Pomegranate Salad
Description
Minimum effort — excellent result. This festive dish can be prepared on weekdays too, as long as you have all the necessary ingredients. Don't forget to spread mayonnaise on almost every layer to prevent the dish from turning out too dry. Choose mayonnaise of any fat content according to your taste. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken fillet in advance for 30 minutes, and the eggs for 8–12 minutes, then cool them down. Peel the boiled eggs and rinse them.
- 2
Step 2
Cut the boiled chicken fillet into small cubes and place in a salad bowl. Salt to taste and coat with mayonnaise of any fat content.
- 3
Step 3
Dice the pickled onion and place it on top of the meat. The onion can be chopped in advance and marinated in apple cider vinegar for about 10 minutes.
- 4
Step 4
Grate the chicken eggs on a fine grater and spread the grated mass over the layer of onion. Add salt and spread with mayonnaise.
- 5
Step 5
Grate the hard cheese on the same grater, place it over the layer of boiled chicken eggs, and spread mayonnaise on top.
- 6
Step 6
Remove the pomegranate seeds from the peel and membranes, discard the culinary square, and place the pomegranate seeds on top of the salad. Place the dish in the refrigerator for 20-30 minutes to marinate.
- 7
Step 7
Garnish with leafy lettuce or other fresh herbs when serving.