The duet of chicken and walnuts creates just the perfect composition for preparing salads. These components themselves are a little dry, so they are necessarily supplemented with juicy products. In the proposed salad, mushrooms fried with onions will act in this capacity.
For a more festive version, the salad is laid out in layers, which looks prettier and more elegant. To make the dish juicier and softer, eggs and cheese are separately mixed with mayonnaise. Nuts must be crushed into crumbs.
The chicken and walnut salad turns out to be hearty, nutritious and delicious.
Ingredients:
Chicken fillet - 200 gr.
Chicken eggs - 2 pcs.
Champignons - 300 gr.
Bulb onions - 1 pc.
Hard cheese - 100 gr.
Garlic - 2 teeth
Walnuts - 50 gr.
Mayonnaise - 3 tablespoons
Parsley - for decoration
Vegetable oil - 1 tablespoon
Salt, pepper - to taste
How to cook:
Prepare the food you need.
Wash the champignons thoroughly under running water, lightly wipe the moisture on their surface with a napkin. Chop the mushrooms into medium-sized pieces and place them in the preheated dry skillet on the stovetop.
Simmer the mushrooms over medium heat until all the mushroom juice has completely evaporated, which will take about 3 minutes. Only then pour in the oil and throw in the onion cut into squares.
Sauté the ingredients together for the next 5 minutes until the onion slices are translucent.
Pre-boil the chicken fillet in slightly salted water. Cooking time for chicken is approximately 10 minutes from boiling.
Cool the boiled meat completely, cut into small pieces of arbitrary shape.
Boil the eggs until hard boiled, refrigerate, peel the shell. Grind them with a fine grater.
Place the resulting shavings in a bowl, add 1 tablespoon of mayonnaise and chopped garlic to it, mix thoroughly. A soft mixture is formed that can be spread easily.
Grate hard cheese too, mix with mayonnaise similarly to eggs to make a soft mass.
Place the first layer of chicken pieces on a flat dish using a forming ring. To better keep the slices on the plate, brush the bottom with mayonnaise before shaping the salad. On top of the fillet pieces, also apply a thin layer of mayonnaise sauce.
Further, the layers are in the following sequence: egg mass, fried mushrooms and onions, cheese composition.
Grind the walnut kernels into small crumbs with a blender.
Sprinkle it over the flaky salad for a nice top. Place the dish in the refrigerator for a while to soak and soften.
Garnish with herbs before serving the festive salad with chicken, walnuts and mushrooms.
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