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Salad with chicken and prunes, cheese and walnuts

Salad with Chicken, Prunes, Cheese, and Walnuts

Simple, distinctive, for a holiday or any day! This salad with chicken, prunes, cheese, and walnuts is a light dish made from everyday ingredients, and it comes together pretty quickly. It dresses up an ordinary dinner just as well as a holiday feast — for the latter, serve it in pretty stemmed dishes, one portion each.

Anna

Recipe author

Salad with chicken and prunes, cheese and walnuts

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Composition / ingredients

Servings:

Chicken breast

150

Hard cheese

100

Eggs

Prunes

Walnuts

Onion (sweet/salad)

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 14 g

Fats 48 % 19 g

Carbohydrates 18 % 7 g

250 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a salad with chicken, prunes, cheese, and walnuts? Gather your ingredients. Thaw the chicken breast first if it was frozen. Use pitted, sweet prunes. The cheese can be any firm variety with a mild flavor. I'm using red sweet onion, but a regular onion works too. My walnuts are already shelled and toasted.
Step 2:

Boil the chicken breast. How? Bring water to a boil in a pot and lower in the breast. Add salt. Cook the meat at a low simmer for 30 minutes. Then turn off the heat and let the breast cool right in the broth — it comes out juicy and tender. Cut the cooled chicken into small cubes. Put the cut chicken into the bowl you've set aside for the salad.
Step 3:

Boil the eggs. How? Put them in a saucepan, cover with cold water, and set over low heat. Cook for about 10 minutes until hard-boiled. Drain and cover them with cold water. Peel the cooled eggs and cut them into small cubes. Add them to the bowl with the chicken.
Step 4:

Sort through the prunes and rinse them under running water. Cover them with hot water for a few minutes, then drain, pat them dry, and cut them into small pieces. Add them to the bowl with the other ingredients.
Step 5:

It's best to use toasted walnuts (they're easier on the stomach). Sort the nuts and pick out any shell bits or membrane (assuming they're already fully shelled). Chop them with a knife and add them to the bowl.
Step 6:

Peel and finely chop the onion. I use sweet salad onion, which isn't bitter or harsh. If you're using a regular onion, it's best to pour boiling water over it for a few minutes to take the bite out. Drain it and add the onion to the bowl with the rest.
Step 7:

Grate the hard cheese on the coarse side of a grater and add it to the bowl.
Step 8:

Add the mayonnaise and salt to taste. Toss everything well and serve. Enjoy!

You can also use smoked, fried, or baked chicken — whatever you have on hand or like best in a salad.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for instance).
Make salads only from fully chilled ingredients. Built from warm ones, a salad can spoil quickly.
It's better to make your own mayonnaise — it's tastier and better for you. See some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or blended with mayonnaise in any ratio you like, which lightens the dish.