Salad with prunes and chicken breast. An amazingly satisfying dish - chicken breast salad with prunes Chicken breast salad with prunes

When a birthday, Christmas, New Year or any other holiday approaches, we all begin to carefully prepare for it. You always want to please not only yourself and your family, but also your guests with something new and tasty. We look through the pages of culinary publications and similar sites, hoping to find a delicious, beautiful and inexpensive recipe for our holiday table. After all, the design and menu of a festive table is one of the main tasks of any hospitable hostess.

Today I would like to offer you a delicious and satisfying salad with chicken, cheese and mushrooms to try. Any dish with prunes not only has an exquisite sweetish taste, but also medicinal properties, since these dried fruits contain a considerable amount of vitamins, microelements and nutrients, although they are not low-calorie foods.

This appetizer is perfect for any celebration, and its preparation does not take much time, and the combination of ingredients of this dish will delight many.

The classic recipe for chicken salad with prunes suggests mixing all the prepared ingredients, seasoning and placing in a salad bowl. I offer you a version of a layered salad with a little dressing.

All the ingredients of mushroom salad with chicken are not delicacies, they are available, and the prepared dish can satisfy even gourmets.

To prepare we need

Ingredients:

Chicken fillet – 400 gr.
Mushrooms, mainly champignons, 200 - 300 gr.
Prunes – 150 gr.
Hard cheese – 150 gr.
Peeled walnuts – 50 gr.
Onions – 1 pc.
Mayonnaise - to taste.
Fresh herbs and spices to taste.

Cooking process:

First, you need to carry out all the preparatory work, which in most cases takes up most of the housewives’ time.
Take a medium saucepan, fill it with clean water, add some salt and boil the chicken fillet. In my case, this is not a diet breast, but thighs. This part of the chicken is juicy and tender, perfect for salad. To prevent the meat from being bland, add bay leaves and spices to taste to the broth during cooking. If you have baked chicken, you can use that too. When the meat is boiled, you need to take it out separately onto a plate to cool.
Peel the prunes, if any, and pour boiling water over them to swell.

We peel the onion, cut it finely or into half rings, here it’s about the taste and color, as they say. Rinse the champignons for the salad and cut them, first into slices, and then in half. Heat a frying pan and lightly fry the onion in a small amount of oil. Then add chopped mushrooms, salt and fry until tender. Remove the prepared mushrooms and onions for the chicken salad from the heat and let them cool.

Chop the walnut kernels. If you bought this product already peeled, I suggest roasting the nuts. It is not known how they were cleaned or stored. Heat treatment will not hurt, and these nuts will become crispy. If you don't like pieces of nuts in salads, grind the crumbs using a blender. Finely chop the greens or vegetables that will be needed for decoration.

Grate the cheese, finely or coarsely, at your discretion.

We cut the prunes into small pieces, and the cooled fillet from the breast or thigh into larger pieces.

As mentioned above, put all the prepared ingredients in a salad bowl, add mayonnaise and spices to taste and mix thoroughly.

Or we beautifully arrange it on a flat rectangular or round dish in the form of a layered salad. Today in my step-by-step photo recipe I use a rectangular mold without a bottom. I place it on a plate and fill it with the first layer of chicken pieces. The chicken breast is quite dry, so you will need to apply a layer of mayonnaise on it. The meat from the thighs is more juicy and tender; very little sauce is needed for this layer. The mayonnaise mesh can be applied from an envelope or bag with a cut corner.

The second layer is mushrooms fried with onions. Mayonnaise mesh - optional.

Chopped prunes are placed on the chicken and mushrooms, the salad is lightly compacted with a spoon or spatula.

Top with a little mayonnaise and then a layer of grated cheese. I use Lambert cream cheese.

Sprinkle our pre-prepared chopped nuts on top and remove the mold.

Mushroom chicken salad with prunes and cheese is ready, all that remains is to decorate it, because on the holiday table it should look appetizing, beautiful and dignified.

Anyuta and her Notebook wish you a bon appetit!

Take a look at our salads and appetizers section, I’m sure you’ll find something else delicious there!

Ten different magnificent and delicious salads from the same ingredients: chicken, prunes, walnuts

Salad "Tenderness" with chicken and prunes

Ingredients:

· Chicken eggs - 4 pcs.

· Chicken fillet (or breast) - 300 g.

· Pickled cucumbers - 2 pcs.

· Prunes (pitted) - 150 g.

· Hard cheese - 120 g.

· Walnuts - 80 g.

· Salt, pepper - to taste.

· Mayonnaise - for dressing.

Cooking process

The washed fillet is cleaned of excess veins and boiled until tender in salted water. Transfer the chicken meat to a separate bowl, cool, and then cut into small pieces.

The boiled fillet will turn out spicy if you add a few black peppercorns and bay leaves to boiling water. This option for preparing meat is also suitable for salads made from pineapples, chicken, and prunes.

To make the chicken for the salad tender and flavorful, leave it in the marinade for one hour. To prepare it, pour sour cream into the bowl, add salt, ground pepper or, if desired, spices (cumin, ginger, dried basil).

Walnuts are poured into a bag and crushed using a rolling pin or the kernels are crushed to coarse crumbs in a blender. Several large walnut kernels are left to decorate a salad of prunes, chicken and cucumber.

Boil hard-boiled eggs in a separate bowl. They are peeled and the whites are separated from the yolks.

The cheese is grated on a fine grater.

Pickled cucumbers are cut into small cubes.

Prunes are washed with water. If the dried fruit is too hard, soak it in boiled water for fifteen minutes. At the end of the process, the prunes are cut into small cubes.

All ingredients of chicken salad with prunes are mixed in a deep bowl. The consistency of the dish is tender, so it should be carefully mixed with a spoon. Due to the fact that spices stimulate the release of juice in fresh vegetables, pepper and salt are added to the prune and smoked chicken salad before serving.

A salad with chicken and prunes, as in the photo, will turn out to be original if you arrange it in layers.

· To do this, place fillet pieces on the bottom of the dish and cover them generously with mayonnaise.

· Pour crushed egg whites onto the chicken meat and again coat the layer evenly with dressing.

· Then add prunes and nuts and cover them with a mayonnaise mesh.

· The same is done with pieces of pickled cucumbers.

· The final layer of chicken and prune salad according to the recipe will be the yolks, which are also generously poured with sauce.

What to dress the salad with?

To make the dressing in the puff salad with prunes and chicken especially tender, mix mayonnaise and yogurt in equal proportions.

You can prepare homemade mayonnaise for a salad with chicken, nuts and prunes. To do this you will need one egg, a tablespoon of lemon juice, a little mustard, salt and sugar, ground black pepper, a glass of sunflower oil.

1. Beat the egg in a blender until smooth.

2. Pour in the oil in a thin stream and beat again.

3. If homemade mayonnaise for prunes, chicken and walnuts for salad turns out to be liquid, you need to add more sunflower oil.

4. At the end, add mustard, pepper, sugar and salt.

The finished salad of chicken, cheese and prunes is placed in the refrigerator for one to two hours to soak.

Before serving, decorate the dish with parsley or dill. In a salad with prunes, mushrooms, and chicken, fresh greens will look juicy if you soak them in ice water and leave them in the refrigerator for half an hour.

Salad with chicken, cheese, prunes and walnuts is a great treat

Ingredients:

Chicken meat (fillet) - 500-600 gr.
Hard cheese - 300 gr.
Eggs - 5-6 pcs.
Prunes (pitted) - approximately 200 gr.
Garlic 1-2 cloves
Carrots (preferably cooked in Korean) - 300 gr.
Nuts - 100 gr.
Mayonnaise, herbs, spices - to taste

Divide the fillet into several parts and boil in salted water. You can add bay leaves and a mixture of spiced peas to the water. Cut the finished meat into small pieces.
Pour well-washed prunes with hot water for 10 minutes to make them softer. After this, place it on a towel and lightly blot it to remove excess liquid.
Cut the prepared prunes into strips.
Boil the eggs and separate them into whites and yolks, which we grate separately.
Making the cheese mass. Grate the cheese, add crushed garlic and mix with mayonnaise.
Fry the nuts in a dry frying pan and mix with carrots. Walnuts are mainly used. But cooking is not the place for dogma, if you don’t like walnuts, use others. It turns out very tasty with cashews, although it’s too high in calories.
Now let's assemble the salad. It all depends on the occasion. If this is a holiday option, we do it in layers. Everyday you can simply mix and decorate with greenery.
We lay out the layers in the following sequence: prunes, meat, carrots with nuts, cheese mass and proteins. Season the first two layers with salt, pepper and grease with mayonnaise. We also grease the last protein layer with mayonnaise and sprinkle with yolks.
Now you just have to wait a few hours until the salad is soaked and you can start tasting.

It turns out very tasty if you use smoked meat instead of boiled meat. Let's try cooking and see for ourselves. For this option we will need:

Smoked chicken -400-500 gr.
Cheese (whatever you like) - 150-200 gr.
Potatoes - 3 large pieces.
Prunes (pitted) - 100 gr.
Walnuts - 0.5 tbsp.
Eggs 3-4 pcs.
Salt, mayonnaise, herbs - everything to taste

Let's start, as always, with preparing the products. Boil all vegetables and eggs. Cut the meat and potatoes into cubes. Finely chop the prunes and nuts. Now you can lay out the layers.
First, place the lettuce leaves, and on them thinly chopped carrots (or grated). Grease the layer with mayonnaise.
Divide the grated cheese in half. We spread one half with a second layer and grease with mayonnaise.
We also add only half of the grated eggs on a fine grater and then add mayonnaise again.
It's the same story with potatoes.
Now it’s the turn of the nuts, lay them all out. After this layer, mayonnaise is not needed.
Next comes all the prunes.
A layer of chicken, which we grease with mayonnaise.
Now we lay out layers of the remaining potatoes and eggs.
The final layer of cheese.

If you think that too much mayonnaise is coming out, then do not grease it too much, but make a thin mayonnaise mesh.

When choosing meat, be guided by the final calorie content of the salad. If you use a leg or thigh, the meat there is much fattier than in fillet. By the way, with fillet there is less work; you don’t have to waste time and effort removing the meat from the bone.

Puff salad with chicken and prunes

Variations of layered chicken salad are a must in any housewife's cookbook. Not prunes, then dried apricots, not walnuts, then almonds, the main thing is chicken. The advantages of layered salad with chicken fillet are that it is invariably tasty and certainly healthy, it is prepared quickly and does not require almost any culinary skills.

What you will need:

½ chicken breast weighing about 300-350 g
100 g soft pitted prunes, preferably sour
100 g of cheese such as “Kostroma” or “Dutch”, without a pronounced taste
100 g walnuts
200 g of medium- or high-calorie mayonnaise in a bag (if you use homemade mayonnaise, pour it into a regular plastic bag - it will be more convenient to coat the salad)

Lightly fry the walnuts in a frying pan without oil. Cool and chop into small pieces.

Pour cold water over the chicken, bring to a boil and drain. Rinse the pulp, change the water and cook after boiling for 50-60 minutes. Cool the fillet, cut into cubes and separate into smaller fibers.

Steam the prunes in hot water, rinse and dry. Cut into thin strips.

Grate the cheese on a special grater to create thin, airy “shavings.”

Place all ingredients in the following order, coating each layer with mayonnaise: 1st, 3rd, 5th layer: chicken fillet,

2nd layer: walnuts,

4th layer: prunes.

Sprinkle the layered chicken salad with cheese and garnish with walnut halves and parsley.

Before serving, place the dish in the refrigerator for 3-4 hours so that it is well soaked in mayonnaise.

Salad Pomegranate bracelet with prunes

Ingredients:

beets - 1 pc., carrots - 2 pcs., potatoes - 2 pcs., chicken fillet - 200 g, prunes - 100 g, walnuts - 2 pcs., eggs - 3 pcs., pomegranate - 1 pc., mayonnaise - to taste , salt - to taste, ground black pepper - to taste

Preparation:

Boil beets, potatoes and carrots separately. Then cool and peel.

Grate the beets. Chop the walnut kernels and mix with grated beets. Boil the chicken fillet, cool, cut into small pieces.

Grind well-washed prunes. Hard boil the eggs, cool and peel. Peel the pomegranate and separate the seeds.

Lay out the salad in layers to form a bracelet. You can place a glass or cup in the center of the dish, and layers of salad around it. At the end of cooking, remove the glass.

1st layer: potatoes, grated on a coarse grater;
2nd layer: mayonnaise;
3rd layer: grated beets with nuts;
4th layer: mayonnaise;
5th layer: chicken;
6th layer: mayonnaise;
7th layer: prunes;
8th layer: mayonnaise;
9th layer: grated carrots;
10th layer: mayonnaise;
11th layer: eggs, grated on a fine grater;
12-layer: mayonnaise.

Sprinkle the surface of the salad thickly with pomegranate seeds and refrigerate for 2-3 hours.

Salad "Prague"

Ingredients:

300 g chicken meat; - 150 g of pickled cucumbers or gherkins; - 100 g prunes; - 2 chicken eggs; - 1 small onion; - 1 carrot; - 3-4 tbsp. canned green peas (without liquid); - 3 tbsp. sour cream; - 2 tbsp. mayonnaise; - salt.

Boil chicken in salted water, hard-boiled eggs and carrots until soft. Finely chop the first, chop the second, leaving one yolk for decoration, grate the third. Pour hot water over the prunes for 5-10 minutes, then strain the liquid, wash the dried fruits and chop with a knife. Cut pickled cucumbers or gherkins into small slices. Remove the husk from the onion, chop it finely and pour boiling water over it so that the onion acquires a sweetish taste.

Divide the sour cream and mayonnaise mixture into three parts and mix each with chicken, eggs and chopped prunes. Assemble a layered salad on a beautiful platter, alternating foods: chicken, pickled cucumbers, onions, eggs, carrots, green peas, prunes. Decorate the resulting “cake” with the reserved yolk.

Salad "Lady's whim"

Ingredients:

300 g smoked chicken breast; - 1 fresh cucumber; - 100 g prunes; - 300 g of fresh mushrooms; - 3 chicken eggs; - 1 onion; - 2 tbsp. natural yogurt; - 3 tbsp. sour cream; - 1 tbsp. grated horseradish; - salt; - vegetable oil; - 10 g parsley.

Peel and chop the onion. Heat the vegetable oil and fry the onion in it for 3 minutes. Rinse the mushrooms, drain in a colander, cut into thin slices and add to the pan. Add salt and cook everything together for 10-20 minutes, depending on the type of mushroom, until the liquid has completely evaporated. After this, drain the excess oil from the fried mushrooms. On the next burner, boil the eggs and fill them with cold water. Cut the smoked chicken breast and soaked prunes into cubes, chop the shelled eggs, keeping the yolks separate from the whites, and grate the cucumber.

Prepare the salad sauce by combining sour cream with yogurt in a small bowl and mixing the fermented milk mixture with horseradish. Divide the sauce into three parts and make the salad in the following order: chicken and sauce, cucumbers, fried mushrooms, whites and sauce, prunes and sauce, yolks. Sprinkle it with chopped parsley.

Salad "Venice"

Ingredients:

400 g chicken fillet; - 1 large fresh cucumber; - 200 g prunes; - 200 g potatoes; - 300 g champignons (can be frozen); - 200 g hard cheese; - 3 chicken eggs; - 100 g natural yogurt; - 150 g 10% cream; - 1 clove of garlic; - 1 small onion; - 10 g each of fresh basil, dill and parsley; - a pinch of ground white pepper; - salt; - vegetable oil.

Boil chicken fillet, hard-boiled eggs and potatoes (in salted water for 20 minutes). Soak the prunes by pouring boiling water over them and leaving for 15 minutes. Fry the chopped champignons in vegetable oil for 15 minutes and drain them in a colander so as not to load the salad with excess fat. Cut the potatoes, chicken and prunes into slices, and the cucumber into strips. Grate the peeled eggs and cheese on a coarse grater. Prepare 4 small salad bowls for serving appetizers in portions.

Prunes and cucumber

Make the sauce. To do this, whisk together yogurt and cream, mix with chopped onion, basil, dill and parsley. Add crushed garlic, white pepper and 0.5 tsp to the dressing. salt. Stir the mixture until smooth. Place all ingredients in salad bowls according to this list: prunes, chicken + 1 tsp. without sauce top, potatoes + sauce, mushrooms, eggs + sauce and cheese. Divide the portion of cucumber straws into 4 parts and arrange them beautifully in a mound on top of the salad.

A juicy salad with chicken, prunes and walnuts can be served both on a festive table and on weekdays. You can prepare such a dish without onions for March 8 or add boiled chicken eggs to it - then the salad will become much more satisfying. All components in the dish are perfectly combined to taste. It is not necessary to use only chicken fillet or breast - boil any meat part of the chicken (leg, drumstick, thigh) and carefully remove all meat from the bones. However, remember that only chilled ingredients are added to the salad, otherwise its shelf life is reduced from 1 day to 1–2 hours.

Ingredients

200 g chicken meat
80 g walnut kernels
100 g prunes
onion - 0.5 pcs.
salt and pepper to taste
1.5 tbsp. l. mayonnaise

Preparation

1. Cook the chicken meat in advance - 30–40 minutes in salted water. It is recommended to cook poultry for at least 1 hour - its meat is slightly tougher than that of broiler birds.

Let the boiled meat cool for 1-2 hours in the cold, then cut into medium cubes. Place the slices in a deep container.

2. Lightly dry the walnut kernels. This can be done in a frying pan or in the oven. Then we grind them in our hands, but not into dust, but into crumbs, and add them to the chicken slices. At the same stage, you can add boiled eggs, pre-chilled, to the dish.

3. Cut the peeled and washed half of the onion into small cubes and add to the container. If you want to get a less savory taste of the prepared dish, then marinate the onion slices in advance in apple cider vinegar or regular table vinegar, diluting it halfway with water.

4. Cut the prunes into cubes and also place them in a container. You can steam prunes in boiling water in advance to soften the taste.

5. Add mayonnaise, salt and pepper the dish. Mix everything carefully.

Chicken, like most other types of meat, goes well with a variety of fruits, both fresh and dried. The classic combination is prunes and chicken, which is often used in both hot dishes and snacks. A popular example of the latter is a salad with prunes and chicken breast, the intricacies of its preparation we decided to devote this material to.

Salad with prunes, cucumber and chicken breast in layers

In this version of the dish there are two accents with a pronounced sweetness: the first is the prunes themselves, and the second is the caramelized onions with mushrooms, which are much easier to prepare than it might seem.

Ingredients:

fresh cucumber - 35 g;
eggs - 2 pcs.;
onions - 55 g;
champignons - 70 g;
chicken - 140 g;
prunes - 2-3 pcs.;
mayonnaise.

Preparation

Let's start with the caramelized onions, which take the longest to cook. Divide the onion into half rings of medium thickness and simmer over low heat with a drop of oil for about 20 minutes. During this time, the onion will acquire a caramel hue, a viscous consistency and a sweetish taste. If necessary, add a little water if the onions start to stick to the bottom of the pan. Add the mushrooms to the onions and wait until all the moisture has evaporated.

Boil the eggs hard, separate them, chop the white and yolk separately. Also boil the chicken and separate it into small fibers. Mix poultry with mayonnaise. Cut the prunes into small pieces and the cucumber into the thinnest circles possible.

Place a layer of prunes in the cooking ring, chicken on top of it, then mushrooms and onions, a thin layer of mayonnaise, egg white, sauce again and yolk. Decorate the surface of the salad with thin cucumber slices.

Salad "Caprice" with chicken and prunes

Ingredients:

chicken - 380 g;
eggs - 4 pcs.;
walnuts - 65 g;
prunes - 65 g;
fresh cucumber - 110 g;
mayonnaise.

Preparation

Boil the chicken and, after cooling it, disassemble it into fibers. Boil the eggs and chop them finely. Cut the cucumbers into thin strips. Chop the nuts with a knife, finely chop the prunes. Place slices of cucumbers at the base of the dish, followed by chicken and a layer of mayonnaise, then eggs, more mayonnaise and nuts in the finale. Chill the salad with chicken breast, prunes and walnuts before serving.

Salad with prunes, champignons and chicken breast

Ingredients:

a small head of Chinese cabbage;
carrots - 45 g;
onion greens - 3 feathers;
chicken - 170 g;
pickled champignons - 90 g;
mayonnaise - 35 g;
yogurt - 35 g.

Preparation

Chop the Chinese cabbage leaves as finely as possible. Grate the carrots and chop the onion feathers. After boiling the chicken, disassemble it into fibers. Cut the marinated champignons into slices. Mix all the prepared salad ingredients together and season with a mixture of mayonnaise and yogurt.

The recipe for the following salad may seem unusual, but we assure you that the combination of sour sorrel with mint leaves, chicken, sweet and soft prunes in the company of honey dressing is worth giving a chance.

Ingredients:

Preparation

Break the smoked chicken flesh into medium-thick fibers. Cut the prunes into small strips. Randomly, but also not coarsely, chop the sorrel leaves. Prepare a light dressing from a mixture of mayonnaise, vinegar and honey. Mix the dressing together with the prepared ingredients, and before serving, decorate the appetizer with mint leaves.

Salads with meat - simple recipes

Recipes for salad with chicken and prunes: with mushrooms, fresh or pickled cucumbers, carrots, pineapples, nuts and beets, as well as step-by-step photos and videos.

55 min

191.4 kcal

5/5 (1)

I really like the combination of prunes and chicken. Salads made from them always turn out tasty and satisfying. I offer you several options for such salads, which my family really likes and were appreciated by our guests. Hope you like them.

Salad with prunes, chicken and mushrooms (champignons)

Kitchen utensils: bowl, grater, frying pan, cutting board.

Pour water into a saucepan and bring to a boil. Add salt, bay leaf and mix.
Place the chicken breast in boiling water and cook for about half an hour. Remove the meat from the water and cool.
Cut the peeled onion into half rings.
Clean and chop the mushrooms.
Fry the mushrooms and onions in a frying pan with a little oil.
Soak the prunes for 15-20 minutes in cold water, and then cut them into strips.
Cut the cooled breast into cubes or strips.
Rub the cheese with the large side of a grater.
Place all ingredients in a bowl.
Add herbs and mayonnaise and mix.
A delicious salad with prunes can also be made with smoked chicken.
Place the salad on a platter or in a salad bowl and serve.

Salad with prunes, chicken and cucumber

List of required ingredients:

fresh cucumbers – 2 pcs.;

chicken fillet – 300-350 g;
eggs – 4-5 pcs.;
mayonnaise.

Cooking time: 45 minutes.
Kitchen utensils:
Quantity: 6-8 servings.

Cooking sequence

Video recipe for salad with prunes, chicken and cucumber

Watch the recipe for this salad in the video. Everything here is simple, beautiful and delicious!

Your guests will be satisfied if you prepare or.

Salad of prunes, chicken and walnuts with apple

List of required ingredients:

walnuts – 80-100 g;
chicken fillet – 350-400 g;
one apple;
pitted prunes – 120-150 g;

hard cheese – 80-100 g;
eggs – 3 pcs.;
one onion;
mayonnaise.

Cooking time: 45 minutes.
Kitchen utensils: bowl, frying pan, cutting board.
Quantity: 6-8 servings.

Cooking sequence

Boil the breast for half an hour in salted water until tender. Remove to a plate and cool.
Boil the eggs for about 10 minutes and cool by pouring cold water over them.
If the prunes are dry, then soak them for 15-20 minutes in cold water.
Chop the onion into half rings and cut them in half. Pour boiling water over the onion and leave for 10-15 minutes, and then drain all the water.
Cut the finished fillet into small pieces. I like to lightly fry the chicken pieces and season them with curry, but this is optional.
Cut the prunes into strips.
Rub the cheese and eggs with the coarse side of a grater.
We put the nuts in a bag or cover them with film and go over them with a rolling pin or simply chop them with a knife.
Mix the fillet with onions and place on a plate. Lubricate with mayonnaise.
Rub the apple with the coarse side of a grater and place it in the next layer.
Place the eggs on the apple and brush with mayonnaise again.
Cover the egg layer with prunes and use mayonnaise again.
Mix cheese with nuts and spread on the top layer.
You don’t have to bother with the layers, but mix all the ingredients, seasoning them with mayonnaise. In this case, the cheese and eggs need to be cut into strips or cubes.