Mistress salad with raisins nuts and chicken

Step-by-step cooking

1. Step 1:

   

   How to make a Lover salad with raisins, nuts and chicken? Prepare the necessary products. Any part of the chicken will do: fillets, thighs or shins.

2. Step 2:

   

   Wash the chicken fillet, dip it in boiling salted water, bring to a boil. Cook the fillets over moderate heat until tender. This is about 25-30 minutes depending on the size.

3. Step 3:

   

   Remove the chicken fillet from the broth, cool completely. Cut the fillet into small cubes.

4. Step 4:

   

   Wash dried fruits thoroughly. Pour water over the raisins for 10-15 minutes to make them softer. Drain the water, dry the raisins with paper towels.

5. Step 5:

   

   If dried apricots are too dry, treat them the same as with raisins. Cut dried apricots into small cubes. Part of the dried apricots can be left to decorate the salad on top (optional). Peel and wash the garlic. Pass the garlic through a press or grate it on a fine grater.

6. Step 6:

   

   Pour the beets in a saucepan with water, bring to a boil. Cook the vegetable over moderate heat until tender. Check the beets for readiness with a knife. If it easily pierces the vegetable, then the beetroot is ready. Remove the beets from the water, cool completely. Peel the beets, chop them on a coarse grater, add chopped dried apricots and 1.5-2 tablespoons of mayonnaise. Mix well. Add mayonnaise to taste. If the beetroot is juicy, you can add less.

7. Step 7:

   

   Peel and wash the carrots. Chop the vegetable on a grater. I used a Korean carrot grater to make this layer of lettuce a little softer. You can grate it on a coarse grater. Put the prepared raisins to the carrots, add mayonnaise to taste. Mix well.

8. Step 8:

   

   Hard-boil the eggs. How to do it? Fill the eggs with water, bring to a boil. Cook over moderate heat for 7-8 minutes from the moment of boiling. Pour boiled eggs with cold water so that they cool down and the shell is better cleaned from a sharp temperature drop. Peel the eggs, grate them on a coarse grater.

9. Step 9:

   

   Hard cheese also grind on a coarse grater.

11. Step 10:

    

    Combine grated eggs and cheese in a bowl, add chopped garlic and mayonnaise. Mix well.

12. Step 11:

    

    Chop walnuts in a convenient way. You can chop it with a knife. I grated part of it on a coarse grater, and chopped the rest and used it to decorate the salad. If desired, you can add all the nuts to the salad. Choose the degree of grinding yourself.

13. Step 12:

    

    Start assembling the salad. Place a cooking ring on a plate or spread the salad in layers in a convenient salad bowl. Put the carrot layer first, smooth it out and tamp it a little with a spoon.

14. Step 13:

    

    Then lay out an even layer of chicken fillet.

15. Step 14:

    

    Put mayonnaise on the chicken.

16. Step 15:

    

    Lay out the egg-cheese layer, smooth and smooth.

17. Step 16:

    

    I sprinkled a layer of grated nuts on top. You can add nuts to beets. Choose the option that you like best.

18. Step 17:

    

    Finish the salad with a beetroot layer with dried apricots. Smooth it out and smooth it well. The salad does not require additional time for impregnation, since the layers already contain mayonnaise. It can be served immediately, but you can cool it a little if desired.

19. Step 18:

    

    Remove the cooking ring before serving. Garnish the salad with walnuts, dried fruits, and herbs. Bon appetit!