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Favorite Layered Chicken Salad with Prunes & Walnuts

    Favorite Salad is a showpiece layered salad featuring tender chicken, aromatic prunes, crunchy walnuts, and a snowy cap of grated cheese. Built in a ring mold, it holds its shape, slices into neat portions, and charms with a balanced sweet‑savory, creamy profile—ideal for festive spreads.

    Ingredients

    • Boneless, skinless chicken breast — 300 g (10.5 oz), poached and chilled
    • Pitted prunes — 120 g (4.25 oz)
    • Walnuts — 80 g (2.8 oz)
    • Firm, flavorful cheese (sharp cheddar, Gouda, or Gruyère) — 120 g (4.25 oz)
    • Large eggs — 4
    • Mayonnaise — 120 g (1/2 cup)
    • Garlic — 2 cloves
    • Scallions — 20 g (about 2 tbsp), for serving
    • Dill — 10 g (about 2 tbsp), for serving
    • Fine sea salt — 1/3 tsp
    • Freshly ground black pepper — 1/4 tsp
    • Neutral oil — 1 tsp (for toasting nuts, optional)

    Step-by-step recipe

    1. Poach the chicken in well-salted simmering water until just cooked through (about 20 minutes after it returns to a boil). Cool, then dice finely or shred.
    2. Hard-boil the eggs (10 minutes after boiling), shock in ice water, peel, and coarsely grate.
    3. Soak the prunes in hot water for 10 minutes, pat dry, and finely chop.
    4. Toast the walnuts in a dry skillet for 2–3 minutes (add a drop of oil if you like). Let cool, then chop medium-coarse.
    5. Grate the cheese on the medium holes of a box grater. Mince the garlic and stir it into the mayonnaise until smooth.
    6. Assembly: Set a ring mold on a serving plate and layer as follows — 1) chicken + a pinch of salt and pepper + a thin drizzle of garlic mayo; 2) prunes; 3) walnuts; 4) grated eggs + a light layer of mayo; 5) grated cheese.
    7. Gently press to level, cover, and chill for at least 30 minutes to set and meld flavors.
    8. Remove the ring, garnish with scallions and dill, and serve well-chilled.

    Nutrition per serving

    Calories 470 kcal
    Protein 26 g
    Fat 34 g
    Carbs 16 g
    Fiber 2.3 g
    Sodium 380 mg

    Serving and storage

    Serve thoroughly chilled, cut into neat slices or wedges like a cake. Store leftovers covered in the refrigerator for up to 24 hours. For sharper, more defined layers, assemble in a 16–18 cm (6.5–7 inch) ring mold or a rectangular dish with sides.

    📹 Watch video recipe in our Telegram channel

    Tips and variations

    • Lighter and silkier: Swap half the mayo for thick Greek yogurt or full-fat sour cream.
    • Add-ins: Thinly sautéed mushrooms (150–200 g (5–7 oz)) make a luxe layer between the chicken and prunes.
    • Smoky twist: Replace poached chicken with smoked chicken breast or turkey for bolder flavor.
    • Nut-free: Omit nuts and add a little sweet corn or diced avocado for texture.
    • No ring mold: Layer in a clear glass bowl or assemble individual portions in dessert cups.
    • Resting time: Let the salad stand at least 30 minutes—ideally 2–3 hours—for best flavor and structure.

    FAQ

    Can I make it ahead?

    Yes. Assemble all layers except the cheese 6–8 hours in advance, cover, and chill. Add the cheese and final garnish just before serving.

    What can I use instead of prunes?

    Finely chopped dried apricots, dark raisins, or lightly sautéed pears will keep the sweet-fruity accent.

    Can I skip the garlic?

    Absolutely. Omit the garlic and season the dressing with a pinch of sweet paprika or a little Dijon mustard for gentle heat.

    How do I cut calories?

    Use half mayo and half Greek yogurt, choose a reduced-fat cheese, and reduce the walnuts to 50 g (1.75 oz) to trim about 100–120 kcal per serving.