Mask Salad

Ingredients

200g chicken (fillet)

100g cheese

1 carrot

1 beetroot

1 clove garlic

200g mayonnaise

2 tbsp walnuts

dill

parsley

pomegranate

Boil the chicken fillet, carrots, and beets until tender, then cool. Finely chop the chicken and cheese. Grate the carrots and beets separately on a fine grater, and press the garlic through a garlic press.

Make the sauce by combining the chopped nuts with garlic and mayonnaise.

Arrange the salad on an oval platter, placing two shot glasses in the center in the following order: chicken, half the sauce, cheese, half the sauce.

Make the final layer by garnishing the top half of the salad with carrots and the bottom half with beets.

 Before serving, let the salad sit overnight and garnish with herbs and pomegranate seeds.

Enjoy!