Caucasian salad

3 servings
1 hour

Chicken for salad will need baked, chilled. Grilled chicken or smoked chicken might as well be used. Also, chicken in lettuce can be replaced with boiled beef if desired. So, chicken meat, and most of all breast is suitable for our salad, we cut small bars across the fibers. With my bell pepper under running water, cut in half, cut out the peduncle, clean the seeds well. Dry the pepper with paper wipes and cut into large strips along. Bell peppers are best used in bright red, ripe, juicy, sweet. But pepper and orange, yellow will do. With green, the salad won't be too bright - it's worth considering. Clean onions and garlic from husks, rinse, dry out excess moisture. Cut the onion in half and cut into thin half rings. Finely chop garlic with a knife. Place the chopped onions in a small bowl, pour vinegar and sprinkle with sugar, mix. Leave the onions to marinate for 15 minutes. Put chicken bars, bell peppers, crushed garlic in a beautiful salad bowl. While the onion is marinating, we prepare pomegranate grains, cut walnuts into large pieces. Nuts can also be crushed using a blender, but they should not turn into crumbs - there should be large pieces. We put both in a salad bowl. We also send pre-cooked and cooled red beans there (or we use canned beans - in this case, it needs to be dried a little from the liquid). We can and dry the fresh cilantro. We finely chop it, send it to a salad bowl. Press onions from the marinade and place them on the rest of the ingredients. In a separate bowl, mix olive oil with salt and spices. Pour the resulting dressing over the salad and mix everything thoroughly. The salad is ready and can be served at the table. By the way, if desired, the salad can be seasoned with mayonnaise. Enjoy your meal!