Chicken, prune and cucumber salad: simple recipes. Video

Ingredients:

• 300 g chicken breast fillet
• 2 fresh cucumber
• 130 g prunes without seeds
• 5 eggs
• 80 g of walnut kernels
• 100-150 g mayonnaise (1 sachet)
• salt

Chicken breast is perfect for salad. Lean white meat with a minimum of fat compensates for the richness of other components of the dish and, in turn, becomes juicy thanks to them

Soak prunes in warm water for 15-20 minutes. Rinse the chicken breast, remove skin, bones and cartilage if necessary, place in a saucepan, cover with water and salt. Bring the liquid to a boil, reduce heat, cook the meat, covered, for 15 minutes, then cool and chop. Place a smaller pan on an adjacent burner and hard-boil the eggs. Peel them from the shell, separate the yolks from the whites, rub the first with a fork, the second grate on a coarse grater. Wash the cucumbers and prunes and cut them into small cubes. Crush the walnut kernels in a mortar or coffee grinder, but not to a powder.

Prepare a flat plate and place chicken meat on top. Cover it with a fine mayonnaise mesh. Make a second layer of prunes and nuts. Create a third layer of protein, which is also smeared with sauce. Do the same with the fourth layer of cucumber, then sprinkle the chicken yolk evenly over the salad and decorate as you like with, for example, halved olives or cherry tomatoes. Refrigerate the salad for at least 3 hours to soak.

Ingredients:

• 300 g chicken meat
• 150 g pickled cucumbers or gherkins
• 100 g prunes
• 2 chicken eggs
• 1 small onion
• 1 carrots
• 3-4 tbsp canned green peas (no liquid)
• 3 tbsp sour cream
• 2 tbsp mayonnaise
• salt

Cook chicken in salted water, hard boiled eggs and carrots until tender

Finely chop the first, chop the second, leaving one yolk for decoration, grate the third. Pour the prunes in hot water for 5-10 minutes, then strain the liquid, wash the dried fruits and chop with a knife. Cut the pickles or gherkins into small slices. Remove the husk from the onion, chop it thinly and pour over boiling water to give the onion a sweetish taste.

Divide the sour cream and mayonnaise mixture into thirds and mix each with chicken, eggs and chopped prunes. Collect the flaky salad on a beautiful platter, alternating foods: chicken, pickled cucumbers, onions, eggs, carrots, green peas, and prunes. Decorate the resulting “cake” with the provided yolk.

Ingredients:

• 300 g smoked chicken breast
• 1 cucumber
• 100 g prunes
• 300 g fresh mushrooms
• 3 chicken eggs
• 1 bulb
• 2 tbsp natural yoghurt
• 3 tbsp sour cream
• 1 tbsp. grated horseradish
• salt
• vegetable oil
• 10 g parsley

Peel and chop the onion. Heat vegetable oil and sauté the onion in it for 3 minutes. Rinse the mushrooms, discard in a colander, cut into thin slices and add to the pan. Salt and cook everything together for 10-20 minutes, depending on the type of mushroom, until the liquid evaporates completely. Then drain the excess oil from the mushroom stir-fry. Boil the eggs on a nearby burner and cover them with cold water. Cut the smoked chicken breast and soaked prunes into cubes, chop the eggshells, and the yolks separately from the whites, and grate the cucumber.

Prepare the salad dressing by combining sour cream with yogurt in a small bowl and mix the fermented milk mixture with horseradish. Divide the sauce into three and make the salad in the following order: chicken and sauce, cucumbers, fried mushrooms, proteins and sauce, prunes and sauce, yolks. Sprinkle it with chopped parsley.

Ingredients:

• 400 g chicken fillets
• 1 large fresh cucumber
• 200 g prunes
• 200 g potatoes
• 300 g champignons (can be frozen)
• 200 g of cheese
• 3 chicken eggs
• 100 g of natural yoghurt
• 150 g 10% cream
• 1 slice of garlic
• 1 small onion
• 10 g each fresh basil, dill and parsley
• a pinch of white pepper
• salt
• vegetable oil

Cook chicken, hard-boiled eggs and potatoes (in salted water for 20 minutes). Soak the prunes by pouring boiling water over them and letting them sit for 15 minutes. Fry the chopped mushrooms in vegetable oil for 15 minutes and drain them in a colander so as not to burden the salad with excess fat. Cut the potatoes, chicken and prunes into slices and the cucumber into strips. Grate the peeled eggs and cheese on a coarse grater. Prepare 4 small serving salad bowls.