Chicken and Prune Salad

Chicken and prune salad is an unusual, hearty and very tasty salad that works well for lunch, a festive table or any meal when a substantial cold dish is welcome. Chicken is good because it goes well with almost anything, and prunes are a particularly successful match because prunes add gentle sweetness and depth without making the salad heavy.

Chicken breast gives the salad its base and makes the dish filling, while prunes bring a soft texture and a sweet note that contrasts with the fresh cucumber. Eggs make the salad more tender and substantial, and cucumber keeps the overall taste lighter and fresher. Mayonnaise binds the ingredients, and a few spoonfuls of the reserved chicken broth make the dressing smoother and less thick.

The main thing to watch during cooking is the texture of the chicken and eggs. Boil the chicken breast until cooked through with bay leaf and allspice, then remove the meat and keep the broth because the broth is used for the dressing. Boil the eggs until hard-boiled, cool the eggs in cold water, and chop them finely so the finished salad mixes evenly. Cut the chicken, cucumbers and prunes in thick strips of a similar size so the salad keeps a neat, even texture.

The dressing should be smooth and not too dense before it is added to the bowl. Stir the mayonnaise with several spoonfuls of the reserved chicken broth until the mixture is even, because the sauce should coat the ingredients gently rather than sit in heavy spoonfuls. Mix the salad carefully after salting to taste so the strips of chicken, cucumber and prunes keep their shape.

The sensible swaps are limited because the recipe is built on a specific combination, but the salad can still be adjusted without changing its character too much. Chicken breast can be replaced with another boiled chicken cut if needed, as long as the meat is mild and easy to slice into thick strips. Fresh cucumbers should stay crisp, and prunes should stay soft and sweet, because the contrast between cucumber and prunes is central to the salad.

Chicken and prune salad is best served chilled or at cool room temperature after the ingredients have been mixed with the mayonnaise and broth dressing. Chicken and prune salad can be served on its own, as part of a spread of salads, or on a holiday table where a hearty cold dish is useful. The clean taste of cucumber and the richness of eggs make the salad suitable for simple serving without extra garnish.

Chicken and prune salad keeps well for a short time in the refrigerator because the salad contains boiled chicken, eggs and mayonnaise. Store chicken and prune salad in a sealed container in the refrigerator for up to 1 day, and stir chicken and prune salad gently before serving again if any dressing settles at the bottom. Chicken broth should be reserved only for the same day if it is being used in the dressing.

Questions about this recipe

Can I make chicken and prune salad ahead of time?

Chicken and prune salad can be made ahead and kept in the refrigerator for up to 1 day. Chicken and prune salad should be stored in a sealed container and stirred gently before serving if the dressing settles.

How do I know the chicken breast is cooked properly for chicken and prune salad?

Chicken breast for chicken and prune salad should be fully cooked through and easy to slice into thick strips. Chicken breast should be removed from the broth as soon as it is done so the meat stays neat and suitable for salad.

Why is mayonnaise mixed with chicken broth in chicken and prune salad?

Mayonnaise is mixed with several spoonfuls of chicken broth so the dressing becomes smooth and less thick. A lighter dressing coats the chicken, prunes, cucumber and eggs more evenly.

Can I use another cut of chicken for chicken and prune salad?

Another boiled chicken cut can be used for chicken and prune salad if the meat is mild and easy to cut into thick strips. Chicken breast is the standard choice because chicken breast gives the salad a clean texture.

What does chicken and prune salad taste like?

Chicken and prune salad tastes hearty, unusual and balanced between savoury and gently sweet. Prunes add sweetness, cucumber adds freshness, and eggs with mayonnaise make chicken and prune salad more tender.