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Salad with walnuts and chicken layers

Layered Chicken and Walnut Salad

Make an eye-catching salad with chicken and walnuts. Its striking look and wonderful flavor make this layered salad a great choice for a party table, and even with just a handful of ingredients it comes out surprisingly filling.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken breast

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

Cooking method

Step 1:

Gather all the ingredients for the salad. Boil the chicken breast in salted water until cooked through, then let it cool.
Step 2:

Finely chop the walnuts, or pulse them in a blender. Don't overdo it — you don't want them ground to a fine powder; they should stay coarse enough to give the salad some texture.
Step 3:

Grate the cheese on a coarse or medium grater.
Step 4:

Cut the cooled chicken into small cubes. The finer you cut the meat, the better the salad soaks up the dressing.
Step 5:

Hard-boil the eggs, cool, and peel them. Separate the yolks from the whites and grate each on a coarse grater. I like to grate the eggs straight into the serving dish.
Step 6:

You can serve this layered salad in a bowl, but I prefer to build it inside a ring mold so the layers show. For this amount, you'll want a ring about 5.5 to 7 inches (14–18 cm) across — the smaller the ring, the taller the salad. Set the ring on a serving plate and spread the chopped chicken in as the first layer. Smooth it out and top with mayonnaise — I usually pipe a lattice of mayo from a pastry bag.
Step 7:

Sprinkle (or grate) the egg yolks on top. The grater size doesn't matter; just make sure the yolks cover the whole surface.
Step 8:

Scatter half of the chopped walnuts over the top.
Step 9:

Pipe another lattice of mayonnaise on top.
Step 10:

The next layer is the grated egg whites. Top those with mayonnaise too.
Step 11:

Spread the grated cheese over the egg whites and top with mayonnaise.
Step 12:

The final layer is the remaining walnuts. Let the finished salad chill and set in the fridge for about 1–2 hours.
Step 13:

Lift off the ring mold before serving. Garnish the salad with walnut halves and parsley. Enjoy!

You can break up the layers with a coarsely grated tart-sweet green apple (such as Granny Smith). The apple makes the salad juicier.
It's worth making your own mayonnaise; it tastes better and is better for you. You'll find some good homemade mayo recipes here. And you don't have to use mayonnaise alone — sour cream or plain yogurt work too, on their own or mixed with mayo in any ratio you like to cut down on calories.