Salad &171;Pomegranate bracelet&187; with chicken and Korean carrots
Even the most capricious guests will admire the Pomegranate Bracelet salad. Cook it with chicken and Korean carrots, generously garnish with pomegranate seeds and be sure to soak it for 1.5-2 hours in the refrigerator. Delicious, simple and beautiful!
Ingredients
- Chicken fillet (boiled) – 350 g
- Beetroot (boiled) – 250 g
- Potatoes (boiled) – 250 g
- Korean carrots - 200 g
- Onion - 2 pieces
- Salt - to taste
- Mayonnaise - 150 ml
- Garnet (grains) – 250 g
Step-by-step cooking recipe
Finely chop the chicken fillet and peeled onion.
Peel beets and potatoes, grate.
To make a salad of the desired shape, put a glass in the center of the plate.
Carefully spread a layer of potatoes around it, add salt and smear with mayonnaise.
Next, lay out layers of chicken fillet, onion and Korean carrots. Brush with mayonnaise again.
Evenly distribute the beets, adjusting the shape of the salad. Add salt and mayonnaise.
Garnish with pomegranate seeds and lightly tamp with the palm of your hand.
Carefully remove the glass and put the salad in the refrigerator for 1.5 hours.
