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Portioned salad with chicken fillet, egg and cheese in cream

Layered Chicken, Egg, and Cheese Salad in Cups

A wonderful combination of salad ingredients! This tasty chicken-and-walnut salad is filling enough to serve as a meal on its own, or you can make it for a party alongside the rest of the spread. Chicken is easy to digest and pairs well with all kinds of ingredients.

Julia M.

Recipe author

Portioned salad with chicken fillet, egg and cheese in cream

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Composition / ingredients

Servings:

Chicken breast

300

Eggs

Hard cheese

Walnuts

Mayonnaise

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 15 g

Fats 44 % 14 g

Carbohydrates 9 % 3 g

199 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a layered chicken, egg, and cheese salad in cups? Drop the chicken breast into boiling water and simmer it for 30 minutes, then let it cool. Cover the eggs with cold water, bring to a boil, and cook for 5 to 7 minutes. Drain the hot water and cool the eggs in cold water. Coarsely chop the walnuts with a knife and toast them in a dry skillet for 3 to 4 minutes, stirring constantly, until fragrant.
Step 2:

Why drop the chicken into boiling water? When you cook meat for a salad, dropping it into boiling water "seals" the outside right away so the juices stay inside, which keeps the meat in the salad juicier. Cut the cooked chicken into small cubes.
Step 3:

You can assemble the salad in one big bowl, in individual molds, or — as I do — in serving cups. Put the chopped chicken in the bottom of the cups and spread on a little mayonnaise.
Step 4:

Peel the onion, dice it small, and pour boiling water over it. Drain it in a strainer. Add it to the salad. If your onion isn't sharp, you can skip the boiling water. Spread on a little mayonnaise. Peel the boiled eggs and grate them right into the cups over the onion. Don't press down — keep the salad light and airy.
Step 5:

Add a little more mayonnaise.
Step 6:

Grate the cheese on a fine or medium grater and add it as the next layer. Any cheese works — the only requirement is that you can grate it.
Step 7:

Generously sprinkle the top with the toasted walnuts. Toasting gives the nuts a wonderful flavor and aroma, so this salad is impossible to resist. Chill it briefly in the fridge before serving.
Step 8:

The finished salad turns out tender, light, and very tasty. Enjoy!

Tender chicken pairs beautifully with toasted nuts, and the cheese and eggs make it tender and light. You can round out this salad with mushrooms (canned or sautéed white mushrooms) or chopped pickles.
Homemade mayonnaise is better — tastier and more wholesome. (See our homemade mayonnaise recipes.) Instead of mayonnaise, you can also dress it with sour cream or plain yogurt, on their own or mixed with mayonnaise in any ratio you like — this lightens the dish.
How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes to a boil, then cover with cold water and cool — the sudden temperature change makes them easier to peel.