Kitchen appliances and utensils
- dish;
- glass;
- 4-5 plates;
- 2 pots for cooking vegetables and meat;
- grater;
- cutting board;
- knife;
- tablespoon;
- rolling pin or coffee grinder (for nuts);
- cling film.
Ingredients
- pomegranate - 2-3 pcs.
- mayonnaise to taste
- chicken breast - 2 pcs.
- carrots - 2 pcs.
- potatoes - 3 pcs.
- walnuts - 100 g
- beets - 2 pcs.
- egg - 3 pcs.
- salt to taste
- ground black pepper to taste
- onions - 1-2 pcs.
Step cooking
- Before you start forming the “Pomegranate Bracelet” salad, you need to prepare all the products. Take 2-3 pcs. chicken breast, rinse thoroughly and boil until tender in slightly salted water.
- Boil 2 carrots, 2 beets and 3 potatoes in their uniforms, and then cool and peel.
- Grind 100 g of walnuts using a rolling pin or coffee grinder.
- 3 eggs should also be boiled, doused with cold water, so that they are better cleaned, and peeled.
- Onions must be cleaned and cut into thin quarters or half rings, and then fry in vegetable oil over medium heat until golden brown.
- While the onions are fried, you can start chopping the vegetables. Grate potatoes, eggs, carrots and beets on a coarse grater without mixing the ingredients. Throw the fried onions in a colander to get rid of excess fat.
- Next, cut the boiled fillet into small cubes.
- Now you can start assembling the salad. To do this, take a large round dish and place a tall glass in the center, thanks to which you can form a salad beautifully.
- ½ part of the chicken fillet put on a dish and spread over the entire surface around the glass, slightly salt and pepper the fillet. Then grease the filet well with mayonnaise so that the edges are not dry.
- Pour the grated carrots in a circle after the mayonnaise. It also needs to be greased with mayonnaise sauce, but its amount should be slightly less than that used for meat, since carrots are not so dry. Top the mayonnaise with a little pepper.
- Next is a layer of grated potatoes. Put ½ of the whole part, and the remaining potatoes you will need for another layer. Again, coat a layer of mayonnaise and pepper a little.
- Take 1/3 of the nuts and lightly sprinkle them on top, spread over the entire surface of the salad, and then slightly press them with your hands.
- On top of the nuts, distribute ½ part of the beets and grease them with a little mayonnaise. Sprinkle a few nuts again.
- Spread the fried onions on top of the nuts. Onions do not need to be greased with mayonnaise, and on top just lay out the remaining chicken fillet.
- Next, the remaining potatoes will follow the fillet, and after distributing the potatoes and fillets, grease the salad with mayonnaise and pepper it a little.
- Put a layer of grated egg on top of the mayonnaise and press the salad by hand to compact it a little.
- Pour the remaining nuts after the eggs, then spread a layer of beets and grease it with mayonnaise.
- Next, without removing the glass, cover the salad with cling film and put it in the refrigerator for several hours so that it seizes and does not fall apart.
- While the salad is in the refrigerator, clean the pomegranate and remove the grains from it. Garnish the top and sides of the salad with whole grains, then cover the salad with cling film and put it in the refrigerator for another hour and a half.
Video recipe
If you are tired of simple mayonnaise salads, then it's time to experiment and prepare an unusual garnet bracelet that will surprise with its beauty. A video recipe is presented to your attention, in which the author will tell you about which ingredients and in what sequence you need to lay out, which layers to lubricate with mayonnaise, as well as how to form a beautiful hole in the middle of the salad.
Dear readers, did you like this salad recipe? Have you ever prepared such a salad yourself? What pomegranate salad do you cook yet?
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