Mimosa Salad
 
Prep time
Cook time
Total time
 
Mimosa Salad is tall and festive, holding scrumptious layers of cooked chicken, potatoes, carrots, eggs, and walnuts, moistened with just enough dressing. A visual appeal bonus? Beautiful mimosa flower pattern on top.
Author:
Recipe type: Salads
Serves: 10 servings
Ingredients
  • 1 pound skinless boneless chicken breast halves
  • ½ cup walnuts, finely chopped (but not too finely)
  • 4 medium potatoes, boiled and peeled
  • 4 eggs, boiled and peeled
  • 3 medium carrots, boiled and peeled
  • Salt
  • Dressing
  • 6-8 tablespoons of sour cream mixed with 6-8 tablespoons of mayonnaise (use about 2 tablespoons each time dressing is called for. Adjust amounts to taste).
  • Garnish
  • Fresh dill sprigs
  • Reserved 2 egg yolks, finely grated (see recipe)
  • Shredded Gouda cheese to taste, optional
Instructions
  1. Place the chicken in a pot filled with enough water to just cover the chicken. Add a pinch of salt. Bring to a boil, then simmer for about 20 minutes or until tender. Drain and set aside. When cool enough to handle, using your hands, shred the chicken into small pieces.
  2. Grate boiled and peeled potatoes, carrots, and eggs on the coarse side of a box grater, except for 2 of the eggs yolks - grate them on the fine side of a box grater (this will be the garnish).
  3. Use a large round serving plate to assemble the salad. If you have a springform pan, use its sides to serve as borders around the salad, so the layers can be arranged neatly. You will remove the sides once the salad has been assembled. Evenly layer the ingredients on the plate in the following order (do not mix!)
  4. Half of the chicken (press down lightly on top with a small lid or plate); Dressing; Half of the walnuts; ⅓ of potatoes; Salt; Dressing; Half of the eggs; Salt; Half of the carrots; Dressing.
  5. Repeat in the same order with the remaining ingredients, finishing with ⅓ potatoes.
  6. If you used springform pan sides, remove them.
  7. Spread some dressing on top. If you wish, you can spread some around the sides of the salad, too (I don't do this).
  8. Garnish the salad with dill sprigs and finely grated egg yolks (see video). If using, sprinkle some shredded Gouda cheese on top.
  9. Chill in the refrigerator for at least 1 hour before serving, to give the ingredients a chance to blend and for the layers to set.
  10. Cut like a cake and serve.
Recipe by AZ Cookbook at https://azcookbook.com/2017/10/10/mimosa-salad/