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Salad with pickled onions, pomegranate and sour cream

Layered Chicken Salad with Pickled Onion and Pomegranate

The most tender, delicious salad with a bright, tangy edge! It's simple, quick, and easy to make. You'll put in minimal effort, but the payoff is well worth it: tasty and delicate, with a pleasant tang from the pomegranate and pickled onion.

mom of sweet tooth

Recipe author

Salad with pickled onions, pomegranate and sour cream

Composition / ingredients

Servings:

Chicken breast

400

Hard cheese

200

Onion (white, preferably mild)

Pomegranate (medium)

Sour cream

150

Mustard

Vinegar (or 3 tbsp)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 16 g

Fats 36 % 10 g

Carbohydrates 7 % 2 g

169 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Get the ingredients ready. Boil the chicken breast until tender, about 30–40 minutes depending on its size. Peel and wash the onion. Pick over and wash the herbs. Wash the pomegranate and carefully remove the seeds.
Step 2:

Cut the onion into thin quarter-rings.
Step 3:

Cover the onion with water and add the vinegar. Let it sit for 10 minutes, then drain off the marinade and squeeze the onion dry.
Step 4:

Grate the cheese fine.
Step 5:

Cut the cooked chicken against the grain, then chop it small and pull the pieces apart by hand.
Step 6:

If you didn't salt the chicken while it cooked, now's the time — season it with a little fine salt and black pepper to taste. Mix the shredded chicken with 3 tablespoons of sour cream stirred together with the mustard.
Step 7:

Here's one way to plate this salad: use a deep bowl, fill it with the ingredients in layers, then invert it onto a serving plate. First layer — the shredded chicken in sour cream.
Step 8:

Second layer — pomegranate seeds.
Step 9:

Third layer — pickled onion and 1–2 tablespoons of sour cream.
Step 10:

Fourth layer — grated cheese. Repeat the layers, finishing with pomegranate seeds. Press the salad down with a spoon to firm it up.
Step 11:

Cover the bowl with a serving plate of the right size and flip it over.
Step 12:

Garnish with pomegranate seeds and/or grated cheese, and some herbs if you like. Refrigerate the finished salad to let it set and soak up the flavors.

This salad takes very little hands-on time: most of it goes to cooking the chicken, and assembling it takes just minutes. My family and guests love it, which is why I make it as often as I can. Everyone who tries it for the first time asks for the recipe — and the reviews are always glowing. Give it a try! Enjoy!