• Home
  • “Garnet bracelet” salad with chicken
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
beetroot 400 g
carrot 300 g
potato 300 g
egg 4 pcs
red onion 1 pc
chicken breast 400 g
pomegranate 1 pc
walnut 50 g
mayonnaise 250 g
dill 4 sprigs
garlic 2 cloves
thyme 5 sprigs
lemon juice
olive oil
black pepper
salt

Nutritional information

cal
140,7
prot
6,64
fat
9,36
carbs
7,04
Share

“Garnet bracelet” salad with chicken

“Garnet bracelet” salad with chicken

Ingredients

Garnet bracelet” salad looks very unusual and bright, that’s why it attracts the attention of the guests. Also, due to the nice combination of ingredients it tastes really good and is no worse than the traditional Russian salad or “Herring in furs”.


Anastasiya Matveeva

Recipe author

Anastasiya lives in Moskow, she is young food photographer, adore cooking and shoot food. She is well rounded, active and purposeful, dreams to learn confectionery-making and become a professional photographer to open her own homemade confectionery or photo school.

Steps

1
Done

Step 1

Prepare the ingredients.

2
Done

Step 2

Boil the potatoes, carrots and beetroot separately. Grate them roughly separately. Sprinkle each vegetable with salt, add some mayonnaise, stir and set aside. Boil the eggs hard, cool, peel, chop finely, season with salt and add some mayonnaise, stir and set aside.

3
Done

Step 3

Peel one small onion, dice finely, sprinkle with the juice from ½ lemon, stir and set aside.

4
Done

Step 4

Dice the chicken breast finely, season with salt. Peel the garlic, mince and add to the hot pan with some olive oil. Fry till fragrant, about 1 min. Add the chicken and thyme and fry over high heat, stirring, till cooked, 5-7 mins. Let cool.

5
Done

Step 5

Peel the pomegranate (cut off the top part of the skin, and then make some cuts along the pomegranate. Tear it apart, turn upside down and keeping over a bowl deseed it knocking slightly on the bottom).

6
Done

Step 6

Finely chop the dill, mince the walnuts in a chopper.

7
Done

Step 7

Start assembling the salad. Put an empty glass in the middle of a serving dish. Layer the chicken around the glass, so that it looks like a ring. Then there goes the carrot layer.

8
Done

Step 8

Continue with potatoes and make sure the salad still has a nice ring shape. Sprinkle with walnuts.

9
Done

Step 9

Layer the eggs, onions and dill. Top with the beetroot, so that it would cover the sides as well.

10
Done

Step 10

Spread the remaining mayonnaise over the surface of the salad.

11
Done

Step 11

Decorate the salad all over with pomegranate seeds.

12
Done

Step 12

Refrigerate for 1 hour.

13
Done

Step 13

Carefully remove the glass from the middle of the salad and serve!

14
Done

Step 14

Enjoy your meal!

Tips:

You may want to reduce the calories in your salad. In this case use sour cream instead of the mayonnaise (ratio 1:1).

“Garnet bracelet” salad with chicken

Garnet bracelet” salad looks very unusual and bright, that’s why it attracts the attention of the guests. Also, due to the nice combination of ingredients it tastes really good and is no worse than the traditional Russian salad or “Herring in furs”.

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 90 mins

Ингредиенты

  • 400 g beetroot
  • 300 g carrot
  • 300 g potato
  • 4 pcs egg
  • 1 pc red onion
  • 400 g chicken breast
  • 1 pc pomegranate
  • 50 g walnut
  • 250 g mayonnaise
  • 4 sprigs dill
  • 2 cloves garlic
  • 5 sprigs thyme
  • lemon juice
  • olive oil
  • black pepper
  • salt

Способ приготовления

  • Prepare the ingredients.

  • Boil the potatoes, carrots and beetroot separately. Grate them roughly separately. Sprinkle each vegetable with salt, add some mayonnaise, stir and set aside. Boil the eggs hard, cool, peel, chop finely, season with salt and add some mayonnaise, stir and set aside.

  • Peel one small onion, dice finely, sprinkle with the juice from ½ lemon, stir and set aside.

  • Dice the chicken breast finely, season with salt. Peel the garlic, mince and add to the hot pan with some olive oil. Fry till fragrant, about 1 min. Add the chicken and thyme and fry over high heat, stirring, till cooked, 5-7 mins. Let cool.

  • Peel the pomegranate (cut off the top part of the skin, and then make some cuts along the pomegranate. Tear it apart, turn upside down and keeping over a bowl deseed it knocking slightly on the bottom).

  • Finely chop the dill, mince the walnuts in a chopper.

  • Start assembling the salad. Put an empty glass in the middle of a serving dish. Layer the chicken around the glass, so that it looks like a ring. Then there goes the carrot layer.

  • Continue with potatoes and make sure the salad still has a nice ring shape. Sprinkle with walnuts.

  • Layer the eggs, onions and dill. Top with the beetroot, so that it would cover the sides as well.

  • Spread the remaining mayonnaise over the surface of the salad.

  • Decorate the salad all over with pomegranate seeds.

  • Refrigerate for 1 hour.

  • Carefully remove the glass from the middle of the salad and serve!

  • Enjoy your meal!

previous
Meringues “Ghosts”
next
Strawberry millefeuille with crème pâtissière
previous
Meringues “Ghosts”
next
Strawberry millefeuille with crème pâtissière

Add Your Comment