Pomegranate salad bracelet with chicken classic

Step-by-step cooking

1. Step 1:

   

   How to make a Pomegranate salad bracelet with chicken classic? Prepare the ingredients.To prepare the Pomegranate bracelet salad, we will need: 300 g of beetroot; 250 g of chicken fillet; 100 g of mayonnaise; 60 g of walnuts; 3 eggs; 2 potatoes; 1 carrot; mayonnaise. For decoration, you will need 1 garnet.

2. Step 2:

   

   Wash and dry the chicken fillet. Season the fillets with salt and pepper. Wrap in foil and bake in the oven for 30 minutes at 180 ° C. Then unwrap the foil and bake the chicken until golden brown. Instead of baking, chicken fillet can be boiled in salted water until ready.

3. Step 3:

   

   Cool the meat and cut into small pieces.

4. Step 4:

   

   Boil potatoes until tender, cool and peel. Grate on a grater.

5. Step 5:

   

   Boil the eggs until tender, cool and peel. Grate on a coarse grater.

6. Step 6:

   

   Boil the carrots until tender, cool and peel. Grate on a grater.

7. Step 7:

   

   Boil the beets until tender, cool and peel. Also grate the beets on a coarse grater. I use ready-made store-bought boiled beets, which I previously grated on a coarse grater.

8. Step 8:

   

   I put the mayonnaise in a pastry bag and cut off the tip. So it is more convenient to apply it to the salad.

9. Step 9:

   

   In the middle of a large dish on which we will serve the salad, put a tall glass. Form an even ring of chicken fillet around the glass. Brush the chicken with mayonnaise on top.

10. Step 10:

    

    Put all the boiled carrots on the chicken layer and also smear with mayonnaise.

11. Step 11:

    

    Put the grated potatoes on the carrots and press them with your hands. Also smear with mayonnaise.

13. Step 12:

    

    Sprinkle with half of the walnuts.

14. Step 13:

    

    Put half of the beetroot on the nuts. Smear with mayonnaise.

15. Step 14:

    

    Put the remaining walnuts on the beetroot.

16. Step 15:

    

    Pour the nuts with mayonnaise.

17. Step 16:

    

    Cover the nuts with boiled eggs on top and smear the layer with mayonnaise.

18. Step 17:

    

    Put the remaining beetroot on the eggs.

19. Step 18:

    

    Smear the last layer with mayonnaise.

20. Step 19:

    

    Decoration. Disassemble the pomegranate into grains.

21. Step 20:

    

    Evenly sprinkle the salad with pomegranate seeds, slightly pressing them with your hands.

22. Step 21:

    

    Put the salad in the refrigerator for 2 hours for impregnation. Remove the glass before serving.

23. Step 22:

    

    Garnet bracelet salad serve to the table. Here is such an extraordinarily beautiful and delicious it turns out. Bon appetit!