Festive flair: Pomegranate chicken salad shines at every gathering
When this salad appears on the table, it's impossible to take your eyes off it. It's a delicious recipe for family gatherings, birthday parties, and house parties. You just can't walk past it without trying it.
To prepare this salad, no special moulds or equipment are needed — all you need is a flat plate, a glass, and a bit of creativity. The layered salad somewhat resembles the classic vegetable salad, but it includes chicken and pomegranate, which add colour and introduce a fresh, slightly tart note.
Salad with pomegranate and chicken
Combining sweet pomegranates, crunchy nuts, and earthy vegetables like beets and carrots creates a unique taste experience. The addition of hard-boiled eggs and mayonnaise makes the salad filling and creamy. All ingredients are easily accessible, and preparation is very simple. Perfect both as a standalone dish and as an addition to other dishes.
It is a year-round salad because the ingredients are easily found in stores. The pomegranates listed are a true treasure of health. Their sweet and sour taste wonderfully complements the other ingredients, adds an aesthetic visual appeal, and provides the body with many valuable nutrients. Pomegranate contains potassium, essential for properly functioning the heart and muscles. Additionally, it is rich in antioxidants that protect cells from damage and boost immunity.
This is an excellent dish for cooler days, providing the body with the necessary energy.
Ingredients:
- 3 medium-sized potatoes,
- 1 chicken breast fillet,
- 2 carrots,
- 2 medium-sized red beets,
- 3 eggs,
- about 400 grams of mayonnaise,
- 1 pomegranate,
- about 70 grams of walnuts,
- salt and pepper to taste.
Preparation Method:
Step 1. Peel the potatoes, beets, and carrots, and cook them until soft. Hard boil the eggs, and bake or boil the chicken fillet.
Step 2. Place a glass in the middle of a large plate. Around it, lay the cooked and mashed potatoes. Spread mayonnaise on them, sprinkle with salt and pepper, and add the shredded or chopped chicken.
Step 3. Next, layer the grated carrots, mayonnaise, grated beetroot, and eggs.
Step 4. Finally, add mayonnaise and generously sprinkle the whole with pomegranate. Refrigerate for a few hours to allow the flavours to meld and for the salad cake to become firm. After this time, remove the glass from the centre. Garnish with chopped parsley and walnuts. Enjoy your meal!
