Herringbone salad is a real symbol of the holiday. But when you make it with smoked chicken, avocado and juicy pomegranate seeds, it becomes a delicious, fresh and surprisingly light dessert salad. It looks beautiful on the table, goes well with any drink and disappears even before Olivier.
The base is tender smoked fillet, creamy avocado, crisp apples and bright pomegranate seeds. And serving it in the form of a fluffy Christmas tree creates an atmosphere of magic without any extra effort.
Ingredients:
Smoked chicken fillet – 250 g
Avocado – 2 pcs.
Sweet and sour apple – 1 pc.
Pomegranate – 1 pc.
Hard cheese – 100 g
Mayonnaise – 100 g
Salt – to taste
Step by step recipe:
- Cut the smoked fillet into small cubes.
- Cut in half, remove the pit, scoop out the pulp with a spoon and cut into cubes.
- Sprinkle with lemon juice to prevent browning.
- Peel and core, chop finely. Add immediately to avocado.
- Use a fine cheese grater to ensure it blends well with the other layers.
Place the ingredients in the shape of a Christmas tree on a large flat dish:
- Bottom tier: chicken coated with mayonnaise.
- Second tier: avocado with apple, lightly salt and grease with mayonnaise.
- Third tier: grated cheese, mayonnaise mesh.
- Top: A little chicken or cheese for the “top.”
- Distribute the pomegranate seeds evenly throughout the “Christmas tree”. They will be like Christmas balls.
- If desired, add a sprig of rosemary on top like a star.
Serve immediately or let sit in the refrigerator for 15-20 minutes. The salad remains fresh, does not “shrink,” and the pomegranate adds a slight sourness, which perfectly balances the fat content of the mayonnaise.
This dish will become not just a table decoration, but an occasion for admiring photos and requests to share the recipe.
Bon appetit!
