Piquant Georgian Chicken Salad

Incomparable, piquant, low-calorie. Donʼt look away! Georgian Atsetsili salad has a rich composition and excellent taste with a characteristic spice. If you love Georgian cuisine, then you will like this dish. The perfect combination of vegetables, chicken and spices is the hallmark of this salad.
cook time: 1h 20 min
Ruby Colston
Piquant Georgian Chicken Salad

Nutrition Facts (per serving)

130
Calories
9g
Fat
6g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Smoked chicken 300 g
Walnuts 100 g
Green cilantro 30 g
Pomegranate 30 g
Eggplant 1 pc
bell pepper 1 pc
Onion 1 pc
Chilli 0.25 pc
Garlic 3 clove
Grenadine 1 tbsp
Khmeli-suneli 1 tsp
Salt to taste

Marinade:

Red wine vinegar 3 tbsp
Adjika 1 tsp

Recipe instructions

Step 1

Step 1
How to make Georgian Atsetsili salad from eggplant with chicken? Prepare the necessary ingredients according to the list.

Step 2

Step 2
Wash the eggplant and bell pepper and pierce them with a knife in several places. Place vegetables on a parchment-lined baking sheet. Place in an oven preheated to 200℃ and bake for 30-35 minutes until soft. Turn the vegetables over during baking.

Step 3

Step 3
Peel the onion and cut into thin half rings. Add adjika and wine vinegar to the onion and stir. Leave to marinate for 10 minutes.

Step 4

Step 4
Break the smoked chicken fillet into long thin fibers with your hands. You can replace smoked chicken with regular boiled, oven-baked or fried breast or thigh fillet.

Step 5

Step 5
Remove seeds from chili peppers and cut into thin rings. If you want a spicier salad taste, leave the seeds. There are two types of chili pepper: red is more spicy, green is less spicy. If you wish, you can omit the chili pepper altogether. or replace it with sweet bell pepper.

Step 6

Step 6
Peel the garlic and chop finely.

Step 7

Step 7
Wash the cilantro, dry and finely chop. If you wish, you can replace or supplement with other herbs, for example, dill, parsley, or use a mixture of different herbs.

Step 8

Step 8
Chop the walnuts with a knife.

Step 9

Step 9
Cool the finished baked vegetables and peel them. Cut the bell pepper into strips.

Step 10

Step 10
Break the eggplant into thin fibers.

Step 11

Step 11
In a bowl, combine pickled onions, smoked chicken, eggplant, bell peppers, walnuts, pomegranate sauce, garlic, chili peppers, cilantro and spices. Mix everything and leave to marinate for 10-20 minutes.

Step 12

Step 12
Place the Georgian salad in a heap on a plate, sprinkle with pomegranate seeds and serve. Bon appetit!

Additional rubrics

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