If you want to prepare a unique chicken salad to delight your taste buds, I recommend my Salad-e Anar ba Morgh – Chicken Pomegranate Salad (سالاد انار و مرغ). Here, the flavors of the world come together. The bright red pearls give the salad a sweet and sour note and a nice crunch. The chicken, eggs, pickled cucumber, and cilantro are a treat to the taste buds. I chose cilantro for this recipe, but if you don’t like it, you can use parsley or mint instead. The recipe is easy and quick to prepare, perfect for Shab-e Yalda, a festive menu, or New Year’s Eve. You can find more typical dishes for Shab-e Yalda here. We like to serve it as an appetizer, which we call Mazeh (Mezze).

FOOD PAIRING CHICKEN AND POMEGRANATE

The combination of chicken and pomegranate offers a harmonious balance between heartiness and freshness, indulging your palate with a healthy and appealing meal. Here are some aspects that make this combination particularly enticing:

• Flavor Contrasts: Chicken breast brings a savory, spicy note, while pomegranate seeds contribute a sweet, slightly tangy flavor. The contrasts between savory and sweet sour create a balanced yet exciting taste experience.
• Texture: The tender and juicy chicken harmonizes well with the crunchy texture of pomegranate seeds. This combination of delicate meat and crisp, juicy pearls gives the dish an appealing variety of textures.
• Colors and Appearance: The vibrant color of the ruby-red pomegranate seeds resembles jewels, enhancing the visual appeal of the dish and signaling freshness.
• Health Benefits: Chicken is an excellent low-fat protein source, while pomegranate seeds are rich in antioxidants, vitamins, and fiber. The combination of these ingredients not only makes the dish delicious but also healthy and nutritious.

INGREDIENTS CHICKEN AND POMEGRANATE SALAD

350 g chicken breast fillet*

1 onion*

1 tsp salt

4 eggs*

1 small jar of salted dill pickles*

100 g mayonnaise*

25 g cilantro*, fresh

Zest and juice of one lemon*

salt, pepper

TOPPING

3 tbsp mayonnaise*

3 pomegranates*

PREPARATION CHICKEN-POMEGRANATE SALAD

Peel and quarter the onion. In a small pot, cook the chicken breast with one teaspoon of salt, the onion, and some water for 30 minutes. Once cooked, remove from the broth, drain, and shred it apart.

Boil the eggs for 10 minutes and finely chop them.

Meanwhile, finely dice the salt-dill pickles.

Wash the cilantro, spin it dry, and finely chop it.

Grate the lemon zest and juice the lemon.

Remove the seeds from the pomegranates and set them aside.

Mix all the ingredients except for the pomegranate seeds thoroughly, and season with salt and pepper to taste. Transfer to a bowl and refrigerate for 1 hour.

TOPPING PREPARATION

Turn the chicken-pomegranate salad out of the bowl and coat it with mayonnaise. Gently apply the pomegranate seeds all around and press them lightly. Optionally, refrigerate again for 1 hour.

BEFARMAYID!

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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