"Mistress" Salad with Raisins, Nuts, and Chicken
Juicy, with a bright look and flavor — easy and simple to make! This "Mistress" salad with raisins, nuts, and chicken is one of its many versions. The sweetness of the dried fruit and the savory notes give it a distinctive yet harmonious flavor. It's simple and approachable to make — perfect for a romantic dinner!
Cooking method
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Step 1:
How do you make "Mistress" salad with raisins, nuts, and chicken? Gather your ingredients. Any part of the chicken works — breast, thighs, or drumsticks.
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Step 2:
Rinse the chicken breast, lower it into boiling salted water, and bring to a boil. Cook over moderate heat until done, about 25–30 minutes depending on size.
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Step 3:
Remove the breast from the broth and let it cool completely. Cut it into small cubes.
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Step 4:
Rinse the dried fruit well. Soak the raisins in water for 10–15 minutes to soften them, then drain and pat them dry with paper towels.
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Step 5:
If the dried apricots are too dry, soak them the same way. Cut them into small cubes — you can set some aside to garnish the top (optional). Peel and rinse the garlic, then press it or grate it on the fine holes.
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Step 6:
Cover the beet with water in a pot and bring to a boil. Cook over moderate heat until tender; test with a knife — if it pierces easily, the beet is done. Take it out and cool completely. Peel the beet, grate it on the coarse holes, add the chopped dried apricots and 1.5–2 tbsp of mayonnaise, and mix well. Add mayonnaise to taste — use less if the beet is juicy.
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Step 7:
Peel and rinse the carrots. Grate them — I used a Korean-carrot (julienne) grater to make this layer a bit softer, but the coarse holes work too. Add the prepared raisins to the carrots, add mayonnaise to taste, and mix well.
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Step 8:
Hard-boil the eggs: cover them with water, bring to a boil, and cook over moderate heat for 7–8 minutes from the boil. Cool them in cold water — the sudden temperature change makes them easier to peel. Peel and grate them on the coarse holes.
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Step 9:
Grate the hard cheese on the coarse holes too.
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Step 10:
In a bowl, combine the grated eggs and cheese, add the chopped garlic and mayonnaise, and mix well.
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Step 11:
Break down the walnuts however you like — chop them with a knife, for instance. I grated some on the coarse holes and chopped the rest to decorate the salad. You can add all the nuts into the salad if you prefer; it's up to you how fine to make them.
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Step 12:
Start assembling. Set a plating ring on a plate, or layer the salad in a bowl. Spread the carrot layer first, smooth it out, and tamp it down a little with a spoon.
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Step 13:
Next, spread an even layer of chicken.
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Step 14:
Spread mayonnaise over the chicken.
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Step 15:
Add the egg-and-cheese layer, then smooth and press it flat.
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Step 16:
I sprinkled grated nuts over this layer. You could instead mix the nuts into the beet — go with whichever you like.
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Step 17:
Finish with the beet-and-apricot layer. Smooth it out and press it flat. The salad doesn't need time to soak, since the layers already contain mayonnaise — you can serve it right away, or chill it a bit if you like.
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Step 18:
Remove the plating ring before serving. Garnish the salad with walnuts, dried fruit, and fresh herbs. Enjoy!
- 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.
- Make salads only from fully chilled ingredients. Made with warm ones, a salad can spoil quickly.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Dried apricots - 215 kcal/100g
- Uryuk - 290 kcal/100g
- Dried peaches - 254 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
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