Chicken salad with cheese and nuts. Salad with chicken and nuts recipes Salad in layers chicken breast nuts walnuts eggs

One of the simplest recipes for delicious and satisfying salads, which should especially appeal to men. Tender chicken breast, spicy pickled cucumbers, juicy onions and neutral-tasting chicken eggs combine quite interestingly with walnuts. This salad is prepared quickly and is perfect for both everyday meals and holiday tables.

I recommend seasoning this simple and tasty salad with mayonnaise - don’t be lazy and prepare homemade mayonnaise (here you can find the most basic 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 herbs for garnish? Why not!

Ingredients: Cooking step by step with photos:

The recipe for this simple and tasty salad includes chicken breast (can be replaced with other chicken fillet), pickled cucumbers (), peeled walnuts, chicken eggs (I have 4 very large ones, so you can take 5-6 small ones), large onion, and decent amount of mayonnaise. As always, I recommend using homemade mayonnaise - it’s made in a matter of minutes, and it turns out tastier and healthier.

First of all, let's put the chicken breast to boil. In general, there are two basic rules according to which chicken breast is cooked. If you need broth, place the meat in cold 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, since it will not have time to give all its juices to the broth. So, put the chicken breast in boiling water and cook at a moderate boil for about 15 minutes (after the water boils a second time - the boiling stops when you add the meat, as 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 chopped), then rinse it in ice water - the bitterness will go away. At the same time, set the chicken eggs to boil hard.

Peeled walnuts need to be chopped with a knife or chopped using a blender. The main thing is not to get fine crumbs, but to leave small pieces of nuts so that their texture can be felt.

The chicken eggs are ready: cool them under cold running water directly in the saucepan. This way they will cool faster and will be easier to clean. Chop them into the same cube. By the way, do you know how to prevent eggs from cracking during cooking? Firstly, they must be at room temperature (that is, remove the eggs from the refrigerator in advance), as well as 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 a little, then cut it into small cubes. If you calculate the cooking time correctly, the breast will turn out juicy, and the cubes will be perfectly smooth and non-fibrous.

So, you can gradually layer the finished ingredients. By tradition, I use deep bowls, which I completely line with cling film - this way the food won’t stick in the dishes and the salad will come out smooth on the dish. The layers are laid out in reverse, that is, the bottom of the bowl is the top of the salad. In general, 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 each layer with a fairly generous portion of mayonnaise so that the salad is not dry.

And finally - chopped walnuts (leave a handful to decorate the finished salad). Don't forget the mayonnaise!

Today I will show you a recipe for a salad of boiled chicken meat with champignons and walnuts, very tender in consistency and interesting in taste. This salad is prepared quite quickly and easily, and the end result is a very original dish that you can pamper your family with on holidays, and even on an ordinary weekday, serving it, for example, for dinner as a main course.

Salad with chicken, mushrooms and walnuts is very nutritious and satisfying and consists of the most healthy products. Chicken breast and mushrooms contain a lot of protein and valuable amino acids, which restore muscle tissue and strengthen the body's immunity. Nuts are a source of omega-3 fatty acids, which support the functioning of the nervous system and stimulate mental activity. Eggs replenish the lack of vitamin D in the body, which is especially important during the cold season. And although this salad is not the most dietary dish, even after a small portion you will not want to eat for several hours, which compensates for the possible harm to your figure.

Well, the taste of this wonderful salad is not so easy to convey in words; you definitely have to try it. But take my word for it, it will not leave anyone indifferent. Soft and tender chicken fillet and eggs go perfectly with the rich taste of champignons, and onions fried with aromatic spices and spicy walnuts add their own special, unique note. Prepare a salad with chicken, mushrooms and nuts using this simple recipe and see for yourself!

Useful information How to prepare a delicious holiday chicken salad - recipe with mushrooms, eggs and walnuts with step-by-step photos

INGREDIENTS:

• 2 chicken fillets
• 1 can of canned champignons (400 g)
• 4 eggs
• 1 medium onion
• 80 g walnuts
• 80 g mayonnaise
• 2 tbsp. l. vegetable oil
• salt, pepper, 1/2 tsp. spices for chicken

COOKING METHOD:

1. To prepare a salad with chicken, mushrooms and walnuts, cut the onions into thin quarter rings and fry in vegetable oil over medium heat until golden brown for 8 - 10 minutes.

2. Add chicken spices to the onion and cook for another 2 - 3 minutes.


3. Boil the chicken fillet in boiling water for 30 - 40 minutes, cool and cut into cubes, place in a salad bowl.


4. Hard-boil the eggs, peel them, cut them into cubes and add to the chicken.


5. Drain the liquid from the champignons and cut them into small slices. I usually buy mushrooms already chopped, but they usually require additional chopping as well.


6. Lightly fry the walnuts in a dry frying pan.

7. Chop the nuts and put half of them in a salad bowl along with the fried onions.

9. Mix everything thoroughly.


When serving, sprinkle the remaining nuts on top of the salad. Delicate spicy salad with chicken, mushrooms and walnuts is ready!

Step 1: prepare the chicken breast. Such a simple salad does not pretend to be exquisite, and perhaps gourmets will find more disadvantages in it than advantages, but as a dish that perfectly diversifies the holiday or everyday menu, this yummy is simply ideal. First of all, pour about 2 liters of purified water into a deep saucepan and put it on medium heat, letting it boil. Then we take a fresh chicken breast, or fillet, as it is also called, thoroughly rinse it to remove any dirt and dry it with paper kitchen towels. Then we place this ingredient on a cutting board and, using a sharp kitchen knife, remove the thin film, cartilage, and excess fat from the meat, of course, if any. Step 2: Cook the chicken breast.
After a while, when the water in the pan begins to bubble well, add salt to taste and carefully lower the whole breast into it. After boiling again, cook the meat until fully cooked for 25–30 minutes, periodically using a slotted spoon to remove the gray-white foam from the surface of the liquid - the first coagulated protein. As soon as the chicken is cooked, move it to a plate and place it near a slightly open window so that it cools faster to room temperature. Step 3: prepare onions and mushrooms.
We don’t waste a minute while the meat is cooling, using a new kitchen knife, peel the onions and remove the root of each mushroom. Then we wash them under running cold running water, dry them, place them on a clean cutting board and chop them. We chop the onion into cubes, half rings or quarters with a thickness of 5 to 7 millimeters, and chop the champignons into layers, slices or small pieces of arbitrary shape up to 5 millimeters thick and move on. Step 4: fry onions with mushrooms.
Place a frying pan over medium heat and pour a little vegetable oil into it. After a few minutes, dip the onion slices into the heated fat and fry them for 2-3 minutes until transparent, periodically loosening them with a wooden or silicone kitchen spatula.

As soon as the vegetable softens slightly and begins to turn a delicate blush, add pieces of champignons. Simmer everything together for another 15 minutes, during which the mushrooms will release juice, but it will quickly evaporate and the food will begin to gradually fry.

When the vegetable mass is ready, remove it from the stove and place it in the window instead of the chicken so that it also cools. Step 5: prepare the boiled chicken fillet.
Now we return to the bird’s breast, it has already cooled down and also dried out slightly. We move the meat to a clean board and use a new knife to chop it into portions ranging from 1 to 2.5 centimeters in size. The form of cutting is not important, it can be slices, straws, cubes, but in general, if you really want to, you can simply disassemble the chicken into fibers with two table forks. Step 6: Prepare the nuts.
Next, cover the countertop with a kitchen towel, pour walnuts onto it and sort through them, removing any kind of debris. After this, we grind the kernels in any convenient way, for example, we break them into small pieces with clean hands, chop them with a knife on a cutting board, grind them to the desired size using a stationary blender or pass them through a meat grinder with a medium mesh, in extreme cases, we simply grind them with a kitchen pestle in mortar and proceed to the next step. Step 7: bring the salad with chicken, mushrooms and walnuts to full readiness.
Pour crushed walnuts, chopped chicken breast and cooled fried mushrooms with onions into a deep bowl. Season everything to taste with salt, ground black pepper, mayonnaise and mix with a tablespoon until smooth - the salad is ready! Well, serving this miracle depends only on your imagination. Step 8: Serve the salad with chicken, mushrooms and walnuts.
Salad with chicken, mushrooms and walnuts can be served immediately or after a short thirty-minute infusion in a special container designed for this purpose, on portioned plates or in small tartlets as a snack for breakfast, lunch or dinner. This dish does not need any additions, except that before putting it on the table, you can decorate the salad with finely chopped cheese or fresh finely chopped dill, parsley, and cilantro. Cook with love and enjoy delicious homemade food!
Bon appetit!

Very often, finely chopped or shredded hard cheese, prunes, canned corn, peas, hard-boiled chicken eggs, fresh or pickled cucumbers are added to the salad. Of course, you shouldn’t add everything at once; it’s better to choose one of the listed ingredients; individually they give the dish their own flavor;

Instead of champignons, you can use any other edible fresh mushrooms, but do not forget that each variety is prepared for frying differently;

If desired, mayonnaise can be replaced with sour cream, although in this case the dish will turn out a little bland, so it is better to add a little mustard, maybe soy sauce and a small set of dried herbs, as well as spicy spices to this fermented milk product.

Chicken and nut salad is a good combination of ingredients. This salad turns out to be very filling and tasty. You may be wary of the butter in one of the layers, but I hasten to explain to you - it makes the salad with chicken and nuts more tender, and in fact, the buttery taste is not felt in the salad itself. Puff salad with chicken always comes out juicy and looks original on your table. We also add an apple to this salad - it goes very harmoniously with the meat, of course, if the apple is too juicy, then it would be better to cut it into thin strips so that there is not too much juice in it ready dish. That's probably all the little recommendations for preparing a delicious salad with chicken and nuts.

Ingredients for the dish “Layered salad with chicken and nuts”:

• chicken breast (fillet) – 1 pc.;
• chicken eggs – 5 pcs.;
• apple – 2 pcs.;
• hard cheese – 150 gr.;
• onion – 1 pc.;
• walnuts – 50 g;
• butter – 50-100 g;
• mayonnaise or sour cream - to taste.

How to make chicken and nut salad:

Peel the onions, wash and cut into small cubes. Heat a frying pan and vegetable oil, fry the onion over medium heat until golden brown.

Peel the walnuts, dry them in a heated dry frying pan and finely chop them with a knife.

Wash the chicken fillet, pour boiling water over it and boil in lightly salted water until tender. Cool the meat, cut into cubes or tear by hand. Now let's start laying out the layers.

The first one will be chicken meat. Salt it a little and grease with mayonnaise.

Place a layer of fried onions on top of the meat. I did not grease this layer with mayonnaise, because I thought that the salad would turn out to be too greasy.

Wash and peel the apples. Remove the core and grate on a coarse grater. Place the next layer and spread with mayonnaise. It is better to choose sour varieties of apples, then this will add a slight sourness to the salad.

Grate hard cheese on a coarse grater and place on top of the apple layer. Grease with mayonnaise.

It is better to freeze the butter in advance (this will make it easier to grate). Grate it on a coarse grater.

Spread the next layer of butter on top of the cheese. This layer, of course, does not need to be lubricated with mayonnaise.

The penultimate layer will be nuts. Well, this is not an acquired taste. You can chop them lightly with a knife, or you can chop them with a rolling pin. Grease lightly with mayonnaise.

Boil the eggs hard. Cool in cold water, peel and grate on a coarse grater. We decorate the last layer with them.

Let the layered salad with chicken and nuts stand in the refrigerator for about 1-2 hours. Garnish at your discretion with parsley, dill or boiled carrots. Bon appetit!

Salad with chicken and walnuts

Ingredients:

• 2 chicken breasts (boiled or smoked),
• 2 onions, 200g. mushrooms,
• 100gr. prunes,
• 2/3 cup walnuts,
• mayonnaise for dressing,
• odorless vegetable oil for frying,
• ground black pepper and salt to taste.

Cooking method:

Peel the onion, chop and sauté in vegetable oil.

Cut the chicken breast (without skin) into small cubes, mushrooms into slices.

Add to the onion and fry everything together, adding salt and pepper to taste, then strain off the oil.

Rinse the prunes and pour boiling water over them for 10-15 minutes. Then drain the water, let the prunes cool and cut into thin strips.

Fry the walnut kernels in a dry frying pan, let cool and chop finely.

Combine all prepared cooled ingredients, season with mayonnaise and mix.

Salad “Chicken with nuts”

If you love chicken meat and eggs, I recommend that you prepare the “Chicken with Nuts” salad, which is inexpensive in terms of price and preparation time, but very tasty and satisfying. This salad is very simple to prepare and if you boil the chicken legs and eggs in advance, you will spend at most thirty minutes preparing it.

Ingredients:

• 2 chicken legs,
• 150 grams of walnuts,
• 200 grams of any hard cheese,
• 5 chicken eggs,
• 1 clove of garlic,
• Mayonnaise,
• Any greens - parsley, dill, basil,
• Salt, pepper, spices to taste.

Preparation:

• Rinse chicken legs under running cold water. If they were frozen, they must first be thawed. Boil water, add salt, add spices and cook chicken in it. Remove the cooked legs from the broth and let them cool. Then remove the meat from the bone and separate it into fibers.
• Peel the walnuts and grind the kernels in a coffee grinder, but not too finely. If you don’t have a coffee grinder, you can put the nut kernels in a plastic bag, squeeze the air out of it, screw on the neck, lay it out on the table and roll it out with a rolling pin like dough.
• Grate hard cheese on a coarse grater. You can keep the cheese in the freezer for about five minutes to make it easier to grate.
• Wash the eggs well and boil them hard. Peel and grate on a coarse grater.
• Place all prepared ingredients in a salad bowl and mix well. Leave a handful of nuts for decoration.
• Peel the garlic clove, pass it through a press, add to the mayonnaise and mix.
• Season the salad with this garlic mayonnaise and mix everything thoroughly again. Sprinkle chopped nuts on top.

Before serving, decorate the “Chicken with Nuts” salad with whole leaves of greens, or finely chop them and sprinkle on top.

Bon appetit!

Salad with chicken and walnuts

Ingredients:

• Chicken fillet – 150 g
• Eggs - 2 pcs
• Mushrooms – 100 gr
• Onion - 1 piece
• Cheese - 100 g
• Garlic - 2 cloves
• Walnuts – 50 g
• Mayonnaise - to taste

Preparation:

Finely chop the onion. Boil mushrooms in salted water for 15 minutes. In a hot frying pan, fry mushrooms and onions in vegetable oil. Cool.

Boil the fillet until tender, cool and chop finely.

Boil the eggs and grate them.

Squeeze the garlic through a press. Grate the cheese. In a plate, mix cheese, garlic and mayonnaise.

Layer the salad:
1 layer (bottom) – fillet (coat with mayonnaise)
2nd layer – eggs (coat with mayonnaise)
3rd layer – mushrooms with onions (brush with mayonnaise just a little)
4th layer – cheese with garlic and mayonnaise
5th layer – walnuts

Chicken salad with walnuts and prunes

The recipe for a tender and at the same time piquant chicken salad with nuts and prunes is a real culinary masterpiece. The pleasant combination of the taste of prunes, crispy nuts and juicy meat will please you and your guests.

The salad will not only become the highlight of your table, but will also make you forget about the feeling of hunger for a long time.

Ingredients:

• 300 g chicken fillet
• 150 g processed cheese
• 200 g prunes
• 2 pcs. chicken eggs
• 100 g walnuts
• Mayonnaise
• Fresh herbs

Preparation:

Boil the chicken fillet in lightly salted water, then cut into small pieces. Rinse the prunes thoroughly and chop them too.

The eggs must be hard-boiled, cooled and cut into small cubes.

Gently grate the processed cheese on a fine or medium grater. If the cheese is too soft, put it in the freezer an hour before preparing the salad.

Grind the walnuts into crumbs using a blender.

Place the finished products in a salad bowl or deep plate, season with mayonnaise, salt and mix gently.

Rinse fresh herbs, dry with napkins or paper towels and sprinkle on salad.

The salad turns out to be nutritious, but at the same time, light enough for the stomach. If you add additional products to it, then chicken salad with walnuts will turn into a bright festive dish that will not leave any of your guests indifferent.

A video will help you get acquainted with the recipe for the presented salad in more detail, with the help of which you will learn all the intricacies of preparation.

Turtle salad with chicken, walnuts and processed cheese

Salad “Turtle” is an excellent choice for the holiday table. An apple will add a fresh and juicy sweet and sour tint, cheese, tender meat and nuts will interestingly complement the taste. This salad will decorate any table.

Ingredients:

• Eggs 4 pcs.
• Prunes 50 g
• Walnuts 400 g
• Onion 1 pc.
• Chicken fillet 200 g
• Apples 2 pcs.
• Processed cheese 1 pc.
• Mayonnaise
• Greenery

Preparation:

Boil eggs and chicken fillet. We chop some of the nuts, leave the other whole. The white must be separated from the yolk. Grate the whites on a fine grater. Chicken fillet mode in small cubes.

Peel the onions, cut into thin half rings and scald with boiling water to remove bitterness and odor. Then squeeze out excess moisture well. Processed cheese must be placed in the freezer so that it hardens a little. This will make it easy to grate.

We also grate the processed cheese on a fine grater.

Finely chop the greens.

Peel the apples and grate them on a coarse grater.

Layer the salad in layers:

The first layer is chicken fillet.

The second is onions and mayonnaise.

The third layer is apples.

The fourth is processed cheese and mayonnaise.

We lay out the nuts to imitate a turtle shell.

Finely chop the greens and sprinkle over the edges of the salad. We make the head and legs from prunes.

SALAD WITH CHICKEN, Apricots AND WALNUTS

INGREDIENTS:

• chicken breast - 500 - 700 grams,
• dried apricots - 200 grams,
• walnuts - 100 grams,
• pickled cucumbers - 5 - 6 pieces,
• spices: bay leaf, allspice, cloves, black pepper to taste,
• onion - 1 head,
• mayonnaise (high fat content) - 300 grams,
• chicken eggs - 5 pieces,
• salt to taste.

METHOD OF PREPARING SALAD:

First you need to boil the chicken breast. The water should be salted and added
add spices to suit your taste.

Cut the boiled and cooled breast into medium cubes.

The onions need to be peeled and then cut into small cubes.
Place the onion in a cup and pour boiling water over it, after half a minute the water
drain.

Cut pickled cucumbers into small thin slices
(about 2 cm each block).

Boil chicken eggs, peel and then grate them on a coarse grater.

Peeled walnuts need to be chopped into small pieces with a knife.

Dried apricots should be pre-rinsed, then filled with warm water.
leave for 10 minutes. Then drain the water and dry the dried apricots.
Now cut the dried apricots into medium strips.

Lay the salad in layers: Place the chicken breast in the first layer
and sprinkle with walnuts, pre-lubricate the plate with mayonnaise.
Be sure to coat each layer with mayonnaise.

Then lay out the scalded onions, then a layer of pickled
cucumbers, put the grated chicken eggs last, coat
all with mayonnaise.

Place dried apricots and remaining walnuts on top. Give it to the salad
stand for 30 - 60 minutes and then serve.

Chicken salad with croutons and nuts

Ingredients:

• loaf - 100g
• boiled chicken meat - 100g
• walnuts – 100g
• hard cheese – 100g
• mayonnaise, butter - to taste

Cooking method:

SALAD “ANASTASIA”

Ingredients:

• Boiled ham – 300 g
• Chicken (boiled breast) – 1 piece
• Peking cabbage (small head) – 1 piece
• Korean carrots – 200 g
• Mayonnaise – 100 g
• Nuts – 1 handful.
• egg pancakes – beat 3 eggs with a little milk and flour. Fry 2 pancakes.

Preparation:

Shred the Beijing cabbage and put it in a salad bowl.

Cut the ham into long strips. Cut the chicken fillet and ham into strips.

Cut the egg pancakes into strips. Chop the nuts. Mix all ingredients and season with mayonnaise.

My family calls this layered chicken salad with cheese and nuts “Monomakh’s Hat” for its rich appearance and amazing taste. Chicken salad decorates the table with its splendor, although it is quite simple to prepare. The family is very respectful when cooked with cheese, or with nuts, or with other delicious foods.

Today's chicken salad recipe combines cheese (here), walnuts and eggs. He will not need exotic products. I think you can always buy a couple of dozen grapes by buying a small brush.

Recipe ingredients:

• three pieces of chicken fillet,
• two hundred grams of cheese,
• a handful of walnuts,
• heels of eggs,
• four to five tablespoons of mayonnaise.

Cooking chicken salad "Monomakh's Hat", with photo

The chicken for this dish can be prepared in two ways: fried or boiled. In any case, the fillet pieces must be thoroughly washed. If you want to prepare a version with fried chicken, you will need to cut the fillet into strips and fry in a frying pan in a small amount of oil.

If the option with boiled meat is more suitable for you, then simply put it in salted boiling water and bring it to readiness. We immerse it in boiling water because we don’t need tasty broth, but tasty and juicy meat. After allowing the bird to cool, cut the fillet into strips or separate it into fibers by hand.

Wash and hard-boil the eggs for six minutes and then cool them. Grate on a medium grater, or chop with a knife on a cutting board.

Grate the cheese using a medium grater. Chop the walnuts either with a knife or using a blender. Wash the grapes, dry them, and then cut each grape lengthwise into two halves.

Let's start collecting our salad. We lay out the first layer of boiled (or fried) chicken. Coat with mayonnaise.

The second layer is made of grated cheese, which we also cover with mayonnaise.

The third layer will be egg, and it is also coated with mayonnaise.

We give the laid out layers of chicken salad the shape of a hemisphere using a wide knife or spatula, not forgetting to season the entire surface with the rest of the mayonnaise. Then we generously sprinkle all this with chopped walnuts and decorate with the “gems” of the grape halves. So the "Monomakh's Hat" is ready!

In general, there is nothing difficult in preparing a chicken salad with cheese and nuts, and you will undoubtedly get a lot of pleasure from eating it. If you continue all this with cookies with mushrooms, and finish with a sponge cake with marmalade, then it will be doubly pleasant! Bon appetit!