Layered chicken and walnut salad

Delicious layered chicken and walnut salad

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 70 minutes
Number of servings: 6

Who doesn't love a tasty and richly flavored salad? Layered chicken and walnut salad is a perfect choice for festive meals, but also for quick and healthy lunches. This recipe is not only tasty, but also colorful, bringing a splash of cheer to your plate. Let's discover together how to prepare this delicious treat!

Essential ingredients
- 350 g mayonnaise
- 4 carrots
- 3 potatoes
- 4 boiled eggs
- 100 g cheese
- 250 g chicken fillet (or chicken)
- 6 walnuts (preferably Romanian walnuts for their intense flavor)
- 100 g mushrooms (champignons)
- Salt, pepper (to taste)
- 1 bay leaf (for boiling the chicken)

Story behind the recipe
This chicken and walnut salad is often prepared on special occasions and is a symbol of hospitality. The layers of ingredients not only give it an appealing appearance, but also a flavor combination that delights the taste buds. Each ingredient adds a distinct touch, and the walnuts add a delicious crunch that perfectly complements the creamy texture of the mayonnaise.

Preparation steps

1. Boiling the ingredients
Start by boiling the chicken breast in a pot of water. Add salt, pepper and bay leaf to flavor the meat. Cook for about 20-25 minutes or until the meat is cooked through.

In parallel, peel the carrots and potatoes, cutting them into large chunks. Boil the carrots and potatoes in salted water for 15-20 minutes until soft, but not too soft to retain their shape.

Also boil the eggs for 10-12 minutes until hard-boiled.

2. Preparing the ingredients
Once all the ingredients are cooked, let them cool, then peel and chop the vegetables and eggs:
- Carrots can be grated.
- Dice the potatoes and eggs.
- Cut the chicken breast into very small cubes to fit perfectly into the salad.
- Mushrooms can be either boiled or boiled for a more intense taste; if you choose to boil them, add a little oil and salt.

3. Assembling the salad
On a large platter, start assembling the salad in layers:
- First layer: grated carrot.
- Second layer: half of the grated cheese.
- Third layer: half the chopped eggs.
- Fourth layer: half of the potatoes.
- Spread with a generous layer of mayonnaise.
- Then add the cubed chicken breast and the mushrooms, also cubed.

4. Continuing the layers
Continue with:
- The potato scraps.
- Egg scraps.
- Another layer of mayonnaise.
- Leftover cheese.
- Last layer: leftover carrot.

5. Adding the walnuts
On top, sprinkle the walnuts, but be sure not to flour them too hard; it's preferable to flour them by hand, to keep larger pieces to provide a crunchy contrast.

6. Cooling
Finally, cover the salad with cling film and refrigerate for at least 4-6 hours, but ideally overnight. This time will allow the flavors to meld and intensify.

Cook's tip
For a less heavy mayonnaise, you can mix mayonnaise with a little sour cream or plain yogurt. This will add a touch of freshness and reduce calorie intake.

Nutrition facts
This salad is high in protein thanks to the chicken and eggs and provides a good source of fiber from the vegetables. The nuts add healthy fats and essential vitamins. One portion (about 200 g) contains approx:
- Calories: 350
- Protein: 20 g
- Fat: 25 g
- Carbohydrates: 15 g

Frequently Asked Questions
1. Can I use turkey instead of chicken?
Yes, turkey is a great alternative, offering a similar taste but with a slightly reduced calorie content.

2. How can I vary the ingredients?
You can add olives, corn or even bell peppers for added color and flavor.

3. What drinks go with this salad?
A fresh lemonade or dry white wine would complement the meal perfectly.

Serving suggestion
For an impressive visual effect, you can garnish the salad with a few slices of boiled eggs and sprigs of fresh parsley before serving.

Now that you've got all the information you need, just put on your apron and get cooking! Enjoy!

 Ingredients: 350g mayonnaise, 4 carrots, 3 potatoes, 4 eggs, 100g cheese, 250g chicken fillet, 6 pieces of walnuts, 100g mushrooms, salt, pepper, 1 bay leaf (for boiling the chicken breast)