Pomegranate bracelet salad with chicken

Step-by-step recipe for making “Pomegranate Bracelet” with beef

“Pomegranate bracelet” with beef is an incredibly tasty version of the classic holiday salad. You need to reserve time to prepare it, but the result will exceed all expectations! A real culinary masterpiece!

Portions:8

Cooking time: 3 hours

Ingredients:

Beef – 150 gr.
Potatoes – 1 pc.
Carrots – 1 pc.
Beets – 1 pc.
Pomegranate - 1 pc.
Mayonnaise – 60 gr.

Cooking process:

We wash the beef, cut it into several parts and boil it in salted water.
We clean the vegetables. We cut the potatoes into halves so that they cook faster, and also boil the carrots and beets.
We cut the meat into small cubes.
We clean the pomegranate and remove the seeds from it.
Grate all the vegetables into different plates using a coarse grater.
We collect the salad. Take a plate and place a glass in the middle. Next, place a layer of potatoes around it, grease it with mayonnaise.
Now it’s the turn of the carrots, we also coat them well.
We make the third layer from beef, which we do not forget to grease with mayonnaise.
Add beets and coat with mayonnaise.
Lastly, lay out a layer of pomegranate seeds, trying to place them as close to each other as possible.
Now put it in the cold for 2 hours.

Bon appetit!

Add mushrooms to the recipe

This variation of the “Pomegranate Bracelet” with chicken and mushrooms is suitable not only for an everyday, but also for a holiday table.

To prepare it you will need:

hard cheese – 250 g;
small smoked chicken breast – 300 g;
champignons – 250 g;
small onion - juicy head;
small boiled beets - one root vegetable;
boiled table eggs – 5 pcs.;
large pomegranate – 1 pc.;
mayonnaise - according to your own preferences;
spices.

Preparation:

Peel the eggs and beets, chop the onion and pour boiling water over it.
Chop the mushrooms not very finely and fry until tender.
Remove bones and skin from the meat and chop finely.
Peel the pomegranate and separate its seeds into a separate bowl.
Grate the cheese, beets and eggs on a coarse grater.
Layer the ingredients in this order: chicken, onions, mushrooms, cheese, eggs, beets, pomegranate seeds.
Cover each layer, except the grains, with a mayonnaise mesh. You can add spices to improve the taste.

Fried mushrooms can be replaced with pickled ones. This will speed up the preparation of the dish and give it a new taste.

Delicious pomegranate salad with smoked chicken

A pomegranate bracelet with smoked chicken is a sure way to the hearts of family and guests. A luxurious salad, woven from delicate layers of chicken and vegetables, will decorate a festive feast. You can’t take your eyes off it, you just want to try it!

Portions: 8

Cooking time: 4 hours

Ingredients:

Smoked chicken – 1 pc.
Onion – 1 pc.
Potatoes – 2 pcs.
Carrots – 1 pc.
Eggs – 3 pcs.
Walnuts -50 gr.
Beets – 1 pc.
Pomegranate – 1 pc.
Mayonnaise – 1 pack
Vegetable oil - for frying
Salt - to taste
Ground pepper - to taste

Cooking process:

Boil eggs in a saucepan in salted water until hard.
Peel and boil potatoes and carrots.
We cut the peeled onion into half rings or rings so that it fits well in the salad. And fry it in vegetable oil.
Now let's prepare the chicken. We remove the skin from it and get rid of the bones. Cut the meat into medium-sized cubes.
We crush the nuts in a blender.
We cut the pomegranate and select the grains on a saucer.
Place a glass in the middle of the plate and collect the salad around it. Place the meat in the first layer. Pour mayonnaise over it (choose the quantity to your liking). Sprinkle with salt and pepper.
The second layer is carrots, also greased with mayonnaise.
The third layer will be potato, salt and pepper it, and also soak it with mayonnaise. Take a third of the nuts and sprinkle them on top.
Read also: Crispy lightly salted quick-cooking cucumbers in a jar - 5 recipes with photos step by step
Now it’s the turn of onions and eggs. Coat this layer generously with mayonnaise to prevent the eggs from scattering.
The penultimate layer is beets. Season the salad again with salt and pepper.
Finally, we decorate our salad with pomegranate seeds. If you have time, layer them tightly together. If not, sprinkle it on the top of our “bracelet”.
Place in the refrigerator for 2-3 hours.

Bon appetit!

A simple recipe for “Pomegranate bracelet” with the addition of prunes

The recipe for a pomegranate bracelet with prunes is the perfect combination of flavors. Layered salad based on chicken and vegetables is very tender and nutritious. And prunes give it a special zest. Incredible pleasure!

Servings: 8

Cooking time: 4 hours

Ingredients:

Beets – 1 pc.
Carrots – 1 pc.
Potatoes – 2 pcs.
Chicken fillet – 200 gr.
Prunes – 100 gr.
Walnuts – 100 gr.
Eggs – 2 pcs.
Pomegranate – 1 pc.
Mayonnaise – 1 pack
Spices, salt - to taste

Cooking process:

First of all, boil the vegetables. Peel the potatoes, carrots and beets. You can cut them into halves so that they cook faster, and put them on the fire.
After the vegetables are cooked, grate them on a coarse grater into different containers. Potatoes can be finely cut into cubes.
We also boil the fillet in salted water. Cut it into small cubes.
Now hard boil the eggs, cool them and finely chop them with a knife.
Grind the walnuts in a bowl using a blender.
Wash the prunes thoroughly and cut them into small pieces.
Wash and cut the pomegranate. We separate the nucleoli from it.
We begin to form the salad. To do this, place a glass in the center on a large plate or salad bowl. And now we begin to lay out the layers in a circle: put the meat first, sprinkle it with salt and seasoning, grease it with mayonnaise on top (the quantity is at your discretion). 2nd layer – potato, also fill it with mayonnaise. 3rd layer carrots and mayonnaise, plus sprinkle everything with salt and pepper. 4th layer prunes and eggs, coat well with mayonnaise and sprinkle with nuts. Place the beets in the 5th layer and grease with mayonnaise. Finally, sprinkle the top generously with pomegranate kernels.

Bon appetit!

Pomegranate bracelet salad - classic recipe with chicken, walnuts and beets

Let's look at the preparation step by step with illustrations for the best result. You will get such beauty.

Ingredients:

Boiled chicken fillet - 350 gr.
Small boiled potatoes in their jackets - 3 pcs.
Medium-sized beets - 2-3 pcs.
Small onions - 2 pcs.
Large ripe pomegranate - 1 pc.
Walnuts - 150 gr.
Homemade mayonnaise.
Salt, pepper - add to taste.

How to cook - step by step recipe

The ingredients for the salad must be prepared in advance. We cook the potatoes in their skins for 20-25 minutes; you will have to tinker with the beets longer.

Depending on the size, cooking it takes from 40 minutes to 1 hour or more if the root vegetable is very large. But it’s better not to take such huge ones; boil several small ones and save time.

Boil the fillet in salted water until tender. Remove the skins from the onion and chop finely. Let's start cooking.

Step 1. Finely chop the onion and place it in a frying pan with a small drop of oil. Fry it until soft.

Step 2. As soon as the desired softness is achieved, the onion has become transparent, add chopped boiled fillet to it, add salt and fry everything together for about a minute. This is necessary so that the fillet is saturated with onion juice and together they form one layer.

Step 3. Place the coarsely grated potatoes in the first layer on a large dish around a tall glass. Level and apply mayonnaise mesh.

Step 4. Place a second layer of slightly browned fillet with onions. Mayonezim.

Step 4. Grate the beets on a coarse grater. We shape each layer with a spoon and, if desired, apply a thin mayonnaise mesh.

Walnuts can be chopped with a knife or chopped in a blender until the fraction is not too small.

Step 5. Sprinkle them on the beet layer. Cover the entire salad with mayonnaise. This is necessary so that the pomegranate seeds do not roll off, but stick evenly to the surface of our product.

Step 6. Peel the pomegranate seeds. It is desirable that the fruit is ripe, then its grains have a very bright color and they really glow like precious stones. Cover the surface of the workpiece tightly with grains so that there are no gaps left. Level with a spoon.

Let the salad sit in the refrigerator for about 1 hour. During this time, all layers will be saturated, and the form will “set” well.

Before serving, you need to take it out, remove the glass from the center and decorate this bright masterpiece to your liking. Roses made from vegetables or eggs look great. And the salad itself is simply delicious!

How to make Pomegranate Bracelet salad without beets?

Pomegranate bracelet salad recipe without beets is a bright, luxurious and incredibly tasty salad. There are many options for preparing it. It is not at all necessary to use boiled beets, because not everyone likes its taste. Add a few other details and the dish will turn out great!

Portions:6

Cooking time: 4 hours

Ingredients:

Chicken fillet – 200 gr.
Boiled eggs – 2 pcs.
Potatoes – 2 pcs.
Carrots – 2 pcs.
Onion – 1 pc.
Garlic – 3 teeth.
Walnuts – 80 gr.
Mayonnaise - 200 gr.
Salt, pepper - to taste

Cooking process:

First of all, you need to boil the fillet. Place it in salted water, and after boiling, cook for another 20-30 minutes. Cut the finished fillet into small squares.
After this, boil the peeled potatoes and carrots. Cool and cut the potatoes into small pieces, and grate the carrots onto a larger grater.
Remove the skin from the onion, cut it and fry it in vegetable oil.
We also chop the boiled eggs with a knife.
Let's pass the garlic through a press; it needs to be very fine.
Mix mayonnaise, salt, pepper and garlic in a plate.
Wash the pomegranate and collect the seeds from it in a plate.
We form the dish. Place a glass in the middle of the plate. Around it in a circle we lay out layers: chicken, coat it with mayonnaise on top, now potatoes, also put mayonnaise on top, now part of the carrots, coat it with mayonnaise, eggs, generously coat it with mayonnaise so that they do not crumble, carrots again and finally, tightly applying each other, pour out pomegranate seeds.
Place the prepared salad in the cold for 2-3 hours.

Bon appetit!

Step-by-step recipe for making pomegranate salad with cheese

Pomegranate bracelet recipe with cheese is a delicate and delicious salad, it will be a good solution for the holiday table. And besides, you can safely experiment with it. Add grated cheese to the classic recipe and get a new taste of your favorite dish. Try it!

Portions:4

Cooking time: 2 hours 30 minutes.

Ingredients:

Hard cheese – 200 gr.
Walnuts – 250 gr.
Pomegranate – 1 pc.
Garlic – 3 teeth.
Salt, pepper - to taste
Mayonnaise – 200 gr.

Cooking process:

Grate the cheese onto a fine grater. To prevent it from sticking, you need to moisten it with water.
Fry the walnuts in a small amount of oil to avoid excess fat, about 5 minutes. Let them dry and then grind them in a blender.
We wash and clean the pomegranate. We take out the kernels and put them on a plate.
Chop the garlic with a knife or use a press.
In a deep plate, mix mayonnaise, cheese, nuts, garlic. Stir and season with salt and pepper.
Take a flat plate and place a glass in its center. And spread the mayonnaise mass around it with a spoon in the shape of a circle.
Place pomegranate kernels on top. Carefully, trying to stack them as tightly as possible to each other.
Place the salad in the refrigerator for 2 hours.

Bon appetit!

A simple and delicious recipe for salad with pomegranate and mushrooms

Pomegranate bracelet with mushrooms is a very tasty recipe for a traditional Russian holiday salad. Not a single celebration is complete without it. The version of the dish with mushrooms is much lighter than its meat varieties and is incredibly tender, and therefore you can safely prepare it for a dinner party. Guests will be delighted!

Portions:6

Cooking time: 4 hours

Ingredients:

Champignons (marinated) – 200 gr.
Hard cheese – 200 gr.
Walnuts – 100 gr.
Beets – 1 pc.
Onion – 1 pc.
Garlic – 2 teeth.
Pomegranate – 1 pc.
Mayonnaise – 200 gr.
Pepper, salt - to taste
Eggs – 2 pcs.

Cooking process:

Peel the onion and cut into small pieces. Fry them in vegetable oil until slightly browned and soft.
Place the beets in a saucepan and add water. Cook it until tender for about 1 hour. Then cool and grate.
Boil hard-boiled eggs in salted water.
Cut the champignons into approximately 4 pieces.
Press the garlic through a press.
Grate the cheese on a medium grater.
We crush the walnuts using a special masher; if you don’t have one, you can use a blender.
We wash the pomegranate and divide it into parts to make it easier to remove the grains.
Now mix the ingredients in a bowl: mayonnaise, cheese, garlic, onion, champignons, beets and eggs. Salt and add seasonings.
Let's start collecting the salad. Place a glass in the center of a large flat plate. And spread the prepared mass around, sprinkle it generously with nuts on top. And cover with pomegranate seeds, placing them close to each other.
Let it brew in the refrigerator for 2-3 hours.

The salad is ready to serve! Bon appetit!

How to prepare pomegranate salad with pickled onions?

Pomegranate salad with pickled onions is the dream of any housewife. Delicate, bright, luxurious in appearance, this salad will be remembered by guests for a long time! And delicious pickled onions will give it an even more unique taste! Try it yourself!

Portions: 8

Cooking time: 4 hours

Ingredients:

Chicken fillet – 200 gr.
Pomegranate - 1 pc.
Carrots – 1 pc.
Potatoes – 2 pcs.
Eggs – 2 pcs.
Pickled onions – 100 gr.
Mayonnaise – 150-200g.
Salt, pepper - to taste
Beets – 1 pc.
Walnuts – 50 gr.

Cooking process:

First, let's start cooking the beets, as it will take 50-80 minutes, depending on what size you have.
Next, boil the chicken fillet in salted water.
And also boil the eggs in salted water.
You can cook potatoes and carrots together.
Now cut the fillet into small pieces.
We also crush eggs and potatoes
Grate carrots and beets on a coarse grater.
Walnuts need to be crushed using a masher, quite finely, but so that they do not look like flour.
We wash the pomegranate and separate it to remove the kernels.
Let's start with the salad. Place a glass in the center of a large flat plate. Next we form the layers. Place the meat first, grease it with mayonnaise and sprinkle with salt and pepper. Place the potatoes in the second layer and coat them well with mayonnaise, salt and pepper. The 3rd layer will be from carrots. Soak it lightly in mayonnaise and place pickled onions on top of it. Now add a layer of eggs and grease well with mayonnaise, otherwise they may crumble. Sprinkle with nuts. At the end, add beets, mayonnaise and decorate everything with pomegranate kernels, placing them close to each other.
Place it in the refrigerator for a couple of hours (2-3).

Bon appetit!

Classic recipe

The traditional version of the Pomegranate Bracelet salad recipe calls for chicken fillet as the main ingredient, supplemented with boiled vegetables and chicken eggs. It is this classic that is taken as the basis for any other version of chicken salad, only minor ingredients are changed or new ones are introduced. And, of course, the pomegranate seeds remain unchanged - without them, “Pomegranate Bracelet” cannot even be called pomegranate, and this ruby relief surface and piquant sourness are the hallmark of this spectacular dish.

The vegetables needed for the salad are very inexpensive and are sold in any store, and even pomegranate seeds can now be bought all year round

In order to make the classic “Pomegranate Bracelet” we will need simple and affordable ingredients (data is based on a dish for 4 people):

chicken fillet – 400 g;
pomegranate seeds of one large or two medium fruits;
chicken eggs – 3-4 pcs.;
medium-sized carrots, potatoes, beets;
white onion - a small onion;
walnut – 0.5 cups. The kernels are crushed by hand or ground; it is important that they do not turn into dust, but are rather large crumbs - such a salad will turn out more aromatic, and the nutty taste will be rich;
mayonnaise.

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5 Dec 2021 at 12:28 PST

Actually, the options begin from this moment: some do without walnuts, others prefer not to put finely chopped onions in the salad fresh, but fry them in sunflower oil. Chicken meat is separated into fibers or cut into small cubes. Vegetables are pre-boiled in their skins, then peeled and either finely chopped or grated on a coarse grater.

Vegetables and chicken eggs grated on a coarse grater make the “Pomegranate Bracelet” lighter, airier, more homogeneous, the layers are soaked faster

The process of preparing a salad involves the use of additional utensils: a flat plate of suitable size and a glass (many, following an unspoken tradition, use a bottle of wine or champagne, for small “bracelets” - a 0.5 liter bottle of water). The salad will be laid out around the glass or bottle; upon completion, this auxiliary container is removed, the dish takes on the correct and neat shape of a bracelet, and is decorated with grains.

The final step in preparing the pomegranate salad is to assemble it. The layers are laid out around the glass in the following order:

(bottom layer) - boiled vegetables: carrots, potatoes, half a beet;
chopped walnuts (do not roast!);
chicken fillet;
onion;
the remaining half of the beets (this layer is especially important if there is a shortage of pomegranate seeds: then the beets will become a good background);
eggs.

The final step will be decorating the salad with pomegranate seeds: if you want your “Pomegranate Bracelet” to look truly luxurious, don’t skimp on the pomegranate! A salad generously sprinkled with grains looks like a real jewelry stone, but few people will be pleased with garnet bald spots.

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16 Dec 2021 at 9:55 PST

Often chicken meat is laid out in two layers: it is believed that such a salad tastes better and the chicken tastes better in it. In this case, the sequence of layers will be slightly different: half the chicken - carrots - potatoes - half the beets (slightly salted) - onions - the remaining half of the chicken - egg - pomegranate seeds. Each layer is coated with mayonnaise, the finished salad is placed in the refrigerator for a couple of hours. Before serving, the glass or bottle is removed from the center by slow rotation, and the neat inner hole of our “bracelet” can also be decorated with pomegranate seeds or left as is - with beautiful layers.

Salad “Pomegranate bracelet” with tongue for the festive table

Pomegranate bracelet salad with tongue is a very special, very impressive and incredibly tasty dish. It will decorate absolutely any holiday. There are many recipes for this salad, but with the tongue it turns into a real delicacy. Even gourmets will appreciate this dish!

Portions: 8

Cooking time: 4 hours

Ingredients:

Boiled tongue - 300 gr.
Onion – 1 pc.
Potatoes – 2 pcs.
Eggs – 2 pcs.
Hard cheese – 200 gr.
Carrots – 1 pc.
Beetroot - 1 pc.
Pomegranate – 1 pc.
Mayonnaise – 200 gr.

Cooking process:

To boil your tongue you will need approximately 2 – 3 hours. It is better to immediately salt the cooking water. And when it is ready, cool slightly and cut into squares.
Peel the carrots and potatoes and also boil them; to speed up the process, you can cook them together.
Cook the beets for about an hour and a half.
Grate the carrots and beets on a coarse grater, and cut the potatoes into pieces.
Boil the eggs hard. Cool under cold running water and chop with a knife.
Peel the onion and fry in vegetable oil until it becomes soft.
We wash and cut the pomegranate, remove the seeds from it.
Now place a glass in the center on a large flat plate. We collect the salad in layers in a circle. Immediately add the potatoes, next the tongue, then the onions and eggs. Now add carrots, cheese and beets. Coat each layer with mayonnaise and sprinkle with salt and pepper. Use these products according to your taste. And at the end we decorate the dish with pomegranate seeds.
We put our masterpiece in the refrigerator for 2-3 hours.

Bon appetit!

Spicy garnet bracelet

Do you urgently need something special for your holiday table? Prepare a bright and tasty salad. Guests will be pleasantly surprised.

Ingredients:

Potatoes - 300 g
Chicken fillet – 300 g
Pomegranate - 1 pc.
Korean carrots – 300 g
Dutch cheese - 200 g
Champignons – 300 g
Mayonnaise - 250 g
Garlic - 2-3 teeth.
Walnut – 50 g
Onion - 1 pc.
Seasonings

Preparation:

Boil potatoes and chicken fillet in advance.

Chop the champignons and fry until nutty.

We separate the chicken fillet into fibers with our hands. Or cube mode.

Three large potatoes.

Finely chop the onion.

Chop the garlic and add it to mayonnaise.

Finely three cheese.

Crush the nuts with a rolling pin or in a mortar.

We collect the salad. Place a glass in the center. Place the potatoes in a circle first. Coat each layer with mayonnaise. Next are onions, chicken, Korean carrots, mushrooms, nuts, cheese. Coat the top with mayonnaise and decorate with pomegranate seeds over the entire surface.