This is one of the best chicken salads I ever had, due to the combination of chicken with pomegranate seeds, herbs and especially the walnut pieces that add extra oomph and flavor depth.
The creamy base in which all of these is supposed to come together is not very fat, so the salad also tastes light and not heavy at all, at least when compared to other creamy chicken salads.
Still, if you'd like to experiment with more chicken salads, you can try the Veronique chicken salad (French).
Recipe source: Hegineh, my favorite Armenian chef.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Little ham and pesto pancakes.
Five years ago: Prăjituri cu cremă de lămâie (Lemon cream cake squares) (Romanian).
Six years ago: Roasted lamb back-straps in red wine sauce.
Seven years ago: Sincronizadas with cheddar, turkey ham and guacamole (Mexican).
Eight years ago: Ricotta and black olives crostini (Italian), Carrot, ginger and caramel marmalade, Quick fried banana breakfast (Kewra-flavored) and Simple black and white loaf cake (cozonacel).
Ingredients (serves 4):
- 2 chicken breast halves, cooked
- 2 tbs sour cream
- 1 tbs mayo , add more if the meat is too dry after final mix
- 3/4 cup chopped walnuts
- 1 clove of garlic, finely grated or minced
- 1/4 tsp ground black pepper
- 1/4 cup pomegranate seeds
- Salt to taste
- Optionally you can add fresh dill, parsley or cilantro (I did)
Shred the chicken meat into thin pieces, using your fingers or two forks.
Combine the sour cream, mayo, salt, garlic and black pepper in a bowl and mix until incorporated.
Add the mixture to the meat, then add walnuts and mix well.
Place the salad in a salad bowl and garnish with extra pomegranate seeds and chopped walnuts, or chopped fresh herbs (if using).
Let the salad rest in the fridge for at least 15 minutes before serving, or more. You can store it in an airtight container in the fridge for up to 2 days.
It's done, dig in!
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