Genghis khan salad with prunes and nuts

6 servings
1 hour 30 min

How to make Genghis Khan salad with prunes and nuts? First, prepare the necessary ingredients. Cheese can take any hard, to your taste - if only rubbed on a grater. Prunes - without seeds. Mayonnaise - anyone, of your choice, I have home. Wash the beets.

Pre-boil the chicken fillet in salted water until tender. Remove the fillet from the stock, cool and cut into small pieces. If you boil the chicken in advance, for example, from the evening, so that it does not curl and does not lose its juiciness, leave it in a cooling broth.

Boil the beets in the skin until tender. Then peel and grate over a coarse grater. I have not boiled beets for a long time, but I buy in the store already cooked whole in sealed packaging. So it turns out to reduce the cooking time (beets cook the longest) and keep your hands clean. Juice from canned beets is easier and faster to wash off and does not eat so much into the skin. If the beetroot produces too much juice, squeeze it out slightly.

Add part of the mayonnaise to the beetroot, garlic cloves passed through the press, salt and pepper to taste.

Mix everything well. If you do not want to mix mayonnaise with beetroot, you can simply add garlic and pepper to mayonnaise, mix and then apply mayonnaise to each layer.

Grate the cheese over a coarse grater as well.

If the prunes are large, cut them into pieces. Preferably use soft and pitted prunes. If your prunes are very dry and hard, pre-steam it, pour boiling water and leave it for 5-7 minutes. Then drain the water, dry prunes.

You can form a salad in a salad bowl, but I suggest a more festive and beautiful serve so that all layers are clearly visible. Place a cooking ring on the plate. Put half the beetroot with the garlic in the first layer and flatten.

Then spread the chicken fillet over the beetroot and pour mayonnaise over it. I put the rest of the mayonnaise in a cooking bag and cut off the tip.

Top the chicken with pine nuts.

Put the grated cheese on the chicken and pour over the mayonnaise.

Spread the prunes on top and also pour mayonnaise over them.

Spread the remaining beetroot with garlic in the last layer.

Place the salad for 1 hour in the fridge for soaking. Remove the cooking ring before serving. Garnish the salad with boiled protein, prunes, pine nuts and herbs and serve. Enjoy your meal!