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Chicken Salad with Pineapples and Walnuts (+Video Recipe)
Instructions
Lay out the ingredients for the chicken-and-pineapple salad. Boil the eggs hard and peel them. Drain the liquid from the canned pineapples. Instead of store-bought mayonnaise, it is better to use homemade mayonnaise.
Finely chop the chicken meat.
Drain the liquid from the canned pineapples and cut the pineapple into small pieces.
Grate the 3 boiled eggs on a coarse vegetable grater.
Grate the cheese on a fine grater.
Using the same grater, grind 70 g of walnuts.
Mix the chopped chicken with 2–3 tablespoons of mayonnaise.
Using a pastry ring (16 cm in diameter in my case), form the salad. For the first layer, spread the chicken mixed with mayonnaise and distribute it evenly inside the ring.
The next layer is the chopped pineapple.
Over the pineapple, spread the grated eggs and coat with mayonnaise.
Next a layer of grated cheese, which I also coat with mayonnaise.
The final layer is grated walnuts. It is best to let the salad rest in the fridge for several hours so it soaks through better.
Before serving, lift off the forming ring and decorate the salad as you like.
Tips
- 1
DRY THE PINEAPPLES WELL – drain the juice and blot them with a paper towel. Otherwise the excess liquid will "run" and make the salad watery.
- 2
TOAST THE NUTS IN ADVANCE in a dry pan for 3–5 minutes – the aroma will open up and the flavour will become brighter. An important step for a "restaurant" version.
- 3
CHICKEN THIGHS ARE JUICIER THAN BREAST – boil them with a bay leaf and onion for 25 minutes. Breast is simpler, but drier.
- 4
SOAK FOR AT LEAST 2–3 HOURS in the fridge – the layers will "make friends" and the flavour will become whole. The same principle works in other layered salads with chicken.
Video
FAQ
Which pineapples should you choose? +
Ideally – canned pineapple "cubes" or "rings" in their own juice (less sugar). Check the composition: pineapple + juice (no "syrup") is the natural option, while pineapple + syrup with sugar is for those with a sweet tooth. Fresh pineapple is the premium option, but it costs more and needs preparation. For a "diet" version – choose one without sugar in the syrup and squeeze out the juice before adding. Frozen pineapple is rare, but it will do (thaw and squeeze it out). Avoid: pineapple "chunks of indeterminate shape" – they are often of low quality.
What can replace the walnuts? +
How long does the salad keep?
In the fridge under cling film – 24 hours, two days at most. After soaking, the pineapple becomes softer and the cheese may "dry out". Ideally – serve it after 2–3 hours of soaking. Do not freeze it – the pineapple and chicken will "run" after thawing and the layers will separate. For a large gathering – make a double portion 4–5 hours before serving. If you need to "make it ahead" – prepare the layers (chicken, pineapple, eggs, cheese, nuts) in separate containers and assemble it an hour before serving. Do not leave it at room temperature for longer than 2 hours – chicken spoils quickly.
What to serve the salad with? +
Festive table: as an appetiser with dry or semi-dry white wine (chardonnay, riesling), champagne, or sparkling prosecco. With toast, baguette, or crackers. For a buffet – in individual tartlets or small bowls. For lunch – as a main course with a green salad. With a glass of orange or pineapple juice – the non-alcoholic option. Garnish with thin slices of pineapple, a piece of walnut, mint or basil leaves – a "restaurant" presentation. For children – reduce the amount of mayonnaise, or replace it with sour cream or yoghurt. For the New Year's table – a striking choice for an "exotic" accent.
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