Ingredients
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- 1 chicken breast
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- 1 red beet
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- 1 potato
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- 2 carrots
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- 2 large eggs
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- 1/2 yellow onion + 1 Tablespoon of unsalted butter to sauté
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- 1/4 cup walnuts
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- 1 cup mayonnaise
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- 1 garlic clove
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- 1 pomegranate
- salt and pepper
I used a lunch sized plate. That may give you a sense of the size of salad for the number of ingredients listed above.
Directions:
- First, prepare all of the ingredients before putting the salad together.
- In a small pot filled with water, boil the chicken breast for 15- 20 minutes.
- In a different pot boil 1 red beet, 1 large potato, and 2 medium carrots. Boil until vegetables are soft (15-20 minutes.)
- In a small pot boil the eggs for 10 minutes, then put them in cold water. (This will help you peel them faster.)
- Chop 1/2 a yellow onion. Sauté in a pan with 1 Tablespoon of unsalted butter until soft.
- Mince a clove of garlic.
- Chop or blend 1/4 cup of walnuts.
- Break the pomegranate and take the seeds out.
- After the boiled ingredients have cooked and cooled down, grate the ingredients on a small grater. Shred the chicken breast into small pieces. Put each ingredient separate from the others.
Putting the Pomegranate Wreath Salad together:
- Place a cup upside-down in the middle of a lunch plate.
- Put shredded chicken on around the cup. Add a pinch of salt and a gently spread a tablespoon of mayonnaise.
- Add grated carrots on top of the chicken. Spread 1 Tablespoon of mayonnaise gently.
- Next, add the grated potato. A pinch of salt and pepper, and 1 Tablespoon of mayonnaise.
- Sprinkle with 1/3 of the chopped walnuts.
- Add half of the grated beets and half of the walnuts that are left.
- Add the sautéd onions and minced garlic and another pinch of salt and pepper.
- The rest of the chicken goes on top of the onion, and a pinch of salt & pepper and spread 1 Tablespoon of mayonnaise.
- On top of that, add the shredded eggs, then the rest of beets.
- Spread 2-3 Tablespoon of mayonnaise to cover everything.
- Carefully take out the cup.
- Put pomegranate all over the cake.
- Here is the pretty inside of the Pomegranate Wreath Salad!
Pomegranate Wreath Salad
Servings: 6
Calories: 444kcal
Ingredients
- 1 chicken breast
- 1 red beet
- 1 large potato
- 2 medium carrots
- 2 large eggs
- 1/2 yellow onion 1 Tablespoon of unsalted butter to sauté
- 1/4 cup walnuts
- 1 cup mayonnaise
- 1 clove of garlic
- 1 pomegranate
- salt and pepper
- 1 Tbsp unsalted butter
Instructions
- I used a lunch sized plate. That may give you a sense on the size of salad for the amount of ingredients listed above.
- First prepare all the ingredients before putting the salad together.
- In a small pot filled with water, boil the chicken breast for 15- 20 minutes.
- In a different pot boil 1 red beet, 1 large potato, and 2 medium carrots. Boil until vegetables are soft (15-20 minutes.)
- In a a small pot boil eggs for 10 minutes, then put them in cold water. (This will help you peel them faster.)
- Chop 1/2 a yellow onion. Sauté in a pan with 1 Tablespoon of unsalted butter until soft.
- Mince a clove of garlic.
- Chop or blend 1/4 cup of walnuts.
- Break the pomegranate and take the seeds out.
- After the boiled ingredients have cooked and cooled down, grate ingredients on a small-sized grater. Shred the chicken breast into small pieces. Put each ingredient separate from the others.
Putting the Pomegranate Wreath Salad together:
- Place a cup upside down in the middle of a lunch plate.
- Put shredded chicken on around the cup. Add a pinch of salt and a gently spread a tablespoon of mayonnaise.
- Add grated carrots on top of the chicken. Spread 1 Tablespoon of mayonnaise gently.
- Next, add the grated potato. A pinch of salt and pepper, and 1 Tablespoon of mayonnaise.
- Sprinkle with 1/3 of the chopped walnuts.
- Add half of grated beets, and half of the walnuts that are left.
- Add the sautéd onions and minced garlic and another pinch of salt and pepper.
- The rest of the chicken goes on top of the onion, plus a pinch of salt, pepper, and spread 1 Tablespoon of mayonnaise.
- On top of that, add the shredded eggs. Then the rest of beets.
- Spread 2-3 Tablespoon of mayonnaise to cover everything.
- Carefully take out the cup.
- Put pomegranate all over the cake.
Nutrition
Calories: 444kcal | Carbohydrates: 18g | Protein: 13g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 332mg | Potassium: 568mg | Fiber: 4g | Sugar: 9g | Vitamin A: 71.4% | Vitamin C: 14.5% | Calcium: 4.4% | Iron: 11.5%