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.

section: Chicken salads

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 with walnuts

A very tasty dish of Georgian cuisine is chicken with walnuts. Satsivi sauce, recognizable in Georgia, is made from walnuts with the addition of fragrant spices and is a component of almost all dishes, including this one.

Chicken with walnuts - step-by-step recipes for making a Georgian dish at home with photos

Typically, a Georgian dish of chicken and walnuts is popular in Russia and the CIS (the Commonwealth of Independent States is a regional international organization (international treaty) designed to regulate cooperative relations between states that were formerly part of the USSR) . A specific, unique taste comes from Satsivi sauce. To make it, walnuts, garlic and suneli hops are certainly used. The next secret of the dish is to let the ingredients brew and mix into one whole. This is what distinguishes it from ordinary fried poultry.

How to cook chicken with walnuts

Instead of chicken fillet, you can use goose or duck meat. For the traditional recipe, it is important to choose a large bird; it is better not to take chickens. Chefs do not advise using frozen meat, as this will not create an unusual taste. The main secret of the recipe lies in the insides. To make it, you need to take peeled walnuts in a proportion of 2/3 of the internal size of the bird.

The nuts are finely crushed, cilantro, parsley or dill and salt are added. You can add 2-3 drops of lemon juice and a pinch of nutmeg. Then the carcass is stuffed and baked in the oven for 60 minutes. To speed up the cooking process, wrap the bird in foil. This way it will bake much faster, but will not have a golden brown, crispy crust. From time to time, poultry meat needs to be basted with fat or remaining marinade.

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Chicken with walnuts recipe

If you want to vary your daily menu or serve an unusual dish to your guests, then chicken with nuts and garlic will be the best option. Poultry meat prepared according to the Georgian recipe is very appetizing, satisfying, and has a nutty flavor. You don’t have to stick to the traditional recipe; you can add your own ingredients, for example, mushrooms or cheese. Whatever production option you choose, it will still turn out very tasty and healthy.

In Georgian

Time: 60 minutes.
Servings: 4 persons.
Calorie content of the dish: 279 kcal/100 g.
Purpose: for lunch, dinner.
Cuisine: Georgian.
Difficulty: medium.

Georgian cuisine has many delicious, unusual and indescribably ordinary recipes in its arsenal. The recipe for chicken satsivi with walnuts is one of them. The next title is guruli. A special smell is assigned to spices, onions and suneli hops. Not a single Georgian recipe can do without them. If you are tired of the recipe for ordinary fried chicken, then serve this dish of state cuisine.

Ingredients:

chicken legs – 4 pcs. (600-800 g);
walnuts – 250 g;
hops-suneli – 3 tsp;
wine vinegar - 2 tbsp. l.;
garlic – 1 clove;
onions – 1 pc.;
salt, pepper - to taste;
cilantro – 3 branches;
pomegranate seeds – 40 g.

Manufacturing method:

Take a large saucepan, place the hams there and pour in 2 liters of water.
Cook the meat over low heat for 30 minutes, add a little salt, pepper or spices.
While the bird is cooking, start making the sauce. Grind the walnuts in a blender or pound in a mortar. You can also use a meat grinder, but the output should be nut powder.
Scoop out a ladleful of chicken broth and add to the sauce. Then add salt, spices and suneli hops. Add wine vinegar and another ladle of broth to the gravy. Mix all ingredients well.
Cut the onion into half rings. Remove the boiled meat from the pan and transfer it to the frying pan. Pour oil into it, add chopped onion.
Fry the chicken legs for 5-10 minutes until golden brown.
Pour the nut sauce over the meat and simmer the dish for another 8 minutes over low heat. Remove when the sauce boils.
Place the finished dish on a plate, garnish with pomegranate seeds and cilantro.

With sour cream

Time: 60 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 282 kcal/100 g.
Purpose: for dinner.
Cuisine: Georgian.
Difficulty: above average.

Thanks to the sour cream, the meat comes out very tender and simply melts in your mouth. Together with walnuts, the dish has a unique taste and smell. If you are a fan of spicy food, then instead of 3 cloves you can put 7-8. This will give the meat spice and flavor. Chicken with walnuts and sour cream is a unique dish that will become the main decoration of any festive table.

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Ingredients:

poultry carcass – 1 kg;
sour cream - half a glass;
walnuts – 100 g;
onions – 1 pc.;
garlic – 3 cloves;
salt pepper;
parsley, dill or cilantro.

Manufacturing method:

Wash the chicken and chop into pieces. Rub the meat with salt, pepper and spices to taste.
Place the meat in a frying pan and add cool water up to the level of the edges of the chicken. Simmer covered over low heat for 50-60 minutes. During this period of time, all the water must boil away.
Pour oil into the pan, increase the gas and fry for 5 minutes until golden brown.
Add sour cream with chopped walnuts, simmer over low heat for another 5 minutes. The dish is ready.

In the oven

Time: 60 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 265 kcal/100 g.
Purpose: for dinner.
Cuisine: Georgian.
Difficulty: highest.

Chicken in the oven comes out much tastier than in a frying pan. Due to the steam, the meat is better soaked, the dish becomes more juicy and fragrant. The recipe cannot be called easy, but it is worth spending time on. Chicken with walnuts baked in the oven will become a real festive treat. Guests and relatives will appreciate the efforts of the hostess, because the dish has a unique taste and smell.

Ingredients:

poultry carcass – 2 kg;
walnuts – 250 g;
honey - 2 tbsp. l.;
butter – 2 tbsp. l.;
ginger root – 4 cm;
salt, pepper - to taste;
dried mint – 1 tsp;
greenery;
carrot;
cumin – 0.5 tsp.

Manufacturing method:

Set the chicken and nuts aside and mix the other ingredients for the marinade. The mixture of honey, butter, spices and spices must brew for at least 3 hours.
Cut the chicken in half lengthwise, place on a greased baking sheet and brush with marinade.
Cover the meat with foil and bake in an oven preheated to 180 degrees for 40-50 minutes.
During this period of time, grind the nuts with a blender.
Remove the chicken from the oven and baste with the remaining marinade and nuts. Then bake for another 20 minutes. Serve with vegetables, rice or potatoes.

With prunes

Time: 40 minutes.
Servings: 2-3 persons.
Calorie content of the dish: 278 kcal/100 g.
Purpose: for dinner.
Cuisine: Georgian.
Difficulty: medium.

In home cooking, a very popular recipe for chicken with the addition of prunes and walnuts. The production design is simple, accessible, and within the power of every housewife. Most of the ingredients are always on hand in the kitchen, so the dish will not be very expensive. With all this, it is perfect for a gala table or dinner party. Chicken with nuts and prunes has a special flavor and looks original.

Ingredients:

boiled chicken breast – 500 g;
walnuts – 90 g;
prunes – 100 g;
mayonnaise – 1 tbsp. l.;
vegetable oil – 2 tbsp. l.;
onions – 2 pcs.;
lemon juice – 0.5 tsp;
tomato – 1 pc.;
salt, seasoning - to taste.

Manufacturing method:

Cut the onion into half rings, fry in vegetable oil for 5-10 minutes.
Boil the chicken fillet, chop it finely and place it in a frying pan.
Fry the meat for 10-15 minutes, add salt.
Wash the prunes, pour boiling water over them and let sit for 15 minutes. After this, cut them into narrow strips. Grind the nuts with a blender or meat grinder.
Mix prunes, nut powder and chopped tomato, add to chicken.
Season the dish with mayonnaise and sprinkle with lemon juice.

Video

Chicken with nuts in Georgian: recipe with photos

Chicken with nuts in Georgian is a good option for the menu of any country. It tastes tender, has a fragrant sauce, and also contains a lot of spices. This dish is prepared using various methods, so anyone can find their own version. This chicken cooks quite quickly. But some recipes suggest that the meat must then be infused.

Chicken with walnut sauce

The Georgian dish of chicken with walnuts is often called satsivi. For a specific recipe take:

kilogram of chicken;
two heads of onions;
a teaspoon of flour;
two tablespoons of butter;
a bunch of cilantro;
four cloves of garlic;
a glass of peeled walnuts;
a teaspoon of ground coriander;
the same amount of khmeli-suneli;
half a teaspoon of saffron;
one and a half tablespoons of snow-white wine vinegar;
salt, various types of pepper to taste.

As you can see, a huge number of spices add their own taste and smell to the dish. Satsivi is first prepared from a whole chicken, and only then, in the process, is it removed from the bones.

How to cook satsivi: recipe description

First, wash the chicken and trim off excess fat. Place in a pan of water and cook for about 30 minutes, after which the chicken is removed. Leave the broth for all this; it will be needed for the sauce for Georgian chicken with walnuts.

The slightly cooled carcass is carefully greased with half a tablespoon of butter on all sides. Place on a baking sheet. Preheat the oven to two hundred degrees and send the chicken there for 20 minutes. From time to time, the carcass is turned over and poured with the secreted fat.

Now we are starting to make sauce for chicken with nuts in Georgian style. The onion is peeled and cut very finely. Heat the remaining oil in a frying pan and fry the onion for 7 minutes. Add the flour, stirring, and cook the onions for a few more minutes. Pour in the broth and stir.

Peeled nuts are crushed using a blender. Add all the spices and combine again. Pour the nut mixture into the broth, add vinegar and heat for about 7 minutes, but do not let it boil.

The chicken is cleaned of bones and skin. Cut the meat into cubes, put it in the sauce and heat all the ingredients together for 5 minutes. The cilantro is washed and chopped. Peel the garlic and crush it with the flat side of a knife. Everything is added to the chicken meat with sauce. Connect. Georgian chicken with nuts is served cool after it has been in the refrigerator for an hour. If necessary, you can change the amount of nuts, making the sauce thicker or, on the contrary, thinner.

Chicken with nuts: Georgian dish

The next version of satsivi also turns out tasty, but it is the most spicy. To prepare it, you need to take:

one chicken weighing one and a half kilograms;
5 onions, large;
a head of garlic;
600 grams of walnuts;
half a chili pepper;
a tablespoon of corn flour;
the same amount of white wine vinegar;
5 dark peppercorns;
the same number of cloves;
a couple of teaspoons each of saffron and coriander;
ground cinnamon - a pinch;
cilantro - a large bunch;
salt.

This dish comes out even more spicy and fragrant. The quantity is enough not only for the family, but also for guests.

Making chicken in sauce

Place the chicken in a pan, pour water so that it covers the carcass. When the water boils, remove the foam. Lightly add some salt to the broth. As a result, the chicken is cooked for about forty minutes. The floating fat is removed from the broth and transferred to a saucepan. The finished chicken is removed and the broth is filtered. It will be needed for the sauce.

The cooled meat is cut into pieces. You can remove the bones, or you can leave them. Then cover the pieces with film and leave it like that for a while.

How to prepare the sauce?

Peel the onion and finely chop it. You can also grind it using a blender. Heat a saucepan with chicken fat and add onions. Leave the heat on low and simmer the onion for about fifteen minutes, stirring. It shouldn't turn brown. They are waiting for him to become soft. Remove from the stove.

The hot pepper is cut into pieces and the seeds are removed. Garlic is peeled and cut. Place it together with pepper in a mortar and, adding salt, crush it.

Place nuts, peppercorns and cloves in a blender and grind everything. Add other spices and flour.

Broth is poured into the nuts until it becomes a paste. Add garlic and pepper and combine the base for the chicken sauce with Georgian nuts. Place the saucepan with the remaining broth on the fire, bring to a boil and reduce. Add the nut mixture in portions, stirring. The sauce is heated, but not allowed to boil. When everything is in the saucepan, add onions and chicken. Combine and cook for another 5 minutes. Season with chopped cilantro and vinegar. Put it in the refrigerator. Chicken with nuts from a Georgian chef often comes out especially fragrant. In order for this dish to infuse one hundred percent, it is removed in the cold for several hours. Then any housewife can get such a dish.

Chicken with tomatoes and nuts

A savory sauce based on walnuts is made not only with broth. Thus, Georgian-style chicken chakhokhbili with nuts is a combination of tender meat, nuts and tomatoes. For production they usually take:

kilogram of chicken, you can take any part - both the whole carcass and, for example, the legs;
600 grams of tomatoes;
a glass of peeled nuts;
5 cloves of garlic;
two onions;
50 g butter;
a couple of bay leaves;
a bunch of greens, ideally cilantro;
a little chili pepper, either ground or fresh.

You can also add any spices to your taste.

Making tender meat

You should start by peeling the tomatoes. To do this, they are washed, cut crosswise, poured with boiling water and kept for several minutes. Then they pry up the skin at the cut site and remove it from the tomato.

The chicken is washed and cut into pieces. Stew in a saucepan with butter and finely chopped onion. After this, pour all the ingredients with water so that the meat is covered, and cook until the chicken is cooked.

The nuts are crushed using a meat grinder or blender. Add the tomato pulp and chop it too. Pour the mixture of tomatoes and nuts over the chicken, combine everything and let it boil. Cook for another 5 minutes. Add finely chopped herbs and garlic. Allow to boil again, then cover with a lid and remove from heat. Tender chicken is served in tomato sauce with walnuts both hot and cold.

Option with tomato paste

For this recipe you need to take:

kilogram of chicken;
6 onions;
two tablespoons of tomato paste;
300 grams of peeled walnuts;
a bunch of cilantro;
little salt;
three teaspoons of utskho-suneli;
a tablespoon of Svan salt;
Bay leaf.

A thick-bottomed pan will also come in handy so that the chicken meat simmers in the sauce.

Making Savory Chicken

The chicken is cut into portions, placed in a pan and filled with water so that the meat is covered one hundred percent. Cook covered for 20 minutes, pour the broth into a separate container and filter.

The chicken is left in the pan and simmered over low heat. Prepare the onion and chop it finely. Chop walnuts finely using a knife or meat grinder. Finely chop the cilantro. The broth is poured into the chicken and combined. Add tomato paste, onion and nuts. Leave out the bay leaf. Add spices. At the very end they add the freshest greens.

The amount of broth can be adjusted so that the dish turns out quite thick and the sauce rich.

Chicken in nut sauce is a common dish in Georgia. You can prepare it at home, knowing the secrets. Some people love to add ripe tomatoes, which brighten up the dish. And some people like a thick sauce made from onions and nuts. Also, some dishes are served differently. For example, satsivi is served cool as an appetizer. But chakhokhbili - in a roast.

Products (for 2 servings)
Chicken legs (or other parts of chicken) – 600 g
Walnuts – 250 g
Garlic – 2 cloves
Khmeli-suneli – 2 tsp.
Wine vinegar – 1.5 tbsp. l.
Vegetable oil – 1 tbsp. l.
Onions – 1 pc.
Salt - to taste
*
To serve (optional):
Lemon seeds – 30 g
Parsley or cilantro – 2-3 sprigs