French Mistress Salad with Chicken and Walnuts

Country kitchen

I'll be honest, I was pleasantly surprised by the "French Mistress" salad with chicken and walnuts. The sweet raisins and fresh carrots were a bit of a bummer, but they give it that refreshing flavor that's so appealing.

All the ingredients in this recipe (with photos) complement each other perfectly, with nothing extra. This salad would also be a worthy addition to any holiday table.

Necessary products:

chicken fillet – 230-250 g;
hard cheese – 80-90 g;
carrots – 1 pc.;
walnuts – 50-60 g;
raisins – 50-60 g;
onion – 1 pc.;
mayonnaise – to taste;
salt – to taste;
bay leaf;
allspice

For the marinade:

water – 100 ml;
vinegar (6-9%) – 1 tbsp.;
sugar – 1 teaspoon

How to Make French Mistress Salad

Boil the chicken fillet in salted water until tender. For extra flavor, add a bay leaf and a few allspice berries to the water. Cool the cooked chicken and cut into cubes.

Peel and finely dice the onion. Prepare the marinade: combine water, sugar, and vinegar in a bowl. Place the chopped onion in the marinade and let it sit for 10 minutes.

In a separate bowl, soak the raisins in boiling water for 5-10 minutes. Then drain both the onions and raisins thoroughly.

Pour boiling water over the raisins and marinate the onions

To ensure a beautiful and neat salad, use a pastry ring when assembling it. Place the ring on top and arrange the sliced chicken as the first layer. Press firmly to form a dense layer.

The next step is pickled onions.

Then coat everything with mayonnaise. It's very easy to squeeze the mayonnaise out using a mesh strainer or a pastry bag.

Spread the steamed and cooled raisins on top.

After the raisins, add a thick layer of fresh carrots, grated on a Korean carrot grater or shredded into very thin strips. Then, brush with mayonnaise again.

The next layer is hard cheese grated on a medium grater.

Then sprinkle the salad generously with chopped walnuts.

Refrigerate the prepared "French Mistress" salad with chicken and walnuts for 30-40 minutes to allow the flavors to meld and combine. Then carefully remove from the pastry ring, garnish as desired, and serve. Enjoy!