Pomegranate Chicken Salad with Nuts and Prunes

Bright, beautiful, flaky — a real feast of taste! Salad Pomegranate bracelet with nuts, chicken and prunes will decorate any holiday and delight the family on weekdays. Pomegranate seeds and delicious mayonnaise-sour cream sauce give the salad an amazing, unique taste.
cook time: 3h
Elijah Stroud
Pomegranate Chicken Salad with Nuts and Prunes

Nutrition Facts (per serving)

138
Calories
8g
Fat
11g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Chicken fillet 300 g
Prunes 60 g
Walnuts 50 g
Potato 3 pc
Carrot 2 pc
Beet 2 pc
Eggs 2 pc
Pomegranate 1 pc
Vegetable oil 1 tbsp
Salt to taste

Sauce:

Mayonnaise 140 g
Sour cream 140 g
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make Pomegranate bracelet salad with walnuts, chicken and prunes? Prepare the necessary ingredients according to the list.

Step 2

Step 2
Wash the chicken fillet and boil in salted boiling water until cooked, or wrap in foil and bake in the oven at 180℃ for about 25 minutes until cooked. Cool the chicken and cut into small pieces.

Step 3

Step 3
Boil the potatoes in their skins until tender, cool and peel. Then grate on a coarse grater.

Step 4

Step 4
Boil the carrots, cool, peel and grate on a coarse grater. If the carrots are watery, squeeze them out with your hands. How to cook carrots? Wash it and put it in a pan with cold water. Cook the carrots after boiling over low heat for 20-25 minutes or longer, depending on the size. Check readiness with a sharp knife — it should easily pierce the carrots.

Step 5

Step 5
Boil the beets in their skins until tender, peel and grate on a coarse grater. If the beets have a lot of juice, squeeze them out, otherwise your salad will run dry.

Step 6

Step 6
Hard boil the eggs, cool and peel. Then grate on a coarse grater. How to hard boil eggs? Place them in cold water and cook over low heat. Boil the eggs for about 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. If you wish, you can grate the whites and yolks separately and form them into two separate layers.

Step 7

Step 7
Cut the prunes into small pieces. If the prunes have pits, remove them. If the prunes are very hard, pour boiling water over them and leave for 15 minutes. Then dry and cut.

Step 8

Step 8
Separate the pomegranate into grains.

Step 9

Step 9
Chop the walnuts.

Step 10

Step 10
Add walnuts and a little salt to the beets and stir.

Step 11

Step 11
Now make the sauce. Mayonnaise can be used both store-bought and homemade. Recipes for homemade mayonnaise can be found at the end of the recipe.

Step 12

Step 12
In a bowl, mix mayonnaise, sour cream, salt and pepper.

Step 13

Step 13
Place a tall, narrow glass in the middle of a large dish. Place grated potatoes around the glass and coat them with mayonnaise sauce.

Step 14

Step 14
Next, distribute the shredded chicken fillet and coat with sauce.

Step 15

Step 15
Spread the prunes over the chicken.

Step 16

Step 16
Sprinkle the salad with grated boiled egg.

Step 17

Step 17
Place grated carrots on top of the eggs and brush with sauce.

Step 18

Step 18
Then spread the beets and nuts in an even layer and brush with sauce.

Step 19

Step 19
Sprinkle the salad thickly with pomegranate seeds. Place the salad in the refrigerator for 2-3 hours to soak.

Step 20

Step 20
Then remove the glass. Salad Pomegranate bracelet with chicken, prunes and nuts, garnish with fresh herbs and serve. Bon appetit!

Additional rubrics

Related recipes