Beautiful and tasty salad "grape bunch". Salad "Grapes": recipes Salad bunch of grapes with smoked

A very spectacular and no less tasty salad is on our agenda today. I present under the name Bunch of grapes. The surface of the salad is decorated with halves of grapes, which makes the salad elegant and appropriate on the festive table. Take note of this salad on the eve of the New Year or birthday.

The original Bunch of Grapes salad recipe uses boiled chicken breast. However, to enrich the taste of the holiday treat, try replacing boiled chicken with smoked chicken. From experience I know that they turn out much tastier and more interesting.

Chicken Salad Recipe Bunch of Grapes

To prepare this simple and tasty salad, we need the following set of ingredients:

• chicken fillet 250 g;
• 2 apples (sourer);
• 3 hard-boiled eggs;
• hard cheese 100 g;
• salt and mayonnaise to taste.

To decorate the surface of the finished salad you will need a bunch of ripe grapes and parsley or cilantro.

There was already a similar one on my culinary blog called Isabella. Outwardly, these salads are similar in their design, but the ingredient composition varies significantly.

How to make a bunch of grapes salad

This chicken salad is laid out in layers on an appropriately sized platter. A thin layer of mayonnaise is smeared between the layers. Fatty mayonnaise can be replaced with natural yogurt without additives or sour cream 10-15% fat.

The sequence of layers for salad Bunch of grapes:

1. diced boiled or smoked chicken;
2. grated eggs;
3. apples, peeled and diced;
4. cheese grated on a coarse grater;
5. halves of grapes and greens.

Our elegant festive chicken salad Bunch of grapes is ready! Before serving, you can let it soak for an hour in the refrigerator. Bon appetit everyone!

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Perhaps this is one of the most spectacular cold dishes that can only be made from simple and affordable products. Salad "Grapes" with chicken is prepared quickly and easily, even an inexperienced hostess can handle it, and the result is licking your fingers!

Most importantly, the recipes have several cooking options with the replacement of the key ingredient, due to which the taste will completely change, but the appearance will remain the same.

Well, are you intrigued? Then let's try to start making the dish step by step in the classic way.

Layered salad "Grapes" with chicken at home

Ingredients

• - 300 g + -
• - 3 pcs. + -
• - 200 g + -
• Seedless large grapes (light or dark)— 200-250 g + -
• Walnuts - 100 g + -
• - 150 ml + -
• - taste + -
• — 3-5 pcs. + -

How to deliciously cook an unusual beautiful salad "Bunch of grapes" with chicken

Boil eggs and poultry meat until cooked and finely chop

• Boil a whole piece of chicken in salted and seasoned water to taste. At the same time, put the eggs to boil. My grapes with greens and leave to dry in the air.
• Put the meat on a plate, cool. We clean the eggs, separate the whites from the yolks, then three whites on a coarse grater, and grind the yolks with a fork.
• We take an oval dish and lay out a layer of proteins on it so that it resembles a bunch of grapes in shape. Even if the dish is round, we still form a rounded top and a tapering bottom - this will add a resemblance to the original. Lubricate 1 tbsp. l. mayonnaise.

If you doubt that you will carefully apply mayonnaise on friable proteins, then it is better to season them in advance in a cup or bowl, and then put them on a plate in one mass, giving the desired shape.

• Finely chop the boiled fillet and spread on top of the proteins. Lubricate with mayonnaise.

We spread the remaining products in layers (nuts, yolks, cheese)

• Grind nuts in a mortar or blender, carefully distribute them over the surface of the salad.
• Sprinkle everything with chopped boiled yolk, flavor with mayonnaise. It’s good if the mayonnaise is homemade, and our chef will tell and show you how to cook it.

• Three on a coarse grater any kind of hard cheese (if we take already grated parmesan, then be sure to remember its salinity). Spread a thin layer of mayonnaise.

We decorate the festive salad with fresh grapes and herbs

• Are the grapes already dry from the water? Then cut each berry in half. Bones, if any, are removed. Spread the halves of the grapes over the entire area of ​​\u200b\u200bthe lettuce with their “backs” up in order, trying to leave a minimum distance between them.

• If there is a grape stick-stick left, we stick it into the base of our impromptu bunch, decorate the same place with sprigs of cilantro or parsley. If not, use lettuce leaves.

Be sure to add layers with yolks, proteins and chicken (if it turned out to be undersalted).

We put it under a plastic "cap" in the refrigerator and keep it for at least an hour. During this time, the snack will have time to soak, become more juicy and cool to the desired temperature.

Salad "Bunch of grapes" with smoked chicken: recipe in layers

Ingredients

• Smoked chicken fillet - 300 g;
• Hard cheese - 300 g;
• Eggs - 3 pcs.;
• Medium cucumber - 1 pc.;
• Large grapes - 200g;
• Tartar sauce (can be purchased) - 70 ml;
• Mayonnaise - 70 ml;
• Salt - to taste;
• Greens for decoration - 4-5 branches.

Cooking a multi-layer salad appetizer "Grapes" with smoked chicken

1. Boil hard-boiled eggs, cool and peel. We set aside. My greens and grapes, leave in a colander or sieve to drain.
2. Mix mayonnaise and tartar sauce in equal proportions in a cup. Together they will give a richer taste to our salad.
3. We remove the skin from the fillet - it is useless in our appetizer. Finely chop the meat and form an oval out of it on a dish, one end of which should be more elongated. Lubricate with sauce.
4. Grind the eggs with a fork or very finely crumble with a knife, pour into a deep plate. Salt a little and add 1 tbsp. l. sauce. Mix until smooth and spread the mass in a second layer on top of the chicken.
5. My cucumber. Three on a coarse grater, spread evenly over the eggs. Salt is not necessary so that the cucumber does not give even more juice. Also, we do not fill this layer.

If the peel of the cucumber is tender - you can leave it, if it is harsh or bitter - we clean the vegetable.

1. Three cheese on the same grater, sprinkle on top. Lubricate with the remaining mixture of tartare and mayonnaise.
2. Cut the grapes in half and carefully place them on top of the salad. We decorate, as in the previous recipe, with greens at the wider base of the “bunch”.
3. We put it in the refrigerator, covering it with a bag for an hour, or better - for one and a half to two hours. We take it out just before serving, so that the appetizer does not heat up.

Agree, the taste of such a dish is very interesting. What is the combination of grapes with chicken or cheese!

But what if fruity sweetness does not fit in with meat and eggs, is it really possible to refuse to prepare such a spectacular snack? For this case, there is another chicken salad recipe, according to which we will decorate it not with grapes, but with olives!

Salad "Bunch of grapes" with chicken and olives do it yourself

• Chicken fillet - 400 g;
• Eggs - 4 pcs.;
• Cheese hard or semi-hard - 200 g;
• Mayonnaise - 4-5 tbsp. l.;
• Greens for decoration - 5-6 branches;
• Canned olives or olives - 1 jar (300 g).

We make our own amazing hearty salad "Grapes" with chicken fillet

1. Boil the whole chicken meat in a small amount of water - this way it will be possible to preserve its juiciness and taste to the maximum. During cooking, add 1-2 black peppercorns and bay leaf. We cool the finished fillet under the lid on a plate, removing it from the broth.
2. Boil hard-boiled eggs, cool, clean. We wash the greens.
3. Chicken fillet after cooling finely cut, mix with a spoonful of mayonnaise. If necessary, add salt and on a dish of suitable size form the first layer in the form of a bunch of grapes.
4. Separate the whites from the yolks and separately chop one and the other with an egg cutter. Season the proteins with mayonnaise, be sure to add salt and spread on top of the chicken.
5. Three cheese on a coarse grater and either immediately sprinkle the proteins with it, and then grease it, or mix it with mayonnaise separately, and then distribute it with another layer.
6. The yolks will go last. We make sure to tuck them in and fill them up.
7. Drain the liquid from the jar of olives, and cut the fruits themselves into halves. We spread them on the surface of the salad as described above.

We complete the decoration with greens and remove the appetizer to cool. In two hours, a spicy and unusual salad is ready!

Now you know how to make a stunningly tasty and very beautiful salad with the romantic name "Grape Bunch" with your own hands. We cook it with smoked or boiled chicken, decorate it with grapes or olives - in any case, both guests and household members will be delighted!

The recipe of which you can also find on our website.

The classic recipe uses a simple food set: boiled chicken meat, potatoes, eggs, fresh cucumbers and cheese. The dish acquires a special zest due to the combination of salty suluguni cheese and sweet grapes. However, you you can replace suluguni with any other hard cheese and spice up the salad by adding smoked chicken fillet instead of boiled meat. For salad dressing, it is recommended to choose thick mayonnaise so that the dish keeps its shape well.

Cooking time: 1 hour
Servings: 5

Ingredients:

• chicken meat, fillet (300 g);
• suluguni cheese / hard (200 g);
• blue grapes (200 g);
• chicken egg (4 pcs.);
• potatoes (large, 2 pcs.);
• cucumber (medium, 2 pcs.);
• onion (small, 2 pcs.);
• carrots (for cooking meat, 1 pc.);
• parsley / celery root (for cooking meat, 1 pc.);
• parsley / dill / other fresh herbs (for decoration, 0.5 bunch);
• mayonnaise (200 g / to taste);
• table vinegar, 9% (for marinade, 2 tablespoons);
• drinking water (for marinade, 200 ml);
• sugar (for marinade, 1 tablespoon);
• bay leaf (2 pcs.);
• allspice, peas (3-4 pcs.);

A mixture of freshly ground peppers, a pinch of paprika or dried herbs will add a light and pleasant flavor to the salad. But it is better not to use purchased ground pepper - it can add unpleasant bitterness and spoil the taste of the whole dish.

Cooking:

1. Wash the chicken meat and remove the films. Peel one onion, carrot and parsley root, wash and cut into large pieces. Boil water in a saucepan and add meat and vegetables. After boiling again, remove the foam, add salt, bay leaf and peppercorns. Simmer over low heat until tender (about 15 minutes). Cool the fillet in the broth.
2. Peel the second onion, wash and chop finely. In a bowl, mix water, vinegar, sugar and a pinch of salt. Pour over the onion and leave to marinate for 15 minutes.
3. Chicken meat cut into small cubes.
4. Grate suluguni cheese on a coarse grater.
5. Wash cucumbers, trim stems and peel. Cut into small cubes.
6. Wash the grapes, separate the berries from the twigs. Cut the berries in half, remove the pits and lay cut side down on a paper towel to remove excess juice.
7. Wash the parsley, pat dry with a paper towel and divide into sprigs.
8. Drain the marinade from the onion and squeeze out excess liquid.
9. On a wide flat plate, lay out the salad in layers, giving it the shape of a bunch of grapes.
   The first layer is potatoes. Season to taste, sprinkle with pickled onions and cover with mayonnaise net.
   The second is suluguni cheese. Lightly tamp with a spoon and cover with mayonnaise.
   The third is chicken meat. Season with salt and spices to taste, apply a mayonnaise mesh.
   The fourth layer is cucumbers. Cover with mayonnaise mesh (salt is not necessary so that the cucumbers do not let the juice).
   Fifth - grated eggs. Evenly cover the entire surface of the salad, grease with mayonnaise and lightly tamp with a spoon.
10. Lay out the halves of the grapes with the last layer, covering the top and sides of the salad. Berries should be stacked tightly to each other, leaving as few gaps as possible.
11. Decorate the salad with parsley sprigs. An example of decoration in the photo for the recipe.
12. After preparing the salad, it is recommended to put it in the refrigerator for 1-2 hours for impregnation.

We invite you to watch a step-by-step salad video recipe (the list of ingredients and the cooking process differ slightly from the described option):

Another recipe that can be called a classic. Delicious, hearty and very beautiful puff salad with chicken fillet, fried mushrooms, prunes and almonds. The dish turns out to be very fragrant thanks to the spicy curry seasoning in which the chicken fillet is fried. Such a treat fits perfectly into the atmosphere of any festive feast.

To simplify the cooking process, you can use ready-made flaked almonds. However, we recommend that you roast whole nuts in butter with brown sugar, which will give them a caramel flavor.

Cooking time: 1 hour
Servings: 6-7

Ingredients:

• chicken breast, fillet (400 g);
• champignons (300 g);
• sultana grapes (300 g);
• chicken egg (3-4 pcs.);
• hard cheese (200 g);
• prunes (200 g);
• peeled almonds (150 g);
• mayonnaise (200 g / to taste);
• butter (for frying, 100 g);
• nutmeg (1 pinch);
• curry (1-2 tsp);
• brown sugar (1 tablespoon);
• basil / parsley / other fresh herbs (for decoration, 2-3 sprigs);
• salt, freshly ground pepper (to taste).

Before forming the layered salad, pour the mayonnaise into a pastry bag - this will make it easier for you to apply the mayonnaise net needed to soak the layers. In addition, you can control the amount of sauce and thus regulate the calorie content of the dish.

Cooking:

1. Put the prunes in a bowl, pour boiling water over it, cover with a saucer and leave for 10-15 minutes.
2. Boil the eggs hard boiled (8-10 minutes after boiling). Cool in cold water.
3. Wash the chicken fillet and remove the films. Pat dry with paper towels and cut into thin slices. Season with salt and curry on both sides.
4. Heat a frying pan with butter and fry the chicken fillet for 2-3 minutes on each side. Cool down.
5. Wash mushrooms, peel and cut into small pieces. Put the mushrooms in a dry heated pan. Salt, pepper and season with nutmeg. Fry, stirring, until all the liquid has evaporated. Cool the mushrooms.
6. Heat a frying pan with butter, put the almonds, add a spoonful of brown sugar and fry, stirring, for 3-5 minutes. Drain the nuts on a paper towel and set aside. Then chop with a knife into small pieces.
7. Drain the liquid from the prunes, pat dry with paper towels and cut into small pieces.
8. Peel the eggs from the shell and grate on a coarse grater.
9. Cut the cooled chicken fillet into small pieces.
10. Wash grapes and separate from stems. Cut the berries in half and lay cut side down on a paper towel to remove excess juice.
11. Wash the basil and pat dry with a kitchen towel. Divide into small branches.
12. Lay the lettuce in layers on a wide flat dish, giving it the shape of a grape brush.
    The first layer is chicken fillet. Sprinkle with almonds and cover with mayonnaise.
    The second is prunes. Sprinkle with almonds.
    The third layer is grated eggs. Level the surface of the salad, add salt and cover with a mayonnaise net.
    The fourth is mushrooms. Sprinkle with almonds and apply mayonnaise mesh.
    The fifth layer is grated cheese. Gently tamp the salad with a spoon and grease with mayonnaise.
13. Cover the entire surface of the salad with grapes, stacking them tightly against each other. Decorate the dish with basil sprigs (see recipe photo).

The step-by-step process of preparing and decorating a salad is presented in the video below:

This recipe does not use potatoes and chicken eggs, so the dish is lighter and juicier. Pistachios and cheese add spicy notes to an interesting combination of Beijing cabbage and apples with boiled chicken fillet.

Cooking time: 30 minutes
Servings: 6

Ingredients:

• boiled chicken meat, fillet (300 g);
• green grapes (300 g);
• hard cheese (200 g);
• fried salted pistachios (200 g);
• Chinese cabbage (1 head);
• sweet and sour apple (1 pc.);
• parsley / dill / other fresh herbs (for decoration, 2-3 sprigs);
• mayonnaise (150 g / to taste);

Experiment with the ingredients to vary the dish. Replace pistachios with pine nuts, add melted cheese, and use canned pineapples, peaches, or celery stalks instead of apples.

Cooking:

1. Wash the Chinese cabbage and pat dry with a kitchen towel. Cut off the root and finely chop the leaves.
2. Chicken fillet cut into small pieces.
3. Peel the pistachios from the shell and crush the kernels with a knife.
4. Wash the apple, peel, remove the core and seeds. Cut the pulp into cubes.
5. Wash the grapes, separate the berries from the twigs. Cut the berries in half, remove the pits and lay the grapes cut side down on a paper towel to remove excess juice.
6. Wash the parsley, pat dry with a kitchen towel and divide into small sprigs.
7. In a deep bowl, mix Chinese cabbage, chicken fillet, cheese, pistachios and apples. Season with salt and pepper to taste. Season with mayonnaise and mix thoroughly.
8. Put the finished salad on a flat wide dish, giving it the shape of a bunch of grapes. Cover the entire surface with the halves of the grapes, stacking them tightly together cut side down.
9. Decorate the dish with parsley, imitating grape leaves (see recipe photo).

We invite you to watch another version of a light salad with Chinese cabbage, chicken and grapes in the video recipe:

A delicious and original dish for those who are tired of the usual layered salads and want to try something new. This recipe uses an unusual and very interesting combination of tender chicken liver, sweet pear, blue dorblu cheese, juicy grapes and fragrant pine nuts. To give the dish an even more savory note, you can add a glass of skate when frying the liver.

Cooking time: 1 hour 20 minutes
Servings: 5

Ingredients:

• chicken liver (300 g);
• sultana grapes (200 g);
• pear (small, 2 pcs.);
• blue cheese - dorblu / danablu / roquefort / other (200 g);
• lettuce / spinach (100 g);
• peeled pine nuts (100 g);
• milk (for soaking the liver, 200 ml);
• butter (for frying, 50-70 g);
• mayonnaise (50 g);
• cognac (50 ml);
• coriander (1 pinch);
• nutmeg (1 pinch);
• parsley / other fresh herbs (for decoration, 2-3 sprigs);
• salt, a mixture of freshly ground peppers (to taste).

To keep the salad better in shape and acquire an interesting texture, you can add a small handful of crackers to the ingredients.

Cooking:

1. Rinse the chicken liver, scald with boiling water and remove the veins. Pat dry with paper towel and cut into small pieces. Soak in milk for 30 minutes (preferably 1-2 hours), then rinse and dry again with a paper towel.
2. Heat a frying pan with butter, put the liver and fry over low heat for 3-5 minutes on each side. Then cover with a lid, reduce the heat to a minimum and simmer for another 3-5 minutes. Add salt, coriander, nutmeg, freshly ground pepper and cognac. Stir and cook for another 2-3 minutes until the alcohol has evaporated. Cool down.
3. Wash pears, remove seeds and core. Cut into small pieces. If the pears are juicy, strain the juice.
4. Wash the lettuce and pat dry with a kitchen towel.
5. Finely chop the blue cheese. Set aside a portion (about a third) to form the dish.
6. Wash the grapes, separate the berries from the twigs. Cut the berries in half and lay cut side down on a paper towel to drain excess juice.
7. Cut the cooled chicken liver into small pieces.
8. Wash the parsley, pat dry with a kitchen towel and cut into small pieces.
9. In a separate bowl, mix chicken liver, pears, dorblu cheese and pine nuts. Add 2-3 tbsp. l. mayonnaise and mix well. Salt and pepper can be added to taste.
10. On a flat wide plate, make a pillow of lettuce leaves. Put the finished salad on top in a slide, giving it the shape of a bunch of grapes.
11. Mix the rest of the cheese with 1-2 tbsp. l. mayonnaise into a homogeneous mass. Cover the surface of the salad, following the shape of the dish.
12. Decorate the entire surface of the salad with halves of grapes, stacking them tightly to each other.
13. Decorate the dish with parsley sprigs (an example of decoration is in the photo for the recipe).

Salad is ready to serve!

A delicious and satisfying combination of chicken, ham, melted cheese, peanuts and apples. The dish is prepared quite quickly, easily and does not require special culinary skills. A great option for beginner housewives who want to surprise their loved ones with a beautiful dish.

Cooking time: 30 minutes
Servings: 6

Ingredients:

• boiled chicken meat, fillet (200 g);
• ham / carbonade (200 g);
• processed cheese (300 g);
• sultana grapes (300 g);
• peeled peanuts (150 g);
• boiled chicken egg (3-4 pcs.);
• sweet and sour apple (small, 2 pcs.);
• garlic (2-3 cloves);
• lemon juice (1-2 tablespoons);
• mayonnaise (250 g);
• salt, freshly ground pepper and other spices (to taste).

Cooking:

1. Fry the peanuts in a preheated dry frying pan for 5 minutes, stirring constantly. Grind with a knife or mortar.
2. Peel chicken eggs, separate the whites from the yolks and grate separately.
3. Cut the chicken fillet into small cubes.
4. Cut the ham into small cubes.
5. Grate melted cheese on a coarse grater.
6. Wash the grapes, separate the berries from the branches (leave one branch to decorate the dish). Cut the berries in half, remove the pits and lay cut side down on a paper towel to remove excess juice.
7. Wash apples, peel and remove seeds. Cut the pulp into cubes, sprinkle with lemon juice and mix.
8. Peel the garlic, wash and put through a press. Mix with mayonnaise.
9. Put the salad in layers on a wide flat dish, tamping each of them with a spoon, seasoning to taste and covering with a mayonnaise net.
   The first layer is half of the melted cheese.
   The second is yolks.
   The third layer is chicken fillet.
   The fourth is apples.
   The fifth layer is ham. Sprinkle with peanuts.
   The sixth is squirrels.
   The seventh is the remaining processed cheese.
10. Cover the salad with grapes, packing the berries tightly. Decorate with a grape branch.

If possible, it is better to put the dish in the refrigerator for 1-2 hours for impregnation. Layered salad is ready!

An original version of a salad for a festive feast, when you want to cook something tasty and unusual. An interesting combination of smoked chicken meat, pineapples, cheese, walnuts and grapes will certainly find fans among your guests. Potatoes and eggs make the dish more harmonious, highlighting the bright flavors of the rest of the ingredients.

To make the design look more interesting, use grapes of different colors.

Cooking time: 1 hour
Servings: 8

Ingredients:

• smoked chicken meat, fillet (300 g);
• sultana grapes (300 g);
• canned pineapple (200-300 g);
• hard cheese (200 g);
• peeled walnut (200 g);
• potatoes (medium, 3 pcs.);
• chicken egg (4 pcs.);
• mayonnaise (200 g / to taste);
• salt, freshly ground pepper and other spices (to taste).

Cooking:

1. Wash the potatoes thoroughly and boil in salted water until tender (20-25 minutes after boiling). Cool down.
2. Hard boil chicken eggs (8-10 minutes after boiling). Cool in cold water.
3. Fry the walnuts in a hot dry frying pan, stirring, until a pronounced aroma appears (3-4 minutes). Chop with a knife or grind in a blender into medium-sized crumbs.
4. Cut the smoked chicken meat into small cubes.
5. Peel the cooled eggs from the shell and grate on a coarse grater.
6. Peel potatoes and grate on a coarse grater.
7. Cheese grate on a coarse grater.
8. Wash the grapes, separate the berries from the twigs (leave one stem to decorate the dish). Cut the berries in half, remove the pits and lay cut side down on a paper towel to remove excess juice.
9. Drain the syrup from the pineapples and cut them into small cubes.
10. Lay the lettuce in layers on a flat wide dish, giving it the shape of a bunch of grapes.
    The first layer is grated potatoes. Season with salt and spices to taste, grease with mayonnaise.
    The second is smoked chicken. Cover with mayonnaise.
    The third layer is pineapples. Apply mayonnaise mesh and sprinkle with some of the nuts.
    The fourth is eggs. Season to taste and brush with mayonnaise.
    The fifth layer is grated cheese. Lubricate with mayonnaise.
11. Lay out the grapes, covering the entire surface of the salad with them. Sprinkle with the remaining nut crumbs and decorate with a grape twig.

Bon Appetit!

5 5.00 / 8 votes

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Which differs slightly from it in composition, but the design of grapes remains the same. This puff salad is laid out in the form of a bunch of grapes, which makes it look spectacular on the festive table. Salad "Bunch of grapes" is very tasty! I used smoked chicken meat for cooking, you can replace it with boiled chicken. Grapes for decoration should be used pitted, quiche-mish is perfect.

Ingredients

To prepare the salad "Bunch of grapes" with chicken you will need:

boiled potatoes in a peel - 1-2 pcs.;

smoked (or boiled) chicken meat - 100 g;

pickled cucumber (or pickled) - 1 pc.;

hard cheese - 40-50 g;

salt, freshly ground black pepper - to taste;

mayonnaise - to taste;

seedless grapes (I have quiche-mish) - a small bunch;

parsley (greens) for decoration.

Cooking steps

Cut the chicken into small pieces and lay it out in a second layer, apply a mesh of mayonnaise.

Decorate a very tasty and spectacular salad "Bunch of grapes" with large sprigs of parsley, imitating grape leaves. Let the salad brew for 1 hour in a cool place and can be served at the festive table. The salad turns out not only very tasty, but also, thanks to the chicken, quite satisfying. This dish will not go unnoticed on the festive table!

Bon Appetit!

Salad "Bunch of grapes"

For any holiday, family celebration or romantic dinner, a salad with chicken "Bunch of grapes" is suitable. Both adults and children like this original dish very much, and simple ingredients and uncomplicated execution make its preparation accessible.

Ingredients:

To prepare the Bunch of Grapes salad for two large dishes (8-10 people), we need:

• Chicken breast smoked or boiled - 500 grams.
• Hard-boiled chicken or quail eggs - 4-6 pieces.
• Hard cheese, suitable Russian or Dutch-400 grams.
• Walnut flaws -50 grams.
• Garlic - 2-3 cloves.
• Mayonnaise - 500 grams.
• Apple -1 piece (optional).
• Grapes - 400-500 (preferably pitted).
• Parsley or celery for garnish.

Cooking:

There are two variations of the preparation of the Bunch of Grapes salad:

• Shaping lettuce in layers.
• Mixed salad.

For the first cooking option, we need two flat plates on which we will lay out and serve our salad. It makes sense to immediately divide the products into two parts for each plate. We form all layers in the form of a grape brush.

Layered salad "Bunch of grapes"

1. The first layer is cheese grated on a medium grater.
2. Top lightly with mayonnaise mixed with garlic.
3. The second layer is chicken breast. To do this, you can take a ready-made smoked breast or boil chicken fillet. The breast should be finely chopped or disassembled into fibers and laid on a plate. Top lightly with mayonnaise mixed with garlic. Advice: Chicken fillet will be softer and juicier if you salt it in the broth at the end of cooking.
4. The third layer is eggs grated on a medium grater.
5. The fourth layer is an apple grated on a coarse grater. Top lightly with mayonnaise mixed with garlic.
6. The fifth layer is finely chopped nuts. They can be chopped or ground in a blender, mortar. Top well with mayonnaise-garlic sauce.
7. We decorate with wine berries cut in half, giving the dish the appearance of a grape brush. First remove all the seeds from the berries.
8. We decorate the top of the resulting bunch with greens.

Salad "Bunch of grapes"

For the second recipe, you will need the same ingredients. This dish is especially tasty with smoked chicken.

Cooking:

1. First, we cut or disassemble the chicken breast into fibers.
2. Add diced eggs and grated cheese on a medium grater.
3. You can not add an apple (this is to taste), instead you can finely chop 200 grams of Chinese cabbage. Beijing cabbage will add airiness to the finished dish.
4. Add a handful of pre-chopped nuts.
5. Crush two or three cloves of garlic into mayonnaise and season the chopped ingredients well with this sauce.
6. Putting the ingredients on a plate, they are given an oval shape in the form of a brush of grapes.
7. The dish is decorated in the same way as in the first recipe, with slices of pitted wine berries and decorated with parsley or celery.