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Classic Pomegranate Bracelet salad with chicken

The beauty and great flavor of this salad will win over all your guests. The classic Pomegranate Bracelet salad with chicken dresses up any table — it looks so striking it could be the centerpiece. And it's a pleasure to make: simple and fairly quick. The decoration takes a little time, but the rest is a breeze.

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Pomegranate salad bracelet with chicken classic
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Pomegranate salad bracelet with chicken classic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 7 g
Fats 33 % 8 g
Carbohydrates 38 % 9 g
134 kcal
GI: 78 / 0 / 22

Cooking method

  1. Step 1:

    Step 1

    How do you make a classic Pomegranate Bracelet salad with chicken? Gather your ingredients. For this salad you'll need: 300 g beets, 250 g chicken fillet, 100 g mayonnaise, 60 g walnuts, 3 eggs, 2 potatoes, 1 carrot. For the garnish you'll need 1 pomegranate.

  2. Step 2:

    Step 2

    Wash and dry the chicken fillet. Season it with salt and pepper, wrap it in foil, and bake at 350°F (180°C) for 30 minutes. Then open the foil and bake the chicken until golden. Instead of baking, you can boil the fillet in salted water until done.

  3. Step 3:

    Step 3

    Cool the meat and cut it into small pieces.

  4. Step 4:

    Step 4

    Boil the potatoes until tender, cool, and peel them. Grate them.

  5. Step 5:

    Step 5

    Boil the eggs until done, cool, and peel them. Grate them on the coarse side of a grater.

  6. Step 6:

    Step 6

    Boil the carrot until tender, cool, and peel it. Grate it.

  7. Step 7:

    Step 7

    Boil the beets until tender, cool, and peel them. Grate them on the coarse side of a grater too. I use pre-cooked store-bought beets, which I grate coarsely.

  8. Step 8:

    Step 8

    I put the mayonnaise in a piping bag and snipped off the tip — it's easier to apply to the salad that way.

  9. Step 9:

    Step 9

    Set a tall glass in the middle of the large dish you'll serve the salad on. Form an even ring of chicken around the glass, then spread mayonnaise over the chicken.

  10. Step 10:

    Step 10

    Spread all the cooked carrot over the chicken layer and spread mayonnaise over it as well.

  11. Step 11:

    Step 11

    Spread the grated potato over the carrot and press it down with your hands. Spread with mayonnaise.

  12. Step 12:

    Step 12

    Sprinkle on half the walnuts.

  13. Step 13:

    Step 13

    Spread half the beets over the nuts. Spread with mayonnaise.

  14. Step 14:

    Step 14

    Scatter the remaining walnuts over the beets.

  15. Step 15:

    Step 15

    Drizzle the nuts with mayonnaise.

  16. Step 16:

    Step 16

    Cover the nuts with the grated eggs and spread that layer with mayonnaise.

  17. Step 17:

    Step 17

    Spread the remaining beets over the eggs.

  18. Step 18:

    Step 18

    Spread the top layer with mayonnaise.

  19. Step 19:

    Step 19

    The garnish. Break the pomegranate apart into seeds.

  20. Step 20:

    Step 20

    Scatter the pomegranate seeds evenly over the salad, pressing them in gently with your hands.

  21. Step 21:

    Step 21

    Chill the salad in the fridge for 2 hours to let the layers meld. Remove the glass before serving.

  22. Step 22:

    Step 22

    Serve the Pomegranate Bracelet salad. There it is — wonderfully pretty and delicious. Enjoy!

  • The salad's poetic name comes straight from its looks: it's built as a ring and topped with pomegranate seeds, which gives it a striking resemblance to a woman's bracelet. It immediately calls to mind Alexander Kuprin's famous story of the same name, which is where the salad got its name. You can make this salad with different meats — two years ago I made a similar one with beef. The base is largely the same across recipes: meat, potato, carrot, beets, and of course pomegranate.
  • This elegant salad with its lovely name, "Pomegranate Bracelet," has long earned its popularity and ranks among the most popular salads for a festive table.
  • It's better to make your own mayonnaise — tastier and healthier. See here for some good homemade mayonnaise recipes. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, used on their own or mixed with mayonnaise in any ratio you like, which lightens 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 their skins - 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
  • Pomegranate - 52  kcal/100g
  • Beets - 40  kcal/100g
  • Dried beets - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black walnut, English - 628  kcal/100g
  • Black walnut, Persian - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Salad mayonnaise 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal mayonnaise - 624  kcal/100g
  • Mayonnaise 'Provencal' - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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