Genghis Khan salad with prunes and nuts

Step-by-step cooking

1. Step 1:

   

   How to make Genghis Khan salad with prunes and nuts? First, prepare the necessary ingredients. You can take any hard cheese, to your taste - as long as it is grated on a grater. Prunes - without seeds. Mayonnaise - any of your choice, I have homemade. Wash the beets.

2. Step 2:

   

   Pre-boil chicken fillet in salted water until tender. Remove the fillets from the broth, cool and cut into small pieces. If you boil the chicken in advance, for example, in the evening, so that it does not get wet and lose its juiciness, leave it in the cooling broth.

3. Step 3:

   

   Boil the beetroot in the peel until tender. Then peel and grate on a coarse grater. I have not boiled beets for a long time, but I buy them in the store already boiled whole in an airtight package. This way it turns out to reduce the cooking time (beets cook the longest) and keep your hands clean. The juice from canned beets is washed off easier and faster and does not eat into the skin so much. If the beetroot releases too much juice, squeeze it slightly.

4. Step 4:

   

   Add part of the mayonnaise to the beetroot, garlic cloves passed through the press, salt and pepper to taste.

5. Step 5:

   

   Mix everything well. If you do not want to mix mayonnaise with beetroot, you can simply add garlic and pepper to the mayonnaise, mix and then apply mayonnaise to each layer.

6. Step 6:

   

   Also grate the cheese on a coarse grater.

7. Step 7:

   

   If the prunes are large, cut them into pieces. It is advisable to use soft and seedless prunes. If your prunes are very dry and hard, pre-steam it, pour boiling water and leave for 5-7 minutes. Then drain the water, dry the prunes.

9. Step 8:

   

   You can form a salad in a salad bowl, but I suggest a more festive and beautiful serving so that all the layers are clearly visible. Place the cooking ring on the plate. Put half of the beetroot with garlic in the first layer and smooth it out.

10. Step 9:

    

    Then spread the chicken fillet over the beetroot and pour mayonnaise over it. I put the rest of the mayonnaise in a cooking bag and cut off the tip.

11. Step 10:

    

    Sprinkle pine nuts on top of the chicken.

12. Step 11:

    

    Put grated cheese on the chicken and pour mayonnaise over it.

13. Step 12:

    

    Spread the prunes on top and also pour mayonnaise over it.

14. Step 13:

    

    Spread the remaining beetroot with garlic with the last layer.

15. Step 14:

    

    Put the salad in the refrigerator for 1 hour for impregnation. Remove the cooking ring before serving. Garnish the salad with boiled protein, prunes, pine nuts and herbs and serve to the table. Enjoy your meal!