Salad with Raisins, Walnuts, and Chicken
Juicy and bright in both look and taste! Salad with Raisins, Walnuts, and Chicken is one of its many variations. The sweetness of dried fruits and the nuttiness create a unique yet harmonious flavor. Simple to prepare and ideal for a romantic dinner!
Updated : 23 September, 2025
Easy
About 30 min.
Ingredients
1
Beetroot
2
Carrot
280 grams
Chicken fillet
2
Eggs
90 grams
Hard cheese
1
Garlic
to taste
Salt
30 grams
Dried apricots
25 grams
Raisins
30 grams
Walnut
6 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Any part of the chicken will work: breast, thighs, or drumsticks.
Step 2
Wash chicken fillet, place in boiling salted water, bring to a boil. Cook over medium heat until done, about 25-30 minutes depending on size.
Step 3
Remove chicken fillet from broth, let cool completely. Dice into small cubes.
Step 4
Rinse dried fruits thoroughly. Soak raisins in water for 10-15 minutes to soften. Drain and pat dry with paper towels.
Step 5
If dried apricots are tough, treat them the same way as raisins. Dice them into small cubes. Reserve some for decoration if desired. Peel and wash garlic, then press or grate finely.
Step 6
Place beetroot in a pot of water, bring to a boil, and cook over medium heat until done. Check doneness with a knife - if it pierces easily, it’s ready. Remove, cool completely, peel, and grate coarsely. Mix with chopped dried apricots and 1.5-2 tbsp mayonnaise. Stir well. Adjust mayo depending on beet’s juiciness.
Step 7
Peel and wash carrots. Grate them. I used a Korean-style grater to make the layer softer, but a coarse grater works too. Add soaked raisins and mayo to taste, mix well.
Step 8
Hard-boil the eggs: cover with water, bring to a boil, cook over medium heat 7-8 minutes from boiling. Cool in cold water so shells peel easier. Peel and grate coarsely.
Step 9
Grate hard cheese coarsely as well.
Step 10
Mix grated eggs, cheese, garlic, and mayo in a bowl. Stir well.
Step 11
Chop walnuts as you prefer. I grated some coarsely and chopped the rest for garnish. You may add all of them into the salad if you like.
Step 12
Assemble the salad. Use a culinary ring on a plate or layer in a deep salad bowl. Start with the carrot layer, smooth and press lightly.
Step 13
Add a layer of diced chicken.
Step 14
Spread mayonnaise on top of chicken.
Step 15
Add the egg-cheese mixture, smooth it evenly.
Step 16
Sprinkle with chopped walnuts (or mix walnuts with beetroot if preferred).
Step 17
Finish with the beetroot–apricot mixture. Smooth the top. The salad doesn’t need extra time to soak, since each layer already has mayo. It can be served immediately, or chilled briefly if desired.
Step 18
Before serving, remove the culinary ring. Garnish with walnuts, dried fruits, or greens. Enjoy!