Tropical Pineapple & Pomegranate Salad

Juicy, vitamin salad with sweet and sour notes of pineapple and pomegranate! A tasty, pleasant salad that is suitable for both a family feast and a festive table. It is very convenient to prepare it for a big holiday, when there is little time, but you need to prepare a lot of dishes. This salad will not take you much time to prepare.
cook time: 50 min
Gavin Tanner
Tropical Pineapple & Pomegranate Salad

Nutrition Facts (per serving)

222
Calories
18g
Fat
4g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Garlic (large cloves) 2 clove
Salt to taste
Mayonnaise (can be replaced with natural yoghurt or sour cream) 200 g
Chicken eggs 2 pc
Lettuce (leaves) 6 pc
Chicken fillet (boiled or smoked) 350 g
Pineapples (canned 0.5 to 1 can (if you want a sweeter salad, take a whole can) to taste
Pomegranate 0.5 pc

Recipe instructions

Step 1

Step 1
Products for salad. Boil hard-boiled eggs, peel. Cook for 30-40 minutes. until chicken fillet is ready. Remove the pineapples from the syrup in a colander and let the remaining syrup drain. Wash the lettuce leaves and shake off the water. Peel and wash the garlic cloves. We wash the pomegranate and remove the seeds.

Step 2

Step 2
Cut eggs, chicken fillet and pineapples into cubes (if they were not chopped in canned food).

Step 3

Step 3
Mix the crushed ingredients in a bowl, add pomegranate seeds (reserve a little to decorate the salad), and add a little salt.

Step 4

Step 4
Squeeze the garlic into a container with mayonnaise through a press and mix thoroughly.

Step 5

Step 5
Tear the lettuce leaves or place them whole on a plate and place the salad on top. Sprinkle the salad with the pomegranate seeds left for decoration.

Additional rubrics

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