Chicken and nut salad
Description
A simple dish to prepare. Instead of a salad mold, you can use bowls or ramekins for serving. This salad will be a wonderful addition to both a festive table and a romantic dinner. I'll tell you—serve it chilled.
Instructions
- 1
Step 1
Boil the carrots and potatoes. Cool the vegetables, then cut them into small, even cubes.
- 2
Step 2
Place the potatoes and carrots into separate containers and add some mayonnaise.
- 3
Step 3
Boil the eggs and cool them. Place the chicken breast in boiling water for 20–25 minutes. After cooking, let it cool. Cut the eggs and chicken into cubes the same size as the carrots and potatoes.
- 4
Step 4
Grate the cheese on a coarse grater. Grind the nuts in a coffee grinder or crush them in a mortar. Peel the pomegranate and separate it into seeds.
- 5
Step 5
Take a salad mold and place it on the serving plate. Layer the potatoes, then add the chicken cubes. Cover them with a small amount of mayonnaise. Press down lightly. Add the nuts, then the cheese, and another thin layer of mayonnaise. Next, add the carrots and egg. Finish with pomegranate seeds. Carefully remove the mold. The salad is ready!