Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with pomegranate, chicken and nuts? Very simple! First, prepare the necessary ingredients according to the list.
Step 2:
Pre-boil chicken fillet in salted water until tender, cool and cut into small pieces or disassemble with your hands into fibers.
Step 3:
Boil the potatoes in the peel until tender. Peel and grate on a coarse grater.
Step 4:
Boil the carrots in the peel until tender. Peel and and also grate on a coarse grater.
Step 5:
Boil hard-boiled eggs, cool and peel. Grate on a coarse grater.
Step 6:
I advise you to thoroughly wash the walnuts (chemicals are applied to them to keep them longer), and then calcine in a dry frying pan.
Step 7:
Then grind the nuts in a blender into fine crumbs.
Step 8:
Drain the liquid from the canned corn, dry the grains.
Step 9:
Form the salad on a platter in the form of a dome. First, spread out the grated potatoes in an even layer. Pour mayonnaise on top. For convenience, put it in a bag and cut off the tip.
Step 10:
Put a layer of chicken on the potatoes and also pour mayonnaise. If desired, you can lightly add salt and pepper to the chicken.
Step 11:
Spread the boiled eggs on top and make a mesh of mayonnaise.
Step 12:
Next, put the canned corn and mayonnaise.
Step 13:
Sprinkle the salad with chopped walnuts. Lightly pour mayonnaise on top.
Step 14:
Put the grated carrots in the last layer.
Step 15:
Pour mayonnaise from a pastry bag on top of the whole salad.
Step 16:
For decoration, select the largest and most beautiful pomegranate seeds and canned corn. Instead of parsley, you can decorate the salad with sprigs of dill.
Step 17:
Sprinkle the salad with pomegranate seeds and corn and garnish with parsley sprigs. Put the finished salad in the refrigerator for 20-30 minutes and serve it to the table. Enjoy your meal!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting
recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garnet - 52 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Parsley greens - 45 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
