Chicken salads with nuts

Waldorf salad with chicken and pineapple

chicken breast (fillet, boiled or baked) – 1/4 pcs.; apple (sour) – 1 pc.; celery (petiole) – 2-3 pcs.; pineapple (canned) – 150g; walnuts – 80g; for sauce: yogurt – 100ml; blue cheese (doorway blue) - 30g; salt - according to VK

Layered salad with chicken, prunes, champignons and walnuts

chicken meat (boiled) – 300g; prunes (pitted) – 80g; champignons – 150g; onion – 1 pc.; butter – 40g; walnuts – 8 pcs.; testicle – 2 pcs.; mayonnaise – 120-140g; salt - to taste.

Salad with pineapple, chicken, cheese and iceberg lettuce

chicken fillet – 300g; Iceberg salad – 200g; hard cheese – 200g; fresh or canned pineapple – 250g; cashew nuts (peeled, fried) – 1 handful; mayonnaise – 50g or to taste; garlic – 2 cloves.

Layered salad with chicken, boiled beets and pomegranate

chicken (fillet) – 300g; potatoes – 1 pc.; carrots – 1 pc.; beets – 1 pc.; testicle – 2 pcs.; walnuts – 100g; pomegranate – 1 pc.; onion – 1 pc.; mayonnaise - to taste; salt - to taste; greenish salad - to taste.

Baked chicken salad with beets and walnuts

chicken breast – 400g; beets – 200g; walnuts (shelled) – 100g; mayonnaise – 2 tbsp; salt - to taste; garlic (dry) – 1/2 tsp; ground dark pepper – 1/2 tsp; vegetable oil – 1 tbsp; green onions - to taste.

Layered salad with smoked chicken, beets, prunes and nuts

smoked chicken (chicken leg) – 1 pc.; onions – 1 pc.; potatoes – 2-3 pcs.; carrots – 1 pc.; testicle – 3 pcs.; beets – 1 pc.; walnuts – 50g; prunes – 1 handful; salt - to taste; mayonnaise - to taste; vegetable oil for frying.

Chicken salad with oranges in orange baskets

orange – 1 pc.; chicken breast – 125g; nuts – 2 tbsp. l.; hard cheese – 80g; eggs – 2 pcs.; sour cream – 2 tbsp. l.; lemon juice – 1/2 tsp; salt - to taste; curry (ready-made spice mixture) – 1/3 tsp; for decoration: lettuce leaves – 2-3 pcs.; lemon seeds -

Layered chicken salad

chicken breast – 1 pc.; potatoes – 1 pc.; onion – 1 pc. (small size); cheese (hard) – 100-150g; walnuts – 100g; mayonnaise.

section: Layered salads

Rice salad with chicken, cashews and mushrooms

rice (preferably a mixture with wild rice) – 150g; chicken breast or leg – 1 pc. (about 300g); roasted cashews – 100g; salted snow-white mushrooms – 100g; cheese – 50g; salt, ground white pepper - to taste; mayonnaise - to taste; for decoration: greens, cashews

section: Cereal salads

Waldorf Chicken Salad

huge apple (reddish and greenish sweet and sour) – 2 pcs.; celery root – 300g; walnuts (hulled and ground) – 3-4 tbsp; chicken breast – 1 piece; salt, ground pepper - to taste; lemon – 1 piece; for the sauce: blue cheese – 60g; yogurt -

section: Celery salads

Layered salad with chicken, pineapples, cheese and nuts

chicken breast – 350g; cheese – 170g; eggs – 3 pcs.; canned pineapples - 3-4 rings; mayonnaise – 50-60g; walnuts – 1 handful; garlic – 1 clove (optional).

Potato salad with nuts and chicken

boiled potatoes, boiled carrots, chicken, boiled beets, walnuts.

section: Chicken salads, Potato salads

Ginger cocktail salad

section: Cocktail salads, Chicken salads

Arkhangelsk chicken salad

chicken (fillet), nuts, butter, oranges, tomatoes, fresh cucumber, green peas, potatoes, mayonnaise, salt.

section: Meat salads, Chicken salads

New Year's salad with chicken and apricots

chicken (breasts, boiled and finely chopped), apricots or dried apricots, green salad, apple, nuts (crushed), mayonnaise, sour cream, salt, sugar.

Chicken salad with champignons

chicken (breasts), champignons, walnuts, cucumber, cheese (hard), egg, green onions and parsley, mayonnaise.

section: Chicken salads

Chicken salad with mussels

chicken (fillet), salt, dark pepper (ground), rice (boiled), mussels (canned), walnuts, green peas (frozen), reddish bell pepper, reddish wine vinegar, lemon juice, walnut oil, basil (leaves , rubles

section: Chicken salads, Mussel salads

Special salad

chicken (boiled or smoked), cucumbers (salted or fresh), eggs (boiled), prunes, walnuts, mayonnaise.

section: Chicken salads

Chicken salad with tangerines and nuts

chicken (boiled fillet), tangerines, walnuts (crushed), raisins, onions, salt, butter, tangerine juice.

section: Chicken salads

Salad “Squirrel”

chicken (breast), pickled champignons, onions (fried), walnuts, mayonnaise.

section: Chicken salads, Mushroom salads

Chicken salad with champignons

chicken (breasts), pickled mushrooms (champignons), walnuts, cucumber, cheese (hard), egg (boiled), green onions, parsley, mayonnaise.

section: Chicken salads

Chicken salad with garlic and nuts

chicken, garlic, walnuts, mayonnaise, egg.

section: Chicken salads

Layered salad with chicken and nuts

mayonnaise, carrots, potatoes, eggs, cheese, chicken fillet (breasts), walnuts, champignons.

section: Layered salads

Salad with chicken fillet and pine nuts

chicken (boiled fillet), pine nuts (peeled), lettuce, vegetable oil, lemon juice, garlic, salt, pepper.

section: Chicken salads

Chicken salad with pine nuts

chicken (smoked, thighs), pine nuts, orange, rice (boiled), walnuts, mayonnaise.

section: Chicken salads

Chicken salad with couscous and lemon seeds

couscous, green lettuce or spinach, turkey or chicken (roasted in pieces), pomegranate, pine nuts, almonds or walnuts, sherry or red wine vinegar, chicken broth, olive oil, salt, pepper (ground), feta (crumbed) .

Chicken breast salad with walnuts

With this salad you can replace everyone’s favorite Olivier salad, which we prepare for a festive table or for the New Year. The salad turns out tasty and satisfying and is prepared without mayonnaise. Walnuts add an extraordinary flavor to this salad.

Ingredients for Chicken Breast Salad with Walnuts:

Chicken breast - 1 piece
Champignons – 6 pcs
Chicken egg - 2 pcs
Onion - 1 pc.
Pickled cucumber – 1 piece
Walnuts – 80 g
Sour cream - 5 tbsp. l.
Dark pepper - to taste
Salt - to taste

Production time: 30 minutes

Number of servings: 4

Nutritional and energy value:

Ready meals
kcal 1403 kcal	proteins 110.7 g	fat 95.5 g	carbohydrates 27.4 g
Portions
kcal 350.8 kcal	proteins 27.7 g	fat 23.9 g	carbohydrates 6.9 g
100 g dish
kcal 137.5 kcal	proteins 10.9 g	fat 9.4 g	carbohydrates 2.7 g

Recipe for Chicken Breast Salad with Walnuts:

Boil the chicken breast, cut into small pieces and place in a small bowl.

Cut the mushrooms into small cubes and fry for 15-20 minutes; first grease the pan with oil.

Cut the eggs into small cubes.

We also chop the onion finely.

Finely chop the walnuts.

Cut the cucumber into small cubes.

In a bowl with chicken, place chopped eggs, onions, pickles, nuts, fried mushrooms, salt and pepper, and season everything with sour cream.

Salad ready. Bon appetit!

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Salad with walnuts and chicken

Wednesday, June 29, 2016

One of the most common recipes for tasty and satisfying salads, which should especially appeal to men. Warm chicken breast, special pickled cucumbers, juicy onions and neutral-tasting chicken eggs are interestingly mixed with walnuts. This salad is prepared quickly and is perfect for both a daily meal and a formal table.

I recommend seasoning this simple and tasty salad with mayonnaise - don’t be lazy and prepare homemade mayonnaise (here you can find the simplest recipe for homemade mayonnaise). If you wish, you can use a sauce based on mayonnaise and sour cream as a dressing, which you mix in equal proportions. Fresh greenery for decoration? Why not!

Ingredients:

Making a dish step by step:

The recipe for this simple and delicious salad includes chicken breast (you can replace it with another chicken fillet), pickled cucumbers (here you can find a homemade recipe), peeled walnuts, chicken eggs (I have 4 very large ones, so you can take 5-6 small ones), a large onion, also a substantial amount of mayonnaise. As always, I advise you to use homemade mayonnaise - it is made in a matter of minutes, and it turns out tastier and healthier.

First, let's cook the chicken breast. Absolutely, there are two main rules in accordance with which chicken breast is cooked. If you need broth, place the meat in cool water, and when you are preparing the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, because it will not have time to give the broth all its juices. So, put the chicken breast in boiling water and cook at moderate boil for about 15 minutes (after the water boils for the second time, the boiling stops when you add the meat, because the water temperature drops).

Meanwhile, finely chop the peeled onion. If you come across a sharp onion, you need to scald it with boiling water (already crushed), then wash it in ice water - the bitterness will go away. At the same time, set the chicken eggs to boil hard.

Peeled walnuts must be chopped with a knife or crushed using a blender. The main thing is not to get small crumbs, but to throw in small pieces of nuts so that you can feel their texture.

After this, cut the crispy pickled cucumbers into small cubes. I won’t tell you the size of the pieces, because I don’t measure them, but they are approximately the same as how you chop food for Olivier salad.

The chicken eggs are ready: cool them under cool running water right in the saucepan. This way they will cool faster and will be easier to clean. Grind them into the same cube. By the way, do you understand how to make sure that eggs don’t burst when boiled? Firstly, they must be at room temperature (in other words, remove the eggs from the refrigerator in advance), just like water. Secondly, when cooking, add a little vinegar or salt to the water.

The chicken breast is also ready - remove it from the broth, let it cool slightly, then cut it into small cubes. If you correctly calculate the cooking time, your breast will turn out juicy, and the cubes will be completely smooth and not fibrous.

So, you can evenly lay the finished ingredients in layers. By tradition, I use the deepest bowls, which I line completely with cling film - this way the food won’t stick in the dishes and the salad will come out evenly on the dish. The layers are laid out opposite, in other words, the bottom of the bowl is the top of the salad. And absolutely, if you are not particularly interested in the shape of the salad, you can mix everything and eat it right away. My first layer is chicken - we put half of all the cubes on the bottom, which have already cooled completely. It is important to coat any layer with a fairly generous portion of mayonnaise so that the salad is not dry.

After the chicken, place half of the chopped pickled cucumbers, which we also don’t forget to coat with sauce.

Next is a layer of boiled chicken eggs and mayonnaise.

Later we lay out the chopped onions, coating them with mayonnaise.

And finally – chopped walnuts (leave a handful for decoration of the finished salad). Don't forget the mayonnaise!

All that remains is to add the other half of the chicken cubes (mayonnaise!).

The final layer is the 2nd portion of pickled cucumbers.

Cover the salad with the edges of the cling film and lightly press all the ingredients with a spoon or directly with your palm so that the layers set. You can leave the salad in this form to soak in the refrigerator for several hours (I indicated the time for preparing the salad only from the point of view of our work).

When it’s time to serve the dish, cover the bowl with the salad with a flat plate and turn the system over. Now we remove the bowl and then remove the cling film, thanks to which the food does not stick to the walls of the dish. The salad comes out smooth and neat, the layers are clearly visible.

Your culinary imagination will give you a hint on how to decorate the finished dish. I just sprinkled with walnuts.

It turns out to be a very ordinary, but immediately fascinating, tasty and satisfying salad that almost everyone will probably like. Try it too!

Salads with walnuts and chicken

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Any festive table can be wonderfully decorated with salads with walnuts and chicken. These hearty and savory dishes can become your signature treat, the recipes of which will be requested by all housewives. Below you can find the most exciting, tried and tested recipes.

Selection and preparation of ingredients
Salad Recipes
- Traditional recipe
- With grapes
- With mushrooms

Selection and preparation of ingredients

In advance, you must prepare all the ingredients according to the recipe. Nuts should be selected whole, well dried.

To make the task easier for yourself, it is better to peel them right away. Vegetable ingredients should also be peeled, then washed and dried with a cardboard towel.

Salad Recipes

Chicken and nuts make a fascinating harmonious combination in tandem. The salad with these ingredients comes out very juicy with an unusual taste. To add unusual notes, apples, grapes or mushrooms are added. Do not be afraid of such combinations - all components complement each other.

Traditional recipe

Chop the onion. To do this, divide it into 2 parts, then one of them into 4 more parts and finely chop. Carry out the same manipulation with the 2nd half.

Place the onion tenderloin in a deep plate, pour boiling water over it until the water covers it completely. In this state, leave the ingredient for 5 minutes and then drain the water.

Cut the chicken into cubes or divide it into fibers (tear it with your hands).

Grind the nut kernels into fractions up to 0.5 cm in size.

Divide the eggs into whites and yolks. Grate them separately.

Grate the cheese.

Peel the apple and remove the seeds.

Place a layer of grated protein on the bottom of the dish. Lightly salt it. Spread with a thin layer of mayonnaise.

Place a layer of chicken meat. Grease with mayonnaise.

Similarly, lay out the subsequent layers in the following sequence: onion, apple, cheese, yolk (before applying mayonnaise, any of them should be slightly salted, not counting cheese).

There is no need to apply mayonnaise on top of the yolks. Sprinkle nuts on the surface of this layer.

Place the finished dish in the refrigerator for 2-3 hours.

Chicken salads with nuts