Chicken and cucumber cocktail salad

3 servings
1 hour 30 min

How to make a chicken and cucumber cocktail salad? Easy! First, prepare the necessary ingredients according to the list. The amount of any ingredients can be increased or decreased to their liking.

Boil the chicken fillet in boiling salted water until tender for about 25 minutes. The exact cooking time depends on the size of the fillet. But consider that long brews make the meat rubber and less juicy. Cool the fillet and cut into small cubes.

Boil the eggs hard-boiled, cool and peel. Separate the proteins from the yolks. Cut the squirrels into small cubes. Set the yolks aside.

Wash the cucumber and cut into small cubes. The skin, if it is not rough, not damaged and not bitter, is not necessary to cut off.

Wash the prunes, dry and cut into pieces. If the prunes are too hard and dry, you can fill them with boiling water and leave them for 10 minutes.

Walnuts chop with a knife or crush with a rolling pin

I pre-transferred the mayonnaise into a cooking bag to make it more convenient to apply it to the ingredients.

A cocktail salad is usually served in serving glasses or creams to ensure all layers are visible. Put in the selected dishes to serve in layers, rinsing each with mayonnaise, chicken, prunes, cucumber, egg white, walnuts. If you wish, you can salt, pepper the layers, but I do not add spices to salads with mayonnaise. Top the salad with the yolks crushed on a fine grater. It is better to rub the yolks directly on the salad so that they do not crumble.

Put the glasses with salad in the refrigerator for 30 minutes, tightening with cling film so that the yolks do not curl. Garnish the salad to your liking before serving. Enjoy your meal!