Salad with pomegranate and chicken and nuts

4 servings
1 hour 30 min

How to make a salad with pomegranate, chicken and nuts? Very simple! First, prepare the necessary ingredients according to the list.

Pre-boil the chicken fillet in salted water until tender, cool and cut into small pieces or disassemble with your hands into fibers.

Boil the potatoes in the skin until tender. Peel and grate over a coarse grater.

Boil the carrots in the skin until tender. Peel and also grate over a coarse grater.

Boil the eggs hard-boiled, chill and peel. Grate over a coarse grater.

I advise you to rinse walnuts well (chemicals are applied to them to keep them longer), and then burn them in a dry pan.

Then grind the nuts in a blender into fine crumbs.

Drain the liquid from the canned corn, dry the grains.

Shape the salad on a dish in the form of a dome. First, spread the grated potatoes in an even layer. Pour mayonnaise over the top. For convenience, transfer it to a bag and cut off the tip.

Lay a layer of chicken over the potatoes and also pour over the mayonnaise. If desired, you can slightly salt the chicken, pepper.

Spread the boiled eggs on top and make a mesh of mayonnaise.

Next, lay out the canned corn and mayonnaise.

Sprinkle the salad with crushed walnuts. Lightly pour mayonnaise over the top.

Put the grated carrots in the last layer.

Top the whole salad with pastry bag mayonnaise.

For decoration, select the largest and most beautiful grains of pomegranate and canned corn. Instead of parsley, you can decorate the salad with dill sprigs.

Sprinkle pomegranate and corn seeds over the salad and garnish with sprigs of parsley. Put the finished salad in the refrigerator for 20-30 minutes and serve. Enjoy your meal!