Salad with prunes and cheese without chicken. Salad with chicken, walnuts and prunes: a selection of the most delicious recipes

Salad with prunes will appeal to everyone who loves the combination of sweet flavor with vegetables, meat, poultry, mushrooms and other ingredients. Such snacks always turn out to be very original and unusual. Even the simplest of them are well suited for the holiday table.

Ingredients:

• 2 small boiled beets;
• ½ tbsp. peeled walnuts;
• 2 – 3 garlic cloves;
• 100 – 150 g of already grated cheese;
• 5 – 7 pcs. pitted prunes;
• vegetarian mayonnaise;
• salt.

Preparation:

1. Peel the cooled beets and grate them.
2. Next, chop the peeled nuts by simply chopping them with a sharp knife.
3. Cut the cheese into cubes. A regular hard/semi-solid product, feta cheese, suluguni and even processed cheese will do.
4. Pass the garlic through a press.
5. Washed and lightly soaked in warm water cut dried fruits into cubes.

Combine the ingredients, season the salad with vegetarian mayonnaise and add salt.

With smoked chicken

Ingredients:

• 8 – 9 pcs. dried pitted prunes;
• 250 g potatoes;
• 2 smoked chicken drumsticks;
• 100 g carrots;
• 2 pickled cucumbers;
• 1 boiled egg;
• 1 onion;
• 2 tbsp. l. light mayonnaise;
• 2 tsp. chopped capers;
• fresh herbs and salt taste;
• vegetable oil.

Preparation:

1. If the prunes are dry, after washing they need to be filled with hot water for a few minutes. Then squeeze and cut into thin strips.
2. Boil the root vegetables, peel and chop into neat cubes. Also chop the onion, pickled cucumber, cooled boiled egg and smoked meat removed from the bones.
3. Chop fresh herbs.
4. Fry the onion cubes in a small amount of vegetable oil until golden brown and crispy.
5. Place all ingredients in a salad bowl and add capers.
6. Season the food with salted mayonnaise. Mix.

The salad with chicken and prunes should be kept cool, after which it can be served immediately.

With added mushrooms

Ingredients:

• 450 g chicken fillet;
• 250 g fresh champignons;
• 70 g dried pitted prunes;
• 100 g of already grated “Russian” cheese;
• 1 onion;
• any fat for frying;
• classic mayonnaise, herbs and table salt.

Preparation:

1. Boil chicken in salted water until tender, cool and separate into fibers.
2. Peel the mushrooms, cut into slices and fry along with chopped onions in any fat.
3. Pour boiling water over the prunes. When it gets wet, cut into small pieces.
4. Mix the prepared products with the already grated cheese. Add salt.

Decorate the appetizer with fresh herbs.

“Ladies' whim” with chicken and prunes

Ingredients:

• 1 large fillet;
• 1 fresh strong cucumber;
• ½ tbsp. grated cheese;
• 2 pre-boiled eggs;
• 50 – 70 g prunes;
• salt and classic mayonnaise;
• a piece of butter.

Preparation:

1. Cut the chicken fillet into small pieces, add salt and fry in well-heated butter until a beautiful, appetizing crust appears. Place the chicken in a salad bowl and coat with salted classic mayonnaise.
2. Sprinkle slices of fresh cucumber on top and make a mesh of sauce.
3. Chop the cooled eggs into cubes, mix with salted mayonnaise and spread the mixture over the cucumber layer.
4. Cut the prunes into small cubes and sprinkle the chopped dried fruits onto the eggs.
5. Cover everything with grated cheese.

Send “Lady's whim” with chicken and prunes to cool.

With crab sticks and cheese

Ingredients:

• 150 g juicy crab sticks;
• 2 boiled eggs;
• 70 g dried prunes;
• 100 g “Russian” cheese;
• 1 pickled cucumber;
• olive mayonnaise;
• salt and herbs;
• 5 pitted olives.

For salads and other snacks, it is better to choose dried rather than smoked prunes; they are more tender.

The latter is better suited for soups and baking. If you don’t have a dried product on hand, then you need to cut the smoked product as finely as possible.

Preparation:

1. Soak the washed prunes in hot water for 8 – 9 minutes. Dry and chop finely.
2. Coarsely grate the cheese. Cut crab sticks into small pieces. Leave a few to decorate the finished dish.
3. Place a serving ring on the dish. Place crab sticks with mayonnaise in the first layer and press with your hands.
4. Next distribute: egg cubes, prunes, pickle and diced cheese. Sprinkle all layers with salt to taste and grease with mayonnaise.

Carefully remove the serving ring. Decorate the top of the treat with herbs, halved olives and reserved pieces of crab sticks.

Cooking with cod liver

Ingredients:

• 1 can of cod liver in oil;
• 2 potatoes;
• 3 – 4 boiled eggs;
• 1 carrot;
• 2 green onions;
• 8 – 9 prunes;
• 1 tbsp. classic mayonnaise;
• table salt and a mixture of peppers.

Preparation:

1. Boil the root vegetables together. Peel and grate using a grater with the largest divisions.
2. Cool the boiled eggs in cold water and divide into components. Grind the whites and yolks separately. The latter can simply be crumbled with your fingers.
3. Soak prunes in warm water and cut into strips. Chop the green onions into smaller pieces.
4. Drain the oil from the cod liver and mash the rest with a fork.
5. The appetizer is laid out in layers in random order. But the roots must come first, and the yolk last.

Coat the layers with salted mayonnaise with a small amount of ground pepper and cod liver oil.

Salad “Tenderness” with chicken and prunes

Ingredients:

• 250 – 300 g chicken fillet;
• 50 g peeled walnuts;
• 3 pre-boiled eggs;
• 2 fresh strong cucumbers;
• classic mayonnaise;
• rock salt;
• fresh herbs to decorate the appetizer.

Preparation:

1. Divide the cooled eggs into whites and yolks. Finely rub the latter. Cut the whites into cubes.
2. Rinse prunes warm water, dry and cut into small pieces.
3. Cook the chicken meat until tender and cool directly in the broth.
4. Place the walnuts in a coffee grinder or under a special blender attachment.
5. Peel the cucumbers and cut into cubes. Finely chop fresh herbs. Salt the mayonnaise.
6. Place the ingredients in the following order: chicken – dried fruits – fresh cucumber – whites – nuts – yolks. Products should be selectively coated mayonnaise sauce.

Be sure to keep the “Tenderness” salad in a cool place for a couple of hours before serving.

With beef tongue

Ingredients:

• 250 g boiled beef tongue;
• 4 pre-boiled eggs;
• 100 g hard grated cheese;
• 1 sour apple;
• 1 tbsp. chopped pitted prunes;
• 50 g coarsely chopped peeled walnuts;
• any mayonnaise-based sauce;
• salt.

Preparation:

1. Place the chopped dried fruits into the salad bowl first.
2. Place the tongue cut into strips on top.
3. Add grated eggs and long sticks of peeled and seeded apple.
4. Lastly add the grated cheese and chopped nuts.

Season the finished salad with any mayonnaise sauce. Add salt to taste.

Recipe with squid

Ingredients:

• 3 squid carcasses;
• 1 sweet yellow pepper;
• 150 g cheese;
• 200 g pitted prunes;
• 5 dessert spoons of natural yogurt;
• 2 dessert spoons of mayonnaise;
• a few drops of lime/lemon juice;
• salt and pepper.

Preparation:

1. For the sauce, mix mayonnaise (preferably homemade), citrus juice and natural unsweetened yogurt. Add salt and pepper to taste.
2. To boil water. Pour it over dried fruits and raw squid. Immediately transfer the latter to cold water and peel off the curdled skin.
3. Then cook the seafood in new salted water for 3 - 4 minutes. Let them cool, cut into thin long cubes. Also chop the cheese and bell pepper.
4. Squeeze the softened prunes from the liquid and chop into cubes.

Mix the products and season them with the sauce from the first step.

Prague salad with prunes

Ingredients:

• 450 g boiled chicken breast;
• 10 prunes;
• 2 barrel pickles;
• 1 boiled carrot;
• 1 onion;
• 1 boiled egg;
• ¾ tbsp. green peas (canned)
• classic mayonnaise.

Preparation:

1. Place the first layer of chopped boiled chicken breast on a flat plate.
2. “Draw” a mayonnaise mesh on top.
3. Next add: grated cucumbers, onion cubes (scalded with boiling water and squeezed out of liquid), grated boiled egg, grated carrots, green pea and prunes.
4. Make a mayonnaise grid on layers of your choice. You can add salt to your taste.

This appetizer is also good served in a transparent salad bowl.

With canned corn

Ingredients:

• 3 boiled eggs;
• 100 g dried prunes;
• 100 – 150 g of already chopped cheese;
• 1 can sweet corn (canned);
• 1 bunch of green onions;
• fresh garlic to taste;
• salt;
• classic mayonnaise.

Preparation:

1. Rinse the dried fruits and pour hot water over them for a quarter of an hour. Then, if necessary, cut out the seeds. Chop the prunes not too finely.
2. While the dried fruits are soaking, chop the cooled boiled eggs into cubes.
3. Mix the products in a deep bowl. Add grated cheese and sweet corn without liquid. Leave some of the grains to decorate the finished dish.
4. Mix mayonnaise with mashed garlic and salt.
5. Season the salad with the resulting sauce.

Garnish the appetizer with chopped green onions and reserved corn kernels.

Hearty snack with beans

Ingredients:

• 2 pre-cooked beets;
• 100 g canned beans white;
• 100 g dried prunes;
• olive oil;
• salt and pepper;
• fresh garlic;
• ½ tsp. light sesame.

Preparation:

1. Peel the beets, cut into large pieces, drizzle with olive oil and bake in the oven until soft.
2. Cool the finished root vegetable, cut into neat small cubes.
3. Mix beets with beans from a can (without liquid).
4. Rinse the prunes, pour boiling water over them for a couple of minutes and cut into small pieces.
5. Mix the products and add crushed garlic to them if desired.

Ingredients:

• 1 can of tuna (in its own juice);
• 1 red onion;
• 150 g frozen green peas;
• 1 handful of pitted prunes;
• 1 tsp. lemon zest;
• 4 tbsp. l. olive oils;
• 2 tbsp. l. balsamic vinegar;
• salt.

Preparation:

1. Drain the tuna. Mash the fish with a fork and place in a salad bowl.
2. Add thin half rings of red onion there.
3. Boil frozen peas for 2 minutes in salted boiling water and then rinse with ice water. Send to other products.
4. Add finely chopped prunes.
5. Combine the remaining ingredients in a separate bowl.
6. Season the prepared salad with the resulting oil sauce and mix well.

Serve it immediately for dinner.

“Berezka” salad with dried fruit

Ingredients:

• 150 g boiled chicken fillet;
• 100 g prunes;
• 1 onion;
• 2 boiled eggs;
• 250 g fresh champignons;
• 2 pickled cucumbers;
• sunflower oil;
• light mayonnaise;
• salt;
• parsley.

Preparation:

1. Fry thin slices of champignons with small onion cubes in hot oil until browned. Add salt. The onion should eventually become transparent, and all the liquid from the mushrooms will evaporate.
2. Place the roast on a flat plate and “draw” a mayonnaise grid on it.
3. Cut the chicken fillet into cubes, add salt, mix with mayonnaise and spread over the grill.
4. Next, arrange the cubes of washed prunes and pickled cucumbers with sauce.
5. Divide the boiled eggs into components and grate separately.
6. Cover the center of the salad with grated yolk, and the edges with white.

Decorate the “Birch” with a picture of a tree. Make the “trunk” from mayonnaise coated with small pieces of prunes. Create a “crown” from parsley.

Cooking option with beef

Ingredients:

• 250 g boiled beef;
• 100 g pitted prunes;
• 1 boiled egg;
• 100 g hard/semi-hard cheese;
• 100 g peeled walnuts;
• 100 g pickled cucumbers;
• 1 onion;
• classic mayonnaise;
• salt.

Preparation:

1. Cut the onion into small pieces, pour boiling water over them for a couple of minutes and drain the water. This will remove the bitterness from the vegetable.
2. Disassemble the cooled meat into fibers.
3. Chop the pickled cucumbers into thin long strips. Also chop prunes pre-soaked in warm water.
4. Coarsely grate the egg. Finely chop the nuts.
5. Assemble the appetizer in layers: meat - onions - cucumbers - eggs - nuts. Coat each with salted mayonnaise to taste.

Sprinkle the finished salad with grated cheese and let it brew well in a cool place.

Among the variety of snacks offered, you will definitely be able to find one that suits your taste. Try, experiment and create original recipes.

Chicken meat is the oldest food of mankind. This unpretentious bird was tamed and kept for the purpose of obtaining protein food in the most ancient times. Of course, over the years, cooks from all countries and times have accumulated a great variety of dishes using it as the main ingredient. Such dishes, more festive than everyday, include salad with prunes, walnuts, with Chiken. The dish has many variations in composition and preparation. Almost every housewife adds something special there, some ingredients that make the salad with prunes, walnuts and chicken an individual product that has “its own personality.” It is usually done on New Year, birthday, wedding or other kind of generally accepted holidays when you can walk and relax for a long time. Well, let's try to cook it too?

Salad: chicken, prunes, egg, walnut

The basic recipe includes exactly these ingredients, plus mayonnaise. walnuts, with chicken it turns out very tasty, so it is quickly eaten. Therefore, you need to cook a lot at once: a large bowl. Small quantities are unacceptable, especially in a large family or when guests are expected. After all, they must try everything, at least a spoonful of the delicious dish. That is why the main product - chicken - needs to be taken more! So, we will need: a kilogram of boiled chicken breast (the broth from it can be used to prepare excellent first courses), 12 hard-boiled eggs, a glass of good prunes, pitted, a glass of peeled walnuts, mayonnaise (its quantity is determined by the traditional recommendation : “how much will the salad take”).

Preparation

Puff version

In terms of ingredients, this dish is not too different from the previous version. To the above products add 250-300 grams of hard cheese. We leave the remaining proportions the same. It's all about the cooking method, which differs, and significantly.

Preparation

1. The essence of the method is that eggs (divided into yolks and whites) and cheese need to be grated, and nuts should be crushed in a mortar or ground, in a modern way, in a coffee grinder or meat grinder.
2. Cut the prunes and chicken breast into very small pieces.
3. Next, we create the first one - finely chopped breast. We cover it with a mesh of mayonnaise.
4. The second layer is yolks, the third is prunes, the fourth is cheese, the fifth is crushed nuts, the sixth is egg whites. We always insert a mayonnaise mesh between the layers to ensure good impregnation of the products.
5. If there are a lot of products, then the layers can be repeated again. Then our salad with prunes, walnuts and chicken will turn out lush and tall.
6. You can decorate with the same nuts and grated eggs, making a simple design on top, for example, a sun.
7. Before eating and serving, be sure to let the salad soak in the refrigerator (at least half an hour).

Option with mushrooms

Another similar salad: prunes, walnuts. These are the main ingredients. For half a kilo of chicken breast we take 100-150 grams of pitted prunes, the same amount of peeled nuts, 300 grams of champignons. In addition, to implement your culinary idea, a couple of medium-sized pickles, 3-4 eggs, mayonnaise, and a large onion.

Preparation

Salad: chicken, prunes, cheese, walnuts, cucumber

In principle, this salad is similar to the previous one. But this time eggs, mushrooms and onions are not used. And to add piquancy to the dish, we take fresh cucumber (but in winter time You can also take salty).

Ingredients: half a kilo of chicken fillet, pre-boiled and cooled, half a glass of pitted prunes, half a glass of peeled walnuts, 200 grams of any hard cheese, several medium cucumbers, mayonnaise.

Cooking

Another option

And finally the next salad. Chicken, prunes, walnuts, and cucumber are also the main ingredients here. In addition, we use mayonnaise and a little onion, lightly marinated in lemon juice with spices. The whole flavor of this dish lies in the fact that we take smoked poultry fillet. It will give the dish an exquisite taste and aroma, complemented by the freshness of the cucumber and the spicy bitterness of pickled onions.

Ingredients: half a kilo of smoked fillet, half a glass of prunes, half a glass of peeled nuts, two medium fresh cucumbers, a couple of onions, cut into half rings and lightly pickled (but better without vinegar), mayonnaise, hand-ground black pepper.

How to cook

1. We cut all the ingredients into medium pieces, not three, so that they are perceived separately.
2. Just crush the nuts in a mortar or grind them in a coffee grinder.
3. Mix and season with mayonnaise.

Note: this salad is not layered, and should be served in a traditional salad bowl, stirring a little before eating and garnished with sprigs of herbs, cucumber slices, and grated yolk.

Salad with prunes and walnuts is a real storehouse of vitamins. After all, both prunes and nuts contain a lot of vitamins that have a beneficial effect on the human body. Prunes have a sweetish taste and a smoky flavor. It is its taste qualities that give dishes a unique taste, which sometimes not everyone likes. Prunes are often used in meat dishes and salads. Nuts are also very popular in salad recipes. They are used as a component or as decoration.

Prunes are scalded with boiling water to make them softer.

How to prepare a salad with prunes and walnuts - 17 varieties

This salad consists entirely of vitamins and, at the same time, it is very tasty.

Ingredients:

• Beetroot - 1 piece
• Prunes - 15 pcs
• Walnuts - 100 gr
• Garlic - 1 clove
• Olive oil - 2 tbsp.
• Salt - to taste

Preparation:

Grate fresh beets on a fine grater. Grind prunes and nuts. Finely chop the garlic with a knife or pass through a press. Mix all ingredients, add salt, season with olive oil and mix well again. Let the salad sit and sprinkle with chopped nuts before serving.

The salad is easy to prepare. May be suitable for a holiday table or daily use.

Ingredients:

• Boiled eggs - 2 pcs
• Chicken fillet - 1 piece
• Prunes - 100 gr
• Cucumber - 2 pcs.
• Walnuts - 100 gr
• Mayonnaise

Preparation:

Boil the chicken breast by adding bay leaf and peppercorns to the water. Chop the meat and other ingredients and mix. Add chopped nuts - to taste. Season the salad with mayonnaise, which is best diluted a little with broth from the breast. Add a little salt if desired.

Delicious summer salad with a special ingredient.

Ingredients:

• Young beets with tops - 1 piece
• Lemon - 1 piece
• Prunes - 12 pcs
• Walnuts - 80 gr
• Garlic - 2-3 cloves
• Honey - 1 tbsp.
• Olive oil - 1 tbsp.

Preparation:

Bake the beets in a cooking bag at 180 degrees until fully cooked.

Grind the garlic, add lemon juice, honey, olive oil and salt to taste. Mix all this well.

Peel the beets and cut into large cubes. Then chop the beet tops, nuts and prunes. Mix all ingredients and pour in the prepared dressing, mix well. On top you can put a few rings of hot pepper and a couple of lemon slices.

Delicious, healthy, simple and nutritious salad.

Ingredients:

• Champignons - 500 gr
• Onion - 250 gr
• Carrots - 250 gr
• Prunes - 8 pcs
• Walnuts - 100 gr
• Mayonnaise

Preparation:

Cut the mushrooms into small pieces and fry. Then fry the onion separately, add grated carrots and, at the end of frying, chopped prunes and nuts.

The salad is laid out in layers: mushrooms - vegetables - mushrooms - vegetables, etc. The final layer is laid out with vegetables. Each layer must be lubricated with mayonnaise.

Layered salad for the holiday table.

Ingredients:

• Prunes - 150 gr
• Chicken fillet - 400 gr
• Champignons - 300 gr
• Walnuts - 50 gr
• Onion - 1 piece
• Hard cheese- 150 gr
• Mayonnaise
• Greenery

Preparation:

Fry mushrooms with onions, salt and pepper to taste. Chop greens and walnuts. Cut prunes and meat into small pieces. Grate the cheese on a fine grater. You can mix all the products and season with mayonnaise, or you can lay them out in layers: chicken - mushrooms - prunes - cheese - nuts. Grease each layer with mayonnaise.

This salad is a good replacement for everyone’s usual traditional salads.

Ingredients:

• Chicken fillet - 200 gr
• Champignons - 200 gr
• Onion - 1 piece
• Boiled eggs - 3 pcs
• Hard cheese - 150 gr
• Prunes - 100 gr
• Walnuts - 10 pcs
• Apple vinegar
• Mayonnaise
• Vegetable oil

Preparation:

Boil the chicken until cooked and cut into cubes. This salad can be served on festive table, but you can cook every day. Grate the eggs onto coarse grater and place separately from the meat. Cut the mushrooms into thin pieces and fry in vegetable oil. Cut the onion into half rings and pour apple cider vinegar for 20 minutes. Cut the prunes into thin strips. Grind the nuts to coarse crumbs. Grate the cheese on a coarse grater.

1. 1 layer - fillet
2. 2nd layer - onion
3. 3rd layer - eggs
4. 4 layer - prunes
5. 5 layer - mushrooms
6. 6th layer - cheese
7. 7th layer - nuts.

Each layer of salad must be coated with mayonnaise, with the exception of nuts.

Ingredients:

• Beetroot - 5 pcs.
• Prunes - 150 gr
• Walnut - 100 gr
• Garlic - 3 cloves
• Mayonnaise - 4 tbsp.
• Vegetable oil - 2 tbsp.

Preparation:

Boil the beets until tender, peel and grate on a fine grater. Cut the prunes into thin strips and mix with the beets. Then add chopped nuts and garlic. Add salt to taste. Season the salad with mayonnaise and oil, mix well.

A tasty and healthy salad for a light breakfast.

Ingredients:

• White cabbage - ½ piece
• Carrots - 1 pc.
• Prunes - 100 gr
• Walnuts - 100 gr
• Lime - 1 piece
• Mayonnaise - 2 tbsp.

Preparation:

Cut the cabbage into thin strips, grate the fresh carrots on a coarse grater and mix with the cabbage. Sprinkle the vegetables with lime juice and a little salt, then rub with your hands.

Finely chop the prunes, chop the nuts and mix with the vegetables. Add lime zest to the salad and let it sit in the refrigerator. Before use, season with mayonnaise.

In order for cabbage and carrots to give juice, you need to rub them well with your hands.

A very tasty and beautiful holiday salad.

Ingredients:

• Boiled eggs - 3 pcs
• Chicken breast- ½ piece
• Hard cheese - 100 gr
• Apple - 1 piece
• Prunes - 70 gr
• Walnuts - 50 gr
• Onion - 1 piece
• Mayonnaise

Preparation:

Boil the fillet in salted water, cut into small pieces and place on the bottom of the dish, brush with mayonnaise. Scald the onion with boiling water, finely chop and place on top, brush with mayonnaise. Next, lay out finely chopped eggs, grease with mayonnaise. The next layer is finely chopped prunes, grease with mayonnaise. Place finely grated cheese on top and sprinkle with walnuts. For the salad to be fully prepared, it needs to sit.

Delicious and simple salad with prunes.

Ingredients:

• Chicken breast - 1 piece
• Boiled eggs - 3 pcs
• Cucumber - 1 piece
• Prunes - 100 gr
• Walnuts - 50 gr
• Dill
• Mayonnaise

Preparation:

Boil the chicken fillet and chop finely. Cut prunes and cucumber into strips. Grate the eggs on a coarse grater.

1. 1st layer - meat, grease with mayonnaise.
2. 2nd layer - prunes.
3. 3rd layer - part of the eggs, grease with mayonnaise.
4. 4th layer - cucumbers.
5. 5th layer - chicken, grease with mayonnaise.
6. 6th layer - prunes.

Sprinkle the salad with chopped herbs and nuts.

This salad can be prepared every day. It is very simple, and most importantly useful.

Ingredients:

• Walnuts - 20 pcs
• Prunes - 300 gr
• Sour cream - 250 gr

Preparation:

Fill the prunes with walnuts and lay them out in layers. Grease each layer with sour cream. Sprinkle chopped nuts on top of the salad.

The salad surprises not only with its taste, but also with its appearance.

Ingredients:

• Boiled eggs - 3 pcs
• Chicken fillet 400 gr
• Walnuts - 50 gr
• Hard cheese - 200 gr
• Almonds - 50 gr
• Prunes - 50 gr
• White grapes- 100 gr
• Mayonnaise - 200 gr

Preparation:

Boil the fillet and cut into small slices. Pour boiling water over the prunes for 15 minutes and add a little cognac. Grate nuts and almonds or chop them in any convenient way. Grate the cheese and eggs on a medium grater.

The salad is laid out in layers.

1. 1st layer - mix chicken with prunes and mayonnaise, sprinkle with nuts.
2. 2nd layer - cheese, sprinkle with nuts.
3. 3rd layer - eggs, sprinkle with nuts.

Garnish the salad with grape halves and shape into a bunch of grapes.

The salad is very simple and tasty. Great light breakfast.

Ingredients:

• White cabbage - ½ piece
• Cucumber - 1 piece
• Nuts - 100 gr
• Prunes - 12 pcs
• Canned corn - 1 can
• Mayonnaise

Preparation:

Cut the cabbage into thin strips, mash well with your hands and leave for a while. Also cut the cucumber into thin strips, mix with corn and add to the cabbage. Season the salad with mayonnaise and mix well. Cut the prunes into thin strips, chop the nuts. Sprinkle the salad with prunes and nuts.

Tuna gives the salad a special taste that every guest will like.

Ingredients:

• Canned tuna - 200 gr
• Boiled eggs - 4 pcs
• Potatoes - 2 pcs.
• Onion - 1 piece
• Apple - 1 piece
• Butter - 50 gr
• Mayonnaise - 50 gr
• Walnuts - 10 pcs
• Prunes - 5 pcs

Preparation:

Separate the whites and yolks and grate them into different dishes. Grate the boiled potatoes and peeled apple on a coarse grater. Finely chop the onion and pour boiling water over it. Grate the butter on a fine grater.

Finely chop the prunes and chop the walnuts.

Mix tuna, protein and oil, place on the bottom of the dish, grease with mayonnaise. The next layer is potatoes, then yolk, apple and onion. Spread with mayonnaise and sprinkle chopped nuts and prunes on top.

Prunes go well with meat and this salad is proof of that. Very delicious salad that will decorate any table.

Ingredients:

• Potatoes - 30 gr
• Walnuts - 10 gr
• Nutmeg- 10 g
• Beetroot - 15 gr
• Carrots - 20 gr
• Apple - 30 gr
• Quail - 120 gr
• Prunes - 5 g
• Mayonnaise - 20 gr
• Ketchup - 3 g
• Basil - 3 gr
• Pomegranate jelly - 25 g
• Tomatoes - 5 gr
• Hazelnut oil - 3 g
• Frisee salad - 15 gr
• Sugar syrup - 20 g
• Chicken broth - 150 gr
• Butter - 20 g

Preparation:

Mix ketchup and mayonnaise. Grate the boiled potatoes, add nutmeg and walnuts, chop them and season with the resulting sauce.

Also boil the carrots, grate and mix with the dressing. Boil the beets and cut into thin strips.

Peel the apples, cut into thin slices and blanch in sugar syrup.

Salt, pepper and fry ½ part of the quail in butter, then cook in chicken broth. Disassemble the leg into fillets and add prunes, season with the prepared dressing.

Lay out all products in layers. Top with frisée salad, tomatoes and breast. Season the salad with hazelnut oil. Use beet chips and basil for garnish.

An unusual, but very tasty and simple salad.

Ingredients:

• Champignons - 500 gr
• Chicken fillet - 300 gr
• Cheese - 200 gr
• Prunes - 200 gr
• Onion - 1 piece
• Walnuts - 1 tbsp
• Apple - 1 piece
• Mayonnaise

Preparation:

Dice the onion and fry until golden brown. Cut the champignons into thin slices, fry until tender and mix with onion. Boil the fillet, cut into strips and mix with mayonnaise. Grate the cheese on a coarse grater, chop the walnuts. Peel the apple and cut into medium-sized cubes.

1. 1 layer - champignons, grease with mayonnaise
2. 2nd layer - apple
3. 3rd layer - chicken fillet
4. 4th layer - chopped prunes, grease with mayonnaise

Sprinkle the salad with nuts and refrigerate for 2-3 hours.

To make the onion softer and juicier, you need to finely chop it, sprinkle it with salt and let it stand for a while.

Delicious salad for a holiday or breakfast.

Ingredients:

• Chicken fillet - 500 gr
• Chinese cabbage - 1 piece
• Boiled eggs - 2 pcs
• Prunes - 7 pcs
• Pine nuts - 100 gr
• Mayonnaise

Preparation:

Boil the fillet and cut into large pieces. Grate the eggs on a fine grater and add to the chicken. Cut the cabbage into thin strips, chop the prunes and nuts. Add all this to the chicken. Season the salad with mayonnaise and mix well.

Delicate taste and airy texture - that’s what layered salad with prunes is. A real holiday dish!

I offer you a recipe for a wonderful layered salad with beets. The salad turns out incredibly tasty and tender. This salad combines several flavors - spicy, sweet, and salty. A very interesting salad that will decorate your table and will be appropriate for any holiday. The salad is laid out in layers and it is best to do this in small bowls, glasses or salad bowls. Try it, you and your guests will definitely like this salad.

• beets 1 pc.
• carrots 1 pc.
• prunes 5 pcs.
• raisins 1 tbsp.
• garlic 2 teeth
• chicken fillet 200 g
• hard cheese 60 g
• mayonnaise to taste
• salt to taste
• ground black pepper to taste
• walnuts 2 tbsp.

The salad should be laid out in layers in a small salad bowl or bowl: the first layer is half the mixture of carrots and raisins.

The next layer of salad is cheese with garlic.

Recipe 2: Prague salad with prune puffs (step-by-step photos)

Layered salad with chicken, vegetables, eggs, prunes is easy and simple to prepare. The tasty and beautiful “Prague” salad will perfectly complement your holiday table.

• Chicken fillet (or pork, veal) - 300 g
• Eggs - 2 pcs.
• Carrots – 150 g
• Pickled cucumbers – 150 g
• Canned green peas – 150 g
• Prunes – 50 g
• Walnuts – 20 g
• Mayonnaise - 150 g
• Parsley or dill - for decoration

Preparing ingredients for layered salad with chicken and prunes. Boil chicken fillet, carrots and eggs in advance and cool.

Cut the boiled meat (chicken fillet) into small cubes.

We also cut the pickled cucumbers into small cubes.

Peel the boiled carrots and boiled eggs and grate them on a coarse grater.

On a flat dish we form a layered salad, greasing each layer with mayonnaise. The first layer is pickled cucumbers and mayonnaise.

The second layer is chicken and mayonnaise.

The third layer is eggs and mayonnaise.

The fourth layer is green peas and mayonnaise.

The fifth layer is carrots.

We make arbitrary mayonnaise patterns on the surface of a layered salad of carrots, green peas, eggs, cucumbers and chicken fillet.
Place prunes, cut into strips, along the edge of the salad. Place chopped nuts in the center. We decorate the sides of the festive salad with parsley sprigs.

Layered salad “Prague” is ready. Bon appetit!

Recipe 3: delicious layered salad Tenderness with prunes

I offer a recipe for a very tasty layered salad “Tenderness” with prunes, which will undoubtedly decorate your holiday table. Simple products - extraordinary taste! The female half will like the salad more.

• chicken fillet - 200 g;
• prunes - 100 g;
• eggs - 3 pcs.;
• fresh cucumber - 1 pc.;
• walnuts - 50 g;
• mayonnaise - to taste;
• greenery.

Boil chicken fillet and eggs, cool. Cut the fillet into strips, eggs and fresh cucumber (peeled) into cubes. Chop the nuts. Pour boiling water over prunes for 15 minutes.

Then drain the water, dry the prunes and cut into small pieces. Place the salad in a salad bowl in layers: the bottom layer is chicken fillet + mayonnaise mesh.

The next layer of salad is prunes and a layer of walnuts + a mayonnaise mesh.

The top, last layer is fresh cucumbers + a mesh of mayonnaise.

Garnish the wonderful and tasty “Tenderness” salad with cucumber, eggs and herbs. The salad is ready, you can surprise and delight your family and guests!

Recipe 4: layered salad with prunes and walnuts

The salad is spicy and filling. It is unusual in its ingredients, but they are what make the salad incredibly tasty! Try it!

• Ham - 300 g
• Chicken egg - 3 pcs
• Walnuts (chopped) - 0.5 cups.
• Prunes - 100 g
• Garlic - 2 teeth.
• Mayonnaise (favorite) - 250 g

Prepare the ingredients for the recipe. Hard boil the eggs, separate the whites from the yolks. Cut the ham into thin strips.

Prepare the dressing. To do this, you need to mix chopped garlic, nuts and prunes and mix with mayonnaise.

Place the protein, grated on a coarse grater, in a salad bowl.

Top with a layer of dressing.

Top with a layer of dressing.

Sprinkle the top with grated yolk. Leave the salad for several hours to soak.

Recipe 5: puff salad with chicken and prunes (step by step)

The salad turns out tender and airy, unlike many puff salads.

• Chicken breast – 300-350g
• Prunes – 150 g
• Walnuts - 80-100 g
• Chicken eggs - 5 pcs.
• Cucumbers - 2 pcs.
• Mayonnaise - to taste (about 150 g)

Boil the chicken breast (you can, of course, use chicken fillet, but I prefer breast, it’s juicier), remove bones and skin, and chop finely. Boil the eggs, peel, separate the yolks from the whites. Grate the yolks on a fine grater, the whites on a coarse grater. Wash the cucumbers and cut into small cubes. Wash the prunes thoroughly (it is better to soak them first) and chop finely. Chop the nuts finely with a knife or grind in a blender (but not into flour).

Lay out the salad in layers (do not compact the layers, they should lie fluffy).

1st layer: chicken fillet + thin layer of mayonnaise mesh. (I cut off a corner of the package with mayonnaise, thus squeezing out a thin stream of mayonnaise).

2nd layer: prunes; + walnuts.

3rd layer: egg white + mayonnaise.

4th layer: cucumbers + mayonnaise.

5th layer: egg yolk.

Decorate the salad: eyes - olives, nose - boiled carrots, bow - cherry tomatoes, mustache - stems of parsley or dill. It’s better to make the salad in the evening so that it soaks overnight, it will be even tastier! Bon appetit!

Recipe 6: Layered Salad Carrot Blues with Prunes

The flavor combinations of sweet carrots, prunes, sour cucumber, slightly spicy Korean carrots, and chicken fill the salad with amazing taste. The served salad will instantly captivate all your guests and, of course, will not linger long on a table filled with a variety of delicacies.

Let's prepare a salad with chicken and prunes, with such a mysterious name “Carrot Blues”, and with amazing taste.

• Boiled carrots - 1 pc.,
• Korean mild carrots – 150 gr.,
• Raw carrots - 2 pcs.,
• Chicken fillet (any chicken meat) – 350 gr.,
• Soft prunes – 160 gr.,
• Onion (small) - 1 pc.,
• Eggs – 6 pcs.,
• Any cheese (hard) – 150 gr.,
• Pickled cucumbers (small) – 3 pcs.,
• Mayonnaise – 400 gr.

Wash the prunes thoroughly and do not chop them coarsely; if the prunes are not very soft, then fill them with lukewarm water for 15 minutes.

Peel the onion, cut into small cubes, and fry in a heated frying pan until translucent. While the onions are frying, grate the peeled raw carrots on a large grater and then add to the onions. Stirring, continue to fry until soft, then add a little salt and pepper.

Grate the boiled carrots on the finest grater, or grind them through a strainer. Mix the finished carrot puree with mayonnaise.

Cut the pre-boiled chicken fillet into small pieces.

Grate the egg whites on a fine grater.

Grate the yolks on a coarse grater.

Cut the pickled cucumbers into medium strips; do not grate them, otherwise the salad will leak.

After the products are prepared, we begin to assemble the salad, greasing each one in successive layers, not very generously, with mayonnaise mixed with carrots: chicken, fried carrots with onions, whites, cucumbers, egg yolks, chopped prunes, grated cheese.

Last layer - Korean carrot, which can be peppered a little more (if you like it spicier), do not lubricate it with mayonnaise. Place in the refrigerator for two hours. Let it sit, thereby all layers of salad will be well saturated with each other.

The new layered salad with chicken and prunes “Carrot Blues” is ready! Serve! The salad turns out incredibly tasty, unusual and tender. Be sure to prepare this interesting (in every sense) salad, believe me, you won’t regret it. Bon appetit!

Recipe 7: puff salad with chicken and prunes (with photo)

Salad with chicken and prunes in layers - an appetizing and satisfying salad. Simple Ingredients, delicious combination.

• Chicken breast - 400 gr.
• Prunes - 50 gr.
• Potatoes - 2 pcs.
• Large carrots - 1 pc.
• Onions - 1 pc.
• Chicken eggs - 3 pcs.
• Gherkins - 6 pcs.
• Fresh dill and parsley - 1 bunch
• Mayonnaise for dressing

Prunes combined with walnuts are very tasty. And if this delicious duo is complemented with bright crab sticks and spicy cheese, the dish will become incredibly elegant and festive. Chopped boiled eggs fit perfectly into this composition, making the salad with prunes quite satisfying. Mayonnaise serves as a binding link, and freshly ground black pepper is used as a spice. As a result - gourmet dish, which will decorate any holiday table, for example, New Year's. We will prepare a layered salad with prunes and walnuts in an unusual way; the prunes will be stuffed with walnuts. The result will be a very impressive salad that your guests will not be able to ignore.

Taste Info Holiday salads / New Year's recipes

Ingredients for 4 servings:

• pitted prunes – 200 g
• egg – 3 pcs.
• crab sticks – 200 g
• hard cheese – 200 g
• walnut kernel – 100 g
• mayonnaise – 150 g
• freshly ground black pepper - to taste
• salt - to taste.

How to prepare a chic puff salad with prunes and walnuts

Boil the eggs hard – 10 minutes after boiling. Then cool them under running cold water.

Rinse the prunes, place in a bowl and cover with warm water. Leave for at least 10 minutes until the fruits become soft.

Meanwhile, grate the pre-thawed crab sticks using a large-hole grater or grind in a blender, as in this recipe.

Peel the eggs and grate them on a coarse grater or grind them using a blender.

Do the same with hard cheese.

Remove the prunes from the water and dry them in a colander. Make a cut on the long side of each fruit and insert a quarter of a walnut kernel. If you are using small nuts, you can insert halves of nut kernels into the dried fruit.

Next, start decorating the salad. It can be served in portions in bowls or laid out in “turrets” using a serving ring. Another way to serve is in a deep round or square salad bowl. But, in any case, the salad with prunes must be laid out in layers. And don’t forget to compact each layer properly with a teaspoon.

Below you will find a way to decorate a salad using a serving ring. Place it in the center of a flat dish. Fill with half the crushed eggs.

Lightly salt and spread with a thin layer of mayonnaise.

Place crab sticks.

Grease with mayonnaise again.

Place the remaining eggs on top.

And again a layer of mayonnaise. Pepper to taste.

Teaser network

Sprinkle with grated cheese.

Remove the ring very carefully. Place prunes stuffed with nuts on the cheese. Next, you can decorate the prune salad at your discretion, for example, with parsley leaves and drops of mayonnaise. Around the “turret” you can lay thin slices of crab stick cut slightly diagonally or sprinkle chopped walnut kernels around the perimeter.

Place the finished dish in the refrigerator for 30-60 minutes so that the salad with prunes is thoroughly soaked.

Note to the owner:

It is very convenient to apply mayonnaise to layers of salad using a fine mesh. To do this, put the mayonnaise in a plastic bag, tie it and cut off a small corner.