Chicken Leg Salad with Walnuts and Cheese
6 servings
60 minutes
Chicken thigh salad with walnuts and cheese is a true symphony of flavors. Its roots trace back to European cuisine, where the combination of tender meat, spicy nuts, and creamy cheese is cherished. Potatoes add heartiness, eggs provide softness, and gherkins add a refreshing tang. Layering the ingredients allows each element to maintain its texture and taste, while mayonnaise brings them together into a harmonious dish. This salad is an ideal choice for a festive table as it is not only delicious but also elegant. It can be served as a standalone dish or as an appetizer. The walnuts at the end create an exquisite contrast, making each bite rich and memorable.
1
Wash the potatoes well, boil them in their skins, cool them, peel, and grate on a coarse grater.
- Potato: 3 pieces
2
Boil the eggs hard, cool them, peel, and grate them on a coarse grater.
- Chicken egg: 3 pieces
3
Boil the drumstick, cool it down, separate the meat from the bones, and chop it finely.
- Chicken leg quarters: 1 piece
4
Grate the cheese.
- Cheese: 100 g
5
Cut the cucumbers into small cubes.
- Cornichons (gherkins): 4 pieces
6
Peel and finely chop the onion.
- Onion: 0.5 head
7
Layer the prepared ingredients on an oval dish. Slightly salt, pepper, and spread mayonnaise on the layers. 1st layer - potatoes; 2nd layer - onions; 3rd layer - half of the chicken meat; 4th layer - pickled cucumbers; 5th layer - remaining chicken meat; 6th layer - cheese; 7th layer - eggs.
- Potato: 3 pieces
- Onion: 0.5 head
- Chicken leg quarters: 1 piece
- Cornichons (gherkins): 4 pieces
- Cheese: 100 g
- Chicken egg: 3 pieces
- Mayonnaise: 1 jar
- Salt: to taste
- Ground black pepper: to taste
