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.