Salad with chicken fillet, matsoni, pomegranates and walnuts

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Prepare the necessary products. Boil the chicken fillet in advance for 30-40 minutes, cool. Wash greens, lettuce, pomegranate, tangerine. Chop the nuts or buy already shelled ones. Separate the pomegranate into grains.

2. STEP 2

   

   Fry walnuts in a dry hot frying pan until slightly browned, cool. You can exfoliate them with your hands afterwards to remove any excess skin.

3. STEP 3

   

   Disassemble the boiled chicken fillet into long fibers. Tear the lettuce leaves into large pieces with your hands.

4. STEP 4

   

   Finely chop the greens (this time I used dill and parsley). Coarsely chop the toasted walnuts.

5. STEP 5

   

   For the dressing, in a separate container, mix matsoni (natural yogurt, sour cream or mayonnaise) with ground cumin, dried garlic powder, and salt to taste (if the chicken was boiled in unsalted water).

6. STEP 6

   

   Mix the dressing ingredients thoroughly. Divide the tangerine into slices, peel it from the films.

7. STEP 7

   

   Add dressing to salad. Mix everything carefully.

8. STEP 8

   

   Place lettuce leaves on a wide flat plate.

9. STEP 9

   

   Place the salad on top, garnish with herbs, tangerine slices, and pomegranate seeds. The salad is ready!

Comments on the recipe

Tatiana

17.12.2023

4.8

Wow!!! The third salad with pomegranate seeds in 4 days! I still give up and “prescribe” this fruit to my refrigerator.

Teacher

17.12.2023

4.8

Beautiful, and here’s an idea for decoration

Manyasha

17.12.2023

4.7

It’s awesome, my husband loves Georgian cuisine. And this salad has a lot of Georgian flavors. Thank you!