Imported from Instagram
Festive Salad with Chicken, Corn, and Pomegranate
A festive salad with boiled chicken fillet, sweet corn, pomegranate, parsley, and toasted walnuts. Mayonnaise dressing and a five-pepper blend highlight the combination of flavors.
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Ingredients
- Boiled chicken fillet (Cut into small pieces.)
- Canned corn
- Pomegranate (Pomegranate seeds; remove them for the salad.)
- Parsley (Chop.)
- Walnuts (Toast and chop; the author recommends toasting store-bought walnuts.)
- Mayonnaise (According to the author, the salad is especially delicious with mayonnaise; it can be substituted, but no replacement is specified.)
- Ground five-pepper blend (A little, to taste.)
Steps
- 1
Cut the boiled chicken fillet into small pieces and place them in a bowl.
- 2
Add the canned corn.
- 3
Remove the seeds from the pomegranate and add them to the salad.
- 4
Chop the parsley and add it to the bowl.
- 5
Toast the walnuts, then chop them and add them to the salad.
- 6
Add the mayonnaise.
- 7
Add a little ground five-pepper blend.
- 8
Toss the salad and serve.
Notes
The ingredient quantities and the exact walnut-toasting time are not specified in the source. The walnuts are recommended to be toasted before being added to the salad.
Nutrition per serving
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