Salad with breast and walnuts

Salad with chicken and walnuts is a common dish at the holiday table. It is loved by many for its interesting taste and good combination of simple ingredients, which together create a rich aftertaste and richness. The dish contains a lot of protein, a satisfying base, and you can easily correct its calorie content with the help of a properly selected dressing.

1. Calories
   288,05 kcal
2. Protein
   16,94 gram
3. Fat
   21,87 gram
4. Carbohydrates
   2,43 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Kurin fillet

   ---

   
   200 g
2. Hard cheese

   ---

   
   100 g
3. Walnuts

   ---

   
   50 g
4. Chicken egg

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   2 pcs. = 120 g
5. Fresh greens

   ---

   
   30 g
6. Mayonnaise

   ---

   
   80 g
7. Black pepper ground

   ---

   
   to taste
8. Salt

   ---

   
   to taste

Steps:

1. 
   If the chicken is frozen, defrost it before cooking. This will cook the meat faster. Rinse the fillets under cold running water. If you want to use chicken broth to prepare another dish, place the meat in cold water to release the flavor and aroma. Fill the fillet with water until the water completely covers the meat. Cook the chicken over moderate heat without a lid and skim off any foam if necessary. After the water boils, cook the chicken for another 15 minutes and then leave the chicken to cool. Pour cold water over the eggs and place over medium heat. When the water boils, cook the eggs for another 7-10 minutes.
2. 
   Cut the boiled breast into small cubes. Finely chop the eggs or grate them on a fine grater.
3. 
   Use a square or round pan and layer the ingredients on the bottom. Place the chicken down, then the chopped egg, and grated cheese on top. Grease each layer with a small amount of mayonnaise.
4. 
   Sprinkle chopped walnuts on top of the salad. Remove the pan and garnish the dish with walnut halves and chopped or whole fresh herbs before serving. Bon appetit!