Salad prunes chicken walnut cucumber light

Step-by-step cooking

1. Step 1:

   

   How to make a light salad of prunes, chicken, walnuts and cucumber? Very simple. First, prepare all the necessary ingredients according to the list.

2. Step 2:

   

   Season chicken fillet with salt and pepper. Wrap the fillets in foil and bake in the oven at 180 ° C for about 25 minutes until cooked.

3. Step 3:

   

   Cool the finished fillet and cut into small cubes. If desired, instead of baking, you can boil the fillets in salted water. However, with baked chicken it turns out much tastier.

4. Step 4:

   

   Wash the cucumber, dry it. Cut into small cubes. The skin, if it is not rough, not damaged and not bitter, is not necessary to cut off.

5. Step 5:

   

   Wash the prunes, dry them and cut them into small cubes. If the dried fruits are hard, then pre-steam them. How to properly steam dried fruits? Rinse them well, pour hot water over them and leave for 10-15 minutes. Then drain the water and dry the dried fruits with paper towels.

6. Step 6:

   

   Shake the mozzarella from the brine and cut into small cubes or grate on a coarse grater.

7. Step 7:

   

   Chop walnuts with a knife or crush with a rolling pin.

8. Step 8:

   

   For refueling, take thick sour cream with a fat content of 20% or higher and natural yogurt without additives. You can replace the dressing with light mayonnaise.

10. Step 9:

    

    Combine sour cream with natural yogurt, salt and pepper and mix.

11. Step 10:

    

    You can just mix all the ingredients in a salad bowl, but I prefer to make a salad in a cooking ring so that all the layers are visible. A ring with a diameter of 16-18 cm will do. Put the chicken fillet in the first layer and smear it with sour cream and yogurt dressing.

12. Step 11:

    

    Next, distribute the prunes and also pour the dressing over them.

13. Step 12:

    

    Place the sliced cucumbers on top of the prunes and pour the dressing over them.

14. Step 13:

    

    Spread the chopped mozzarella on the cucumbers. Optionally, you can also pour sour cream and yogurt on top. I didn't water it, because the mozzarella is already quite moist and juicy.

15. Step 14:

    

    Spread the chopped walnuts with the last layer. Put the salad in the refrigerator for 30 minutes to soak.

16. Step 15:

    

    Remove the cooking ring before serving. Decorate the salad to taste and serve it to the table. Bon appetit!