Chicken Salad with Walnuts and Pomegranate Seeds
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
6
Description
Chicken Salad with Walnuts and Pomegranate Seeds
Ingredients
- Salad Potatoes - 6 pieces
- Chocolate eggs - 7 pieces
- Onion - 1 piece
- Chicken fillet - 10.6 oz
- Walnuts - 2.3 oz
- Pomegranate Seeds - 6.2 oz
- Mayonnaise - 17.6 oz
- Vinegar essence - 1 tablespoon
- Scallions - to taste
- Chopped Green Onions - to taste
- Salt - to taste
- Beetroot - 1 piece
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Start by boiling all the vegetables and chicken meat, except for the beetroot.
Step 2
Blend the beetroot and extract the juice. The rest is not needed.
Step 3
Once all the ingredients have cooled, peel them and grate them.
Step 4
Finely chop the onion and marinate it in vinegar and black pepper.
Step 5
Grind the walnuts using a blender.
Step 6
Layer the salad on plastic wrap.
Step 7
Arrange the potatoes in a rectangle. Press down well, season with salt, and spread with mayonnaise. Ensure the edges of the potatoes are even. For the other layers, place them slightly away from the edge. On top of the potatoes, place the boiled chicken fillet cut into small pieces. Then, add a layer of marinated onions. The next layer is grated eggs (use 3 eggs). After that, add the ground walnuts. Spread mayonnaise on each layer. Finally, top with pomegranate seeds.
Step 8
Carefully roll it into a log and wrap it in one layer of plastic wrap (the wrap helps with rolling; as you roll, pull the wrap back, then wrap the log with the wrap for one turn to hold the shape, and after it sits in the fridge, you can remove it). Place it in the refrigerator.
Step 9
Remove, unwrap, place seam side down on a plate, and coat all sides with mayonnaise. Separate the remaining eggs into whites and yolks. Grate the whites and pour half of them with beetroot juice to color them pink. Let it sit for about 15 minutes and strain through a sieve to drain the liquid. Use the other half of the whites to sprinkle the sides of the log. With the colored whites, place diagonal strips on both sides of the log. Then sprinkle finely chopped green onion and dill in two strips. Next, add 2 strips of grated yolk. And in the middle, place the colored grated white. Cut circles or triangles from vegetables like carrots, cucumbers, etc., and decorate the salad like scattered confetti (you can also use pomegranate seeds, green peas, or corn kernels).
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