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pomegranate salad side view of layers close up salad on a white plate with walnuts and rosemary decoration on top.
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Layered Chicken Salad with Pomegranate

This chicken salad is layered with tons of veggies and then topped with pomegranate to create a gorgeous Christmas wreath-shaped dish on your table this year. No matter what kind of shape this layered chicken salad is in, it’s delicious and packed with nutrition!
Total Time1 hour 45 minutes
Course: Lunch, Salad, Side Dish, Starters and Sides
Cuisine: Meat Dishes, Russian
Allergy: Gluten Free, Sugar Free
Servings: 6
Calories: 451kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 1 chicken breast, cooked & shredded
  • 1 red beet, boiled soft, peeled, & grated
  • 1 large potato, boiled soft, peeled, & grated
  • 2 medium carrots, boiled soft, peeled, & grated
  • 2 large eggs, hard boiled & grated
  • ½ yellow onion, chopped for sauteing
  • ¼ cup walnuts, chopped
  • 1 cup mayonnaise
  • 1 cloves garlic, minced
  • 1 pomegranate, seeds removed
  • salt and pepper, to taste
  • 1 Tbsp unsalted butter, for sauteing

Instructions

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.
    1 chicken breast,
    chicken breast boiling in a pot with broth or water.
  • In a different pot boil the beet, potato, and carrots. Boil until vegetables are soft (15-20 minutes.)
    1 red beet,, 1 large potato,, 2 medium carrots,
    potato beet and carrots cooking in a silver pot filled with water.
  • In a a small pot boil eggs for 10 minutes, then put them in cold water. (This will help you peel them faster.)
    2 large eggs,
    eggs boiling in a pot with water.
  • Chop the onion. Sauté in a pan with unsalted butter until soft.
    ½ yellow onion,, 1 Tbsp unsalted butter,
    onion sauteing in a skillet.
  • Mince a clove of garlic.
    1 cloves garlic,
  • Chop or blend the walnuts.
    ¼ cup walnuts,
  • Break the pomegranate and take the seeds out.
    1 pomegranate,
  • 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.
    cooked and grated salad ingredients each in a separate dish chicken breast beet potato carrots eggs onion walnuts mayonnaise and pomegranate.

 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.
    a white plate with a glass in the center creating a wreath shape for the chicken and mayonnaise salad layer on the plate.
  • Add grated carrots on top of the chicken. Spread 1 Tablespoon of mayonnaise gently.
    carrots and mayonnaise layer of a salad on a white plate with a glass in the middle to hold the wreath shape.
  • Next, add the grated potato. A pinch of salt and pepper, and 1 Tablespoon of mayonnaise.
    a glass in the center of a white plate creating a shape of a wreath with a potato salad layer atop.
  • Sprinkle with ⅓ of the chopped walnuts.
    walnuts atop mayonnaise and a grated potato salad layer on a white plate with a glass cup in the center.
  • Add half of grated beets, and half of the walnuts that are left.
    walnuts atop beets and other layers of a wreath salad on a white cream colored plate.
  • Add the sautéd onions and minced garlic and another pinch of salt and pepper.
    onion layer on a layered salad with a glass cup in the center.
  • The rest of the chicken goes on top of the onion, plus a pinch of salt, pepper, and 1 Tablespoon of mayonnaise.
    chicken and mayonnaise layer on a wreath salad on a plate.
  • On top of that, add the shredded eggs. Then the rest of the beets.
    an egg layer to a layered salad on a white plate.
  • Spread 2-3 Tablespoon of mayonnaise to cover everything.
    mayonnaise covering a layered salad on a white plate.
  • Carefully take out the cup.
  • Put pomegranate all over the cake.
    final pomegranate layer on a round wreath salad on a white plate.
  • It is ready to be sliced and served!
    a white plate with layered wreath shaped salad on it with pomegranate as the outside layer.

Notes

I used a medium lunch sized plate. That may give you a sense on the size of salad for the amount of ingredients listed above.

Nutrition

Calories: 451kcal | Carbohydrates: 20g | Protein: 13g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 331mg | Potassium: 574mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3576IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg