10 salads with prunes for lovers of unusual combinations

The dried fruit will add a special note to salads with chicken, beets, nuts, cucumbers, mushrooms, carrots and cheese.

Before cooking, prunes must be washed well. If it is hard, soak the dried fruits in hot water for a couple of minutes. Then drain the liquid and wash it again.

Savory mayonnaise for salads is easy to create on your own. Or you can replace it with sour cream, natural yogurt or other sauces.

1. Salad with prunes, chicken, eggs and cucumber

Ingredients

400 g chicken fillet;
3 testicles;
50 g prunes;
1 cucumber;
2 tablespoons sour cream;
1 teaspoon mustard;
salt - to taste.

Manufacturing

Boil the chicken until tender, hard-boil the eggs and let everything cool completely. Cut the chicken, 2 whole eggs, 1 white, prunes and cucumber into small cubes.

Chop the remaining yolk with a fork. Mix it with sour cream, mustard and salt. Season the salad with the resulting consistency.

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2. Salad with prunes, beets, nuts and garlic

Ingredients

5 beets;
150 g prunes;
100 g walnuts;
3–5 cloves of garlic;
salt - to taste;
4 tablespoons of mayonnaise;
2 tablespoons vegetable oil;
a little hard cheese - optional.

Manufacturing

Boil the beets until tender, cool and peel. Grate the beets on a large grater. Cut the prunes into narrow strips, finely chop the nuts and chop the garlic.

Add salt and mayonnaise to the prepared ingredients and stir. Then pour in the oil, stir again and refrigerate for 1-2 hours. If desired, garnish the salad with grated cheese.

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3. Salad with prunes, ham and green peas

Ingredients

150 g ham;
2 cucumbers;
60 g prunes;
¼ bunch of parsley;
100 g canned green peas;
salt - to taste;
3-4 tablespoons of mayonnaise.

Manufacturing

Cut the ham, cucumbers and prunes into narrow strips. Chop the parsley. Add peas, salt and mayonnaise to the prepared ingredients and stir.

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4. Layered salad with prunes, chicken, mushrooms, Korean carrots and creamy dressing

Ingredients

450 g chicken fillet;
salt - to taste;
ground black pepper - to taste;
little vegetable oil;
300 g champignons;
130 g prunes;
1 cucumber;
70 g cream cheese;
1–2 teaspoons low-fat cream;
a few drops of lemon juice;
100 g Korean carrots;
few walnuts.

Manufacturing

Rub the fillet with salt and pepper and fry in hot oil until cooked. Slice the mushrooms into thin slices and fry until the liquid has evaporated. Cool the chicken and mushrooms.

Cut the meat and prunes into small cubes. Peel the cucumber from the skin and seeds and grate it on a large grater. Beat the cheese and cream with a fork, add lemon juice and salt and beat again.

Place a layer of mushrooms on the dish. Spread a layer of chicken on top and pour creamy dressing over it. Then add carrots, prunes and cucumber and pour over the dressing again. Garnish the salad with chopped nuts and refrigerate for an hour.

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5. Salad with prunes, chicken and green peas

Ingredients

1 smoked chicken leg;
1 shallot;
50 g prunes;
100 g canned green peas;
several sprigs of parsley;
1–2 tablespoons of mayonnaise;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Remove the skin from the ham. Cut the meat into large pieces, onion into thin rings and prunes into medium pieces. Add peas, chopped parsley, mayonnaise, salt, pepper and stir.

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6. Salad with prunes, carrots and nuts

Ingredients

1 carrot;
30 g prunes;
30 g walnuts;
2 tablespoons of sour cream.

Manufacturing

Grate the raw carrots on a large grater. Cut the prunes into small cubes and finely chop the nuts. Add sour cream to the ingredients and stir.

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7. Layered salad with prunes, chicken, cheese, eggs and grapes

Ingredients

400 g chicken fillet;
salt - to taste;
3 testicles;
50 g prunes;
200 g hard cheese;
a few tablespoons of mayonnaise;
100 g walnuts;
100–200 g of grapes.

Manufacturing

Boil the chicken in salted water until tender, hard-boil the eggs and cool everything. Cut the meat into small cubes and the prunes into narrow strips. Grate the peeled eggs and cheese on a medium grater.

Place half the chicken on a dish, spread half the prunes on top and brush with mayonnaise. Then lay out half the cheese, sprinkle with some chopped nuts and spread half the eggs on top. Lubricate this layer with mayonnaise and sprinkle with some nuts.

Repeat alternation with remaining ingredients. The outermost layer should be mayonnaise. Cut each grape and remove seeds as needed. Place the berries cut side down on the salad. Place the dish in the refrigerator for an hour.

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8. Salad with prunes, chicken, pineapples and nuts

Ingredients

180 g chicken fillet;
salt - to taste;
little vegetable oil;
160 g canned pineapples;
100 g prunes;
50 g walnuts;
2-3 tablespoons of fat sour cream.

Manufacturing

Rub the chicken fillet with salt. Heat the oil in a frying pan and fry the chicken until golden brown on all sides.

Cut the cooled meat, pineapples and prunes into cubes. Chop the nuts with a knife. Add sour cream and salt to the ingredients, stir and put in the refrigerator for a couple of hours.

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9. Salad with prunes, cabbage, carrots and dried apricots

Ingredients

100 g dried apricots;
250 g cabbage;
1 carrot;
150 g prunes;
2 tablespoons vegetable oil;
1 tablespoon lemon juice;
salt - to taste;
sugar - to taste;
ground black pepper - to taste.

Manufacturing

Pour hot water over the dried apricots for a couple of minutes. Finely chop the cabbage and grate the carrots using a Korean carrot grater. Cut dried fruits into large pieces.

Mix butter, lemon juice, salt, sugar and pepper. Season the salad with the resulting consistency.

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10. Salad with prunes, beets, pears and honey dressing

Ingredients

2 beets;
2 pears (can be replaced with apples);
70 g prunes;
1–2 tablespoons vegetable oil;
1 teaspoon honey;
¼ lemon;
salt - to taste.

Manufacturing

Boil the beets until tender, cool and peel. Grate it on a large grater. Remove skins and seeds from the fruit. Cut them and prunes into narrow strips.

Mix oil, honey and juice of a quarter of a lemon. Add dressing and salt to the salad and stir thoroughly.

Layered salad with chicken, prunes, champignons and walnuts

For the salad recipe you will need:

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 recipe:

Cut the onion into small pieces. Heat a tablespoon of oil in a frying pan and fry it until soft.

We wash the champignons, remove the top skin and cut into plastic pieces. You can simply wipe the mushrooms with a dampened cardboard napkin. Add oil to the pan and fry the mushrooms until fully cooked, stirring, 5-7 minutes. 2 minutes before the end of cooking, add salt to taste.

Cleaning the walnuts. Boil the eggs in boiling water for 10 minutes. Then cool them in cool water. Peel the shells and pass through a medium grater.

Cut the prunes steamed in boiling water into medium strips and place them on the dish on which we will serve the salad.

Cut the boiled chicken into medium-sized cubes. Place chicken meat on top of the prunes.

Lubricate with mayonnaise and distribute the fried champignons.

Place fried onions on top.

Cover the onion with chopped boiled eggs.

Next, apply a thin layer of mayonnaise.

Grind the peeled walnuts in a blender and sprinkle them on the mayonnaise. We put the chicken salad on the table, letting it sit in the refrigerator for a little while before so that all the layers are saturated with the sauce. Layered chicken salad with mushrooms and prunes is ready. Bon appetit!

“Tender” chicken salad with prunes

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I would like to share a recipe for a very tasty chicken salad with prunes. Or rather, 2 recipes: layered salad and “quick”. The first version of this salad takes the longest time, it has more ingredients, and the taste is the most exciting. And the second recipe, so to speak, if guests are on the doorstep, then you can prepare it very quickly. It is not the least tasty, but it is easier to prepare. Both salads turn out to be very satisfying; they will not leave anyone phlegmantic, even skeptics who do not like sweet ingredients in savory salads.

Layered “Tender” chicken salad with prunes

First, take prunes and pour hot water to make them juicy. While the prunes swell in water, finely chop the chicken fillet into cubes. At this time, the prunes are ready, the main thing is not to over-soak them in water, otherwise they will be very soft. We also cut the prunes into fine cubes.

Place the first layer of prunes on a plate, then cover with a slightly narrow layer of mayonnaise (it’s better if it’s light). Lay out the 2nd layer of chicken fillet.

Next you need to fry the mushrooms in a small amount of vegetable oil (olive oil, if available).

Place the mushrooms on top of the chicken.

Then fry the onion. Pay attention that you should fry the mushrooms separately and the onions separately, because the layers will be different so that the taste of both ingredients does not mix. Lightly fry the onion until golden brown, so that it loses its bitterness but remains juicy. The time to fry the onion until it reaches this state is approximately three minutes.

Place the onions on top of the mushrooms. Next comes the 2nd narrow layer of mayonnaise.

Grind the nuts with a pestle or other equipment, or a rolling pin. A blender or a special mortar is ideal for grinding hard goods.

Place the nuts in a subsequent layer after the mayonnaise. Next, chop the boiled eggs and place in the next layer. And again a layer of mayonnaise.

The final layer of this salad will be finely chopped greens and cucumber.

The salad turns out to be very tender, it really lives up to its name, the taste is unusually pleasant!

“Quick” chicken salad with prunes

If guests are about to arrive and you don’t have time to lay out the layers, then you can prepare a “quick” salad. The ingredients in it are similar to the first one, but the preparation is very fast.

So, you will need:

3 boiled eggs, 200 g boiled chicken fillet, 100 g cheese, 100 g prunes, 50-70 g walnuts, 1 small cucumber, mayonnaise to taste

Finely chop the chicken fillet, chop the eggs, soak the prunes in hot water and also chop finely. Grate the cheese (it is better to choose a hard type of cheese). Cut the fresh cucumber into small cubes. Place all ingredients in a salad bowl. Add mayonnaise and mix everything. To decorate this salad, you can add any greens to your taste.

The salad turns out to be no less tasty, and also very filling.

Bon appetit, your guests will definitely enjoy it!

And in the video you can see another method for making chicken salad with prunes.

Chicken salad with prunes - the best recipes. How to prepare chicken salad with prunes correctly and deliciously.

I don’t think there’s anyone among us who doesn’t like prunes. This dried fruit not only has a unique taste, but also due to its beneficial properties, it has a beneficial effect on our body. Prunes are used not only in cooking, but also as a preventative against almost all diseases. Prunes are also rich in organic acids, ascorbic and nicotinic acid, they contain carotene, riboflavin, and thiamine.

The world's leading chefs use prunes in almost all of their masterpieces, and all of them, without exception, have not only an unusual appearance, but also a beautiful taste. If we talk about such a dish as chicken with garlic, then it may seem to someone that these two ingredients are incompatible, because prunes are a sweet berry. But culinary experts, in turn, broke this belief, giving us the opportunity to combine incompatible things, including prunes with chicken.

Recipe 1. Chicken with prunes

To create this culinary masterpiece, which we recommend preparing for any special occasion, you need to prepare: chicken – 1.5 kg; dried prunes – 100-120 g; apple – 3 pcs; sour cream – 3 tbsp; Provençal herbs – 0.5 tsp; pepper and salt to taste.

Let's get started. Wash the carcass under running water completely. Pour the sour cream into a small bowl, add Provençal herbs, dark ground pepper and salt. Mix well and rub the dried chicken from the outside to the inside. Leave it aside for 1 hour - let it soak in the dressing and marinate well.

Let's get to the prunes. Place it in a colander and rinse thoroughly. If you come across prunes that are hard and dry, then it is better to soak them in advance. Peel the apple and cut into slices. Mix with prunes and stuff the chicken. Use a toothpick to make a hole. Take a thick thread and tie the chicken legs. Place the stuffed chicken in a cooking sleeve and tie the edges tightly. Place it in a baking dish and use a fork to create several punctures in the sleeve to allow the steam to evaporate. Preheat the oven to 180*C and bake the chicken for 50 minutes.

You can check the readiness of our dish with a toothpick. Poke the chicken through the bag and if it comes out clean, the meat is already cooked. At this point, cut the bag with kitchen scissors and put it back in the oven for 15 minutes to brown.

We take the finished dish out of the sleeve, transfer it to a dish, remove the toothpicks and threads. Select the filling (apple with prunes) and place it around the bird. Bon appetit everyone.

Recipe 2. Salad with chicken, prunes and nuts

The indescribable combination of taste properties of all its ingredients will certainly not leave even the most skeptical gourmets phlegmatic. So, we will need: chicken fillet - -200 g; cheese – 80g; testicle – 4 pcs; apple – 1 piece; prunes – 100g; walnut – 80g; mayonnaise - to taste. For decoration, you can use greens and boiled carrots cut into slices.

Place boiling water in a saucepan and soak the prunes in it to soften for 2-3 minutes. After this, wash it under the tap and chop it finely. You can put the walnut kernels in a bag and beat them with a rolling pin or chop them with a knife. Grate the cheese on a large grater. Boil hard-boiled eggs. Set aside 3 egg yolks and chop the others with a knife. In another pan we boil the chicken fillet, after which we cut it into small pieces.

We take a beautiful large dish and lay out half the meat in a square. Use a spoon to compact it well. Place a layer of cheese on top of the meat and pour over a mesh of yogurt or mayonnaise. You can also mix yogurt with mayonnaise and spread with that consistency.

The next layer is crushed eggs, which we cover with a layer of grated apple. Lay out all layers in a square shape. We compact any layer with a spoon.

Place a layer of prunes on top of the layer of apples and again apply a mesh of mayonnaise or yogurt. At this point, we will lay out a layer of crushed nuts, onto which we will distribute the topmost layer - the second half of the chicken meat. All layers are laid out, all that remains is to grease the entire surface of the salad with mayonnaise. First, grease the sides of the salad form, and then move on to the top. Do this carefully so as not to damage the top layer.

Recipe 3. Salad with chicken, prunes and mushrooms

The combination of chicken, prunes and mushrooms gives the salad a delicate and typical taste. We recommend preparing for you: chicken meat – 400g; pitted prunes – 70 g; champignons – 200 g; onion – 1 piece; cheese – 100 g; crushed walnuts – 50g; mayonnaise – 6 tbsp; mayonnaise – 6 tbsp; salt - to taste.

First, let's prepare the products. Place the chicken meat, bay leaf, salt and peppercorns in a pan of water and let it cook for half an hour over low heat. Peel the onion and cut it into half rings. Cut the mushrooms into thin slices and send them to cook in a frying pan with heated vegetable oil. Add the onions to the mushrooms and cook over medium heat for about 15-20 minutes, stirring constantly. Soak the prunes in water for 20 minutes, then cut them into small pieces. Cool the finished meat and cut into small cubes. Grate the cheese, add it to the meat, prunes and cooled fried mushrooms, and mix. Season with mayonnaise and place perfectly in a deep glass salad bowl. Finely chop the walnut kernels with a knife and sprinkle on the salad.

Recipe 4. Salad with chicken, prunes and fresh cucumber

In order to prepare 4 servings of salad according to this recipe, you will need: chicken fillet – 3 pieces; fresh cucumbers – 2 pcs; chicken egg – 5 pcs; prunes – 80 g; potatoes – 2 pcs; garlic – 2 teeth; sour cream or mayonnaise - for dressing.

I am presenting for you a recipe for marinating chicken fillet, which results in the meat coming out especially tender and tasty. For the salad, you can simply boil the breast, but if you are preparing this salad for the holiday, you can prepare the breast in advance and marinate it for 3 days. So, for 1 kg of fillet you need to prepare 1 chili pepper, 5 cloves of garlic; mustard – 1 tbsp. salt – 1 tsp; balsamic vinegar or lemon juice - 1 tbsp; soy sauce – 1 tbsp. olive oil 1 tbsp. We cut the fillet in half lengthwise so that we get 2 slices. Grind the chili pepper and garlic and add it to a bowl together with mustard and salt. Grind well and add the rest of the ingredients. Mix everything again and dip the pieces of meat into the prepared marinade. Dredge all fillet pieces thoroughly in the marinade and place the meat in containers. Place in the freezer for at least 2 days. In the evening, select a container and place it on the refrigerator shelf. It will melt by itself by morning. At this point, you can fry the marinated meat on all sides, cool and use it in a salad. Cut the meat into cubes and add a little mayonnaise. Let's mix. If your breast is boiled, then you need to add 2 cloves of garlic passed through a press and a little mayonnaise.

Peel the cucumbers and cut them into cubes. Place the prunes in hot water to swell for 30 minutes. After this, select the fruits and cut them into pieces. Boil the eggs and separate the whites from the yolks. Boil the potatoes in their skins.

We collect the salad in layers. First, lay out the chicken fillet mixed with mayonnaise. Then layer the prunes and spread thinly with sour cream or mayonnaise. 3rd layer - grated protein and carefully grease the top with sour cream or mayonnaise. The next layer is cucumber cubes, and again cover with a thin layer of mayonnaise. The outermost layer is grated chicken yolk. That's it, the salad is ready!

Recipe 5. Tenderness salad with chicken and prunes

Let’s start making the Tenderness salad with chicken and prunes, but before that we’ll prepare: fried fillet – 250 g; prunes – 200 g; chicken eggs – 6 pcs; fresh cucumber – 400g; dill – 1 bunch; mayonnaise – 250g; salt - to taste.

Let's start making the salad. In this recipe you can also use the marinade for chicken meat, which was described in the previous recipe. Boil the prunes and cut into strips, grind the nuts in a mortar. Boil the eggs and separate the whites from the yolks. Finely chop the whites and use the yolks to decorate the salad. Cut the fresh cucumbers into thin strips. Place the salad in a beautiful glass salad bowl in layers. The first layer is cucumber strips, then cubes of fried chicken meat, then a layer of prunes, egg whites and walnuts. Lubricate the layers with a thin layer of mayonnaise. Top the salad with finely chopped dill, grated yolks and walnut kernels.

Secrets and useful tips from the best chefs.

— To ensure that the freshest greens in salads look beautiful, be sure to soak them in ice water for 1 hour before using and put them in the refrigerator.

— In order for the salad to have a beautiful appearance, it is recommended to cut all the ingredients into similar shapes.