The chicken salad cocktail has an original taste due to the unusual set of ingredients. Tender boiled chicken breast softens the pronounced spicy taste of prunes. Fresh cucumbers make salad juicy, eggs nutritious. Walnuts add a special flavor and astringency to the dish.
The salad is laid out in layers in a specific sequence. It must be formed in portions into glass beakers / glasses in the form of verrina. Such a salad will look interesting on a festive table.
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Ingredients:
Chicken fillet - 200 gr.
Prunes (pitted) - 100 gr.
Eggs - 2 pcs.
Fresh cucumber - 150 gr.
Walnuts - 50 gr.
Mayonnaise - 80 gr.
Salt, pepper - to taste
How to cook:
Prepare food. Boil the chicken fillet in salted water until tender. The cooking time after boiling is no more than 20 minutes. Do not cook longer, otherwise the meat will become rubbery.
Cool the fillet, cut into cubes.
Also pre-boil the eggs, then refrigerate, peel off the shell. Separate the white from the yolk. Cut the first into cubes. Set the yolk aside for a while.
Rinse the prunes, dry on a towel, cut into cubes.
Wash fresh cucumbers, cut into cubes. You can cut the skin off if desired.
Crush the walnut kernels with your hands or a rolling pin into medium sized pieces.
When all the components are ready, start forming the layers. Prepare glass beakers of approximately the same volume. Put the ingredients from bottom to top in a certain sequence - chicken, prunes, cucumber, egg white, nuts. Grease each layer with a little mayonnaise.
Garnish the salad with finely chopped yolk and fresh herbs. Place the dish in the refrigerator for 30 minutes to soak, be sure to cover it with cling film.
After a while, a cocktail salad with chicken, cucumber and prunes can be served.
Bon Appetit!
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