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Christmas Wreath Salad with Chicken
Instructions
Dice the chicken and potatoes. Cut the chilled cooked chicken and potatoes into roughly 8 mm cubes. Choose firm potatoes that hold their shape after boiling. If starting from scratch, cook the chicken to 74 °C (165 °F) in its thickest part. Chill it along with the separately boiled potatoes and eggs before chopping.
Prepare the eggs and pickles. Dice the peeled eggs. Cut the pickles a little smaller and drain them in a sieve. If the pieces are still wet, pat them dry with kitchen paper.
Mix the salad. Combine the chicken, potatoes, eggs and pickles. Stir in about two thirds of the mayonnaise, then add more only as needed. The salad should hold together on a spoon rather than slump. Taste before adding salt because the pickles and mayonnaise are already salty.
Shape the ring around a glass. Set a clean straight-sided drinking glass about 7-8 cm (3 inches) wide upside down in the centre of a flat 28 cm (11-inch) plate. Spoon the salad around it and press gently with the back of the spoon to even out the ring. Cover and chill for about 15 minutes. Lift the glass straight up. If the salad clings to it, loosen the inner edge with a thin knife before lifting.
Garnish the wreath. Rinse and dry the dill, then remove the tender sprigs from the thick stems. Arrange the sprigs in the same direction around the ring, overlapping them slightly. Scatter pomegranate seeds over the dill, leave the centre clear, and serve chilled.
Serving size and nutrition
Makes 6 servings. One serving has about 270 kcal if all the mayonnaise is used. The exact amount depends on the mayonnaise. Allow 30 minutes if the cooked ingredients are already chilled.
Starting with raw chicken? See our guide to poaching chicken for salad before you chill and dice the meat.
Another festive chicken salad
Recipe video: Christmas wreath salad
Important: This Russian-language video by Natasha Parkhomenko shows the wreath presentation. The ingredients and amounts differ.
Illustrations were created with AI.
FAQ
Do I need to layer the salad? +
No. The ingredients are mixed with mayonnaise so the ring is easy to shape and every portion has both chicken and pickle.
What can I use instead of a drinking glass? +
Use a small straight-sided cup or jar without a protruding rim. Put it in the centre and lift it straight up.
Can I make the wreath ahead? +
Yes. Cover the shaped ring and refrigerate it at 4 °C (40 °F) or colder. Add the dill and pomegranate just before serving so the herbs stay fresh.
Which pickles should I use? +
Choose firm pickled cucumbers or gherkins. Drain them well and taste the dressed salad before adding salt.
What can I use instead of pomegranate? +
Small cubes of red sweet pepper keep the red and green contrast, with a milder flavour.
How long can the salad sit out? +
Serve it chilled and refrigerate leftovers within 2 hours of taking the salad out. If it is hotter than 32 °C (90 °F), chill them within an hour.
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