Chicken, Pomegranate, and Walnut Salad
A festive salad with poached chicken breast, cheese, hard-boiled egg, walnuts, and pomegranate seeds. The yogurt dressing keeps it light and creamy without being heavy.
- Time
- 35 min
- Serving
- 578 kcal
- Ingredients
- ≈ $3.44
- Protein
- 55 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 140 g
- 2 Pomegranatepack 1 pcs ≈ $2.50 0.2 pcs
- 3 Walnutspack 150 g ≈ $4.00 18 g
- 4 Hard cheesepack 200 g ≈ $2.70 35 g
- 5 Eggspack 10 pcs ≈ $1.93 1 pcs
- 6 Plain yogurtpack 300 g ≈ $2.19 55 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Poach the chicken1 breast in salted water for 18–20 minutes until fully cooked, then cool and cut into cubes.
Hard4-boil the egg for 9 minutes, cool, and chop.
Grate the cheese, roughly chop the walnuts3, and pick out the pomegranate2 seeds.
Mix the chicken1, egg, cheese, and walnuts3, then stir in the yogurt, salt, and pepper.
Arrange the salad in a ring mold or bowl, then sprinkle with pomegranate2 seeds.
Chill for 20 minutes before serving.
Tips
- Why it works
- Boil the chicken for 18–20 minutes so it stays juicy and doesn't dry out when cubed. If you overcook it, it will be tough and bland.
- Substitutions
- Replace the yogurt with 55 g of sour cream for a thicker dressing. You can leave out the nuts if you don't have them, but the salad will be less crunchy.
- Common mistakes
- If you boil the egg longer than 9 minutes, it will be rubbery. Check: the white should be firm and the yolk slightly runny.
- Storing and reheating
- Keep in the fridge for 2 days. Stir before serving and add fresh pomegranate seeds. Don't freeze.
- Serve with
- Serve at a festive dinner with dark bread or croutons to scoop up the dressing.
Comments 0
Sign in to leave a comment.
No comments yet.