Chicken black prince. Salad "Black Prince": recipes

24.02.2023

Salad "Black Prince"- an original and, moreover, very tasty salad, capable of decorating any holiday table with its appearance. Unlike other more popular salads such as Fur Coated Herring or Olivier, Black Prince is definitely younger and therefore less popular than the above. However, almost every day there are more and more recipes for its preparation on the Internet.

Salad "Black Prince" with chicken and prunes- one of the most popular options. The salad belongs to the category of layered salads and its main (invariable in the recipe) components are nuts and prunes, while the composition of other ingredients can vary significantly. This applies primarily to meat. So, a salad can be prepared with chicken or boiled beef, while with pork or other types of meat it is cooked a little less often.

In addition, mushrooms may also be present in the salad - fried or. And now let's move on to the recipe and see how to cook the Black Prince salad with chicken and prunes - a step by step recipe with a photo.

Ingredients:

Onion - 1 pc.,
Peanuts - 100 gr.,
Prunes - 50-80 gr.,
Chicken breast - 200 gr.,
Hard cheese - 150 gr.,
Eggs - 3 pcs.,
Mayonnaise

For pickling onions:

Salt - 1 teaspoon,
Sugar - 1 tbsp. spoon,
Vinegar - 2 tbsp. spoons,
Water - 1 glass,

Salad "Black Prince" with chicken and prunes - recipe

Preparation of the Black Prince salad begins with boiling eggs and chicken breast. To give chicken meat a flavor, it is advisable to boil it not only in salted water, but also with the addition of spices, in particular bay leaves and onions. Boil the eggs as usual for a salad, hard-boiled, but not soft-boiled, so that the yolk becomes hard.

After cooling, grate the eggs on a medium grater. Cut the chicken breast into small cubes. In addition, you can simply tear it with your hands into thin and not too long fibers.

Peel the onion. Chop into cubes.

Next, it must be marinated. The marinade is very simple. Pour table vinegar into the water (not to be confused with essence). Add salt and sugar. Stir. Lay out the onion cubes. Leave the onion to marinate for 15 minutes.

Dry the peanuts in the oven or in the microwave. Lightly chop with a knife, but not very finely.

Remove pits from prunes, if present. Cut lengthwise into four pieces.

Grate the cheese.

Now you can start assembling the salad. At the bottom of the plate in which you will prepare the Black Prince salad with and prunes, lay out the pieces of chicken fillet.

Cover it with a layer of pickled onions.

Cover with a mesh of mayonnaise.

Sprinkle the salad with grated egg.

Apply mayonnaise.

Sprinkle the salad with grated cheese so that the previous egg layer does not show through.

Sprinkle salad with roasted peanuts.

Arrange chopped prunes along the edge of the salad, as shown in the photo. Now we can say that our Black Prince salad with chicken and prunes, recipe with photo which we reviewed, is completely ready. Enjoy your meal. I would be glad if you liked this salad recipe and come in handy. It turns out no less tasty.

We bring to your attention a very tasty, satisfying and easy-to-cook salad "Prince" with beef, eggs and pickles. This dish can be made without much effort for any holiday as an alternative to "" and many other popular snacks. There are no difficulties in the recipe, you just need to boil the meat in advance (preferably the night before) to save time allotted for cooking.

The most attractive salad "Prince" looks if you put the ingredients on the plates in portions using a serving template. However, if you do not have time for this, it is quite possible to form a salad in one common salad bowl.

Ingredients:

beef - 500 g;
eggs - 4 pcs.;
salted or pickled cucumbers - 150-200 g;
walnuts - 100-150 g;
garlic - 3-4 teeth;
mayonnaise - to taste.

Salad "Prince" recipe with photo step by step at home

How to make Prince Salad with Beef

Cook the beef until cooked (do not forget to salt the water). Allow the meat to cool, and then cut into thin sticks or disassemble into fibers.
Boil eggs, peel and cut into small cubes.
We remove the cucumbers from the marinade and chop into small square pieces, mix with finely chopped garlic.
We proceed to the "assembly" of the components of the dish. We distribute half a portion of boiled beef along the bottom of a common salad bowl or immediately into portioned plates (as in our example), grease with mayonnaise. The meat layer must be greased especially carefully so that the salad does not turn out to be dryish.
Next, distribute half of the cucumbers. Again we apply a layer of mayonnaise, but not so plentiful.
Lay half of the eggs on top of the cucumbers, coat, sprinkle lightly with salt / pepper if desired. Then repeat the layers again in the same order.
Sprinkle the salad generously with chopped walnuts or chopped walnuts in a blender. We leave this layer without mayonnaise lubricant.
It will take a couple of hours to completely soak the salad, so immediately after cooking we send it to the refrigerator shelf and take it out before serving. If desired, we decorate the finished dish with herbs or in any other way at your discretion.

Salad "Prince" with beef is ready! Bon appetit!

Salads are delicious and nutritious dishes that will always delight guests and households. A popular variety is the Prince salad with beef. Thanks to the meat ingredient, it turns out to be very satisfying, and any housewife will definitely appreciate the quick preparation of the dish and the simplicity of the ingredients.

Salad Prince with beef

Ingredients:

300 grams of beef;
2-3 pickled cucumbers;
3 chicken eggs;
2-3 cloves of garlic;
100-150 grams of walnuts;
100 grams of mayonnaise of any fat content.

Cooking method:

Boil a piece of not very fatty beef in slightly salted water.
Pickled cucumbers cut into small squares. Squeeze lightly to drain any excess brine from the cucumbers. If you do not squeeze the cucumbers, then they can drain in the salad and unnecessary juice will form at the bottom.
We boil hard-boiled eggs, peel them, cut them into medium cubes, since the yolk is already fragile and breaks up in the salad. It is not necessary to grind the eggs too much, then they will be lost in the salad.
We begin to collect the salad in a single composition. We take a culinary ring. The first layer is folded pieces of boiled beef. Pour it with a thin layer of mayonnaise. Following the meat, we place pickled squares of cucumbers. Squeeze garlic on them through a press. A small layer of mayonnaise will emphasize the taste of cucumbers with garlic. Then distribute the egg cubes and add a little. Drizzle with mayonnaise.
We clean the walnuts, chop them a little, but so that the pieces still remain larger, and do not turn into nut dust. Lay a layer of nuts on top of the lettuce. Leave the Prince salad with beef to soak for 20 minutes. Then we remove the decorative ring, decorate with greenery.

Salad Prince competitor salad Olivier

Ingredients:

400 gr. boiled beef
200 gr. hard cheese
4-6 pickled cucumbers (200-250 gr.)
4-5 boiled eggs
100 gr. walnuts (1 tbsp.)

Sauce dressing:

100 gr. sour cream
100 gr. mayonnaise
1/2 tsp lemon juice
1/2 tsp mustard
2-3 cloves of garlic
salt, pepper to taste

Cooking method:
First, let's prepare the salad dressing.
Put sour cream, mayonnaise into a larger bowl, pour in lemon juice, add mustard and garlic grated on a fine grater. Lightly season the dressing and sprinkle with freshly ground pepper. Mix everything well and salad dressing is ready.
Pre-boiled and chilled beef cut into thin strips or cubes.
Since the salad is puff, we put all the products in a separate bowl. Next, cut the pickled cucumbers into thin strips. For this salad, pickled cucumbers are better suited than pickles.
Then grate the cheese on a coarse grater and transfer to a separate bowl. Boiled chicken eggs are cooled, peeled and also rubbed on a coarse grater.
It remains to prepare the nuts. Pre-roasted in a dry frying pan, chop the nuts with a knife into large pieces.
Add a little dressing to the chopped meat and mix well.
All products are prepared, proceed to the assembly of the salad.
We decorate the dish on which we will serve it with lettuce leaves and install a detachable ring.
Put the chopped beef in the first layer, do not compact the layers much, just level them a little. Spread the grated cheese on top of the meat and lightly grease with sauce.
Lay out the sliced cucumbers with the next layer, if they let the juice go, it must be drained. Top the cucumbers with salad dressing and lay out the grated eggs. On the egg layer, apply the remaining sauce and pour the chopped nuts.
We distribute the nuts over the entire surface of the salad and send it in this form to the refrigerator for at least half an hour. Before serving, carefully remove the culinary ring and serve.

Salad Prince with chicken

Ingredients:

200-250 g boiled chicken meat
3 boiled eggs
200 g pickles
2 medium garlic cloves
100 g shelled walnuts
natural yogurt and mayonnaise for dressing
lettuce leaves for decoration

Cooking method:
We disassemble the boiled chicken meat into fibers, not too thin.

Three salted cucumbers on a coarse grater. If the skin is hard, it is better to peel it, and small cucumbers can usually be rubbed whole. Then we mix cucumbers with garlic, passed through a press. Eggs are also three on a coarse grater. Fry the peeled walnuts in a pan, stirring all the time, as they burn easily. Then grind them with a knife. Salad Prince with chicken is laid out on a dish in layers in this order: lettuce leaves, chicken, cucumbers with garlic, eggs, nuts.

Each layer is smeared with mayonnaise dressing. Chicken Prince Salad can also be served in portions on plates, using a serving ring for decoration.

Salad with pork and green peas

Ingredients:

smoked pork - 300 g;
canned green peas - 200 g;
carrots in Korean - 100 g;
onion - 1 pc.;
mayonnaise - 5 tbsp. l.;
dill - 1 bunch;
cheddar cheese - 100 g;
ground coriander - 1 tsp

Cooking method:

Cut the smoked pork ham into small equal pieces by hand.
Open a jar of green peas, discard the contents in a colander, let the brine drain.
Peel the onion, cut off the tips, chop finely.
Grate the cheese into large strips using a grater. Dip the dill in cold running water, chop.
Combine the prepared ingredients of the dish, season with mayonnaise, add ground coriander. Sprinkle salad with cheese before serving.

Salad Black Prince with chicken and prunes

Ingredients:

chicken legs 2 pcs.
eggs 4 pcs.
onion 1 pc.
processed cheese 100gr.
prunes 100 gr.
Mayonnaise 200 gr.
walnuts 80 gr.
Sugar 1 tbsp. l.
Vinegar 1 tbsp. l.
salt to taste
ground black pepper to taste

Cooking method:

1 Fry walnuts in a pan without oil until golden brown, so they become tastier and crunchy. Cool down. Boil chicken legs with bay leaf, salt and black peppercorns in a saucepan until tender. Take out of the broth, cool.
2 Cut a red onion into quarter rings. We are preparing the marinade. For 1 part of vinegar we take 2 parts of hot boiled water. Add sugar. Pour the cooked hot marinade over the onions. We insist, covered with a lid, until completely cooled. When the marinade has cooled, drain the water, squeeze the onion. You can keep it in the marinade for several hours, the taste will be more intense.
3 My prunes, soak in water for several hours, squeeze, cut into strips. 2 set aside to garnish the salad.
4 We keep processed cheeses in the freezer for about 20 minutes. So it is easier to grate them. We rub through large holes.
5 Grind the cooled nuts. Separate chicken meat from bones and skin, cut into cubes.
6 Let's start assembling the salad. The first layer is chicken. Sprinkle with salt to taste, ground black pepper (optional, if the meat needs it after cooking in the broth). Since pickled onions are quite juicy, you can not grease the chicken with mayonnaise, but cover a layer of onions with it.
7 The next layer is prunes and mayonnaise. Then coarsely rub the yolks of hard-boiled eggs. You can add salt (optional). The next layer is coarsely grated proteins.
8 Then lay out a layer of processed cheese. Carefully trim the future salad, cover with a thin layer of mayonnaise. Sprinkle the salad with chopped nuts, decorate as you wish.
9 Black Prince salad is ready. Place it in the refrigerator for at least 3 hours.

Salad with beef and croutons

Ingredients:

Beef - 200 gr.,
Carrots - 3 pcs.,
Croutons - 100 gr.,
Garlic - 1 clove,
Onion - 2 pcs.,
Peeled walnuts - 100 gr.,
Salt, pepper, mayonnaise

Cooking method:

Wash the meat, beat off, cut into thin strips and fry in vegetable oil until tender.
Wash the carrots, peel and grate on a coarse grater.
Peel the onion and cut into half rings.
Sauté onions and carrots a little in vegetable oil.
Cool meat and vegetables, mix, add croutons to them, salt, pepper and mix well.
Add the garlic passed through the press to the mayonnaise and season the salad. Mix everything well again, put in a salad bowl.
Chop the walnuts and sprinkle over the salad.

Salad Prince with chicken and mushrooms

Ingredients:

Chicken fillet 500 g
Hard cheese 250 g
Canned champignons 250 g
Egg 2 pcs.
Mayonnaise 100 g
Parsley greens to taste
Spices to taste
Roots to taste
Salt, pepper to taste

Cooking method:

Pour one and a half liters of water into the pan, put the washed fillet. After boiling, add salt, peppercorns and parsley roots, celery - this will give the finished meat a special aroma and taste. Simmer the chicken until cooked through, about 15-20 minutes.
Remove the finished fillet, cool, cut into small cubes. Transfer to a salad bowl.
Boil the eggs and grate on a coarse grater, or cut into small cubes.
Cut the cheese into thin sticks, no larger than meat pieces. For salad, cheeses of hard and semi-hard varieties, such as "Dutch" or "Russian", are ideal.
Open a jar of champignons, pour out the brine, cut the mushrooms themselves into small slices.
Transfer all prepared ingredients: eggs, cheese and mushrooms to a salad bowl with chicken.
Salt the salad with mushrooms and chicken, pepper it, season with mayonnaise, garnish with curly parsley leaves.

Princess salad with beef and prunes

Ingredients:

200 g boiled beef;
1 apple;
2 eggs;
50 g of hard cheese;
30 g hazelnuts;
50 g prunes;
salt, mayonnaise to taste.

Cooking method:

So, the first layer is an apple. We clean from the skin, rub, slightly squeeze the juice and put it on the bottom of the salad bowl. Remember that an apple contains a bunch of iron, which oxidizes quite quickly in air, so if you need not just a tasty salad, but also a presentable one, immediately after rubbing, mix the apple with a couple of tablespoons of lemon juice, this will prevent browning.
We close the apples with a thin layer of mayonnaise.
Rub the eggs over the apple (or cut into cubes - according to your mood). More mayonnaise.
Next - meat: thin straws, slices or cubes, as you like. Immediately - prunes straws. And finely chopped nuts. Close with mayonnaise. And rub the cheese.
Salad Princess with prunes is ready, you can decorate it as you wish.

Salad with meat, mushrooms and croutons

Ingredients:

beef (boiled) 170 g
onion 1 pc.
semi-hard cheese 100 g
croutons 1 pack
mushrooms 100 g
mayonnaise 3 tbsp. l.
greenery for decoration

Cooking method:
To prepare a spicy meat salad with mushrooms and crackers, we will prepare all the ingredients we need. We clean the onion from the husk and wash it.
In a deep bowl, cut the boiled beef against the fibers into small cubes 1x1 cm. In the same way, cut hard cheese and add to the beef.
We cut the pickled mushrooms in half, if small, and in plates, if large. Add mushrooms to meat and cheese.
Chop the onion very finely and add to the salad. Season the dish with a small amount of mayonnaise and mix thoroughly.
Let the salad infuse for 30 minutes, then cool and arrange on portioned plates. Sprinkle croutons on top just before serving. We decorate the dish with finely chopped greens.

How to cook beef properly

Most often, housewives boil meat in the traditional way, in a saucepan. At the same time, many do not even think about how much it needs to be processed and just try to visually determine the degree of readiness. In fact, there is a list of specific rules that underlie the manipulation.

Pour water into the pan at the rate of 1.5 liters of liquid per 1 kg of product. Bring it to a very hot state, but not to a boil. Add auxiliary ingredients (onions, carrots, parsley root or celery).

Stir, wait for the appearance of a vegetable aroma and only after that lay out the meat. Bring the mass to a boil, remove the foam. Now reduce the heat to a minimum, cover the container with a lid and cook the composition until the main component is ready. If it is a young, cut into pieces product, 40 minutes is enough. The old product is cooked in a single piece for up to three hours.

Few people know, but it is right to salt such a workpiece at the end of work, otherwise the exposure time will increase markedly, and the end result will be dry. To make sure the product is ready, you need to pierce it with a fork, it should go in easily, without red juice.

Calories: Not specified
Cooking time: not specified

The festive salad "Black Prince" with chicken and prunes may well replace its more eminent counterparts - Olivier or. Our recipe
step by step, in detail and with a photo will tell you how to cook it. Bright, with an unusual design and an intriguing name, this salad will definitely not go unnoticed by guests. Prepare a salad in different versions: with the addition of pineapples, fresh cucumbers, pickled or fried mushrooms, pomegranate seeds, nuts, processed or hard cheese. All the ingredients are laid out in layers, smeared with mayonnaise and the salad is allowed to brew. Chicken for salad can be boiled or baked, prunes must first be steamed, nuts dried and chopped.

Ingredients:
- boiled or baked chicken fillet - 200 g;
- hard cheese - 100-150 g;
- hard-boiled eggs - 2 pcs;
- onion or salad - 1 head;
- lemon juice or fruit vinegar for marinade - 0.5 tbsp. l;
- salt, sugar - a pinch each;
- prunes - 7-8 pcs;
- mayonnaise - to taste;
- walnuts (kernels) - 5-6 pcs.

Step by step recipe with photo:

Finely chop the onion. Pour the onion slices into a bowl, add salt and sugar, sprinkle with vinegar or lemon or lime juice. After mixing, leave the onion to marinate for ten minutes.

Pour prunes with boiling water for three to five minutes, depending on the density of dried fruits. Steam until soft. Drain the water, rinse the prunes with cold water and remove the seeds.

We boil hard-boiled eggs, cool, rub on a coarse or fine grater, without separating the yolks from the proteins. Grind a piece of cheese into small or large chips.

Chicken meat cut into small pieces. Spread on a plate or in a salad bowl with the first layer. Lubricate this layer with mayonnaise is not necessary.

Next, lay out the juicy pickled onions. Add some mayonnaise. Do not lubricate thickly, put droplets in several places or make a thin mesh. If you add a lot, then the mayonnaise from the juicy onion simply drains and forms smudges around the salad.

Fall asleep onion with chicken grated egg. On this layer of mayonnaise, you need to add more so that the next layer of cheese sticks well.

We spread the grated cheese, completely covering the previous layer. This will be the top of the salad, grease the cheese with mayonnaise only in the center, where we will pour the nuts.

Dry the nuts, chop them. We cut prunes into plates or pieces. Sprinkle the salad with nuts, decorate with prunes. Alternatively, prunes can be finely chopped and laid out in a second layer (between chicken and onions), brushed with mayonnaise. Serve the salad slightly chilled. Bon appetit!
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Let's start with one of the classic recipes. The dish turns out to be very satisfying, because it contains a lot of protein products - meat, cheese, eggs, nuts. Soy sauce gives the salad an original flavor. This dish is not prepared quickly, but after trying it, you will understand that the time was not wasted.

Cooking time: 1 hour
Servings: 4

Ingredients:

chicken breast, fillet (500 g);
prunes (150-200 g);
walnuts, peeled (200 g);
hard cheese (200 g);
boiled chicken egg (4 pcs.);
cucumber (2 pcs.);
butter (100 g);
garlic (4-6 cloves);
sunflower / olive oil (for marinade, 2 tablespoons);
soy sauce (for marinade, 2 tablespoons);
mayonnaise (200 g);
pomegranate (for decoration, 1 pc.);

We advise you to pre-soak the prunes in warm water for 20 minutes. This will make it softer and more delicious.

Cooking:

Prepare marinade for chicken. Crush the garlic (2-4 cloves) with a knife. Add vegetable oil and soy sauce, as well as salt, pepper and other spices to taste. To stir thoroughly.
Brush chicken fillet on all sides with marinade. Cover with cling film and refrigerate for 20-60 minutes.
Toast the walnuts in a dry frying pan for 5 minutes, stirring constantly. This will make them taste more intense.
Crush half the nuts in a mortar or grind with a blender. Coarsely chop the rest with a knife.
Remove the fillet from the refrigerator, remove the film and shake off the garlic. Fry the meat on each side for 2-3 minutes in a preheated pan. Do not add frying oil.
Turn on the oven and preheat it to 180℃.
Cut the fillet into pieces of about 100 g. Put 20 g of butter on top of each piece and wrap the fillet in foil (each piece separately). Put everything in a baking dish and put in the oven for 10 minutes.
Grate the cheese on a coarse grater.
Peel the eggs and cut them into strips. Set aside half of one egg for decoration.
Cut fresh cucumbers into strips. If desired, you can peel them.
Peel the pomegranate and separate the seeds.
Remove meat from oven and cool.
Prunes cut into strips. Do not use all prunes, leave a few pieces for decoration.
Grate 2 cloves of garlic on a fine grater.
Cut the cooled chicken into strips.
Lay the lettuce in layers on a prepared wide dish. The first layer is cheese. Sprinkle with garlic. Make a grid of mayonnaise on top.
The second layer is prunes. Lay out half of the chopped prunes. Sprinkle with half of the grated nuts.
The third layer is the chicken. Make a grid of mayonnaise on top.
The fourth layer is cucumbers. Lightly salt and make a thin mesh of mayonnaise.
The fifth layer is eggs. Lightly salt and pepper. Make a mayonnaise net.
The sixth layer is the remaining prunes. Make a thin mesh of mayonnaise. Sprinkle with the remaining grated nuts.
Decorate the salad with coarsely chopped nuts and prunes.
Decorate the top of the salad with half an egg (using a thin sharp knife, you can cut the protein around the perimeter, giving it the shape of a flower), mayonnaise and pomegranate seeds. An example of decorating a dish can be seen in the photo.

We offer you to watch a video where all the details of preparation are described step by step:

This recipe combines mushrooms, chicken and prunes quite interestingly. The dish turns out tasty, very satisfying and energizes for a long time. This salad will decorate any holiday table. Guests will be delighted with it.

Cooking time: 30 minutes
Servings: 4

Ingredients:

boiled/baked chicken breast, fillet (300-400 g);
prunes (300 g);
fresh champignons (300 g);
onion (1 pc.);
cucumber (3 pcs.);
boiled chicken egg (3 pcs.);
mayonnaise (200 g);
vegetable oil (for frying, 30-50 ml);
salt, pepper and other spices (to taste).

Cooking:

Peel the onion and cut into small cubes.
Wash the mushrooms, dry with a napkin and cut into thin slices.
In a heated pan, fry the onion in vegetable oil until translucent.
Add mushrooms to the onion and cook until the liquid has completely evaporated, stirring constantly.
Grate cucumbers on a coarse grater.
Peel the eggs and grate them on a coarse grater.
Cut prunes into strips. Set aside a small portion for decoration.
Finely chop the chicken fillet.
Arrange the salad in layers on the prepared dish. The first layer is prunes.
The second layer is chicken. Season with salt, pepper and other spices to taste. Lubricate with mayonnaise.
The third layer is mushrooms with onions.
The fourth layer is eggs.
The fifth layer is cucumbers. Make a grid of mayonnaise on top.
Decorate the salad with the remaining prunes and mayonnaise.

Salad ready!

A hearty dish that is very easy to prepare. Due to the interesting combination of ingredients, the salad turns out to be tasty and unusual. If you want to try something new, this recipe is for you.

Cooking time: 20 minutes
Servings: 4

Ingredients:

smoked chicken meat (300-400 g);
prunes (200 g);
onion (1 pc.);
hard cheese (200 g);
boiled chicken egg (4 pcs.);
pickled cucumber (2-3 pieces);
carrots (1 pc.);
canned green peas (100-200 g);
mayonnaise (200 g);
salt, pepper (to taste).

Cooking:

Separate chicken meat from bones and skins. Cut in small pieces.
Cut the prunes into thin strips (if the prunes are hard, you can pre-soak them in boiling water for 15 minutes).
Peel and finely chop the onion.
Cheese grate on a coarse grater.
Peel the eggs and grate on a coarse grater.
Drain the brine from the cucumbers and cut them into small strips. Squeeze out excess liquid.
Grate carrots on a fine grater.
Drain liquid from peas.
Lay the lettuce in layers on the prepared dish. The first layer is chicken. Season with pepper and grease with mayonnaise.
The second layer is cucumbers.
The third layer is onions. Cover with a thin mayonnaise net.
The fourth layer is eggs. Lubricate with mayonnaise.
The fifth layer is carrots. Sprinkle with salt if desired and make a mayonnaise net.
The sixth layer is peas.
The seventh layer is prunes. Lubricate with mayonnaise.
The eighth layer is cheese.
Decorate the salad with a thin mayonnaise net.

The dish is ready!

Salad with beef, prunes, beets and walnuts. Hearty, tasty and nutritious dish. The salad is served in portions or, if desired, stacked in layers. If you boil the ingredients in advance, the preparation of the dish will take no more than 20 minutes.

Cooking time: 20 minutes
Servings: 2-3

Ingredients:

boiled beef, fillet (300-400 g);
prunes (200 g);
boiled beets (3 pcs.);
boiled carrots (2 pcs.);
walnuts, peeled (100 g);
garlic (2-3 cloves);
olive oil / other vegetable oil (for dressing, to taste);
parsley / dill / other fresh herbs (1 bunch);
salt, pepper, spices (to taste).

Cooking:

Chop the beef into thin strips.
Cut prunes into thin strips (if desired, pre-soak in boiling water for 15 minutes).
Grate the beets on a coarse grater.
Carrot cut into small cubes.
Coarsely chop the nuts with a knife.
Finely chop the parsley.
Place all ingredients in a deep bowl. Season with oil, add salt, pepper and spices to taste, mix thoroughly.

Salad is ready to serve!

The salad is prepared quite simply, but it turns out very beautiful and tasty. A great option for any holiday table. Your guests will surely love this dish. In the photo you can see the finished salad.

Cooking time: 20 minutes
Servings: 3-4

Ingredients:

boiled chicken breast, fillet (400 g);
prunes (100-150 g);
walnuts, peeled (50-100 g);
boiled chicken egg (4 pcs.);
hard cheese (100 g);
onion (1 pc.);
fresh sweet and sour apple (1 pc.);
mayonnaise (200 g);
parsley / other fresh herbs (for decoration, 1 bunch);
salt, pepper and other spices (to taste).

Cooking:

Finely chop the prunes (if the prunes are hard, you can pre-soak them in boiling water for 15 minutes).
Cut the chicken into small cubes.
Coarsely chop the nuts with a knife.
Peel and grate the eggs.
Cheese grate on a fine grater.
Peel and finely chop the onion.
Peel the apple from the peel and seeds, cut into small cubes.
Coarsely chop the parsley.
Lay the lettuce in layers on the prepared dish. The first layer is chicken. Add salt, pepper and spices to taste, grease with mayonnaise.
The second layer is onions.
The third layer is prunes. Cover with mayonnaise.
The fourth layer is cheese. Make a mayonnaise net.
The fifth layer is eggs. Lubricate with a thin mayonnaise mesh.
The sixth layer is apples. Lubricate with mayonnaise.
The seventh layer is nuts.
Decorate the dish with herbs.

The dish is ready!

An interesting take on a classic recipe that uses pickles and potatoes. This is especially true in the cold season, when fresh vegetables are less available. The salad turns out very tasty, satisfying and beautiful.

Cooking time: 20 minutes
Servings: 4

Ingredients:

boiled chicken breast, fillet (500 g);
prunes (200 g);
boiled potatoes (4 pcs.);
boiled egg (5 pcs.);
boiled carrots (3 pcs.);
pickled cucumber (3 pcs.);
mayonnaise (200 g);
salt, pepper and other spices (to taste).

Cooking:

Cut prunes into thin strips (if desired, pre-soak in boiling water for 15-20 minutes).
Cut the chicken into small cubes.
Grate potatoes on a coarse grater.
Peel the eggs and separate the yolks from the whites.
Grate the yolks and whites on a coarse grater separately.
Chop the carrot into small cubes.
Drain the brine from the cucumbers and cut them into thin strips. Squeeze out excess liquid.
Lay the lettuce in layers on the prepared platter. The first layer is chicken. Season with salt, pepper and other spices to taste. Lubricate with mayonnaise.
The second layer is cucumbers.
The third layer is potatoes. Season with salt and pepper to taste. Make a mayonnaise net.
The fourth layer is prunes.
The fifth layer is proteins. Cover with mayonnaise.
The sixth layer is carrots. Drizzle with mayonnaise.
Decorate the dish with grated yolks.

Salad ready!

A very simple and quick recipe. Cilantro and garlic add piquancy to the dish. This is a great option for both weekdays and a festive table.

Cooking time: 20 minutes
Servings: 3

Ingredients:

boiled beef, fillet (500 g);
prunes (200 g);
walnuts, peeled (50 g);
cilantro / other fresh herbs to taste (1 bunch);
garlic (2-3 cloves);
mayonnaise (100 g);
sour cream (100 g);
salt, pepper and other spices (to taste).

Cooking:

Cut prunes into strips (you can pre-soak in boiling water for 15 minutes, for softness).
Meat cut into small pieces.
Coarsely chop the nuts with a knife.
Finely chop the cilantro.
Pass the garlic through a press or finely chop.
Mix sour cream with mayonnaise, add salt, pepper and spices to taste, mix thoroughly. Salad dressing is ready.
In a deep bowl, mix all the ingredients, season with sour cream and mayonnaise sauce and mix.

Bon appetit!

Text: Ekaterina Khrushcheva

4.6 4.60 / 5 votes

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