Correctly selected and bold combination of products helps chefs create real masterpieces. Holiday salads are a real field for culinary experiments. And dishes with prunes and nuts not only have a special piquant taste, but are also very healthy, especially in combination with dietary chicken meat. This is exactly what the Overture layered salad with prunes and nuts is.
Products
To prepare the Overture salad for six servings, you will need:
- fresh champignons mushrooms - 500 g;
- chicken fillet - 500 g;
- hard cheese - 200 g;
- prunes - 200 g;
- onion - 1 pc. medium size;
- peeled walnuts - 1 glass;
- mayonnaise - 200 g.
Salad preparation
The Overture salad is laid out in layers, so you will need a large flat plate and rim to shape the edges of the dish.
Boil the chicken fillet until cooked through and refrigerate. Finely chop or tear the meat into fibers. Mix with 1-2 tablespoons of mayonnaise.
Rinse the champignons, cut as small as possible and fry in a pan with onions and refined sunflower oil for 10 minutes. Cool it down.
Wash the prunes thoroughly and cover with boiling water for 3-5 minutes. Then drain the water and rinse the dried fruit again. Cut into strips. Finely chop the nuts with a knife or chop.
Grate the cheese in a separate container on a coarse grater. Now all of your ingredients are ready to form the flaky salad.
Place the mushrooms and onions in the first layer. Then a layer of chicken fillet. Then a layer of prunes, smeared with mayonnaise. A layer of cheese. And again mayonnaise. Don't forget to use the rim to make the salad tall, pretty and with straight edges. Finally, place the nuts on top. Put the salad in the refrigerator for 2 hours so that all the ingredients are better saturated with the sauce.
Bon Appetit!
