Salad "Delight" with chicken, prunes and nuts

A delicious and very satisfying salad with chicken, egg pancakes, prunes and nuts will be appreciated by guests at the festive table

Ingredients

• Chicken leg large - 450-500 g
• Dried prunes, pitted - 100 g
• Walnuts, peeled - 70 g
• Eggs - 2-4 pcs.
• Garlic - 1 clove
• Mayonnaise - 2-3 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying egg pancakes
• Fresh greens (for decoration) - to taste

Directions

1. Remove the skin from the chicken thigh and cut off the excess fat.
2. Boil the leg until tender in lightly salted water for 20 minutes, no longer. Cool down.
3. Separate the boiled chicken meat from the bones and cut into small cubes.
4. Beat the eggs one at a time, season with a little salt. (If the eggs are selected, two will be enough, if the 1st or 2nd category, take 3-4 pieces.)
5. Pour the beaten egg into a heated and lightly oiled skillet. Fry the egg pancake until done on both sides.
6. Cool the egg pancakes, cut into medium-sized squares.
7. Rinse the prunes, pat dry with paper towels and cut into small pieces.
8. Place the chicken meat, egg pancakes and prunes in a deep bowl.
9. Dry the nuts a little in a dry pan, stirring, cool and chop with a knife. Add nuts to the rest of the ingredients.
10. Last, add the garlic passed through the press to the salad with chicken and prunes.
11. Salad with chicken, prunes, egg pancakes and nuts, salt, pepper to taste, season with mayonnaise and mix.
12. Let the salad rest for 10-15 minutes before serving.
13. Place a serving ring on a serving plate, put the salad in it, tamp lightly with a spoon.
14. Garnish the salad with chicken and prunes as desired, such as fresh herbs.
15. Serve salad with chicken and prunes as a cold appetizer.
16. Bon appetit!