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Georgian · Salads
Atsatsili Salad
A vibrant and tangy Georgian salad made with roasted vegetables, chicken fillet, and walnuts in a fragrant dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Roast the eggplants and bell peppers in the oven at 200°C (400°F) for 30–35 minutes.
2
Slice the white onion into thin half-rings and toss with adjika and wine vinegar.
3
Place the walnuts in a food bag and crush them using a rolling pin, finely chop the cilantro, shred the chicken into thin strips by hand, and add them to the salad bowl with the onions.
4
Peel the roasted vegetables and cut them into julienne strips.
5
Add the minced garlic and khmeli-suneli to the salad, toss gently, and let sit for 5–10 minutes.
6
Garnish the finished Atsatsili salad with pomegranate seeds and serve.
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