Pomegranate Bracelet Salad
4 servings
60 minutes
The 'Pomegranate Bracelet' salad is a true decoration of the festive table, symbolizing luxury and culinary sophistication. Its origin is shrouded in legends but has firmly entered the culinary traditions of Russian cuisine. The combination of juicy chicken fillet, nuts, tender vegetables, and bright pomegranate seeds creates a multi-layered symphony of flavors—from sweet beets to the bitterness of nuts and the freshness of pomegranate. The main highlight is its ring-shaped form, symbolizing a bracelet that is said to bring good luck. This salad is not just a dish but an art of balancing textures and shades. It suits festive occasions, family dinners, and gatherings, creating an atmosphere of coziness and celebration. Each layer harmoniously complements the others, turning a simple set of ingredients into a culinary masterpiece.
1
Boil or bake beets, carrots, and potatoes.
- Beet: 2 pieces
- Carrot: 2 pieces
- Potato: 2 pieces
2
Dry the walnuts in a dry pan.
- Walnuts: 0.5 glass
3
Chop the nuts in a blender or on a fine grater.
- Walnuts: 0.5 glass
4
Boil the chicken breast in salted water.
- Chicken fillet: 300 g
5
Cut the breast into small cubes.
- Chicken fillet: 300 g
6
Combine the chopped chicken breast and crushed nuts. Mix well.
- Chicken fillet: 300 g
- Walnuts: 0.5 glass
7
Grate the boiled vegetables on a fine grater.
- Beet: 2 pieces
- Carrot: 2 pieces
- Potato: 2 pieces
8
Prepare the pomegranate seeds by removing the skin first. The pomegranate should be ripe, and the seeds should be brightly colored.
- Grenades: 2 pieces
9
Place a glass greased with vegetable oil in the center of the dish to form the salad in a ring shape.
10
Lay grated potatoes as the first layer. Add salt and pepper.
- Potato: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
11
Spread with mayonnaise.
- Mayonnaise: 100 g
12
Layer the mixture of chicken meat with nuts as the second layer.
- Chicken fillet: 300 g
- Walnuts: 0.5 glass
13
Also spread with mayonnaise, lightly salt and pepper.
- Mayonnaise: 100 g
- Salt: to taste
- Ground black pepper: to taste
14
Next, layer the carrots.
- Carrot: 2 pieces
15
Spread mayonnaise again.
- Mayonnaise: 100 g
16
Then a layer of boiled beets. Slightly salt.
- Beet: 2 pieces
- Salt: to taste
17
Apply the final thin layer of mayonnaise.
- Mayonnaise: 100 g
18
Carefully sprinkle pomegranate seeds on top.
- Grenades: 2 pieces
19
The seeds should completely cover the entire surface of the salad. Let the salad soak for 1.5–2 hours.
20
Before serving, remove the glass and garnish the salad with parsley sprigs.
- Parsley: to taste