Chicken walnut salad

Chicken walnut salad with cucumber and egg

A chicken walnut salad prunes, cucumber and egg is an original, tasty, and appetizing snack for any holiday. The salad is quite hearty, tender, and pleasant to taste. It's a pleasure to make it.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine European
Servings 4 people
Calories 275 kcal


  • 1 knife
  • 1 chopping board
  • 1 mix bowl
  • 2 pot
  • 1 grater


  • 80 g prunes pitted
  • 150 g chicken breast
  • 1 pc cucumber fresh
  • 60 g walnut
  • 2 pcs egg
  • 50 ml mayonnaise light
  • 1 pinch salt
  • 1 sprig parsley


  • Prepare the necessary ingredients. Boil the chicken meat in water for 20 minutes. Then cool it in the broth to make it soft and juicy.
    Ingredients for chicken walnut salad
  • Cut the cooled meat into small random pieces.
    150 g chicken breast
  • Rinse the fresh cucumber, pat dry, and chop into small pieces.
    1 pc cucumber
  • Thoroughly wash the prunes and chop them into pieces similar to the cucumber. If the prunes are too dry, soak them for an hour beforehand.
    80 g prunes
  • Chop the peeled walnuts with a knife into medium pieces or crush them not too finely with a rolling pin.
    60 g walnut
  • Boil the eggs in water for 10 minutes. Cool them in cold water and peel. Grate the yolks separately through a fine grater.
    2 pcs egg
    Grated yolks
  • Grate the whites to the same size. Leave a little of the white for garnishing the salad.
    Grated protein
  • Start forming the layered salad from the prepared products: place the chicken at the bottom of the salad bowl, then apply mayonnaise on top
    150 g chicken breast, 50 ml mayonnaise
    Chicken, mayonnaise
  • Then distribute the chopped cucumber and apply mayonnaise again.
    1 pc cucumber, 50 ml mayonnaise
    Cucumber, mayonnaise
  • Lay out the prunes as the next layer, repeat with a layer of mayonnaise.
    80 g prunes, 50 ml mayonnaise
    Prunes, mayonnaise
  • Cover the prunes with whites and spread mayonnaise on top.
    2 pcs egg, 50 ml mayonnaise
    Eggs, mayonnaise
  • The next layer is made of walnuts, and then apply mayonnaise again.
    60 g walnut, 50 ml mayonnaise
    Walnuts, mayonnaise
  • Lay out the egg yolk as the final layer.
    Grated yolk
  • Garnish the top of the layered chicken salad with walnuts and prunes with the remaining white and parsley leaves. Serve it as a separate cold appetizer.
    1 pinch salt, 1 sprig parsley
    Chicken walnut salad


Calories: 275kcalCarbohydrates: 15gProtein: 11gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 31mgSodium: 221mgPotassium: 356mgFiber: 2gSugar: 8gVitamin A: 203IUVitamin C: 1mgCalcium: 27mgIron: 1mg




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