Most puff salads are prepared with mayonnaise. I decided to experiment and replace it with olive oil. The dish remains the same delicious, but at the same time less caloric. This option seemed great to me, try it and you!
Ingredients
- Chicken fillet (boiled) – 400 g
- Cucumbers - 3 pieces
- Quail eggs (boiled) – 8 pieces
- Prunes (without a bone) – 60 g
- Olive oil - 3 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Cut chicken fillet, cucumbers and peeled eggs.
Wash the prunes, put them in a saucepan and pour hot water for 15 minutes.
Drain the water, dry the prunes with a paper towel and finely chop.
Put the chicken fillet on the bottom of the prepared dishes. Pepper, salt and add a little oil.
Prunes and cucumbers are next. Add the oil, pepper and salt again.
Lay out the top layer of quail eggs. Send the finished dish to the refrigerator for 40-60 minutes.
Salad can be decorated with fresh herbs, nuts or flowers from vegetables.
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