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Chicken salad nuts eggs prunes

Chicken Salad with Walnuts, Eggs, and Prunes

A delicious salad that's wholesome too — so you can eat plenty of it! Let me share a recipe for a really tasty, elegant dish: chicken and prune salad. Chicken and prunes make a wonderful pairing, and we'll add the flavor of walnuts to the mix as well. Give this salad a try — it's well worth the time.

Recipe author

Composition / ingredients

Servings:

Walnuts

Eggs

Cucumber (fresh)

Chicken (fillet)

200

Prunes

130

Mayonnaise

Dill

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 11 g

Fats 53 % 24 g

Carbohydrates 22 % 10 g

293 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

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First, cook the chicken fillet. When it's done, take it out of the pot and let it dry and cool. Once cooled, cut it into thin strips. Now for the prunes. There are two ways to prep them: the first is to soak the dried fruit in water ahead of time, say overnight; the second is to rinse them and hold them briefly in boiling water to soften them. Choose whichever you like — the first is better, since slow soaking makes the prunes juicier and tastier. Pit the prunes (if they have pits). Next, shell the walnuts and chop them finely (but don't crush them). Cut the cucumber into strips. Now hard-boil an egg, peel it, and chop it finely with a knife (or grate it). Now start layering the salad: first a layer of prunes, then the chicken, then cucumber, then the chopped walnuts, and last, the chopped egg. Finally, chop some parsley or dill and garnish the salad with the herbs. The chicken and prune salad is ready — enjoy.