Holiday Genghis Khan Layered Salad with Prunes and Nuts

Bright and beautiful, made from simple products, for the holiday table! You can prepare Genghis Khan salad with prunes and nuts in 30 minutes. If you give it time to brew, it will taste even better. The salad is laid out in layers and looks very impressive on the table.
cook time: 1h 30 min
Ava Prescott
Holiday Genghis Khan Layered Salad with Prunes and Nuts

Nutrition Facts (per serving)

197
Calories
12g
Fat
11g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Hard cheese 100 g
Beet (large) 250 g
Mayonnaise 4 tbsp
Chicken fillet 300 g
Prunes 100 g

Recipe instructions

Step 1

Step 1
How to make Genghis Khan salad with prunes and nuts? First, prepare the necessary ingredients. You can take any hard cheese to suit your taste, as long as it is grated. Prunes — pitted. Mayonnaise — any mayonnaise of your choice, I have homemade one. Wash the beets.

Step 2

Step 2
First boil the chicken fillet in salted water until cooked. Remove the fillet from the broth, cool and cut into small pieces. If you boil the chicken in advance, for example, in the evening, so that it does not dry out and lose its juiciness, leave it in the cooling broth.

Step 3

Step 3
Boil the beets in their skins until tender. Then peel and grate on a coarse grater. I haven’t boiled beets for a long time, but buy them in the store already boiled whole in an airtight package. This way you can reduce the cooking time (beets take the longest to cook) and keep your hands clean. The juice from canned beets is washed off easier and faster and does not eat into the skin so much. If the beets release too much juice, squeeze them lightly.

Step 4

Step 4
Add some mayonnaise to the beets, garlic cloves passed through a press, salt and pepper to taste.

Step 5

Step 5
Mix everything well. If you don’t want to mix mayonnaise with beets, you can simply add garlic and pepper to the mayonnaise, mix and then apply mayonnaise to each layer.

Step 6

Step 6
Also grate the cheese on a coarse grater.

Step 7

Step 7
If the prunes are large, cut them into pieces. It is advisable to use soft and pitted prunes. If your prunes are very dry and hard, pre-steam them by pouring boiling water over them and leaving for 5-7 minutes. Then drain the water and dry the prunes.

Step 8

Step 8
You can form the salad in a salad bowl, but I suggest a more festive and beautiful presentation so that all the layers are clearly visible. Place a cooking ring on a plate. Place half the beets and garlic in the first layer and smooth out.

Step 9

Step 9
Then spread the chicken fillet over the beets and pour mayonnaise over it. I transferred the rest of the mayonnaise into a piping bag and cut off the end.

Step 10

Step 10
Top the chicken with pine nuts.

Step 11

Step 11
Place grated cheese on the chicken and pour mayonnaise over it.

Step 12

Step 12
Spread the prunes on top and also pour mayonnaise over them.

Step 13

Step 13
Spread the remaining beets with garlic in the last layer.

Step 14

Step 14
Place the salad in the refrigerator for 1 hour to soak. Remove the cooking ring before serving. Garnish the salad with boiled egg whites, prunes, pine nuts and herbs and serve. Bon appetit!

Additional rubrics

Related recipes