Caucasian Salad

Chicken for salad will need baked, chilled. You might as well use grilled or smoked chicken. Also, the chicken in the salad can be replaced with boiled beef if desired. So, chicken meat, and most of all breast is suitable for our salad, cut into small cubes across the fibers.

I wash Bulgarian pepper under running water, cut in half, cut out the stalk, clean the seeds thoroughly. Dry the pepper with paper napkins and cut into large strips lengthwise. Bulgarian pepper is best used bright red, ripe, juicy, sweet. But pepper and orange, yellow will do. With green, the salad will not be too bright - it's worth considering.

Peel onion and garlic, rinse, dry excess moisture. Cut the onion in half and cut into thin half rings. Finely chop the garlic with a knife. Place the chopped onion in a small bowl, pour vinegar and sprinkle with sugar, mix. Leave the onion to marinate for 15 minutes.

In a beautiful salad bowl we put chicken cubes, bell pepper, crushed garlic. While the onion is being pickled, we prepare pomegranate seeds, cut walnuts into large pieces. Nuts can also be crushed with a blender, but they should not turn into crumbs - there should also be large pieces. Both are placed in a salad bowl. We also send pre-cooked and cooled red beans there (or use canned beans - in this case, it needs to be dried a little from the liquid).

Wash and dry fresh cilantro. Finely chop it, send it to the salad bowl. Squeeze the onion from the marinade and place it with the rest of the ingredients.

In a separate bowl, mix olive oil with salt and spices. Pour the resulting dressing over the salad and mix everything thoroughly. The salad is ready and it can be served to the table. By the way, if desired, the salad can be seasoned with mayonnaise.

Bon appetit!