Main Page
Festive table
Pineapple and pomegranate salad

Pineapple and Pomegranate Salad

A juicy, vitamin-packed salad with the sweet-and-tart notes of pineapple and pomegranate! It's tasty and pleasant, right at home at a family meal or a holiday table. It's especially handy for a big celebration when you're short on time but have a lot of dishes to make — this one won't take long to put together.

Mama Sladkoyezhek

Recipe author

Composition / ingredients

Servings:

Chicken breast (boiled or smoked)

350

Pineapple (canned, 1/2 to 1 can — use a whole can for a sweeter salad)

Pomegranate

0.5

Eggs

Garlic (large cloves)

Lettuce (leaves)

Mayonnaise (or plain yogurt or sour cream)

200

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 12 g

Fats 53 % 18 g

Carbohydrates 12 % 4 g

213 kcal

GI: 75 / 25 / 0

Cooking method

Cooking time: 50 min

Step 1:

The ingredients. Hard-boil the eggs and peel them. Cook the chicken breast for 30-40 minutes until done. Drain the pineapple in a colander and let the leftover syrup run off. Wash the lettuce leaves and shake off the water. Peel and rinse the garlic cloves. Rinse the pomegranate and remove the seeds.
Step 2:

Dice the eggs, chicken, and pineapple (if the pineapple wasn't already in small pieces from the can).
Step 3:

In a bowl, combine the chopped ingredients, add the pomegranate seeds (saving a few to garnish), and season with a little salt.
Step 4:

Press the garlic into the mayonnaise and stir well.
Step 5:

Tear the lettuce leaves or arrange them whole on a platter, then spoon the salad on top. Dress with the garlic mayonnaise and scatter the reserved pomegranate seeds over the salad.