«‎Garnet bracelet» with prunes and smoked chicken breast

6 servings

120 minutes

The 'Pomegranate Bracelet' is a true decoration for the festive table, symbolizing passion and sophistication. This salad, originating from European cuisine, gets its name from the bright red layer of pomegranate seeds resembling a precious bracelet. The exquisite combination of smoked chicken breast, sweet prunes, and tender potatoes creates a multilayered symphony of flavors. The light tartness of the pomegranate enhances the velvety texture of the mayonnaise, while caramelized onions add a piquant touch to the dish. This dish not only delights the palate but also serves as a true centerpiece for gatherings, perfectly suited for festive dinners and special occasions.

Energy value per serving

• Calories: 233.8
• Proteins: 14.4g
• Fats: 7.7g
• Carbohydrates: 28.4g

Ingredients

• Smoked prunes: 100 g
• Beet: 1 pc
• Vegetable oil: 25 ml
• Onion: 1 head
• Grenades: 1 pc
• Mayonnaise: to taste
• Salt: to taste
• Smoked chicken breast: 400 g
• Potato: 2 pc

Cooking steps

1. Prepare the necessary ingredients. Wash the vegetables well and boil until cooked. Cool down.

   Required ingredients:

   • Beet: 1 piece
   • Potato: 2 pieces

2. Peel the onion, wash it well, dry it a bit, and cut it into strips.

   Required ingredients:

   • Onion: 1 head

3. Pour 25 ml of vegetable oil into the pan and add the onion.

   Required ingredients:

   • Vegetable oil: 25 ml

4. Fry the onion over medium heat with the lid open until golden brown. Transfer the cooked onion to a plate to cool.

5. Place a glass in the center of the plate.

6. Peel the cooled boiled potatoes, grate them on a coarse grater. Place the potatoes on a plate around a glass. Add salt to taste and spread with mayonnaise.

   Required ingredients:

   • Potato: 2 pieces
   • Salt:  to taste
   • Mayonnaise:  to taste

7. Cut the smoked chicken breast into cubes and layer it on top of the potatoes. Spread with mayonnaise.

   Required ingredients:

   • Smoked chicken breast: 400 g
   • Mayonnaise:  to taste

8. Place the cooled fried onions on the layer of meat.

   Required ingredients:

   • Onion: 1 head

9. Soak prunes in boiling water for 5 minutes. Drain the water. Dry the prunes with a paper towel, slice them into strips, and place them on the fried onions.

   Required ingredients:

   • Smoked prunes: 100 g

10. Peel the boiled, cooled beetroot and grate it on a coarse grater. Layer it next. Spread with mayonnaise.

    Required ingredients:

    • Beet: 1 piece
    • Mayonnaise:  to taste

11. Peel the pomegranate. Arrange the seeds as the top layer. Carefully remove the glass. Optionally, decorate with prunes.

    Required ingredients:

    • Grenades: 1 piece