Salad with Beetroot, Roasted Chicken and Walnuts
A nutritious and impressive recipe that will be a wonderful addition to a festive menu. The finished dish can be served in one large bowl, divided into individual plates, or shaped using a culinary ring. The specified amount of ingredients is enough for 4-5 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 4 / 5
Ingredients
for 4 servings
- chicken drumsticks 450 g
- chicken seasoning 1 tsp
- beetroot 350 g
- prunes 200 g
- walnuts 100 g
- garlic clove 2-3 clove
- mayonnaise 200-250 g
- salt
Instructions
Step 1 of 20
Wrap the beetroot in foil.
Step 2 of 20
Secure it.
Step 3 of 20
Place the chicken drumsticks in foil, sprinkle with seasoning and salt.
Step 4 of 20
Wrap them up.
Step 5 of 20
Place the meat and vegetables in a baking pan. Put them in the oven. Bake at 180 degrees for 1 hour. Let cool.
Step 6 of 20
Cover the prunes with warm water.
Step 7 of 20
Peel the beetroot and grate it on a fine grater.
Step 8 of 20
Separate the chicken meat from the bones and chop finely.
Step 9 of 20
Finely chop the prunes.
Step 10 of 20
Crush the walnuts.
Step 11 of 20
Mix the mayonnaise with garlic pressed through a press.
Step 12 of 20
Stir together.
Step 13 of 20
Place the fillet as the first layer, salt slightly.
Step 14 of 20
Spread with mayonnaise.
Step 15 of 20
Add a layer of prunes.
Step 16 of 20
Spread with mayonnaise.
Step 17 of 20
Add a layer of walnuts.
Step 18 of 20
Spread with mayonnaise.
Step 19 of 20
Place the beetroot on top.
Step 20 of 20
It is recommended to leave the salad to soak for an hour.