Festive Pomegranate Chicken Salad with Nuts

Beautiful, bright, flaky, festive, tasty, light! A salad with pomegranate, chicken and nuts makes an extraordinary impression — it looks impressive and advantageous on the holiday table. Itʼs very easy to prepare and tastes amazing!
cook time: 1h 30 min
Ivy Ramsay
Festive Pomegranate Chicken Salad with Nuts

Nutrition Facts (per serving)

162
Calories
10g
Fat
10g
Carbs
8g
Protein

Ingredients (5 portions)

Basic:

Chicken fillet 200 g
Canned corn 180 g
Walnuts 50 g
Potato 2 pc
Eggs 2 pc
Carrot 1 pc
Mayonnaise 4 tbsp

Decoration:

Pomegranate 50 g
Canned corn 50 g
Parsley 10 g

Recipe instructions

Step 1

Step 1
How to make a salad with pomegranate, chicken and nuts? Very simple! To begin, prepare the necessary ingredients according to the list.

Step 2

Step 2
First boil the chicken fillet in salted water until tender, cool and cut into small pieces or separate into fibers by hand.

Step 3

Step 3
Boil the potatoes in their skins until tender. Peel and grate on a coarse grater.

Step 4

Step 4
Boil the carrots in their skins until tender. Peel and also grate on a coarse grater.

Step 5

Step 5
Boil the eggs hard, cool and peel. Grate on a coarse grater.

Step 6

Step 6
I advise you to rinse the walnuts thoroughly (chemicals are applied to them so that they can be stored longer), and then bake them in a dry frying pan.

Step 7

Step 7
Then grind the nuts in a blender into fine crumbs.

Step 8

Step 8
Drain liquid from canned corn and dry the grains.

Step 9

Step 9
Form the salad on a dish in the form of a dome. First, spread the grated potatoes in an even layer. Pour mayonnaise on top. For convenience, put it in a bag and cut off the tip.

Step 10

Step 10
Place a layer of chicken on the potatoes and also pour mayonnaise. If desired, you can lightly salt and pepper the chicken.

Step 11

Step 11
Distribute boiled eggs on top and make a mesh of mayonnaise.

Step 12

Step 12
Next add canned corn and mayonnaise.

Step 13

Step 13
Sprinkle the salad with chopped walnuts. Lightly pour mayonnaise on top.

Step 14

Step 14
Place grated carrots in the last layer.

Step 15

Step 15
Top the entire salad with mayonnaise from a pastry bag.

Step 16

Step 16
For decoration, select the largest and most beautiful pomegranate seeds and canned corn. Instead of parsley, you can decorate the salad with sprigs of dill.

Step 17

Step 17
Sprinkle the salad with pomegranate and corn seeds and garnish with parsley sprigs. Place the finished salad in the refrigerator for 20-30 minutes and serve. Bon appetit!

Additional rubrics

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