minutes and put 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 to serve appetizers in portions.

Prunes and cucumber

Make a 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. Arrange all the ingredients in salad bowls according to this list: prunes, chicken meat + 1 tsp. no sauce top, potatoes + sauce, champignons, eggs + sauce and cheese. Divide a serving of cucumber strips into 4 parts and lay them nicely in a slide on top of the salad.

Juicy salad with chicken, prunes and walnuts can be served both on the festive table and on weekdays. You can cook such a dish without onions on March 8 or add boiled chicken eggs to it - then the salad will become much more satisfying. All components in the dish are perfectly combined to taste. It is not necessary to use only chicken fillet or breast - boil any meat part of the chicken (leg, drumstick, thigh) and carefully clean all the meat from the bones. However, remember that only chilled ingredients are added to the salad, otherwise it will have a reduced shelf life from 1 day to 1-2 hours.

Ingredients

• 200 g chicken meat
• 80 g walnut kernels
• 100 g prunes
• onion - 0.5 pcs.
• salt and pepper to taste
• 1.5 st. l. mayonnaise

Cooking

1. Cook chicken meat in advance - 30–40 minutes in salted water. It is recommended to cook poultry for at least 1 hour - its meat is slightly tougher than that of broiler poultry.

Cool the boiled meat for 1-2 hours in the cold, then cut into medium cubes. Place the cut in a deep container.

2. Lightly dry the walnut kernels. This can be done in a skillet or in the oven. Then we grind them in our hands, but not into dust, but into crumbs, add to the chicken cut. At the same stage, you can add boiled eggs, pre-chilled, to the dish.

3. Cut the peeled and washed half of the onion into small cubes, add to the container. If you want to get a less piquant taste of the cooked dish, then marinate the onion slices in advance in apple or regular table vinegar, diluting it halfway with water.

4. Cut the prunes into cubes and also send them to the container. You can steam prunes in boiling water in advance to soften the taste.

5. Put the mayonnaise, salt and pepper the dish. Mix everything carefully.

A delicious trio - chicken, prunes and cucumber - are effectively combined in one dish. Make a dainty-named layered salad using one of these recipes and make it the centerpiece of your holiday table. Be sure to follow the indicated proportions so that the sweetness of the prunes is in perfect harmony with the taste of other ingredients without interrupting them.

List of recipes in the article:

Salad with chicken, prunes and cucumber

Salad "Tenderness"

Ingredients:

• 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)

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

Soak prunes in warm water for 15–20 minutes. Rinse the chicken breast, remove the skin, bones and cartilage if necessary, place it in a saucepan, cover with water and salt. Bring the liquid to a boil, lower the heat, cook the meat covered for 15 minutes, then cool it and cut it. Place a smaller pan on the adjacent burner and hard-boil the eggs. Peel them from the shell, separate the yolks from the proteins, rub the first with a fork, grate the second on a coarse grater. Wash cucumbers and prunes and cut them into small cubes. Crush the walnut kernels in a mortar or coffee grinder, but not to a powder state.

Prepare a flat plate and put the chicken meat on it. Cover it with a thin mesh of mayonnaise. Make the second layer of prunes and nuts. Create a third layer of protein, which is also brushed with sauce. Do the same with the fourth cucumber layer, then sprinkle evenly over the salad. chicken yolk and garnish as you wish, such as halves of olives or cherry tomatoes. Place the salad in the refrigerator for at least 3 hours to firm up.

Salad "Prague"

Ingredients:

• 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 (drained)
• 3 tbsp sour cream
• 2 tbsp mayonnaise

Boil chicken meat 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 drain 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 mixture of sour cream and mayonnaise into three parts and mix each with chicken, eggs and chopped prunes. Assemble the puff salad on a beautiful dish, alternating foods: chicken meat, pickled cucumbers, onions, eggs, carrots, green peas, prunes. Decorate the resulting "cake" with the stored yolk.

Salad "Lady's Caprice"

Ingredients:

• 300 g smoked chicken breast
• 1 fresh cucumber
• 100 g prunes
• 300 g fresh mushrooms
• 3 chicken eggs
• 1 bulb
• 2 tbsp natural yogurt
• 3 tbsp sour cream
• 1 tbsp grated horseradish
• vegetable oil
• 10 g parsley

Clean and chop the onion. Heat 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. Salt and cook everything together for 10-20 minutes, depending on the variety of mushrooms, until the liquid has completely evaporated. After that, drain the excess oil from the mushroom fry. 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 eggs freed from the shell, and the yolks separately from the proteins, and grate the cucumber.

Prepare salad dressing by combining sour cream with yogurt in a small bowl and mixing 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, proteins 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 yoghurt
• 150 g 10% cream
• 1 clove of garlic
• 1 small onion
• 10 g each fresh basil, dill and parsley
• a pinch of ground white pepper
• vegetable oil

Boil chicken fillet, hard boiled eggs and potatoes (in salted water for 20 minutes). Soak the prunes in boiling water and leave for 15 minutes. Fry chopped mushrooms in vegetable oil for 15 minutes and put 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 to serve appetizers in portions.

Make a 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. Arrange all the ingredients in salad bowls according to this list: prunes, chicken meat + 1 tsp. no sauce top, potatoes + sauce, champignons, eggs + sauce and cheese. Divide a serving of cucumber strips into 4 parts and lay them nicely in a slide on top of the salad.

Delicate taste and airy texture - that's what puff salad with prunes is. The present holiday dish!

I offer you a recipe for a wonderful puff salad with beets. The salad turns out unusually tasty and tender. Several flavors are mixed in this salad - there is spiciness, sweetness, and salt. A very interesting salad that will decorate your table and will be appropriate for any holiday. The salad is laid out in layers and it is best to do this in small bowls, glasses or salad bowls. Try this salad, you and your guests will definitely like it.

• beets 1 pc.
• carrot 1 pc.
• prunes 5 pcs.
• raisins 1 tbsp
• garlic 2 teeth
• chicken fillet 200 g
• hard cheese 60 g
• mayonnaise to taste
• salt to taste
• ground black pepper to taste
• walnuts 2 tbsp

In a small salad bowl or bowl, lettuce should be laid out in layers: the first layer is half a mixture of carrots and raisins.

The next layer of salad is cheese with garlic.

Recipe 2: Prague salad with prunes puff (step by step photos)

Layered salad with chicken, vegetables, eggs, prunes is prepared easily and simply. Delicious and beautiful salad "Prague" will perfectly complement your festive table.

• Chicken fillet (or pork, veal) - 300 g
• Eggs - 2 pcs.
• Carrots - 150 g
• Pickled cucumbers - 150 g
• Canned green peas - 150 g
• Prunes - 50 g
• Walnuts - 20 g
• Mayonnaise - 150 g
• Parsley or dill greens - for decoration

We prepare products for puff salad with chicken and prunes. Chicken fillet, carrots and eggs are boiled and cooled in advance.

Boiled meat (chicken fillet) cut into small cubes.

Pickled cucumbers are also cut into small cubes.

Boiled carrots and boiled eggs are peeled and rubbed on a coarse grater.

On a flat dish we form a puff salad, lubricating each layer with mayonnaise. The first layer is pickled cucumbers and mayonnaise.

The second layer is chicken and mayonnaise.

The third layer is eggs and mayonnaise.

The fourth layer is green peas and mayonnaise.

The fifth layer is carrots.

On the surface of a puff salad of carrots, green peas, eggs, cucumbers and chicken fillet, we make arbitrary patterns from mayonnaise.
On the edge of the salad lay out the prunes, cut into strips. Place chopped walnuts in the center. On the sides we decorate the festive salad with parsley sprigs.

Layered salad "Prague" is ready. Bon Appetit!

Recipe 3: delicious puff salad Tenderness with prunes

I offer a recipe for a delicious puff salad "Tenderness" with prunes, which will undoubtedly decorate your holiday table. The products are simple - the taste is extraordinary! The female half will like the salad more.

• chicken fillet - 200 g;
• prunes - 100 g;
• eggs - 3 pcs.;
• fresh cucumber - 1 pc.;
• walnuts - 50 g;
• mayonnaise - to taste;
• greenery.

Boil chicken fillet and eggs, cool. Cut the fillet into strips, eggs and fresh cucumber (peeled) into cubes. Chop nuts. Pour prunes with boiling water for 15 minutes.

Then drain the water, dry the prunes and cut into small pieces. Spread the salad in a salad bowl in layers: the bottom layer is chicken fillet + mayonnaise mesh.

The next layer of salad is prunes and a layer of walnuts + a mayonnaise net.

The top, last layer is fresh cucumbers + a mesh of mayonnaise.

Decorate the wonderful and tasty Tenderness salad with cucumber, eggs and herbs. The salad is ready, you can surprise and delight your family and guests!

Recipe 4: puff salad with prunes and walnuts

The salad is savory and hearty. It is unusual in its ingredients, but they are what make the salad extraordinarily tasty! Try it!

• Ham - 300 g
• Chicken egg - 3 pcs
• Walnuts (chopped) - 0.5 stack.
• Prunes - 100 g
• Garlic - 2 tooth.
• Mayonnaise (favorite) - 250 g

Prepare the ingredients for the recipe. Hard boil the eggs, separate the whites from the yolks. Cut the ham into thin strips.

Prepare the dressing. To do this, mix chopped garlic, nuts and prunes and mix with mayonnaise.

Put the protein grated on a coarse grater in layers in a salad bowl.

Top layer of dressing.

Top layer of dressing.

Sprinkle the top with grated yolk. Leave the salad for several hours to soak.

Recipe 5: salad with chicken and prunes puff (step by step)

The salad turns out tender and airy, unlike many puff salads.

• Chicken breast - 300-350g
• Prunes - 150 g
• Walnuts - 80-100 g
• Chicken eggs - 5 pcs.
• Cucumbers - 2 pcs.
• Mayonnaise - to taste (about 150 g)

Boil the chicken breast (of course you can take the chicken fillet, but I prefer the breast, it is juicier), remove the bones and skin, chop finely. Boil the eggs, peel, separate the yolks from the whites. Grate the yolks on a fine grater, whites on a coarse grater. Wash cucumbers, cut into small cubes. Wash the prunes well (it is better to pre-soak), finely chop. Finely chop the nuts with a knife or chop in a blender (but not into flour).

Lay out the salad in layers (do not tamp the layers, they should lie magnificently).

1st layer: chicken fillet + thin layer of mayonnaise mesh. (I cut off a corner on a bag of mayonnaise, so a thin stream of mayonnaise is squeezed out).

2nd layer: prunes; + walnuts.

3rd layer: egg white + mayonnaise.

4th layer: cucumbers + mayonnaise.

5th layer: egg yolk.

Decorate the salad: eyes - olives, nose - boiled carrots, bow - cherry tomato, mustache - parsley or dill legs. It is better to make a salad in the evening, so that it is soaked at night, it will be even tastier! Bon Appetit!

Recipe 6: Puff Salad Carrot Blues with Prune

Flavor combinations of sweet carrots, prunes, sour cucumber, slightly spicy Korean carrots, and chicken fill the salad with amazing taste. The served salad will instantly captivate all your guests and, of course, will not linger for a long time on the table filled with various goodies.

Let's make a salad with chicken and prunes, with such a mysterious name "Carrot Blues", and with amazing taste.

• Boiled carrot - 1 pc.,
• Korean carrot mild - 150 gr.,
• Raw carrots - 2 pcs.,
• Chicken fillet (any chicken meat) - 350 gr.,
• Prunes soft - 160 gr.,
• Bulb (small) - 1 pc.,
• Eggs - 6 pcs.,
• Any cheese (hard) - 150 gr.,
• Pickled cucumbers (small) - 3 pcs.,
• Mayonnaise - 400 gr.

Wash the prunes thoroughly and do not chop coarsely, if the prunes are not very soft, then fill it with lukewarm water for 15 minutes.

Peel the onion from the husk, cut into small cubes, fry in a heated frying pan until transparent. While the onions are frying, rub the peeled raw carrots on a large grater and then attach to the onions. Stirring, continue to fry until soft, then add a little salt and pepper.

On the smallest grater, grate the boiled carrot, or grind it through a strainer. Mix the finished carrot puree with mayonnaise.

Cut the pre-boiled chicken fillet into small pieces.

Grate the egg whites on a fine grater.

Rub the yolks on a coarse grater.

Cut the pickled cucumbers into medium straws, do not grate, otherwise the salad will flow.

After the products are prepared, we begin to collect the salad, lubricating each in successive layers, not very abundantly, with mayonnaise mixed with carrots: chicken, fried carrots with onions, proteins, cucumbers, egg yolks, chopped prunes, grated cheese.

The last layer is a Korean carrot, which you can pepper a little more (if you like it spicier), do not lubricate with mayonnaise. Place in the refrigerator for two hours. Let it stand, thereby all the layers of lettuce will be well saturated with each other.

New puff salad with chicken and prunes "Carrot Blues" is ready! Serve on the table! The salad turns out amazingly tasty, unusual and tender. Be sure to cook this interesting (in every sense) salad, believe me, you will not regret it. Bon Appetit!

Recipe 7: puff salad with chicken and prunes (with photo)

Salad with chicken and prunes layers - appetizing and hearty salad. Simple ingredients, delicious combination.

• Chicken breast - 400 gr.
• Prunes - 50 gr.
• Potatoes - 2 pcs.
• Large carrots - 1 pc.
• Onion - 1 pc.
• Chicken eggs - 3 pcs.
• Gherkins - 6 pcs.
• Fresh dill and parsley - 1 bunch
• mayonnaise for dressing

We offer you a recipe for a delicious puff salad, which will become the main dish at the festive table due to its delicate and refined taste.

The combination of juicy chicken breast and fried mushrooms, prunes, boiled eggs and fresh cucumber is very successful, and the salad just melts in your mouth.

The recipe does not indicate the number of ingredients, as the proportions of the products are selected to taste. You can add one layer of green onions to the salad if you want to make the dish a little spicier.

Ingredients for puff salad with prunes and chicken breast:

Preparation of puff salad with prunes and chicken breast:

1. Pour boiling water over prunes and leave for 10-15 minutes. Cut into small pieces and put on a dish.

2. Cover with mayonnaise.

3. Boil the chicken breast in salted water until tender. Cool and cut.

Cover with mayonnaise.

4. Finely chop the champignons and onions, fry in a small amount vegetable oil until ready. Salt, pepper.

Cover with mayonnaise.

5. Hard-boil eggs, grate or finely chop. Cover with mayonnaise.

6. Grate cucumber or finely chop. Allow excess juice to drain, leaving for 1-2 minutes.

Post on top. Decorate the salad to taste, cool slightly and serve.

Salad with prunes and chicken breast

Chicken, like most other types of meat, goes well with a variety of fruits, both fresh and dried. The classic combination is prunes and chicken, which is often used in hot dishes and snacks.

A popular example of the latter is a salad with prunes and chicken breast, the intricacies of which we decided to devote this material to.

Salad with prunes, cucumber and chicken breast layers

This version of the dish has two accents with a pronounced sweetness: the first is the prunes themselves, and the second is caramelized onions with mushrooms, which is much easier to prepare than it might seem.

• fresh cucumber - 35 g;
• eggs - 2 pcs.;
• onions - 55 g;
• champignons - 70 g;
• chicken - 140 g;
• prunes - 2-3 pcs.;
• mayonnaise.

Let's start with caramelized onions, which take the most time to cook. Divide the onion into half rings of medium thickness and simmer over low heat with a drop of oil for about 20 minutes. During this time, the onion will acquire a caramel hue, a viscous texture and a sweetish taste.

Add a little more water, if necessary, if the onion starts to stick to the bottom of the dish. Add the mushrooms to the onion and wait for all the moisture to evaporate from them.

Boil hard-boiled eggs, separate them, chop the protein and yolk separately. Boil the chicken and disassemble into small fibers.

Mix poultry with mayonnaise. Cut the prunes into small pieces, and the cucumber into the thinnest possible circles.

Put a layer of prunes in the culinary ring, chicken meat on top of it, then mushrooms with onions, a thin layer of mayonnaise, protein, again sauce and yolk. Decorate the surface of the salad with thin circles of cucumber.

Salad "Caprice" with chicken and prunes

• chicken - 380 g;
• eggs - 4 pcs.;
• walnuts - 65 g;
• prunes - 65 g;
• fresh cucumber - 110 g;
• mayonnaise.

Boil the chicken and, after cooling it, disassemble it into fibers. Boil the eggs and chop them finely. Slice the cucumbers into thin strips.

Chop the nuts with a knife, finely chop the prunes. Put cucumber slices at the base of the dish, followed by chicken and a layer of mayonnaise, then eggs, mayonnaise again and nuts in the final.

Refrigerate chicken breast, prunes and walnut salad before serving.

Salad with prunes, champignons and chicken breast

• a small head of Beijing cabbage;
• carrots - 45 g;
• onion greens - 3 feathers;
• chicken - 170 g;
• pickled champignons - 90 g;
• mayonnaise - 35 g;
• yogurt - 35 g.

Chop the Chinese cabbage leaves as finely as possible. Grate the carrots and chop the onion feathers. After boiling the chicken, disassemble it into fibers.

Cut the marinated mushrooms into slices. Mix all the prepared salad ingredients together and season with a mixture of mayonnaise and yogurt.

Salad with smoked chicken breast and prunes

The recipe for the following salad may seem unusual, but we assure you that the combination of sour sorrel with mint leaves, chicken, sweet and soft prunes in the company of honey dressing is worth giving a chance.

Disassemble the smoked chicken flesh into medium-thick fibers. Cut prunes into small strips.

Randomly, but also not large, chop the sorrel leaves. Make a light dressing with a mixture of mayonnaise, vinegar and honey.

Mix the dressing together with the prepared ingredients, and before serving, decorate the appetizer with mint leaves.

Children's birthday salads are now in great demand, because all parents want to surprise their children not only with a gift, but also with some yummy. Salads for a child's birthday should first of all be healthy.

Therefore, I propose to prepare a delicious, healthy and satisfying salad with prunes and chicken, which I called "Karapuz" because of the way it was decorated.

Ingredients for Salad with Chicken Breast "Karapuz":

Boiled chicken breast 300-400 gr.;

150 gr. dried pitted prunes;

150 gr. hard cheese;

5 boiled chicken eggs;

100 gr. walnuts;

Black olives (for decoration).

How to cook a salad with prunes and chicken breast:

We will lay out this salad in layers, spreading each layer with mayonnaise. So, the first layer is diced boiled chicken breast.

Lay out the second layer of grated egg yolks.

The third layer is diced prunes.

The fourth layer will be hard cheese grated on a fine grater.

The fifth layer is a layer of chopped walnuts with a knife. Do not forget to grease all layers with mayonnaise.

The final layer is egg whites, grated. This layer is left without mayonnaise.

To compose a composition on a salad, we will use black olives. Cut them into thin strips.

We depict a baby on a salad.

To make the body stand out a little, lay it out with grated cheese, and panties and a bow for contrast with yolk.

Here we have such an original salad.

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