Salad with walnuts and chicken layers

Prepare an interesting salad with chicken and walnuts. The attractive appearance and wonderful taste of this puff salad makes it an excellent option for a festive table. Despite the small amount of ingredients, the dish turns out to be quite satisfying.

Maria

Recipe author

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Composition / ingredients

servings:

Chicken fillet

250

Walnuts

Hard cheese

Eggs

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 18 g

Fats 52 % 22 g

Carbohydrates 5 % 2 g

276 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 hours

Step 1:
Prepare all the necessary ingredients for the salad. Pre-boil the chicken fillet until tender in salted water. Then cool.
Step 2:
Finely chop or chop walnuts in a blender. It is not necessary to beat the nuts for too long - they should not turn into too small crumbs, but should be palpable in structure.
Step 3:
Grate the cheese on a coarse or medium grater.
Step 4:
Cut the chilled chicken fillet into small cubes. The smaller the size of the meat pieces, the better the salad will be soaked.
Step 5:
Hard-boil the eggs, cool and peel. Separate the yolks from the whites and grate them separately on a coarse grater. I prefer to rub the eggs right into the salad bowl.
Step 6:
Layered salad can be served in a salad bowl, but I prefer to form it in a cooking ring so that the layers are visible. For this amount of ingredients, we will need a ring size from 14 to 18 cm. Depending on the size of the ring, the salad will be higher or lower. Place the ring on a serving plate and place the chopped chicken fillet in the first layer. Smooth out the layer and smear with mayonnaise. I usually make a mayonnaise mesh from a pastry bag.
Step 7:
Sprinkle on top (or grate) egg yolks. The size of the grater is not important, the main thing is that the yolks cover the entire surface of the salad.
Step 8:
Sprinkle half of the chopped walnuts on top.
Step 9:
Also make a mesh of mayonnaise on top.
Step 10:
The next layer will be grated proteins. They also need to be poured with mayonnaise.
Step 11:
Put grated cheese on the proteins and pour mayonnaise.
Step 12:
The last layer is the remaining walnuts. The finished salad should be allowed to soak in the refrigerator for about 1-2 hours.
Step 13:
Remove the cooking ring before serving. Garnish the salad with walnut halves and parsley. Bon appetit!

You can dilute the layers with a grated green sweet and sour apple (Simerinka variety, Granny Smith). With an apple, the salad will turn out juicier.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See the interesting ones here recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.