Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عربSalad pomegranate bracelet with chicken classic
8 servings3 hours
Beets - 300 grams, Chicken fillet - 250 grams, Walnuts - 60 grams, Eggs - 3 pcs., Potatoes - 2 pcs., Carrots - 1 pc., Mayonnaise - 100 grams, Pomegranate - 1 pc.
8 servings3 hours
Beets - 300 grams, Chicken fillet - 250 grams, Walnuts - 60 grams, Eggs - 3 pcs., Potatoes - 2 pcs., Carrots - 1 pc., Mayonnaise - 100 grams, Pomegranate - 1 pc.
How to make salad Pomegranate bracelet with chicken classic? Prepare the ingredients. To make salad Pomegranate bracelet, we need: 300g beets; 250g chicken fillet; 100g mayonnaise; 60g walnuts; 3 eggs; 2 potatoes; 1 carrot; mayonnaise. You will need 1 grenade to decorate. 
Wash the chicken fillet, dry. Salt the fillet, pepper it. Wrap in foil and bake in the oven for 30 minutes at 180 ° C. Then unwrap the foil and bake the chicken until ruddy. Instead of baking, chicken fillet can be boiled in salted water until tender. 
Chill the meat and cut into small pieces. 
Boil the potatoes until tender, cool and peel. Grate. 
Boil the eggs until tender, cool and peel. Grate coarsely. 
Boil the carrots until tender, cool and peel. Grate. 
Boil the beetroot until tender, cool and peel. Grate the beetroot also over a coarse grater. I use ready-made store boiled beets, which I have previously grated on a coarse grater. 
I put mayonnaise in a pastry bag and cut off the tip. So it is more convenient to apply it to a salad. 
Put a tall glass in the middle of the large dish on which we will serve the salad. Form an even ring of chicken fillet around the glass. Brush the chicken with mayonnaise on top. 
Place all the cooked carrots on a layer of chicken and also brush with mayonnaise. 
Put the grated potatoes on the carrots and knead with your hands. Also brush with mayonnaise. 
Sprinkle with half the walnuts. 
Put half the beetroot on the nuts. Brush with mayonnaise. 
Lay the rest of the walnuts on the beetroot. 
Pour mayonnaise over the nuts. 
Over the top, cover the nuts with boiled eggs and brush the layer with mayonnaise. 
Place the remaining beetroot on the eggs. 
Brush the last layer with mayonnaise. 
Decoration. Disassemble the pomegranate into grains. 
Sprinkle the lettuce evenly with pomegranate grains, pressing them lightly with your hands. 
Put the salad in the fridge for 2 hours to soak. Remove the glass before serving. 
Salad Pomegranate bracelet serve to the table. This is such an unusually beautiful and tasty it turns out. Enjoy your meal!