Salad showstopper: Vibrant layers with pomegranate flair
When this salad graces the table, it's impossible to take your eyes off it. It's a delightful recipe suitable for family gatherings, birthday celebrations, and house parties. You just can't pass it up without giving it a try.
No special moulds or equipment are needed to prepare this salad—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
The combination of sweet pomegranates, crunchy nuts, and earthy vegetables like beetroot and carrots creates a unique taste experience. Hard-boiled eggs and mayonnaise make the salad filling and creamy. All ingredients are easily accessible, and preparation is very simple. This salad is 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 shops. 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 adequately 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 beetroots,
- 3 eggs,
- about 400g of mayonnaise,
- 1 pomegranate,
- about 70g of walnuts,
- salt and pepper to taste.
Preparation Method:
Step 1. Peel the potatoes, beetroots, 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 lot with pomegranate. Refrigerate for a few hours to allow the flavours to meld and the salad cake to become firm. After this time, remove the glass from the centre. Garnish with chopped parsley and walnuts. Enjoy your meal!
