Well, the name speaks for itself: the salad is light, low-calorie. I came up with it by accident - there was a grenade, which was an urgent need to attach. So and was born this idea. It's no secret that pomegranate fruits contain a lot of vitamins (especially vitamin C) and minerals.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- Olive oils
- 1 piece Pomegranate (medium size, peel them, separate the wheat)
- 4 pieces Egg (boil, finely chop)
- 400 gram Chicken fillet (to boil, to break on fibers)
- 200 gram Lettuce leaves
- Vinegar
- 0.5 pieces Lemon
Ingredients
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Instructions
- Pre-washed and cut/torn into small pieces lettuce put on a plate. At this stage I added a little more salt.A small lyrical digression: I did 2 servings, ie all that is specified in the ingredients divided by 2 and laid out on 2 plates in layers. But then I thought that I was very overreaching and salad would be enough for 3-4 portions. Well, depends on what the consumers, of course:) And yet: layers, of course, beautiful, but if the beauty you are not chasing, all the ingredients you can just mix in a salad bowl and do not suffer.
- The next layer is chicken fillet. In the instructions to the ingredients, I noted that it needs to be boiled and "disassembled" into fibers, you can, of course, and cut - here as anyone wants. Well, actually, spread on lettuce leaves. Maybe a little pepper.
- Almost the final stage - the eggs. I cut them arbitrarily and quite finely. Ready? Now pour olive oil on top (a little bit, of course), sprinkle with vinegar (best special for salads and in any case not essence!), squeeze the juice from half a lemon directly on the salad (of course, if you spread it in portions, and not mix the salad in one Cup, then half a lemon should be enough for all portions).
- Finally, sprinkle with pomegranate seeds on top.
- Ready!
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