Salad with smoked chicken, prunes and walnuts. Salad with smoked chicken and prunes Salad with smoked breast and prunes

Salad with smoked chicken and prunes is an ideal dish for those who like the combination of tender meat and dried fruit with a specific bright taste. If you still don’t like this bright taste, smoked prunes can be replaced with dried ones. The onion adds a slight piquant note - this is more true than the shallots used in the recipe. If only onions are available, then it is better to pre-marinate them or at least scald them with boiling water.

Ingredients

• 1 smoked chicken leg
• 100 g canned green peas
• 1 shallot
• 1 handful of smoked or dried prunes
• 3–4 sprigs of fresh parsley
• 1.5 tbsp. l. medium or high fat mayonnaise
• 2 pinches of salt
• 2 pinches of black pepper

Preparation

1. Disassemble the smoked chicken, separating pieces of meat from the bones. Remove the skin as desired. Cut especially large pieces into several pieces. Place the chicken in a salad bowl.

2. Add peas.

3. Peel and finely chop the shallots. If you use regular onions, you need to marinate them first: chop finely, add 1 tsp. natural apple cider vinegar and two pinches of sugar, mash well and leave for 15 minutes. There is no need to rinse the onions, just put them in a salad bowl.

4. Cut the prunes into small pieces. If it is a little dry, you can pour boiling water over it and leave for 25–30 minutes, then squeeze it out, dry it with a towel, cut it and put it in a salad bowl.

5. Season the salad with mayonnaise, add finely chopped herbs - parsley, dill, basil, lettuce. You can add a little salt and spices.

How to properly prepare a salad with smoked chicken and prunes

First, let's chop all the ingredients. Cut the smoked chicken fillet into small cubes. Prunes need to be washed well and pour boiling water for about 30 minutes. Then dry and cut it in the same way as chicken fillet. Boil the eggs and separate the yolks from the whites. Grate them into different bowls on a fine grater. Grate the cheese on a coarse grater. Grind the walnuts, but not to powder, into small pieces. Peel and chop the onion. Wash the champignons well and cut into slices. Then heat the vegetable oil in a frying pan and add the mushrooms and onions into it. Fry for about 10 - 15 minutes. Don't forget to add salt and pepper. Then cool and drain the oil. Mix mayonnaise with garlic passed through a press.

First there is a layer of fried onions with champignons, coated with mayonnaise and sprinkled with nuts. Next comes a layer of yolks. After it, a layer of half the cheese, coat with mayonnaise and again sprinkle with nuts. Then we lay out half of the entire mass of chicken fillet, also a mesh of mayonnaise and nuts. Then prunes - mayonnaise and again nuts. Next come the remaining chicken meat, coat with mayonnaise and sprinkle with the remaining walnuts. Then sprinkle the salad with the remaining cheese, egg whites and mayonnaise on top. We carefully level everything, giving the salad a beautiful shape. Sprinkle the top with grated egg yolk. Decorate to your liking. You can use pomegranate seeds or prunes, or cut out dots or flowers from bell peppers.

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There are a lot of options for salads with smoked chicken and prunes. For get-togethers with girlfriends, you can prepare a light salad with fruit, and for men, a hearty salad with potatoes. This is exactly the kind of “male” salad we will prepare today. There may be a question about product compatibility. So, prunes miraculously enrich the taste and add a “zest” to a fairly simple salad. To add piquancy and taste, add capers (in my case -).

So, let's quickly start preparing a salad with smoked chicken and prunes!

Take the products from the list. Usually smoked chicken breast is used for salads, but its meat is still a bit dry, although it is more dietary. Drumsticks and thighs - that's what we need for this salad. Boil the egg, as well as potatoes and carrots in their skins in advance. If the prunes are dry, rinse them and soak them in warm water for a few minutes.

Finely chop the onion and sauté until golden.

While the onion is frying, peel the boiled potatoes and carrots and cut into cubes.

Let's put the finished onion aside for now; we'll need it later. Cut the chicken meat from the drumsticks and cut into cubes.

Dry the prunes and cut them finely into cubes or strips.

Finely chop the pickled cucumbers and parsley, grate the egg or chop it too.

Place all the ingredients in a salad bowl.

All that remains is to mix the salad, seasoning it with mayonnaise or another favorite sauce, for example. I didn’t need salt, but you can try it and add salt if desired.

Salad ready! Nourishing, juicy, very tasty, your men will definitely like it! Serve the salad in servings, topped with crispy fried onions and capers.

A beautiful and tasty salad with smoked chicken and prunes will be another manifestation of care for your beloved men.

Bon appetit! Prepare for your health!

A savory cold appetizer is assembled from ingredients that are usually cut into medium cubes. Mayonnaise, yogurt, sour cream, and garlic sauce are used as dressings. To decorate the chicken and prune salad, sprinkle with grated cheese, crushed nuts or chopped egg yolk. The dish is usually served in deep salad bowls.

Layered salad with smoked chicken, prunes and nuts

• Time: 90-120 minutes.
• Calorie content of the dish: 153 kcal/100 grams.
• Cuisine: European.
• Difficulty: easy.

Remember to follow the cutting shape of all components. Salad with chicken and prunes will look better if the products are cut into equal pieces. The optimal serving temperature is 12-17 °C.

Ingredients:

• smoked chicken – 300 g;
• Parmesan cheese – 100 g;
• mayonnaise – 3 tbsp. l.;
• pickled cucumbers – 150 g;
• prunes – 100 g;
• parsley - 1 sprig;
• chicken egg – 1 pc.;
• walnuts without shell – 50 g;
• potatoes – 100 g.

Cooking method:

1. Soak walnuts in cold, clean water a day before preparing the snack. Then refine them using a blender (if such an operation is permitted by the instructions) or a coffee grinder.
2. Disassemble the smoked chicken carcass into separate parts. For the salad, cut the meat from the drumsticks and thighs of the bird into medium cubes. Remove the skin from the pieces before slicing.
3. Grate the cheese on a coarse grater, combine with mayonnaise, and mix the dressing thoroughly.
4. Rinse the cucumbers from the marinade, cut off the ends, and chop the fruit into short strips.
5. Scald the prunes in boiling water for 5-10 seconds, then cut into small slices.
6. Wash the potatoes, peel off the skins, cook over low heat, adding a little salt to the water.
7. Cool the boiled potatoes and grate them on a coarse grater.
8. Boil the egg for 7-8 minutes, immediately plunge into ice water and peel the shell. Remove the yolk and grind it using a grater or sieve.
9. Rinse the greens, select 1-2 sprigs to decorate the dish.
10. Lay out the salad with prunes and chicken in layers in the following order: potatoes, poultry, prunes, cucumbers, nuts.
11. Coat all layers with prepared mayonnaise and cheese dressing. Sprinkle the nuts with grated egg yolk and garnish with a sprig of fresh herbs.

With mushrooms

• Time: 60-70 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 129 kcal/100 grams.
• Purpose: cold salad.
• Cuisine: European.
• Difficulty: medium.

When simmering the mushroom sauce, remember that it should not become too thick. If lumps begin to appear, do not add flour, but pour in 2-3 tbsp. l. milk or cream and continue stirring the dressing.

Ingredients:

• smoked chicken – 400 g;
• fresh champignons – 200 g;
• frozen wild mushrooms – 100 g;
• prunes – 100 g;
• cream 40% - 100 ml;
• butter – 20 g;
• sunflower oil – 1 tbsp. l.;
• olive oil – 1 tsp;
• white onion – 1 pc.;
• wheat flour – 1 tsp;
• cherry tomatoes – 150 g;
• iceberg lettuce – 100 g;
• rye crackers – 50 g.

Cooking method:

1. Wash the champignons to remove dirt and sand, cut into slices and fry in sunflower oil for 3-4 minutes.
2. Peel the white onion from the dry top layer and chop into small cubes.
3. Thaw wild mushrooms, drain in a colander, and chop into small pieces.
4. Heat a frying pan and grease it with olive oil. Turn the heat to medium, wait for smoke to appear and add a knob of butter.
5. Place chopped onions and wild mushrooms in the pan. Fry until golden brown.
6. Pour in the cream, reduce the heat. Wait for the sauce to boil and stir it for 1-2 minutes. Cover the pan with a lid, reduce the heat to low and simmer the creamy mushroom dressing for another 2-3 minutes.
7. Add sifted flour to the sauce, mix thoroughly to avoid the appearance of lumps. Remove the pan from the heat, pour the contents into a cup and leave to cool.
8. Cut the smoked chicken fillet into large slices without removing the skin.
9. Scald the prunes for 5-10 seconds and chop with a knife.
10. Rinse the cherry tomatoes and cut them in half.
11. Divide the iceberg into individual leaves. Tear them into small pieces with your hands or cut them into checkers.
12. Place leaves, cherry tomatoes, fried champignons and poultry in a deep salad bowl, pour chilled mushroom sauce over the ingredients, and stir. Place crackers on top 5-10 minutes before serving.

With corn

• Time: 60 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 86 kcal/100 grams.
• Purpose: cold salad.
• Cuisine: Russian.
• Difficulty: easy.

To prepare the dressing, instead of smoked paprika, you can use regular paprika, adding a pinch of curry seasoning, 1.t. l. soy sauce, chopped garlic clove and 1 tsp. mayonnaise.

Ingredients:

• canned sweet corn – 250 g;
• smoked chicken breast – 300 g;
• hard cheese – 100 g;
• eggs – 2 pcs.;
• cucumber – 150 g;
• sour cream 20% - 3 tbsp. l.;
• olive oil – 1 tsp;
• prunes – 100 g;
• cilantro – 1 bunch;
• sea ​​salt – 1 tsp;
• ground smoked paprika – 1 tsp;
• green onions - 1 bunch.

Cooking method:

1. Pour the corn from the jar into a colander and wait until the liquid drains.
2. Cut the chicken breast into small slices.
3. Grate the cheese.
4. Boil the eggs, cut into large cubes.
5. Rinse the cucumber with water, chop it into long thin strips or grate it on a fine Korean carrot grater.
6. Scald the prunes in boiling water and chop finely.
7. Rinse the cilantro, remove the stems and chop.
8. Wash the green onions, cut off the rhizomes, chop the arrows.
9. Add chopped cilantro, olive oil, smoked paprika and sea salt to the sour cream. Beat the dressing using a fork, whisk or mixer.
10. Assemble the salad from the prepared ingredients, add the sauce and mix.
11. Sprinkle green onions on top of the appetizer before serving.

With pineapples

• Time: 45-60 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 135 kcal/100 grams.
• Purpose: cold salad.
• Cuisine: Mediterranean.
• Difficulty: medium.

To make serving the salad more original, cool the appetizer in the freezer to 1-5 °C, wrap the pineapple with foil on the bottom, sprinkle with cheese and place in the oven for 15-20 seconds, setting the temperature to 280-300 °C.

Ingredients:

• fresh pineapple – 200 g;
• smoked chicken – 200 g;
• mayonnaise – 2 tbsp. l.;
• Parmesan cheese – 100 g;
• prunes – 50 g;
• sweet green peas (frozen) – 100 g;
• leek – 100 g;
• garlic – 1 tooth;
• olive oil – 1 tsp;
• mustard – 1 tsp;
• Quail eggs – 8 pcs.

Cooking method:

1. Boil the quail eggs, peel them and cut them into quarters.
2. Chop the garlic clove.
3. Mix mayonnaise with garlic, mustard, olive oil and beat with a mixer at high speed for 30-40 seconds.
4. Grate the cheese using a fine grater.
5. Rinse the leek under running water, cut off the rhizome, cut the stem into half rings.
6. Scald the prunes and cut into small slices.
7. Chop the chicken into small cubes.
8. Blanch green peas in boiling water for 5-10 seconds (without defrosting).
9. Cut the pineapple in half without removing the leaves. Using a spoon or sharp knife, scoop out the flesh, being careful not to damage the skin.
10. Cut the pineapple pulp into medium cubes.
11. Combine smoked chicken, leeks, pineapple pulp, peas and prunes in a deep container, add the prepared sauce, stir thoroughly.
12. Place the salad into the pineapple halves.
13. Serve the appetizer sprinkled with grated cheese.

Video

This salad is hearty, tasty, and refreshing, thanks to the fresh cucumber it contains. Both children and adults will enjoy it. It will be a great addition to the holiday table.

This salad can be prepared in layers.

Salad with smoked chicken and prunes. Recipe with cucumber, walnuts and cheese

You can prepare one or several servings of salad, it all depends on the number of people in the family, or on the company gathered.

• 200 grams smoked chicken
• 100 grams of hard cheese
• 50 grams of walnuts
• 100 grams of prunes
• 1 fresh cucumber
• 3 tbsp. spoons of mayonnaise
• Salt and ground black pepper to taste and optional

Greens as desired (green onions, dill, parsley)

The cooking process, as I wrote above, is simple.

How to prepare a salad with step-by-step photos:

1. I took smoked chicken fillet, it can be replaced with boiled or baked in the oven. But it tastes better smoked. If you don't like smoked, then I suggest you take a look at 3 chicken breast recipes.

I cut the fillet into strips. You can cut it into cubes, but in my opinion, strips are more beautiful.

I tried this salad in a cafe, where all the ingredients were cut into strips. You can cut it as you like.

2. I bought Russian hard cheese. I cut the cheese into strips.

3. I washed the cucumber, cut off both sides and cut into strips.

4. Grind the walnuts, I have them this year, fresh, I dried them a little. You can fry the walnuts in a dry frying pan, this will make the salad even tastier.

5. I washed the prunes. If it is hard or dry, it must first be filled with water. Grind the prunes into strips.

I really love dried prunes, but my friend makes a salad with smoked chicken and prunes, and in their family they love this salad with smoked prunes. Therefore, when choosing dried fruit, be guided by your taste.

6. Place all ingredients into a bowl. I don't add salt or ground black pepper either.

7. Season the salad with mayonnaise and mix.

You can serve it in a beautiful salad bowl, in a plate, or serve it in portions using a ring. In the very first photo, you can see the decoration of the salad using a ring.

How to make salad rings video recipe

I decorated it with viburnum berries and parsley. You can decorate as desired. In winter, I always garnish with frozen cranberries and parsley.
The salad with prunes, chicken, cheese and nuts turns out to be very satisfying and fresh; the ingredients complement each other well. This salad can be served both on a holiday and on a weekday.

Cook with pleasure! Bon appetit!

Recipe for chicken breast in foil in the oven video recipe