Pomegranate Bracelet Layered Salad with Chicken
Make this colorful pomegranate bracelet salad with chicken, boiled vegetables, walnuts and creamy mayonnaise, an eye‑catching layered salad that decorates any celebration.
Ingredients
- 10.5 oz cooked or smoked chicken breast diced
- 3 medium potatoes boiled and grated
- 4 large eggs hard‑boiled and grated
- 1 cup walnut halves toasted and finely chopped
- 2 cups shredded semi‑hard cheese like Gouda or cheddar
- 1.5 cups mayonnaise
- seeds from 1 large pomegranate
- salt to taste
- black pepper to taste
Instructions
- Cut the chicken breast into small cubes, sauté it in a little oil until lightly golden, then season with salt and black pepper to taste.
- Boil the beets, potatoes and eggs, then let them cool completely and grate each one separately.
- In a separate bowl, combine the grated beetroot with the finely ground walnuts, add about half a teaspoon of salt and mix well.
- Start assembling the salad: place a glass in the center of a large serving plate and arrange the first layer of grated potatoes all around it.
- The second layer will be the cooked chicken.
- The third layer will be the grated eggs.
- The fourth layer will be the shredded cheese.
- The fifth layer will be the beet and walnut mixture.
- Spread mayonnaise evenly over the top, then cover the entire surface with pomegranate seeds. Carefully remove the glass in the center and refrigerate the salad for 2–3 hours before serving.