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Salad "First Snow" with chicken breast, cheese, and eggs
Instructions
Boil the chicken fillet in salted water for 20 minutes after it comes to the boil, over low heat. Cool it in the broth for at least 20–30 minutes – this keeps the meat juicy and tender. Take out the cooled fillet, pat it dry with paper towels, and cut it into small 1 cm cubes.
Boil the eggs hard for 10 minutes after the water comes to the boil, then cool them in iced water so they peel easily. Grate the cooled eggs on the coarse side of the grater straight over the bowl with the other ingredients – this way the shavings come out fluffy. Cold eggs do not stick to the grater.
Grate the hard cheese on the fine side of the grater – it will form the "snowy" base for the decoration. Use Russian-style, Gouda, or Dutch cheese – they grate well and give a mild, neutral flavour. Cheeses that are too salty (such as Parmesan) can throw off the balance of the salad.
Toast the walnuts in a dry pan without oil for 3–5 minutes, shaking now and then, until they smell fragrant. Toasting brings out the flavour of the nuts many times over. Cool them and chop with a knife into medium pieces (5–7 mm) – not to a powder, so you can feel them as you eat.
Start assembling the layered salad: lay the diced chicken breast as the first layer on a serving dish. Spread it into an even layer without any mounds – it is the base for the next layers.
Cover the chicken layer with a thin net of mayonnaise (use a piping bag or a bag with the corner snipped off). A net, not a solid layer – for light soaking without weighing the salad down.
Lay the next layer of chopped toasted walnuts evenly over the chicken. The nuts give a characteristic "winter" accent and an interesting crunchy texture against the tender chicken.
Brush the walnut layer with a mayonnaise net – it is the principle of layered salads. Every layer should be soaked for an even flavour, but without drowning it in sauce.
Spread part of the grated cheese (about 60 g) in an even layer – keep the remaining 40 g for the final "snow cap". Dividing the cheese into two portions is an important detail for the layered visual effect.
Make the next net of mayonnaise over the cheese. All the mayonnaise nets should be the same thickness for an even distribution of sauce through the salad.
Lay a layer of grated eggs over the cheese. The egg layer gives an airy yellow-and-white texture that goes perfectly with the salad's "snowy" name.
Spread mayonnaise well over the egg layer – a solid, denser layer. This "bond" between the eggs and the final cheese topping gives the layered structure its firmness.
Cover the whole salad with the remaining grated cheese – this is the "first snow". Decorate with rings or halves of olives (black or green) in the shape of snowflakes. With thin lines of mayonnaise, draw snowflake patterns between the olives. The "First Snow" salad is ready to serve.
Tips
- 1
Be sure to toast the walnuts in a dry pan – this brings out their characteristic aroma; without toasting the flavour will be "raw".
- 2
Cool the chicken in the broth for 20–30 minutes – this keeps the meat juicy and tender, and it will not dry out in the air.
- 3
You can use either green or black olives. I make "Mimosa" salad on a similar principle.
- 4
Let the salad soak for at least 1–2 hours in the fridge before serving – this way the flavours combine better.
FAQ
What can I use instead of walnuts in the salad? +
Pine nuts work well (a premium option with a more delicate flavour), almonds (a classic alternative, slightly crunchy), cashews (a sweetish, mild nut), or hazelnuts (a more "Italian" character). Each nut gives its own accent: pine nuts add tenderness, almonds add crunch, cashews add creaminess, and hazelnuts add sweetness. Do not use peanuts – they spoil the "delicacy" character of the salad. Always toast the nuts to bring out their aroma.
Can I make the salad without mayonnaise? +
Yes, replace the mayonnaise with a mix of 20–25% sour cream with mustard and a pinch of sugar (a lighter, fresher taste), Greek yoghurt (a diet option), or homemade mayonnaise (natural, without E-additives). Each substitute gives its own character: sour cream is tangy and fresh, yoghurt is light, and homemade mayonnaise is natural and rich. The net is easiest to pipe with a thinner mixture – a thick one may not pass through the nozzle. Any technique works for "Provençal"-style mayonnaise.
How should I store the finished salad? +
In the fridge, in a tightly closed container or under cling film – up to 24 hours without losing quality. I do not advise keeping it longer: the mayonnaise separates and the cheese grows heavy and presses down on the lower layers. For a festive table, make it at most 4–6 hours before serving – the flavours will have time to combine, while the decorative elements (olives, cheese snowflakes) stay fresh. Do not leave it at room temperature for more than 2 hours.
What should I serve the salad with at a festive table? +
As part of a winter spread of starters: with herring under a fur coat, Olivier salad, jellied meat, or a cold cuts platter. A dry white wine (Riesling, Sauvignon Blanc), a semi-dry sparkling wine, or a light rosé go well with the salad. For a New Year's table – together with a hot meat dish (roast chicken, roast beef). For a buffet, serve it in individual glasses – a modern restaurant format. Garnish with a sprig of fresh parsley or rosemary for an even greater "winter" look.
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