Salad mistress with raisins nuts and chicken

6 servings
2 hours 30 min

How to make Mistress salad with raisins, nuts and chicken? Prepare the necessary products. Any parts of the chicken are suitable: fillet, thighs or shins.

Wash the chicken fillet, lower it into boiling salted water, bring it to a boil. Cook the fillet over a moderate heat until tender. That's about 25-30 minutes depending on the size.

Remove the chicken fillet from the broth, cool completely. Cut the fillet into small cubes.

Rinse the dried fruits thoroughly. Fill the raisins with water for 10-15 minutes to soften. Drain the water, dry the raisins with paper towels.

If the apricot is dry, do the same with it as with raisins. Cut the dried apricots into small cubes. Part of the dried apricots can be left to decorate the salad on top (if desired). Clean the comb, wash. Run the garlic through the press or grate finely.

Pour water over the beetroot in a saucepan, bring to a boil. Cook the vegetable over a moderate heat until tender. Check the beetroot for readiness with a knife. If it pierces the vegetable easily, then the beetroot is ready. Remove the beetroot from the water, cool completely. Peel the beets, grate them, add the chopped dried apricots and 1. 5-2 tbsp. l mayonnaise. Mix well. Add mayonnaise to taste. If the beetroot is juicy, you can add less.

Peel the carrots, wash. Grate the vegetable. I used a Korean carrot grater to make this layer of lettuce a little softer. You can grate on a coarse grater. Put the prepared raisins to the carrots, add mayonnaise to taste. Mix well.

Hard-boiled eggs. How to do this? Pour water over the eggs, bring to a boil. Cook over a moderate heat for 7-8 minutes from the moment you boil. Pour cold water over the boiled eggs to cool down and cleanse the shell from a sharp temperature drop. Peel the eggs, grate over a coarse grater.

Grate the hard cheese in the same way.

In a bowl, combine the grated eggs and cheese, add the crushed garlic and mayonnaise. Mix well.

Grind walnuts in a convenient way. You can cut it with a knife. I rubbed some on a large grater, and chopped the rest and used it to decorate the salad. If desired, you can add all the nuts to the salad. Choose the degree of grinding yourself.

Start assembling the salad. Place a cooking ring on a plate or spread the salad in layers in a convenient salad bowl. Lay out the carrot layer first, flatten and rub a little with a spoon.

Then put the chicken fillet in an even layer.

Apply mayonnaise to the chicken.

Lay out the egg cheese layer, flatten and nourish.

On top, I sprinkled a layer of grated nuts. You can add nuts to beetroot. Choose the option you like best.

Finish the salad with a beetroot layer with the chicken. Flatten and treat well. The salad does not require additional time to soak, as the layers already contain mayonnaise. It can be served immediately, but can be cooled a little if desired.

Remove the cooking ring before serving. Garnish the salad with walnuts, dried fruits, herbs. Enjoy your meal!