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Salad with chicken and pineapples
Layered salad with chicken and pineapples will especially appeal to lovers of exotic southern fruits. The sweet and sour pineapples, accented by the nutty flavor, pair well with tender chicken. This delicate dish is sure to please even the most discerning gourmets and can be a great alternative to the salad with smoked chicken and pineapples. Serve it on the festive table, and this delicious salad can serve as a standalone dish or a snack with white wine.
Serves: 6.
Cooking time: 35 minutes.
Caloric content: 226 kcal per 100 grams of the dish.
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
1. Lay out the ingredients for the salad with chicken and pineapples on the table. Boil the eggs hard and peel them. Drain the liquid from the canned pineapples. It's better to use homemade mayonnaise instead of store-bought.
2. Cut the chicken meat into small pieces.
3. Drain the liquid from the canned pineapples. Cut the pineapples into small pieces.
4. Pass three boiled chicken eggs through a vegetable grater.
5. Grate the cheese on a fine grater.
6. Use the same grater to chop 70 grams of walnuts.
7. Mix the chopped chicken meat with 2-3 tablespoons of mayonnaise.
8. Using a pastry ring (in our case with a diameter of 16 centimeters), form the salad. The first layer is the chicken meat mixed with mayonnaise, which we distribute evenly in the ring.
9. The next layer is the chopped pineapples.
10. On top of the pineapples, add the grated chicken eggs and spread mayonnaise over them.
11. Next is a layer of grated cheese, which we also spread with mayonnaise.
12. The final layer is grated walnuts. Now, the salad with chicken and pineapples should be left in the refrigerator for a few hours to soak better.
Before serving, remove the molding ring and decorate the salad to your liking.
