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Chicken Salad with Grapes, Cheese, and Nuts

This striking, out-of-the-ordinary salad disappears in five minutes flat. The zesty nut dressing gives it such an unusual flavor that it's hard to guess exactly what's in it. It's a real crowd-pleaser—no holiday table is complete without it, and the guests always ask for the recipe afterward.

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Recipe author
Salad with chicken, grapes, cheese and nuts
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 14 g
Fats 49 % 18 g
Carbohydrates 14 % 5 g
228 kcal
GI: 100 / 0 / 0
    1. Cut the chicken breasts lengthwise into large pieces. Rub them with curry powder and salt, let them marinate briefly, and pan-fry in vegetable oil on both sides. If you prefer, you can braise the breasts in a little salted water with curry and skip the oil. Cool and chop finely. 2. Rinse the grapes under running water and pat dry. Either green or red grapes work for this salad; using both makes it even prettier, resembling a turtle's shell. Halve each grape and remove the seeds, if any. 3. Hard-boil the eggs and peel them—adding a little baking soda to the water makes them easier to peel. Grate the eggs on the large holes of a box grater, or chop them finely with a knife. 4. Grate the hard cheese on the large holes too. 5. Use whatever nuts you like for the salad—almonds or pine nuts are great. My favorite is roasted peanuts here. Walnuts work too if you don't have the others. Switching up the nuts gives the salad a slightly different flavor each time. Toast the nuts in a dry skillet. Rub off any skins, put the nuts in a bag, and roll over them a few times with a rolling pin—don't grind them to dust; you want some small pieces. 6. Dressing: mix equal parts mayonnaise and sour cream, then stir in the chopped nuts. 7. Build the salad in layers, either as a dome on a platter or in a deep bowl (in which case the layers go in reverse, and you'll invert the bowl onto a plate to serve). Layer order: 1st layer—finely chopped chicken (drizzle with dressing); 2nd layer—grated boiled eggs (season with salt); 3rd layer—grated cheese (drizzle with dressing); 4th layer—grape halves. Repeat the layers. Be sure to let the salad rest for at least 5 hours; it tastes best the next day. Just before serving, garnish the edge with fresh herbs or lettuce leaves. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25 % fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Grapes - 65  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
  • Cheese 'lo spalmino' - 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
  • Raw peanuts with shell - 564  kcal/100g
  • Raw peanuts without shells - 568  kcal/100g
  • Boiled peanuts - 376  kcal/100g
  • Roasted peanuts with shell - 582  kcal/100g
  • Roasted and salted peanuts - 585  kcal/100g
  • Peanuts nuts - 568  kcal/100g
  • Curry - 352  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
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken egg - 80  kcal/100g

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