"Flowers" salad


Chicken fillet 200 g

Canned pineapple 100 g

Eggs 3 pcs

Walnuts 50 g

Dill 1 bunch

Parsley (greens) (for decoration) 1 bunch

Provencal mayonnaise 2-3 tbsp l.

Pomegranate seeds (for decoration) 2 tbsp. l.

Salt to taste

Boil chicken fillet and eggs and cool.

In a bowl, combine finely chopped chicken fillet, chopped eggs and grated cheese.

Add chopped nuts and diced pineapples.

Add mayonnaise, pressed garlic and finely chopped dill. Salt to taste. Put on a platter with lettuce leaves.

Lay out the decoration from slices of pineapple, pomegranate and herbs.

The "Flowers" salad is ready. It's time to serve for the festive table.

Bon appetit!