Chicken Salad with Beetroot and Walnuts
Simple and tasty, made from the most accessible ingredients! A spicy salad with beetroot, chicken, and walnuts, suitable for weekdays and holidays. Quick and easy to prepare, even beginners can handle it. It will decorate any table!
Updated : 17 September, 2025
Easy
More than 1 hour.
Ingredients
400 grams
Beetroot
400 grams
Chicken fillet
80 grams
Walnut
2
Garlic
2 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use boiled or oven-baked beetroot wrapped in foil until tender. You can also buy pre-cooked vacuum-packed beetroot from stores to save cooking time.
Step 2
Wash chicken fillet and boil in salted water for about 20 minutes until cooked. Cool and cut into small cubes. Alternatively, fry or bake the chicken fillet in foil. Smoked chicken can also be used.
Step 3
Cool the cooked beetroot, peel, and cut into small cubes.
Step 4
Rinse walnuts and dry them in a dry skillet.
Step 5
Finely chop the walnuts with a knife.
Step 6
Peel and finely chop or press the garlic. Adjust the amount of garlic to taste.
Step 7
In a bowl, combine chicken, beetroot, walnuts, and garlic.
Step 8
Dress the salad with mayonnaise and mix thoroughly.
Step 9
Place a serving ring (about 5.5-6.3 inches / 14-16 cm diameter) on a plate. Fill it with the salad and press down gently. Refrigerate for 1 hour. If you don’t want to use a ring, mix everything in a bowl and serve.
Step 10
Before serving, remove the culinary ring. Garnish with fresh herbs and serve. Enjoy!