Russian Chicken and Beet Salad recipe
All Recipes Salad
Ingredients
- 2 potatoes 2 beets 2 carrots 1 tablespoon vegetable oil 1 onion, chopped 2 hard-boiled eggs, peeled salt and ground black pepper to taste ¼ cup walnuts, or to taste 1 ½ cups cubed cooked chicken ¾ cup mayonnaise, divided, or to taste 1 pomegranate, seeds only, or more to taste
Nutrition Info
- 331.1 caloriescarbohydrate: 18.9 gcholesterol: 80.5 mgfat: 24 gfiber: 2.9 gprotein: 11.4 gsaturatedFat: 3.9 gservingSize: -sodium: 201.1 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Russian Chicken and Beet Salad
Directions
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Place potatoes, beets, and carrots into a large saucepan and cover with water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool, at least 15 minutes.
Heat oil in a skillet over medium heat. Add onion, cook and stir until softened, about 5 minutes.
Peel potatoes, beets, and carrots. Coarsely grate vegetables and eggs into separate, individual bowls. Season with salt and pepper.
Place a small glass in the middle of a serving plate. Layer salad around the glass into a bracelet-like shape in the following order: potatoes, 1/2 the beets, carrots, walnuts, 1/2 the chicken, onion, eggs, remaining chicken, remaining beets, topping each addition with 1 tablespoons mayonnaise except for the walnuts, onion, and last beet layer.
Remove the glass and cover salad with the remaining 6 tablespoons mayonnaise. Garnish the top with pomegranate seeds.