Chicken salad with pomegranate

A special and delicious salad dressed in Festive colours with an excellent taste! A nice idea for the turkey leftovers as well but it's for sure a salad you can serve anytime during Winter

Recipe of Argyro Barbarigou,
a prominent Head Cook

Check out her site Argiro for more festive and other delicious recipes

Ingredients (for 12 people):

For the chicken:
1 (about 1½Kgm) whole chicken (or leftover roast turkey)
1 small onion
1 carrot, peeled
1 stalk of celery
1 leek

For the dressing:
400gr. walnuts, very finely chopped
2 stalks of celery, finely chopped
2 large carrots, grated
1 onion, grated
2 slices of stale bread
2 tbsp of sweet paprika
2 cloves of garlic, minced
1 tbsp of cayenne pepper (or less depending how hot you want it)
2 tea-cups of mayonnaise
2 tea-cups chicken stock (from the chicken you boiled earlier)
very finely chopped flat-leaf parsley
2 pomegranates, the seeds
salt

Method: 
Put the chicken and the vegetables in a large pot adding enough water to cover them. Boil in medium heat until the chicken is tender. Transfer on a plate and let it stand to cool down. Keep the chicken stock aside. Discard the bones and the skin and shred the meat (legs and breast).

Soak the bread in some of the chicken stock, squeeze well with your hands and put in a large bowl. Then add the walnuts, the garlic, the paprika, the cayenne and salt and stir very well until they blend.

Finally add the chicken, the carrot, the celery, the chicken stock, the mayonnaise, the parsley and the seeds of one of the pomegranates.

Stir well and arrange the salad on a large platter. Scatter on top with the rest of the pomegranate seeds and serve.