Grape bunch salad with smoked chicken. Beautiful and tasty salad "grape bunch"

Salad "Bunch of grapes"

For any holiday, family celebration or romantic dinner, a salad with chicken "Bunch of grapes" is suitable. Both adults and children like this original dish very much, and simple ingredients and uncomplicated execution make its preparation affordable.

Ingredients:

To prepare the Bunch of Grapes salad for two large dishes (8-10 people), we need:

Chicken breast smoked or boiled - 500 grams.
Hard-boiled chicken or quail eggs - 4-6 pieces.
Hard cheese, suitable Russian or Dutch-400 grams.
Walnut flaws -50 grams.
Garlic - 2-3 cloves.
Mayonnaise - 500 grams.
Apple -1 piece (optional).
Grapes - 400-500 (preferably pitted).
Parsley or celery for garnish.

Cooking:

There are two variations of the preparation of the Bunch of Grapes salad:

Shaping lettuce in layers.
Mixed salad.

For the first cooking option, we need two flat plates on which we will lay out and serve our salad. It makes sense to immediately divide the products into two parts for each plate. We form all layers in the form of a grape brush.

Layered salad "Bunch of grapes"

The first layer is cheese grated on a medium grater.
Top lightly with mayonnaise mixed with garlic.
The second layer is chicken breast. To do this, you can take a ready-made smoked breast or boil chicken fillet. The breast should be finely chopped or disassembled into fibers and laid on a plate. Top lightly with mayonnaise mixed with garlic. Advice: Chicken fillet will be softer and juicier if you salt it in the broth at the end of cooking.
The third layer is eggs grated on a medium grater.
The fourth layer is an apple grated on a coarse grater. Top lightly with mayonnaise mixed with garlic.
The fifth layer is finely chopped nuts. They can be chopped or ground in a blender, mortar. Top well with mayonnaise-garlic sauce.
We decorate with wine berries cut in half, giving the dish the appearance of a grape brush. First remove all the seeds from the berries.
We decorate the top of the resulting bunch with greens.

Salad "Bunch of grapes"

For the second recipe, you will need the same ingredients. This dish is especially tasty with smoked chicken.

Cooking:

First, we cut or disassemble the chicken breast into fibers.
Add diced eggs and grated cheese on a medium grater.
You can not add an apple (this is to taste), instead you can finely chop 200 grams of Chinese cabbage. Beijing cabbage will add airiness to the finished dish.
Add a handful of pre-chopped nuts.
Crush two or three cloves of garlic into mayonnaise and season the chopped ingredients well with this sauce.
Putting the ingredients on a plate, they are given an oval shape in the form of a brush of grapes.
The dish is decorated in the same way as in the first recipe, with slices of pitted wine berries and decorated with parsley or celery.

If you are planning a festive table or just want to please your family with a delicious and beautiful dish, be sure to prepare a bright and hearty Bunch of Grapes salad.

The composition of this is very simple and is prepared quite quickly. Chicken meat is in perfect harmony with sweet and sour apple and grapes. If you like to combine fruits with salty foods, then this salad is sure to please you.

Ingredients:

Chicken breast 1 pc. (450-500 gr.)

Apple 1-2 pcs.

Peanuts 60-80 gr.

Parsley 2-3 sprigs

Grapes 1 bunch

mayonnaise to taste

Hard cheese 100-120 gr.

Chicken egg 3 pcs.

Ground black pepper

Bay leaf 2 pcs.

Pepper black peas 4-5 pcs.

To prepare a salad, buy fresh chilled breast. Separate the fillet from the bone. Rinse it well and put it in a bowl. Pour in cold water. Add bay leaf, black peppercorns and some salt. Bring to a boil. Reduce heat to low and simmer for 20-30 minutes until tender. As foam forms, remove it with a slotted spoon.

Wash the eggs. Transfer to a saucepan of cold salted water. From the moment of boiling, cook for 10 minutes. We need hard boiled eggs.

In the meantime, toast the peanuts in a dry hot skillet. Stir occasionally to keep the nuts from burning. After frying, transfer to a bowl, cool and remove the husk. Instead of peanuts, walnuts are suitable, they also need to be dried.

Puree the peeled peanuts in a blender until fine crumbs. You can walk on a rock.

Grind hard cheese on a medium grater.

If possible, use seedless grape varieties. Otherwise, wash the berries of any variety, remove from the bunch, dry with a paper towel. Carefully cut in half and remove the pit.

Cool the boiled eggs in a bowl of cold water. Peel and grate on a coarse grater.

Remove the boiled breast from the broth, cool. Cut into small cubes.

Lastly, prepare the apple so that it does not darken. Dry the washed fruit, cut into four parts. Remove skins and seeds. Grind on a coarse grater.

Choose a flat plate for salad preparation. Add chopped chicken. Spread over the bottom, giving the shape of a bunch of grapes. Lubricate with mayonnaise.

Sprinkle some ground peanuts on top.

Spread the grated eggs in the second layer. Slightly salt and pepper. Sprinkle with mayonnaise and sprinkle with peanut crumbs.

Add the grated apple to the egg layer. Sprinkle with a little mayonnaise and sprinkle with ground peanuts.

Spread grated cheese on top. Lubricate it with mayonnaise on all sides.

Spread the cut grapes over the cheese layer. Make leaves from washed parsley. Salad "Bunch of grapes" recipe with chicken, ready. Send it to the refrigerator for 1-1.5 hours so that all layers are soaked and serve. Bon appetit!

Choose the best grape salad recipe! Light with chicken, bright with beans, tender with pineapple - 10 best recipes in our selection.

This dish will be a real decoration of any festive feast. Tiffany salad with chicken and grapes is very juicy and rich. Pairs well with any side dishes.

Chicken Breast - 2 Pieces
Seedless grapes - 1 piece (bunch)
Eggs - 4 pieces (hard boiled)
Hard cheese - 200 grams
Almonds - 1 Cup (roasted)
mayonnaise - to taste
Vegetable oil - to taste
Curry - to taste

Rinse chicken breasts, pat dry and brush with curry seasoning. Then fry in vegetable oil on all sides.

Cool the fried breasts and cut into small cubes.

Then peel and chop the boiled eggs.

Grate hard cheese on a coarse grater.

We wash the grapes, cut each piece in half.

Grind roasted almonds in a blender.

Put half of the chicken on the bottom of a wide dish (assuming that we are preparing two large portions).

Lubricate the chicken with a thin layer of mayonnaise and sprinkle with a layer of grated cheese.

Spread half of the chopped eggs on top.

And again grease with mayonnaise.

Sprinkle all this beauty on top with almonds.

Lubricate with mayonnaise.

Decorate the top of the salad with halves of grapes. Bon appetit!

Recipe 2: delicious salad with grapes and cheese (with photo)

As nuts, you can take almost any taste: walnuts, almonds, pistachios, peanuts. I chose the latter option, because I really like peanuts. Just remember to roast the nuts first.

Grapes for salad dressing can also be chosen based on personal preferences. Black looks more effective, but I don’t really like it for its richer taste. Green, in my opinion, is more neutral and perfectly complements the rest of the ingredients. Moreover, seedless grapes are needed and, moreover, quite large - green is easier to find, decide for yourself which of the grapes to choose to make a salad.

Peanuts 50 g
Light grapes 500 g
Chicken breast 500 g
Mayonnaise 200 g
Fresh parsley 1 bunch
Hard cheese 100 g
Apple 1 pc.
Chicken eggs 3 pcs.

Recipe 3: Potato Salad with Grapes (Step by Step)

Potatoes 3-4 pcs.
Chicken breast
Egg 3 pcs.
Hard cheese 100 g.
Sweet grapes 500 g.
Mayonnaise

Boil potatoes, eggs and chicken breast.

Lubricate the plate with mayonnaise.

Grate potatoes on a coarse grater and put on a dish.

Lubricate the layer with mayonnaise.

Grind the chicken breast with a knife, salt and mix with mayonnaise.

Place chicken breast over potatoes.

Grate the egg on a coarse grater, put on a layer with chicken.

Lubricate with mayonnaise.

Grate cheese on a coarse grater, put on a layer with eggs.

Lubricate with mayonnaise.

Cut the grapes in half, pull out the seeds (if any) and decorate the salad beautifully.

Recipe 4: Salad with Grapes, Chicken and Walnuts

Chicken fillet 2 pcs.
Egg 5 pcs.
Hard cheese 300 g
Grapes 200 g
Mayonnaise 200 g
Curry 1 tablespoon
Vegetable oil 1 tablespoon
Walnuts ½ cup
Salt, pepper, herbs (to taste)

Boil the chicken fillet, cool slightly, disassemble into fibers or cut into cubes.

Heat the pan, add a little vegetable oil, fry the fillet pieces for 3-5 minutes, salt. Add curry.

This time, boil the eggs, cool, peel, grate on a coarse grater.

Cheese grate on a coarse grater.

Peel the walnuts, chop the kernels.

Wash the grapes with running water, cut each berry from a twig, cut in half, remove the seeds.

You need to spread the salad in a wide dish in layers in this order: first you need to make a layer of ½ chopped, fried fillet, on top 1-1.5 tbsp. chopped nuts, a layer of mayonnaise, a layer of ½ grated eggs, 1-1.5 tbsp. nuts, a layer of mayonnaise, a layer of ½ cheese, 1-1.5 tbsp. nuts, a layer of mayonnaise, a layer of ½ chopped, fried fillet, top 1-1.5 tbsp. chopped nuts, a layer of ½ grated eggs, 1-1.5 tbsp. nuts, a layer of the rest of the cheese and nuts, a layer of mayonnaise, garnish with grapes and herbs on top.

Recipe 5: Chicken with Grapes - Salad (Step by Step Photos)

Delicious and nutritious salad with grapes and chicken will decorate any festive table. Any grape will do, the seeds must be removed, I had Kishmish. Chicken fillet for this salad can be boiled or fried with onions, smoked chicken is also suitable for this salad.

Chicken fillet - 300 g
Chicken eggs - 3 pcs.
Hard cheese - 150 g
Walnuts - 150 g
Mayonnaise - to taste
Grapes - 150 g

Boil the fillet until tender for 25 minutes in salted water. Boil the eggs for 10 minutes and then cool in cold water.

We cut the cooled fillet and put it in the first layer in a salad bowl or portioned glasses. We make a mesh of mayonnaise.

We clean the cooled eggs, cut them and lay them in a second layer. Sprinkle with chopped toasted walnuts. We apply the mayonnaise mesh again.

Sprinkle with grated cheese.

Decorate the salad with halves of grapes.

Before serving, let the salad with grapes and chicken brew for 1 hour in the refrigerator and serve. Bon appetit!

Recipe 6: Simple Layered Black Grape Salad

Light, elegant, beautiful, exciting! It is not difficult to cook, it contains simple products that can be found in any refrigerator, but its taste is very pleasing. It doesn’t take long to cook the chicken breast, and the rest of the ingredients do not require special preparation. Therefore, if guests unexpectedly “drawn up”, then it’s a couple of trifles to cook it! Even a novice hostess will cope! The absence of onions makes it tender and tasty!

1 bunch of grapes.
2 eggs.
1 boiled chicken breast.
100 gr. hard cheese.
mayonnaise (to taste).
any walnuts I have, but you can take pine nuts, cashews or peanuts

We will prepare the necessary products. Boil the eggs to a steep state and cool, boil the chicken breast with spices (bay leaf, allspice) and cut into small cubes, grate the cheese on a coarse grater, chop the nuts into crumbs in a blender. Cut grapes into even halves.

Now let's assemble the salad. We lay it in the form of a bunch of grapes. The first layer is boiled chicken breast, cut into pieces.

Lubricate the chicken layer with mayonnaise and sprinkle with walnut crumbs.

After the chicken comes the egg layer. We also grease it with mayonnaise and sprinkle with nut crumbs.

The next layer is cheese and we lubricate it with mayonnaise, halves of seedless grapes fit tightly and beautifully on this layer.

Tiffany salad is ready! You have to let it sit for a few hours! When serving, on one side we put large parsley leaves, imitating a branch of grapes.

Recipe 7: Turtle Salad with Grapes and Cheese

1 piece Chicken meat
4 eggs
2 pieces of apples
150 gr. Any hard cheese
4 lettuce leaves
1 pc Grape brush

Chicken meat should be boiled in salted water. After boiling, cool it and cut into fairly small pieces.

At the next stage, boil the eggs, cool and separate the whites from the yolks. Next, they need to be grated and set aside.

Also grate the cheese and prepare the grapes by cutting them into halves.

We peel the apple and three on a grater.

Salad "Turtle with grapes" For decoration, you need a flat dish. Lay lettuce leaves on it and sprinkle them with lemon juice. Prepared chicken meat is placed on lettuce leaves. The next layer will be egg whites. The third layer is grated apples. The fourth layer - the cheese is carefully laid out.

Each separately of these layers should be smeared with mayonnaise. Moreover, it is better to make mayonnaise nets, and not smear liberally with a spoon. Thus, it will not turn out to "overdo it" with mayonnaise.

Now that the layers are ready, let's start decorating the top of the salad in the form of a turtle. To do this, you just need to lay out the grapes, cut in half in the form of a tortoise shell, and make the head and legs from the cheese. So the Turtle salad with grapes is ready!

Recipe 8: Salad with Grapes, Cheese and Garlic

The salad is very tasty. Suitable for a holiday, and for a light dinner. It's easy to prepare. The only thing I do not recommend is making the salad ahead of time. It is better to prepare it just before serving.

Hard cheese - 150 grams
Grapes - 200 Grams
Garlic - 2 Cloves
mayonnaise - to taste
Assorted greens - To taste
Lettuce leaves - 1 bunch

The recipe of which you can also find on our website.

The classic recipe uses a simple food set: boiled chicken meat, potatoes, eggs, fresh cucumbers and cheese. The dish acquires a special zest due to the combination of salty suluguni cheese and sweet grapes. However, you you can replace suluguni with any other hard cheese and spice up the salad by adding smoked chicken fillet instead of boiled meat. For salad dressing, it is recommended to choose thick mayonnaise so that the dish keeps its shape well.

Cooking time: 1 hour
Servings: 5

Ingredients:

chicken meat, fillet (300 g);
suluguni cheese / hard (200 g);
blue grapes (200 g);
chicken egg (4 pcs.);
potatoes (large, 2 pcs.);
cucumber (medium, 2 pcs.);
onion (small, 2 pcs.);
carrots (for cooking meat, 1 pc.);
parsley / celery root (for cooking meat, 1 pc.);
parsley / dill / other fresh herbs (for decoration, 0.5 bunch);
mayonnaise (200 g / to taste);
table vinegar, 9% (for marinade, 2 tablespoons);
drinking water (for marinade, 200 ml);
sugar (for marinade, 1 tablespoon);
bay leaf (2 pcs.);
allspice, peas (3-4 pcs.);

A mixture of freshly ground peppers, a pinch of paprika or dried herbs will add a light and pleasant flavor to the salad. But it is better not to use purchased ground pepper - it can add unpleasant bitterness and spoil the taste of the whole dish.

Cooking:

Wash the chicken meat and remove the films. Peel one onion, carrot and parsley root, wash and cut into large pieces. Boil water in a saucepan and add meat and vegetables. After boiling again, remove the foam, add salt, bay leaf and peppercorns. Simmer over low heat until tender (about 15 minutes). Cool the fillet in the broth.
Peel the second onion, wash and chop finely. In a bowl, mix water, vinegar, sugar and a pinch of salt. Pour over the onion and leave to marinate for 15 minutes.
Chicken meat cut into small cubes.
Grate suluguni cheese on a coarse grater.
Wash cucumbers, trim stems and peel. Cut into small cubes.
Wash the grapes, separate the berries from the twigs. Cut the berries in half, remove the pits and lay cut side down on a paper towel to remove excess juice.
Wash the parsley, pat dry with a paper towel and divide into sprigs.
Drain the marinade from the onion and squeeze out excess liquid.
On a wide flat plate, lay out the salad in layers, giving it the shape of a bunch of grapes.
The first layer is potatoes. Season to taste, sprinkle with pickled onions and cover with mayonnaise net.
The second is suluguni cheese. Lightly tamp with a spoon and cover with mayonnaise.
The third is chicken meat. Season with salt and spices to taste, apply a mayonnaise mesh.
The fourth layer is cucumbers. Cover with mayonnaise mesh (salt is not necessary so that the cucumbers do not let the juice).
Fifth - grated eggs. Evenly cover the entire surface of the salad, grease with mayonnaise and lightly tamp with a spoon.
Lay out the halves of the grapes with the last layer, covering the top and sides of the salad. Berries should be stacked tightly to each other, leaving as few gaps as possible.
Decorate the salad with parsley sprigs. An example of decoration in the photo for the recipe.
After preparing the salad, it is recommended to put it in the refrigerator for 1-2 hours for impregnation.

We invite you to watch a step-by-step salad video recipe (the list of ingredients and the cooking process differ slightly from the described option):

Another recipe that can be called a classic. Delicious, hearty and very beautiful puff salad with chicken fillet, fried mushrooms, prunes and almonds. The dish turns out to be very fragrant thanks to the spicy curry seasoning in which the chicken fillet is fried. Such a treat fits perfectly into the atmosphere of any festive feast.

To simplify the cooking process, you can use ready-made flaked almonds. However, we recommend that you roast whole nuts in butter with brown sugar, which will give them a caramel flavor.

Cooking time: 1 hour
Servings: 6-7

Ingredients:

chicken breast, fillet (400 g);
champignons (300 g);
sultana grapes (300 g);
chicken egg (3-4 pcs.);
hard cheese (200 g);
prunes (200 g);
peeled almonds (150 g);
mayonnaise (200 g / to taste);
butter (for frying, 100 g);
nutmeg (1 pinch);
curry (1-2 tsp);
brown sugar (1 tablespoon);
basil / parsley / other fresh herbs (for decoration, 2-3 sprigs);
salt, freshly ground pepper (to taste).

Before forming the layered salad, pour the mayonnaise into a pastry bag - this will make it easier for you to apply the mayonnaise mesh needed to soak the layers. In addition, you can control the amount of sauce and thus regulate the calorie content of the dish.

Cooking:

Put the prunes in a bowl, pour boiling water over it, cover with a saucer and leave for 10-15 minutes.
Boil the eggs hard boiled (8-10 minutes after boiling). Cool in cold water.
Wash the chicken fillet and remove the films. Pat dry with paper towels and cut into thin slices. Season with salt and curry on both sides.
Heat a frying pan with butter and fry the chicken fillet for 2-3 minutes on each side. Cool down.
Wash mushrooms, peel and cut into small pieces. Put the mushrooms in a dry heated pan. Salt, pepper and season with nutmeg. Fry, stirring, until all the liquid has evaporated. Cool the mushrooms.
Heat a frying pan with butter, put the almonds, add a spoonful of brown sugar and fry, stirring, for 3-5 minutes. Drain the nuts on a paper towel and set aside. Then chop with a knife into small pieces.
Drain the liquid from the prunes, pat dry with paper towels and cut into small pieces.
Peel the eggs from the shell and grate on a coarse grater.
Cut the cooled chicken fillet into small pieces.
Wash grapes and separate from stems. Cut the berries in half and lay cut side down on a paper towel to remove excess juice.
Wash the basil and pat dry with a kitchen towel. Divide into small branches.
Lay the lettuce in layers on a wide flat dish, giving it the shape of a grape brush.
The first layer is chicken fillet. Sprinkle with almonds and cover with mayonnaise.
The second is prunes. Sprinkle with almonds.
The third layer is grated eggs. Level the surface of the salad, add salt and cover with a mayonnaise net.
The fourth is mushrooms. Sprinkle with almonds and apply mayonnaise mesh.
The fifth layer is grated cheese. Gently tamp the salad with a spoon and grease with mayonnaise.
Cover the entire surface of the salad with grapes, stacking them tightly against each other. Decorate the dish with basil sprigs (see recipe photo).

The step-by-step process of preparing and decorating a salad is presented in the video below:

This recipe does not use potatoes and chicken eggs, so the dish is lighter and juicier. Pistachios and cheese add spicy notes to an interesting combination of Beijing cabbage and apples with boiled chicken fillet.

Cooking time: 30 minutes
Servings: 6

Ingredients:

boiled chicken meat, fillet (300 g);
green grapes (300 g);
hard cheese (200 g);
fried salted pistachios (200 g);
Chinese cabbage (1 head);
sweet and sour apple (1 pc.);
parsley / dill / other fresh herbs (for decoration, 2-3 sprigs);
mayonnaise (150 g / to taste);

Experiment with the ingredients to vary the dish. Replace pistachios with pine nuts, add melted cheese, and use canned pineapples, peaches, or celery stalks instead of apples.

Cooking:

Wash the Chinese cabbage and pat dry with a kitchen towel. Cut off the root and finely chop the leaves.
Chicken fillet cut into small pieces.
Peel the pistachios from the shell and crush the kernels with a knife.
Wash the apple, peel, remove the core and seeds. Cut the pulp into cubes.
Wash the grapes, separate the berries from the twigs. Cut the berries in half, remove the pits and lay the grapes cut side down on a paper towel to remove excess juice.
Wash the parsley, pat dry with a kitchen towel and divide into small sprigs.
In a deep bowl, mix Chinese cabbage, chicken fillet, cheese, pistachios and apples. Season with salt and pepper to taste. Season with mayonnaise and mix thoroughly.
Put the finished salad on a flat wide dish, giving it the shape of a bunch of grapes. Cover the entire surface with the halves of the grapes, stacking them tightly together cut side down.
Decorate the dish with parsley, imitating grape leaves (see recipe photo).

We invite you to watch another version of a light salad with Chinese cabbage, chicken and grapes in the video recipe:

A delicious and original dish for those who are tired of the usual layered salads and want to try something new. This recipe uses an unusual and very interesting combination of tender chicken liver, sweet pear, blue dorblu cheese, juicy grapes and fragrant pine nuts. To give the dish an even more savory note, you can add a glass of skate when frying the liver.

Cooking time: 1 hour 20 minutes
Servings: 5

Ingredients:

chicken liver (300 g);
sultana grapes (200 g);
pear (small, 2 pcs.);
blue cheese - dorblu / danablu / roquefort / other (200 g);
lettuce / spinach (100 g);
peeled pine nuts (100 g);
milk (for soaking the liver, 200 ml);
butter (for frying, 50-70 g);
mayonnaise (50 g);
cognac (50 ml);
coriander (1 pinch);
nutmeg (1 pinch);
parsley / other fresh herbs (for decoration, 2-3 sprigs);
salt, a mixture of freshly ground peppers (to taste).

To keep the salad better in shape and acquire an interesting texture, you can add a small handful of crackers to the ingredients.

Cooking:

Rinse the chicken liver, scald with boiling water and remove the veins. Pat dry with paper towel and cut into small pieces. Soak in milk for 30 minutes (preferably 1-2 hours), then rinse and dry again with a paper towel.
Heat a frying pan with butter, put the liver and fry over low heat for 3-5 minutes on each side. Then cover with a lid, reduce the heat to a minimum and simmer for another 3-5 minutes. Add salt, coriander, nutmeg, freshly ground pepper and cognac. Stir and cook for another 2-3 minutes until the alcohol has evaporated. Cool down.
Wash pears, remove seeds and core. Cut into small pieces. If the pears are juicy, strain the juice.
Wash the lettuce and pat dry with a kitchen towel.
Finely chop the blue cheese. Set aside a portion (about a third) to form the dish.
Wash the grapes, separate the berries from the twigs. Cut the berries in half and lay cut side down on a paper towel to drain excess juice.
Cut the cooled chicken liver into small pieces.
Wash the parsley, pat dry with a kitchen towel and cut into small pieces.
In a separate bowl, mix chicken liver, pears, dorblu cheese and pine nuts. Add 2-3 tbsp. l. mayonnaise and mix well. Salt and pepper can be added to taste.
On a flat wide plate, make a pillow of lettuce leaves. Put the finished salad on top in a slide, giving it the shape of a bunch of grapes.
Mix the rest of the cheese with 1-2 tbsp. l. mayonnaise into a homogeneous mass. Cover the surface of the salad, following the shape of the dish.
Decorate the entire surface of the salad with halves of grapes, stacking them tightly to each other.
Decorate the dish with parsley sprigs (an example of decoration is in the photo for the recipe).

Salad is ready to serve!

A delicious and satisfying combination of chicken, ham, melted cheese, peanuts and apples. The dish is prepared quite quickly, easily and does not require special culinary skills. A great option for beginner housewives who want to surprise their loved ones with a beautiful dish.

Cooking time: 30 minutes
Servings: 6

Ingredients:

boiled chicken meat, fillet (200 g);
ham / carbonade (200 g);
processed cheese (300 g);
sultana grapes (300 g);
peeled peanuts (150 g);
boiled chicken egg (3-4 pcs.);
sweet and sour apple (small, 2 pcs.);
garlic (2-3 cloves);
lemon juice (1-2 tablespoons);
mayonnaise (250 g);
salt, freshly ground pepper and other spices (to taste).

Cooking:

Fry the peanuts in a preheated dry frying pan for 5 minutes, stirring constantly. Grind with a knife or mortar.
Peel chicken eggs, separate the whites from the yolks and grate separately.
Cut the chicken fillet into small cubes.
Cut the ham into small cubes.
Grate melted cheese on a coarse grater.
Wash the grapes, separate the berries from the branches (leave one branch to decorate the dish). Cut the berries in half, remove the pits and lay cut side down on a paper towel to remove excess juice.
Wash apples, peel and remove seeds. Cut the pulp into cubes, sprinkle with lemon juice and mix.
Peel the garlic, wash and put through a press. Mix with mayonnaise.
Put the salad in layers on a wide flat dish, tamping each of them with a spoon, seasoning to taste and covering with a mayonnaise net.
The first layer is half of the melted cheese.
The second is yolks.
The third layer is chicken fillet.
The fourth is apples.
The fifth layer is ham. Sprinkle with peanuts.
The sixth is squirrels.
The seventh is the remaining processed cheese.
Cover the salad with grapes, packing the berries tightly. Decorate with a grape branch.

If possible, it is better to put the dish in the refrigerator for 1-2 hours for impregnation. Layered salad is ready!

An original version of a salad for a festive feast, when you want to cook something tasty and unusual. An interesting combination of smoked chicken meat, pineapples, cheese, walnuts and grapes will certainly find fans among your guests. Potatoes and eggs make the dish more harmonious, highlighting the bright flavors of the rest of the ingredients.

To make the design look more interesting, use grapes of different colors.

Cooking time: 1 hour
Servings: 8

Ingredients:

smoked chicken meat, fillet (300 g);
sultana grapes (300 g);
canned pineapple (200-300 g);
hard cheese (200 g);
peeled walnut (200 g);
potatoes (medium, 3 pcs.);
chicken egg (4 pcs.);
mayonnaise (200 g / to taste);
salt, freshly ground pepper and other spices (to taste).

Cooking:

Wash the potatoes thoroughly and boil in salted water until tender (20-25 minutes after boiling). Cool down.
Hard boil chicken eggs (8-10 minutes after boiling). Cool in cold water.
Fry the walnuts in a hot dry frying pan, stirring, until a pronounced aroma appears (3-4 minutes). Chop with a knife or grind in a blender into medium-sized crumbs.
Cut the smoked chicken meat into small cubes.
Peel the cooled eggs from the shell and grate on a coarse grater.
Peel potatoes and grate on a coarse grater.
Cheese grate on a coarse grater.
Wash the grapes, separate the berries from the twigs (leave one stem to decorate the dish). Cut the berries in half, remove the pits and lay cut side down on a paper towel to remove excess juice.
Drain the syrup from the pineapples and cut them into small cubes.
Lay the lettuce in layers on a flat wide dish, giving it the shape of a bunch of grapes.
The first layer is grated potatoes. Season with salt and spices to taste, grease with mayonnaise.
The second is smoked chicken. Cover with mayonnaise.
The third layer is pineapples. Apply mayonnaise mesh and sprinkle with some of the nuts.
The fourth is eggs. Season to taste and brush with mayonnaise.
The fifth layer is grated cheese. Lubricate with mayonnaise.
Lay out the grapes, covering the entire surface of the salad with them. Sprinkle with the remaining nut crumbs and decorate with a grape twig.

Bon appetit!

Text: Anastasia Doroshenko

5 5.00 / 8 votes

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