Pomegranate bracelet salad with chicken

Try the classic "Pomegranate Bracelet" salad—a sophisticated dish with vibrant flavor and a striking presentation. This recipe combines tender chicken, walnuts, and juicy pomegranate seeds, creating the perfect balance of textures and flavors. The step-by-step recipe with photos will help you easily prepare this festive salad at home!

Step-by-step recipe

Step 1:

Cut the onion into quarters. Heat vegetable oil in a frying pan and fry the onion for 3 minutes over medium heat.

Step 2:

Cut the chicken breast fillet into small pieces and fry with onions for 4 minutes over medium heat.

Step 3:

Add salt, pepper, stir, remove from heat and cool.

Step 4:

Boil potatoes, carrots, eggs and beets, cool and grate on a coarse grater.

Step 5:

Place the jar in the middle of the serving dish.

Step 6:

Place the grated potatoes in a layer on a plate around the jar. Smooth it out.

Step 7:

Spread mayonnaise evenly over the potato layer and top with an even layer of fried chicken.

Step 8:

Place grated boiled carrots on top of the chicken, season with pepper and grease with mayonnaise.

Step 9:

Place the chopped hard-boiled eggs in an even layer and brush with mayonnaise.

Step 10:

Spread a layer of chopped walnuts.

Step 11:

Place the grated boiled beets, smooth them out and grease with mayonnaise.

Step 12:

Separate a large pomegranate into seeds and lay them out, covering the entire surface with them.

Step 13:

Refrigerate the salad for 2-3 hours. Before serving, carefully remove the jar and garnish the salad as desired.

Cooking tips

Press each layer lightly to help the salad hold its shape, but don't overdo it - the dish should remain airy.

If you can find a seedless pomegranate with richly colored seeds, that will be your best bet.

You can lightly toast walnuts in a dry frying pan – the flavor will be more intense.

Instead of mayonnaise, you can use a mixture of natural yogurt and sour cream.