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Salad cocktail with chicken and cucumber

Chicken and Cucumber Cocktail Salad

Not just pretty to look at, but simple and incredibly tasty! This chicken and cucumber cocktail salad will pleasantly surprise your guests, because it's served not in the usual salad bowl but in individual glasses or dessert coupes. It makes for a far more striking presentation — it looks beautiful and turns heads!

Maria

Recipe author

Salad cocktail with chicken and cucumber

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Composition / ingredients

Servings:

Chicken breast

250

Cucumbers

200

Prunes (pitted)

150

Walnuts

Eggs

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 11 g

Fats 39 % 14 g

Carbohydrates 31 % 11 g

206 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a chicken and cucumber cocktail salad? It couldn't be easier! First, gather the ingredients on the list. You can scale any of them up or down to taste.
Step 2:

Boil the chicken breast in salted water until cooked, about 25 minutes (the exact time depends on the size of the fillet). Keep in mind that overcooking makes the meat rubbery and less juicy. Cool the breast and cut it into small cubes.
Step 3:

Hard-boil the eggs, cool, and peel them. Separate the whites from the yolks. Cut the whites into small cubes and set the yolks aside.
Step 4:

Wash the cucumber and cut it into small cubes. You don't have to peel it, as long as the skin isn't tough, damaged, or bitter.
Step 5:

Wash and dry the prunes and cut them into pieces. If they're too hard and dried out, cover them with boiling water and let them sit for 10 minutes.
Step 6:

Chop the walnuts with a knife or crush them with a rolling pin.
Step 7:

I transferred the mayonnaise into a piping bag ahead of time so it's easier to apply to the layers.
Step 8:

Cocktail salad is usually served in individual glasses or dessert coupes so all the layers show. In your serving glasses, layer the chicken, prunes, cucumber, egg white, and walnuts, spreading mayonnaise over each layer. You can salt and pepper the layers if you like, though I don't add spices to mayonnaise-dressed salads. Top the salad with finely grated egg yolk — it's best to grate the yolks straight over the salad so they don't get crushed.
Step 9:

Cover the glasses with plastic wrap so the yolk doesn't dry out and chill them in the refrigerator for 30 minutes. Garnish to taste before serving. Enjoy!

The salad looks neatest if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
It's even better to make the mayonnaise yourself — tastier and healthier. See here for some good homemade mayonnaise recipes. You can also use sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in any ratio you like, to lighten up the dish.