An interesting salad of chicken, cheese, grapes, pickled cucumbers and walnuts is a godsend for the festive menu. The salad is easy to prepare, but it turns out appetizing and satisfying. Grapes add juiciness and light fruity sweetness to the dish, while pickled cucumbers and a dressing of yoghurt, mayonnaise and mustard set off the taste of the main ingredients, adding a pleasant sourness and slight piquancy. Try it!
Prepare foods from the list. Set aside a quarter of pickled cucumber and 5-6 grapes to garnish the dish, if desired. Wash and dry the grapes. I use 2 grape varieties – different colors, but only one variety can be used.
Boil 1 L of water with 2-3 generous pinches of salt. Place the chicken in boiling water, bring to a boil and cook for 7 minutes. Turn off the heat, cover the pan with a lid and let the fillets sit in hot water for another 25 minutes. Then remove the fillets onto a plate and cool.
Prepare a dressing. To do this, combine mayonnaise, yogurt, Dijon mustard and mix thoroughly.
Cut the cooled boiled chicken fillet into small cubes, 1 bite size. Cut the cheese and pickled cucumbers into slightly smaller cubes.
Cut the grapes in half. Remove pits if necessary. Cut the nuts into large pieces.
Combine chopped chicken fillet, pickled cucumbers, nuts and cheese.
Add cooked dressing. Stir the salad with the dressing well.
Add the grapes last and stir gently. This way they will better retain their shape.
Try the salad and add some salt and ground black pepper to taste.
Place the salad in a heap on a plate. Cut the remaining cucumber into slices, cut the grapes in half. Garnish the salad with cucumber slices, grapes and a pinch of fresh herbs if desired.
Salad with chicken, pickled cucumbers, grapes, nuts and cheese is ready. It can be served on its own, as a dinner or snack.
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