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Chicken and Pineapple Salad
Layered salad with chicken and pineapples, walnuts will especially appeal to lovers of exotic southern fruits. The sweet and sour pineapples, accented by a nutty flavor, blend well with tender chicken. This delicate dish is sure to please even the most discerning gourmets and become a great alternative to the smoked chicken salad with pineapples. Serve it on the festive table, and this tasty salad can be a standalone dish or an appetizer to white wine.
Preparation time: 35 minutes.
Ingredients
Show ingredients
- canned pineapples – 300 g;
- boiled chicken thighs (or chicken fillet) – 300 g;
- chicken eggs – 3 pcs;
- cheese – 100 g;
- walnuts – 70 g;
- mayonnaise – 100 g.
Preparation
- Place the ingredients for the chicken and pineapple salad on the table. Boil the eggs hard and peel them. Drain the liquid from the canned pineapples. Instead of store-bought mayonnaise, it's better to use homemade mayonnaise.
- Cut the chicken meat finely.
- Drain the liquid from the canned pineapples. Cut the pineapples into small pieces.
- Grate three boiled chicken eggs through a vegetable grater.
- Grate the cheese on a fine grater.
- Using the same grater, chop 70 grams of walnuts.
- Mix the chopped chicken meat with 2-3 tablespoons of mayonnaise.
- Using a pastry ring (in our case, with a diameter of 16 centimeters), form the salad. First, layer the chicken meat mixed with mayonnaise and evenly distribute it in the ring.
- The next layer is the chopped pineapples.
- On top of the pineapples, add the grated chicken eggs and spread mayonnaise over them.
- Next is a layer of grated cheese, which is also spread with mayonnaise.
- The final layer is grated walnuts. Now the chicken and pineapple salad should ideally be chilled in the refrigerator for several hours to soak better.
- Before serving, remove the molding ring and decorate the salad as you wish.
