This multilayer salad is easy to cook, unlike “herring under a fur coat” does not require much time to soak, and has indeed a very tender taste: sweetness of prunes is balanced by a sharper taste of walnuts and cucumbers refresh the dish.
By October 12, 2013Published:
[ezcol_2fifth id="" class="" style=""] [/ezcol_2fifth] [ezcol_3fifth_end id="" class="" style=""] This …
- 2 chicken breasts
- 3 eggs
- 100 gr prunes
- 1.5 medium-sized cucumnbers (or 1/2 of a long cucumber)
- 50 gr walnuts
- 5 tbs mayonnaise
- salt, pepper
- Boil the chicken in salted water, cool down and slightly pepper. Boil the eggs; remove the shell and separate boiled whites from yolks. Peel the cucumbers
- Cut the cucumbers, prunes, chicken into thin strips; chop up the boiled egg whites
- Put the prepared ingredients into the salad dish, making even layers and slightly spreading each layer with mayonnaise:
- Chicken, mayonnaise
- Prunes , mayonnaise
- Cucumbers, mayonnaise
- Egg whites, mayonnaise
- Walnuts, mayonnaise
- Grate the boiled yolks and put as the final layer
- Put the salad into the fridge for 40 minutes
*If you plan to cook several meals, you can boil chicken and eggs say in advance, say the night before and keep in the fridge. Next day you will need to only chop up the ingredients, which saves time.
*If the prunes are dry you can soften them in hot boiled water for 10 minutes and then dry up on a paper towel.