Smoked Chicken & Prune Salad (with Walnuts)

It happens all the time in my kitchen: there’s a bit of smoked chicken left in the fridge, and a few slightly wrinkly prunes hanging around in the cupboard. Slice everything into thin matchsticks and suddenly the whole room smells like smoke and sweet dried fruit at the same time. While the eggs quietly simmer for 10 minutes, the walnuts toast in a dry pan—literally 3 minutes over medium heat. The ingredients feel like they come from different worlds, but once they hit the bowl, they just… make sense. The best moment is when you add the dressing and give it a good 20–25 stirs: the salad turns juicy, not watery. A few minutes in the fridge and every bite tastes distinct.

In this recipe you’ll learn

• Why you’ll love this recipe
• Tips before you start
• What to look for when choosing ingredients
• Secrets to a perfect smoked chicken & prune salad
• How to serve smoked chicken & prune salad
• Nutritional perks
• Recipe variations
• Questions & answers
• Common mistakes

Why you’ll love this smoked chicken & prune salad

I honestly didn’t expect smoked chicken to play so nicely with prunes—without turning the whole thing into a sugary “holiday” salad. It’s comforting in the best way: filling after a long day, but you don’t feel like you need a heavy side dish. And it’s a lifesaver when you need to throw together a snack in about 20 minutes before friends pop over.

• Smoky flavour without a greasy feel
• That sweet-salty balance that keeps you going back
• Walnut crunch in every forkful
• Holds its shape (no sad puddle at the bottom)
• Easy to pack and take with you

Smoked Chicken & Prune Salad

330kcal

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Prep 15 minutes mins

Cook 10 minutes mins

Total 25 minutes mins

Try pairing smoked chicken with soft prunes and crunchy walnuts in a salad you can pull together in 15 minutes. The tender eggs and a little bite from fresh cucumber keep it balanced, and the yogurt-mayo dressing doesn’t smother the flavour. Serve it chilled—the aroma comes through brighter.

Servings 4

Course Salads

Cuisine European

Ingredients

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Main ingredients

• ▢ 250 г Smoked chicken (skinless meat) breast or thigh
• ▢ 120 г Pitted prunes soak and pat dry if needed
• ▢ 3 шт Eggs hard-boiled
• ▢ 180 г Fresh cucumber remove watery centre
• ▢ 60 г Walnuts toasted
• ▢ 2 ст. л. Mayonnaise
• ▢ 2 ст. л. Thick plain yogurt unsweetened
• ▢ 1 ч. л. Lemon juice or to taste
• ▢ 1 дрібка Ground black pepper
• ▢ 1 дрібка Salt if needed, at the end

Equipment

• ▢
  Egg pot
• ▢
  Dry frying pan
• ▢
  Large Mixing Bowl
• ▢
  Cutting Board & Sharp Knife
• ▢
  Grater (optional)
• ▢
  Paper Towels

Method

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1. Place the eggs in cold water so they’re covered by 2–3 cm; bring to a boil over medium heat and simmer gently for 10 minutes. Then cool in ice water for 5 minutes so the whites stay tender and the shells peel easily.
2. Toast the walnuts in a dry frying pan over medium heat for 3 minutes, shaking the pan often, until you smell a strong nutty aroma and the edges turn lightly golden. Tip onto a plate in a thin layer and let cool for 5 minutes.

   Don’t leave the nuts in the hot pan: they’ll keep cooking and can turn bitter.
3. If the prunes are a bit dry, cover them with warm water for 10 minutes, then pat dry well and slice into thin 3–4 mm strips. Watch the moisture: they should be soft but not wet, otherwise the dressing will turn runny in about 10 minutes.
4. Slice the smoked chicken into matchsticks about 5 mm thick, removing any skin and excess fat. Cut the cucumber lengthwise, scoop out the watery centre, then dice into 7–8 mm cubes. Add everything to a large bowl and chill for 10 minutes—the flavour becomes more even.
5. Make the dressing: mix mayonnaise and thick plain yogurt 1:1 (2 tbsp each), then add a pinch of black pepper and 1 tsp lemon juice. Stir for 1 minute until smooth and glossy; keep it cold at 2–4°C.
6. Grate or finely chop the eggs, then add them to the bowl along with the prunes and half the walnuts. Add the dressing in stages—about 1 tbsp at a time—mixing for 2 minutes until the salad is juicy but there’s no liquid at the bottom.

   Add salt at the end: smoked chicken is already salty.
7. 
   Let the salad rest in the fridge for 15 minutes at 2–4°C so the flavours come together and the chopped ingredients “settle”. Before serving, taste and adjust pepper and salt with just a pinch, then scatter over the remaining walnuts for crunch.

Nutrition

Calories330kcalCarbohydrates18gProtein22gFat19g

Notes

For a gentler flavour, use smoked thigh meat with the skin removed: it’s juicier than breast but won’t make the salad feel greasy. If your prunes are very sweet, add 1–2 tsp lemon juice to the dressing for a cleaner balance. Cut the cucumber without the seedy centre, otherwise extra liquid shows up after 20–30 minutes. Add some walnuts inside and save some for the top—better flavour and the crunch lasts longer. The salad keeps up to a day, but the texture is best in the first 6–8 hours.

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Tips before making smoked chicken salad

Check the prunes with your fingers: they should feel soft and pliable, not coated in a sticky film. If they’re a bit dry, cover with warm water for 10 minutes, then pat really dry—otherwise your dressing will thin out fast. Slice the chicken into matchsticks about 5 mm thick so it doesn’t tumble off the fork. For the cucumber, go easy on the seedy centre (or remove it); too much juice blurs the flavour. Mix the salad right before serving, or after a quick chill of 15 minutes, and keep an eye on the consistency: it should look glossy, not like it’s swimming.

• Toast the walnuts for 2–3 minutes
• Gently squeeze the cucumber if it’s very juicy
• Slice the prunes into thin strips
• Add the dressing in stages
• Chill for 15 minutes before serving

What to look for when choosing ingredients

The prunes are the personality here—go for pitted, plump ones with a gentle smoky note, because they echo the chicken instead of fighting it. Choose light-coloured walnuts that aren’t bitter; a few toasted pieces can change the aftertaste in literally 3 minutes.

Smoked chicken (breast/thigh)
Skin off is best: cleaner flavour, nicer texture.

Pitted prunes
Soft and elastic; if dry, soak briefly and pat dry well.

Walnuts
Toast in a dry pan until fragrant—don’t take them dark.

Eggs
Simmer gently so the yolk stays tender (no grey ring).

Cucumber
Trim out the watery centre, or press the diced cucumber in a towel.

Secrets to a perfect salad

The key is 180°C—and not a degree higher—if you decide to toast the walnuts in the oven instead of a pan. Keep the dressing cold, and build the salad in a bowl with high sides so you can control how “juicy” it gets. One more thing: don’t salt until the very end, after you’ve tasted it.

• Toast walnuts briefly—fragrant is the goal
• Pat the prunes completely dry
• Add the dressing in 2–3 rounds
• Salt only after everything’s mixed
• A 15-minute chill boosts the flavour

How to serve smoked chicken & prune salad

Don’t drown it in dressing “for later”—it’ll lose its crunch fast. And skip serving it warm: the smoky notes get harsher and the textures start to clump together.

• Portioned in small dessert bowls, walnuts on top
• On romaine or iceberg leaves
• In mini tart shells for a party platter
• As a wrap filling, spread thinly
• With croutons served on the side

Nutritional perks

One portion feels properly filling thanks to the protein from chicken and eggs—no need for a heavy side. Prunes and cucumber bring that soft-and-crisp contrast, plus a bit of fibre. It’s especially handy if you’re packing lunch for about 4 hours away from home and want something that still holds its shape.

• Protein-forward and satisfying
• A moderate boost of fibre
• Balanced fats from walnuts
• Lunchbox-friendly

Smoked chicken salad variations

In summer I keep it lighter: more cucumber and herbs, and a dressing that’s mostly yogurt with just a little mayo. In winter I’ll add a bit of finely grated hard cheese and a pinch of mustard—deeper, cozier flavour.

• Add green apple for a tart bite
• Swap cucumber for celery sticks
• Add hard cheese, finely grated
• Stir wholegrain mustard into the dressing
• Make it layered using a serving ring

If you want more ideas for light, fresh, or hearty dishes, it’s worth browsing different salad options that work for everyday meals and for entertaining too. Mixing vegetables with meat, fish, cheeses, and different dressings gives you endless flavour combos. Have a look at our roundup of best salads for celebrations for more simple, tasty inspiration.

Questions & answers

Once a guest asked me for the recipe and specifically wanted to know how to mellow the prune flavour—without adding any sugar.

Common mistakes when making smoked chicken & prune salad

Three things will ruin it every time: wet prunes, too much dressing, and a super-watery cucumber. It happens because the juices start pooling in the bowl about 10 minutes after chopping, and the texture goes loose. Keep moisture and knife work under control and you’ll get clean flavour and a salad that actually holds together.