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Salad with chicken, prunes, cucumber and cheese

Layered Salad with Chicken, Prunes, Cucumber, and Cheese

A delicious, ultra-tender salad for any celebration! It comes out wonderfully soft and tasty. The chicken makes it satisfying, while the cucumber keeps it fresh and light. Give it a try!

Julia M.

Recipe author

Salad with chicken, prunes, cucumber and cheese

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Composition / ingredients

Servings:

Chicken breast

150

Eggs

Hard cheese

100

Prunes

100

Cucumber

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 13 g

Fats 40 % 14 g

Carbohydrates 23 % 8 g

209 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a layered salad with chicken, prunes, cucumber, and cheese? Cook the eggs: cover them with water, bring to a boil, and cook for 7-9 minutes. Drain the hot water and run cold water over them so they cool quickly. Cover the prunes with boiling water and let them sit for 10 minutes. Drain, rinse them under running water, and blot them dry with a paper towel to remove excess moisture. Cut them into small pieces.
Step 2:

Boil the chicken breast in salted water for 30 minutes. Let it cool, then chop it finely.
Step 3:

In your serving bowl, spread the chopped chicken as the first layer. Coat it with a thin layer of mayonnaise.
Step 4:

Wash the cucumber, trim the ends, and cut it into small cubes. Add it as the second layer and again spread on a little mayonnaise.
Step 5:

Peel the cooled eggs and grate them directly into the bowl on the coarse side of a box grater. Press the layer down gently and coat with mayonnaise.
Step 6:

Next, add a layer of the softened prunes and, again, a little mayonnaise.
Step 7:

Cheese is the final layer. Grate it finely over the entire surface of the salad. Smooth it out a little and press it down.
Step 8:

Refrigerate the finished salad for at least 1 hour so the layers soak up each other's flavors. Enjoy!

Salads with prunes always turn out delicious — the prunes lend the whole thing a little tang and a gentle sweetness. The combination isn't to everyone's taste, but it's a real favorite in our house. By the way, the chicken doesn't have to be boiled — smoked chicken only makes the salad better. If you already have cooked meat on hand, this salad is a breeze and takes hardly any time, so it's just as good for a weeknight dinner as for a holiday spread. It also looks lovely plated in individual portions.
Mayonnaise is better homemade — tastier and better for you. There are some good homemade mayo recipes worth trying. You can also dress this with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in whatever ratio you like, which cuts the calories.
The salad looks neatest when all the ingredients are cut to the same size and shape (cubes, for example).