Salad with prunes, chicken and walnuts
4 servings
60 minutes
Salad with prunes, chicken, and walnuts is a harmony of flavors and textures that combines the softness of chicken meat, the sweetness of prunes, and the crunch of nuts. The origins of such a combination of ingredients can be traced back to culinary traditions in Asia, where balance and contrast of flavors are highly valued. In this dish, tender chicken meat is paired with aromatic pancakes, nuts, and a spicy hint of garlic, while the sour cream dressing adds creaminess. This salad can serve as both an independent dish and an exquisite appetizer on a festive table. Its rich taste will delight gourmets, while its healthy ingredients make it an excellent choice for those watching their diet.
1
Boil the chicken legs until cooked (about 40 minutes after boiling). Cool down. Separate the meat from the bones and cut into small pieces.
- Chicken: 500 g
2
Whisk the egg, add a little salt. Bake pancakes until golden brown. Cut the pancakes into strips.
- Chicken egg: 1 piece
- Salt: to taste
3
Wash the prunes (if they are not very soft, soak them in warm water for 30 minutes), cut into small pieces. Chop the nuts in a blender or finely chop them.
- Prunes: 100 g
- Walnuts: 80 g
4
Mix pancakes, chicken meat, prunes, and nuts. Add a little salt. Add garlic pressed through a garlic press. Dress with sour cream. Sprinkle with greens on top.
- Chicken egg: 1 piece
- Chicken: 500 g
- Prunes: 100 g
- Walnuts: 80 g
- Salt: to taste
- Garlic: 4 cloves
- Sour cream 10%: to taste
- Green: to taste