Chicken beetroot walnut salad

4 servings
1 hour 40 min

How to make a chicken salad with beetroot and walnut? Simple enough. First, prepare all the necessary ingredients on the list. Beetroot can be used boiled or oven-baked in foil until cooked. The stores sell ready-made boiled beets in vacuum packaging. Using shop beets will save you time cooking.

Wash the chicken fillet and boil in boiling salted water until tender for about 20 minutes. Then chill the chicken and cut into small cubes. Instead of boiled chicken, you can fry the fillet in a pan or bake in the oven in foil. Instead of fresh chicken, you can use smoked chicken.

Chill the finished beetroot, peel and cut into small cubes.

Rinse the walnuts and dry in a dry pan.

Then finely chop the nuts with a knife.

Peel the garlic from the husks and also finely chop or pass through the press. You can take more or less garlic to your liking.

In a bowl, combine the chicken, beetroot, walnuts and garlic.

Season the salad with mayonnaise and stir.

Place a serving ring with a diameter of 14-16 cm on the plate. Put the salad in it and compress. Put the salad in the fridge for 1 hour. If you don't have the time and desire to put the salad in a ring, you can just mix everything in a bowl and serve.

Remove the cooking ring before serving. Decorate the salad with fresh herbs. Enjoy your meal!