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Chicken salad (or savory cake) with prunes, mushrooms, and walnuts

I thought for a long time before cooking them, whether to mix everything in one bowl or make it as a layered salad. "Savory cake" won.

Vistas gaļas salāti ar žāvētām plūmēm šampinjoniem un valriekstiem
Servings10 Serving
Category, DifficultyEasy
Ingredients
 4 Boiled eggs
 400 g Small chicken fillets (or 250 g smoked chicken fillet)
 384 g Carrots (weight for already cooked and cleaned)
 170 g Marinēti šampinjoni (vai marinēti gurķi)
 150 g Dried plums
 100 g Scallions
 70 g Walnuts
 20 g Adjika (for marinating fillets)
 15 g Garlic (for marinating fillets)
 10 g Mustard (for marinating fillets)
Ingredients for Mayonnaise
 400 g Mayonnaise "Hellmans Lighter" 3%
 200 g Natural yogurt
 20 g Garlic
 12 g Mustard
 5 g Honey
 Salt, pepper
Directions
1

The small chicken fillets are marinated in adjika, mustard, and garlic the night before.

2

Boil eggs and carrots. Clean and grate in separate containers.

3

Fry the chicken fillets on a heated and lightly oiled pan for ~4 minutes on each side. Cool and crumble with your fingers along the fibers (or cut with a knife).

4

Cut and chop all the other ingredients.

5

Mix all the mayonnaise ingredients.

6

Put in layers:
1) Carrots + mayonnaise
2) 1/2 of the chicken meat + mayonnaise
3) Eggs, green onions + mayonnaise
4) Pickled champignons + mayonnaise
5) Remaining chicken fillet + mayonnaise
6) Walnuts + carrots + mayonnaise
7) Prunes

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Nutrition Facts

Finished product weight 1836

Servings 10


1 serving contains
Calories 221.2
% Daily Value *
Total Fat 9.55g15%
Total Carbohydrate 18.7g7%
Protein 15.36g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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