Main Page
Festive table
Salad with chicken breast and walnuts

Salad with Chicken Breast and Walnuts

Tasty and appetizing, made from everyday ingredients, for a celebration! Salad with chicken breast and walnuts will dress up any festive table. You can make it in one big salad bowl, layered, or in individual portions shaped with a plating ring.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken breasts

200

Eggs

Hard cheese

100

Walnuts

100

Mayonnaise

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 15 g

Fats 65 % 31 g

Carbohydrates 4 % 2 g

341 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

How do you make salad with chicken breast and walnuts? Prepare the ingredients. You'll need walnuts for this salad. Chop them a little with a knife so they're smaller, but not ground to flour. Then toast the nuts in a hot dry skillet. Don't skip this step — toasting makes the nuts more fragrant and crunchy.
Step 2:

Boil the chicken fillet. How do you cook chicken breast? Bring the water to a boil in a pot and lower the meat into it. Add salt. Cook the chicken for 30 minutes at a gentle simmer over low heat. Cool the cooked chicken fillet and cut it into cubes.
Step 3:

This salad looks great plated individually, so use a plating ring for it. Set the ring on the plate you'll be serving the salad on. Spoon the chicken into the ring. Press it down a little with a spoon so the pieces don't fall apart when you lift the ring off. Spread a layer of mayonnaise over the meat.
Step 4:

Boil the eggs. How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover them with cold water and cool them. The sudden temperature change makes them easier to peel. Peel the cooled eggs and grate them on a medium grater. Add the grated eggs as the next layer and spread mayonnaise over them too.
Step 5:

Grate the cheese separately on a medium grater. Spoon the cheese into the ring as the next layer. Spread mayonnaise over it. Press all the layers down a little and lift off the plating ring.
Step 6:

Top it off with the toasted walnuts. The salad is ready. Chill it briefly in the refrigerator and serve. Enjoy!

It looks really pretty and unusual if you make and serve this salad in small dessert bowls. That kind of presentation is more for a special occasion than an everyday dinner — though it can turn an ordinary meal into a festive one. For extra juiciness, you can add apples or pineapple to this salad. The fruit sets it off beautifully and lightens it up.
Only make salads from fully chilled ingredients. A salad made with warm ones can spoil quickly.
A hard or semi-hard cheese works for this dish. The main thing is that it's tasty and good quality, with no milk-fat substitutes.
It's better to make the mayonnaise yourself — it's tastier and better for you. You'll find some good homemade mayonnaise recipes here. As a dressing you can also use sour cream or plain yogurt instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut the calories.