Chicken, walnut and green salad with pomegranate
4 servings
90 minutes
Chicken salad with walnuts and herbs topped with pomegranate is a true embodiment of Georgian cuisine, where simple ingredients transform into a rich flavor ensemble. Tender shredded chicken meat combines with nuts that add a velvety texture and light sweetness to the dish. Herbs bring freshness while pomegranate seeds provide brightness and a hint of tartness, creating an exciting contrast of flavors. Mayonnaise binds the ingredients together, highlighting their richness. This salad not only decorates the festive table but also symbolizes the hospitality and warmth of Georgian cuisine. It is served as an appetizer or light main dish, allowing one to enjoy the richness of flavors in every bite.
1
Prepare chicken fillet.
- Boneless chicken thigh fillet: 400 g
- Chicken breast fillet: 400 g
2
Slice the breast.
- Chicken breast fillet: 400 g
3
Cut the drumstick.
- Boneless chicken thigh fillet: 400 g
4
Boil the chicken in salted water.
- Boneless chicken thigh fillet: 400 g
- Chicken breast fillet: 400 g
- Salt: to taste
5
Cool the boiled chicken and prepare it with the other ingredients.
- Boneless chicken thigh fillet: 400 g
- Chicken breast fillet: 400 g
6
Shred the white meat and set it aside.
- Chicken breast fillet: 400 g
7
Pass the dark meat through a meat grinder.
- Boneless chicken thigh fillet: 400 g
8
Then, just like the meat, grind a portion of the greens.
- Parsley: 1 bunch
- Dill: 1 bunch
- Cilantro: 1 bunch
9
Then grind the nuts.
- Walnuts: 300 g
10
Again greenery.
- Parsley: 1 bunch
- Dill: 1 bunch
- Cilantro: 1 bunch
11
It should be a minced mixture of meat, nuts, and greens that needs to be mixed with 3-4 tablespoons of mayonnaise.
- Walnuts: 300 g
- Boneless chicken thigh fillet: 400 g
- Parsley: 1 bunch
- Dill: 1 bunch
- Cilantro: 1 bunch
- Mayonnaise: 1 jar
12
Grease the bottom of the plate with mayonnaise.
- Mayonnaise: 1 jar
13
Place half of the shredded white meat and pour 2 tablespoons of mayonnaise over it.
- Chicken breast fillet: 400 g
- Mayonnaise: 1 jar
14
Spread half of the nut-chicken mixture as the second layer.
- Walnuts: 300 g
- Boneless chicken thigh fillet: 400 g
15
Layers can be leveled and compacted.
16
Mix the second part of the white meat with 2 tablespoons of mayonnaise.
- Chicken breast fillet: 400 g
- Mayonnaise: 1 jar
17
Evenly distribute the third layer of the salad.
18
The fourth layer is again a nut-chicken mixture that needs to be evenly spread over the salad on top and sides.
- Walnuts: 300 g
- Boneless chicken thigh fillet: 400 g
19
Garnish the salad with nuts and pomegranate seeds.
- Walnuts: 300 g
- Pomegranates: 1 piece
20
Serve at the table, portioned.
