Russian Chicken and Beet Salad recipe

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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 calories
carbohydrate: 18.9 g
cholesterol: 80.5 mg
fat: 24 g
fiber: 2.9 g
protein: 11.4 g
saturatedFat: 3.9 g
servingSize: -
sodium: 201.1 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Heat oil in a skillet over medium heat. Add onion, cook and stir until softened, about 5 minutes.

  3. Peel potatoes, beets, and carrots. Coarsely grate vegetables and eggs into separate, individual bowls. Season with salt and pepper.

  4. 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.

  5. Remove the glass and cover salad with the remaining 6 tablespoons mayonnaise. Garnish the top with pomegranate seeds.

Recipe Yield

8 servings

Recipe Note

The Russian name for this classic Russian salad is garnet bracelet, named after a famous Russian short story by the same name since the pomegranate seeds resemble garnets. Layers of beets, potato, egg, walnuts, and chicken make this a fantastically different option for lunch or a buffet.

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