Atsesili | Georgian Torn Salad with Chicken Breast and Vegetables

Classic Georgian salad with hand-torn grilled chicken breast and vegetables is a must for summer! You will make a salad with an authentic taste and aroma if you get Khmeli Suneli, Svan Salt, and/or Dry Adjika imported from Georgia — all available on Amazon now. But even using what is already available at your pantry, you'll enjoy the dish — I promise! A big plus to the taste charring vegetables. If you can, please pleas char them, not grill, not broil, not roast. Charring will make them smoky and caramelized under the skin. Another ingredients that is not optional is fresh pomegranate seeds OR high-quality, not-sweetened pomegranate molasses/syrup/sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Butterfly chicken breast and apply a thin layer of olive oil on both sides. Season with Svanetian salt, or dry Ajika, or salt + black pepper + Khmely Suneli spice mix. Adjust to your taste an available ingredients.

Step 2

Broil chicken breast for about 15 to 20 minutes until cooked. Let rest and cool to room temperature.

Step 3

Char vegetables on searing hot grill or on open flame.Char vegetables on a searing hot grill or open flame until most of their skin is black and eggplants are soft. Remove from the heat, let cool, peel the skin.

Step 4

Thinly slice red onion, generously season the slices with salt, mix, add cold water to cover, and let soak for 15 minutes. Strain the water, squeeze the onions to remove the excess water, and place into a large bowl where you will combine all the salad ingredients. Add red wine vinegar to the onions.

Step 5

Cut peeled peppers into quarters and then slice each one across into strips. Cut peeled eggplants into 2-inch cylinders and tear them into strips using your hands. Place vegetables into the bowl with onions.

Step 6

Separate chicken breast fibers with your hands. Add to the bowl.

Step 7

Add crushes garlic, finely chopped walnuts, and fresh cilantro.

Step 8

Season with salt and spice mix, drizzle with pomegranate molasses (or add fresh pomegranate seeds) to your taste and toss all ingredients in the bowl. Taste and adjust to your liking.

Step 9

Enjoy with freshly baked flat bread or store in a fridge for up to 3 days.