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Turtle salad with chicken and walnuts

Turtle Salad with Chicken and Walnuts

A layered novelty salad shaped like a turtle. It looks festive and tempting, and all the ingredients play off each other to give it terrific flavor. Impossible to resist!

sharlis

Recipe author

Composition / ingredients

Servings:

Chicken breast fillet

300

Processed cheese

200

Eggs (2 for decoration)

Apples

200

Onion (3 small)

Walnuts

100

Mayonnaise (50% fat)

100

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 13 g

Fats 56 % 20 g

Carbohydrates 8 % 3 g

212 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make turtle salad with chicken and walnuts? Boil the chicken in salted water until tender, about 25 minutes—one fillet came to 300 grams for me. Lift it out of the broth and let it cool. At the same time, hard-boil the eggs (about 10 minutes) and cool them in cold water.
Step 2:

Peel and finely chop the onion. Cover it with hot water for 5 minutes to take the bite out, then drain.
Step 3:

Cut the chicken into small pieces. Separate four eggs (saving two for the garnish) into yolks and whites, and grate the yolks and whites separately on the fine holes. Grate the processed cheese on the coarse holes.
Step 4:

Peel the apples and grate the flesh on the coarse holes—it comes out as a soft pulp.
Step 5:

Now assemble the salad. I laid dill on the platter first as a "bed" you can pull away afterward along with any stray crumbs. Spread the chicken as the first layer—I mixed it with mayonnaise beforehand because that helps the layer hold together, but you can also lay the plain chicken down and brush it generously with mayonnaise on top.
Step 6:

Add the onion as the second layer—I didn't brush this one with mayonnaise.
Step 7:

The third layer is grated egg white—also without mayonnaise.
Step 8:

The fourth layer is the apple pulp, no mayonnaise.
Step 9:

The fifth layer is the processed cheese.
Step 10:

After the fifth layer, coat with mayonnaise—not just the top, but the whole salad mound, shaping it into a dome.
Step 11:

The sixth layer is grated egg yolk, which you press onto the salad all over. Dab a little mayonnaise on this layer so it grips the next one.
Step 12:

The final seventh layer is chopped walnuts, which complete the turtle's shell. Slide out the dill bed if you used one.
Step 13:

Make the turtle's head and feet from the two reserved eggs: use a whole egg for the head and cut another into quarters for the feet. Use black peppercorns for the eyes—poke a small cross into the spots with the tip of a knife to seat them. Arrange fresh dill around the turtle.

This salad is great for any celebration, especially kids' parties.
It's best to make the mayonnaise yourself—it'll taste better and be better for you. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or blended with mayonnaise in any ratio you like, which lightens up the dish.
How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool—the sudden temperature change makes them easier to peel.