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Smoked Chicken and Pineapple Salad with Walnuts
Instructions
Remove the skin from ready-to-eat smoked chicken if preferred. Dice 300 g of meat into small pieces and place in a bowl.
Drain the canned pineapple well. Weigh out 340 g of drained fruit and cut into small cubes. Do not add the syrup to the salad.
Finely grate the 100 g of cheese.
Grate the three hard-boiled eggs after they have cooled completely.
Finely grate or chop the 50 g of walnuts. If you toast them first, let them cool before using.
Mix a little of the measured mayonnaise into the diced chicken. Keep the rest for the layers.
Place a 16 cm ring on a serving plate. Add the chicken as the bottom layer and press down lightly without packing it too tightly.
Spread the drained pineapple over the chicken. Add a thin drizzle of mayonnaise, using part of the measured total.
Add the grated eggs in an even layer and drizzle with mayonnaise.
Add the grated cheese and a final thin drizzle of mayonnaise.
Scatter the walnuts over the top as shown. Cover and refrigerate for 5-6 hours. If a crisper nut topping is important to you, keep the walnuts separate and add them just before serving instead.
Carefully lift off the ring. Keep the salad chilled until serving and cut into six portions.
Before You Start
Small, evenly cut ingredients make the layers easier to slice. Drain the pineapple well and weigh 340 g of fruit after draining, not the unopened can. Use ready-to-eat smoked chicken and cooled, hard-boiled eggs. The photographed salad is assembled in a 16 cm (about 6¼ inch) ring.
Portions and Pineapple Weight
Use the listed batch for six portions as part of a meal. To make twelve similar portions, double each ingredient and assemble in two rings. Buy enough canned pineapple to provide 340 g after draining: can sizes and drained weights vary.
Layer Order
Build from the bottom up: smoked chicken, pineapple, eggs, cheese and walnuts. The recipe includes a little mayonnaise with the chicken and thin drizzles over the pineapple, eggs and cheese. Do not add extra syrup or dressing to make the layers wetter.
Make-Ahead and Variations
You can assemble the salad the evening before and keep it covered in the refrigerator. Add the walnuts near serving if you want them crisp. For a version with ordinary cooked chicken, use the separate chicken, pineapple and walnut recipe linked below; it has its own ingredient proportions.
For more meal ideas, see 28 chicken recipes for lunch and dinner.
Video
FAQ
Does this salad require cooking? +
There is no cooking during assembly if you use ready-to-eat smoked chicken and eggs that are already hard-boiled and cooled. Starting with raw eggs adds boiling and cooling time.
Can I make it without a ring? +
Yes. Use a serving bowl or individual glasses and build the same layers. A ring gives straight sides but is not needed for the flavour. Use food-safe serving equipment rather than improvised plastic packaging.
How do I stop the salad from becoming watery? +
Drain the pineapple thoroughly, cool the eggs and use the measured mayonnaise sparingly between layers. Keep the salad refrigerated; adding more dressing will not help it hold its shape.
How long can I keep the salad? +
For best texture, eat within 1-2 days and follow any earlier use-by date on the smoked chicken. Store at 40°F (4°C) or colder. Do not leave out for more than 2 hours, or 1 hour above 90°F (32°C). Freezing is not recommended for the texture.
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