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Genghis Khan salad with prunes and nuts

Genghis Khan Salad with Prunes and Nuts

Bright, beautiful, made from simple ingredients — perfect for a party table! This Genghis Khan salad with prunes and nuts comes together in 30 minutes, and it's even better if you let it rest. Built in layers, it makes a striking presentation.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken breast

300

Beets (large)

250

Hard cheese

100

Prunes

100

Garlic

Mayonnaise

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 12 g

Fats 34 % 12 g

Carbohydrates 31 % 11 g

197 kcal

GI: 70 / 0 / 30

Cooking method

Step 1:

How do you make Genghis Khan salad with prunes and nuts? Start by gathering the ingredients. Use any hard cheese you like, as long as it grates well. Use pitted prunes. Any mayonnaise works — mine is homemade. Wash the beets.
Step 2:

Boil the chicken breast in salted water until cooked through. Remove it from the broth, let it cool, and cut it into small pieces. If you cook the chicken ahead — say, the night before — leave it in the cooling broth so it doesn't dry out and lose its juiciness.
Step 3:

Boil the beets in their skins until tender, then peel and grate them on the coarse side of a grater. I haven't boiled beets in a long time — I buy them already cooked and vacuum-sealed. That cuts the cooking time (beets take the longest) and keeps your hands clean, since the juice from packaged beets rinses off more easily and doesn't stain as much. If the beets give off too much juice, squeeze them out lightly.
Step 4:

Add some of the mayonnaise to the beets, along with the garlic pressed through a garlic press, plus salt and pepper to taste.
Step 5:

Mix well. If you'd rather not mix the mayonnaise into the beets, just stir the garlic and pepper into the mayonnaise and spread it on each layer instead.
Step 6:

Grate the cheese on the coarse side of a grater, too.
Step 7:

If the prunes are large, cut them into pieces. Soft, pitted prunes are best. If yours are very dry and tough, plump them up first by covering them with boiling water for 5–7 minutes, then drain and pat dry.
Step 8:

You can build the salad in a bowl, but I suggest a prettier, more festive presentation that shows off all the layers. Set a plating ring on a plate. For the first layer, spread half the garlicky beets and smooth them out.
Step 9:

Next, spread the chicken over the beets and top with mayonnaise. I put the remaining mayonnaise in a piping bag and snipped off the tip.
Step 10:

Sprinkle pine nuts over the chicken.
Step 11:

Add the grated cheese over the chicken and top with mayonnaise.
Step 12:

Spread the prunes on top and add a little more mayonnaise.
Step 13:

For the final layer, spread the remaining garlicky beets.
Step 14:

Refrigerate the salad for 1 hour to let it set and soak. Remove the plating ring before serving. Garnish with grated hard-boiled egg white, prunes, pine nuts, and fresh herbs, and serve. Enjoy!

Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always season to your own taste. If you're trying a spice for the first time, go easy — some, like chili pepper, are especially easy to overdo.
It's best to make the mayonnaise yourself — it'll be tastier and better for you; look for good homemade mayonnaise recipes. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or mixed with mayo in any ratio you like, which lightens the dish.