Regardless of the shape and bright pomegranate grains, I can’t call this work of human hands a bracelet. The salad turned out to be of such a noble taste that it claims to be only a necklace. And very expensive! So, a festive (however, not necessarily) elegant and delicious salad - to your table for the dearest and closest. #hen
Ingredients: Grilled chicken leg or 2 thighs, orange, hard-boiled chicken eggs, medium or 2 small carrots, avocado, pomegranate, large red onion, mayonnaise, apple cider vinegar
Cooking method:
Regarding proportion: all ingredients should be approximately equal. Except chicken, which should be taken 2 times more. This is, so to speak, the system-forming ingredient in our case. Boil carrots in uniforms and cool.
Finely chop the orange, trying to remove as much of the film as possible. Squeeze out the juice. Finely chop the avocado (sprinkle with vinegar immediately, lightly), chicken, carrots. Drain the water from the onion.
Disassemble the pomegranate into grains. Cut the onion as small as possible, pour boiling water with the addition of 1 tsp. spoons of apple cider vinegar. And leave it like that for about half an hour.
Separately, finely chop the egg whites, and mash the yolks into small crumbs.
Now lettuce is formed. You can simply lay out in layers, but preferably immediately with a wreath. The bottom layer is avocado. On top - yolks and mayonnaise, a little bit.
Next - carrots, chicken, mayonnaise - a little more than the first time. Above is an orange. On it - egg whites, then onions.
Now again mayonnaise and the topmost layer is pomegranate. Before serving, let the salad rest for 10-15 minutes at room temperature.