Chicken Salad with Prunes and Walnuts

Chicken salad with prunes and walnuts is a hearty layered salad with a rich taste, and it suits both a festive table and a filling everyday meal. Chicken breast makes the salad substantial, while prunes bring a sweet note that balances the savoury layers. Mushrooms, onion, cheese and eggs make the salad fuller and more satisfying, and the finished dish is served cold after assembly.

The balance of flavour in chicken salad with prunes and walnuts comes from the contrast between savoury, sweet and nutty elements. Chicken breast gives the salad a neutral, tender base, fried champignons add depth, and golden onion brings softness and sweetness. Gouda adds a creamy, slightly rich note, but Gouda can be replaced with a favourite cheese, because prunes pair very well both with aged Parmesan and with a simple Dutch-style cheese. Walnuts add texture and aroma, and mayonnaise ties the separate layers together.

The main thing to watch during cooking is the texture of each prepared ingredient before the salad is assembled. Chicken breast should be boiled in salted water for 20 minutes, then cooled slightly and shredded by hand or cut with a knife so the pieces stay tender. Sliced champignons should be fried in sunflower oil until fully cooked, and onion should be fried over moderate heat until golden, because pale onion will taste too sharp. Hard-boiled eggs should be cooled and peeled before grating, and prunes should be soaked in boiling water for 5 minutes so they soften without becoming watery.

The walnut layer works best when the walnuts stay coarse rather than powdered. Walnuts should be chopped in a blender or food processor only to the stage of coarse crumbs, because a fine powder mutes the nut flavour in the finished salad. Walnuts can also be chopped with a knife or crushed with a meat mallet if a rougher texture is preferred. Thin layers of mayonnaise should be spread over each new layer, because too much mayonnaise will make the layered structure heavy and blur the separate tastes.

The most sensible swaps in chicken salad with prunes and walnuts are simple and keep the same character of the dish. Gouda can be exchanged for another favourite cheese, including aged Parmesan or a mild Dutch-style cheese, while keeping the sweet-savoury balance intact. The recipe keeps the same method and the same order of layers even if the cheese changes. The walnuts should still stay coarse, and the prunes should still be cut into small cubes so the sweet note spreads evenly through the salad.

Chicken salad with prunes and walnuts is served after the layers are assembled and the top is finished with the last mayonnaise layer and a little grated egg. A salad bowl works well for a family-style serving, and a serving ring gives the layers a neater shape for the table. The order of the layers matters to the final taste: eggs first, then chicken, prunes, fried onion, more chicken, cheese and walnuts, fried mushrooms, and the second half of the eggs on top.

Chicken salad with prunes and walnuts should be kept chilled and eaten within a short time. The dressed salad keeps for up to 24 hours in the refrigerator in a closed container. If longer storage is needed, the dressing can be kept separate and the prepared chopped ingredients can stand for up to 48 hours. Freezing is not suitable for the finished salad, because the chicken turns dry, the prunes become watery, and the walnuts lose their crunch.

Questions about this recipe

How long does chicken salad with prunes and walnuts take to make?

Chicken salad with prunes and walnuts takes 35 minutes in total. The full time includes boiling the chicken, preparing all the ingredients and assembling the layers.

Can I replace Gouda in chicken salad with prunes and walnuts?

Gouda in chicken salad with prunes and walnuts can be replaced with a favourite cheese. Prunes pair well both with aged Parmesan and with a simple Dutch-style cheese.

How should I chop the walnuts for chicken salad with prunes and walnuts?

Walnuts for chicken salad with prunes and walnuts should be chopped into coarse crumbs, not into a fine powder. Coarsely chopped walnuts keep their texture better and let the nut flavour stand out more clearly in the salad.

Can I freeze chicken salad with prunes and walnuts?

Chicken salad with prunes and walnuts should not be frozen. Freezing makes the chicken drier, the prunes more watery, and the walnuts less crisp.

How long does chicken salad with prunes and walnuts keep in the fridge?

Dressed chicken salad with prunes and walnuts keeps for up to 24 hours in the refrigerator in a closed container. If the dressing is kept separate, the prepared chopped ingredients can be stored for up to 48 hours.