“Chingis Khan” Salad with Prunes and Nuts
Discover a new taste in familiar ingredients - pure perfection! “Chingis Khan” salad is a flavor explosion. Tender chicken, sweet beetroot, zesty garlic and cheese paired with prunes and nuts create an ideal combo. The layered presentation makes it the star of any festive table!
Updated : 18 December, 2025
Easy
About 1 hour.
Ingredients
300 grams
Chicken fillet
250 grams
Beetroot
100 grams
Hard cheese
100 grams
Prunes
50 grams
Pine nuts
2
Garlic
4 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare the ingredients. Wash the beetroot. I’m using already cooked beetroot. Use pitted prunes. Use any mayonnaise you like; I used homemade.
Step 2
Boil the chicken fillet in salted water until cooked through. Remove from the broth, cool, and cut into small pieces. If you cook the chicken ahead of time (for example, the night before), leave it in the cooling broth so it doesn’t dry out and stays juicy.
Step 3
Boil the beetroot in its skin until tender. Then peel and grate on a coarse grater. Add some mayonnaise to the beetroot, add garlic pressed through a garlic press, and season with salt and pepper to taste. Mix well. If you don’t want to mix mayonnaise into the beetroot, you can mix the garlic and pepper into the mayonnaise and then spread it on each layer.
Step 4
Grate the cheese on a coarse grater as well. Use any hard cheese you like, as long as it can be grated.
Step 5
If the prunes are large, cut them into pieces. It’s best to use soft, pitted prunes. Do you need to soak prunes? If they’re very dry and firm, pour boiling water over them and leave for 5-7 minutes. Then drain and pat dry. Place a culinary ring on a serving plate.
Step 6
First layer: spread half of the beetroot with garlic and level it. Next, add the chicken fillet and drizzle with mayonnaise. Sprinkle pine nuts over the chicken. Add a layer of grated cheese and drizzle with mayonnaise. Spread the prunes on top and drizzle with mayonnaise again. Finish with the remaining beetroot with garlic as the last layer.
Step 7
Refrigerate the salad for 1 hour to let it soak. Before serving, remove the culinary ring. Decorate with cooked egg white, prunes, pine nuts, and herbs, and serve. Enjoy!
Author note
Share the recipe
