Colorful layers unite: Pomegranate-chicken salad shines
When this salad hits the table, it's hard to look away. It's a delightful recipe perfect for family gatherings, birthday parties, and house get-togethers. You simply can't pass by without giving it a taste.
Preparing this salad requires no special molds or equipment—just a flat plate, a glass, and a touch of creativity. This layered salad resembles the classic vegetable salad but includes chicken and pomegranate, adding color and a fresh, slightly tart twist.
Salad with pomegranate and chicken
Combining sweet pomegranates, crunchy nuts, and earthy vegetables like beets and carrots offers a unique taste experience. Adding hard-boiled eggs and mayonnaise makes the salad both filling and creamy. All the ingredients are easily accessible, and preparation is straightforward. It's perfect as a standalone dish or as a complement to other dishes.
This salad is great year-round because the ingredients are readily found in stores. The pomegranate is a true health treasure. Its sweet and sour taste complements the other ingredients, adds visual appeal, and provides numerous valuable nutrients. Pomegranates contain potassium, which is essential for properly functioning the heart and muscles. Additionally, they are rich in antioxidants that protect cells 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 14 oz of mayonnaise,
- 1 pomegranate,
- about 2.5 oz 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, arrange the cooked and mashed potatoes. Spread mayonnaise on them, sprinkle with salt and pepper, and add the shredded or chopped chicken.
Step 3. Then, layer the grated carrots, mayonnaise, grated beetroot, and eggs.
Step 4. Finally, add mayonnaise and generously sprinkle with pomegranate seeds. Refrigerate for a few hours to allow the flavors to meld and for the salad to firm up. After chilling, remove the glass from the center. Garnish with chopped parsley and walnuts. Enjoy your meal!
