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Salad prunes chicken walnut cucumber light

Cooking recipes / Top Picks / Salads

4 servings
1 hour 20 min

Chicken fillet - 250 gr, Cucumbers - 200 gr, Prunes - 150 gr, Mozzarella - 100 gr, Walnuts - 80 gr, Ground black pepper - to taste, Salt - to taste, Sour cream - 3 tbsp, Yogurt - 1 tbsp, Ground black pepper - to taste, Salt - to taste

How to make a light salad of prunes, chicken, walnuts and cucumber? Very simple. First, prepare all the necessary ingredients on the list.

Salt chicken fillet, pepper. Wrap the fillet in foil and bake in the oven at 180 ° C for about 25 minutes until cooked through.

Chop the finished fillet into small cubes. If desired, instead of baking, you can boil the fillet in salted water. However, with baked chicken, it turns out much tastier.

Wash the cucumber, dry it. Cut into small cubes. If the skin is not rough, damaged or bitter, it is not necessary to cut the skin.

Rinse prunes, dry and cut into small cubes. If dried fruits are hard, then first stew them. How to steam dried fruits correctly? Rinse them well, fill with hot water and leave for 10-15 minutes. Then drain and dry the dried fruits with paper towels.

Shake the mozzarella off the brine and cut into small cubes or grate over a coarse grater.

Chop walnuts with a knife or crush with a rolling pin.

For dressing, take thick sour cream with a fat content of 20% or more and natural yogurt without additives. You can replace the dressing with light mayonnaise.

Combine the sour cream with the natural yogurt, salt and pepper and stir to combine.

You can just mix all the ingredients in a salad bowl, but I prefer to make a salad in a cooking ring so that all the layers are visible. A ring with a diameter of 16-18 cm is suitable. Put the first layer of chicken fillet and brush it with sour cream-yogurt dressing.

Next, distribute the prunes and also pour the dressing over them.

Over the prunes, lay the chopped cucumbers and pour the dressing over them.

Spread the crushed mozzarella over the cucumbers. If desired, you can also pour sour cream with yogurt on top. I did not water, as mozzarella is already wet and juicy enough.

Spread the crushed walnuts with the last layer. Put the salad in the fridge for 30 minutes to soak.

Remove the cooking ring before serving. Garnish the salad to taste and serve. Enjoy your meal!