Salad “Pineapple” with chicken UA2DAY


If you want to please your guests with an unusual, tasty and original dish, you can prepare a light and delicate one Pineapple Salad. The exotic design of this dish, which consists entirely of ordinary and familiar products, can surprise anyone, even the most capricious and picky gourmets. This interesting dish will become the center of your table and cheer you and your guests up.

Ingredients for making pineapple salad:

  1. Chicken breast – 1 pc.
  2. Potatoes – 2 pcs.
  3. Carrot – 1 pc.
  4. Eggs – 3 pcs.
  5. Canned corn – ½ can
  6. Canned pineapples – 4-5 rings
  7. Hard cheese – 200 g
  8. Green onion – 3-4 sprigs
  9. Walnuts – 70 g
  10. Mayonnaise – 200 g
  11. Black pepper with peas – 5-6 pcs.

Equipment for preparing “Pineapple” salad:

  1. Casserole – 3 pcs.
  2. Cutting board
  3. Knife
  4. Grater
  5. Opener
  6. Plate
  7. Serving dish
  8. A tablespoon (for smearing with mayonnaise)

Preparation of pineapple salad.

Step 1: Boil the chicken breast.

Wash the chicken breast well (in cold water), then boil the water in a pot, add salt, put peppercorns and the breast itself. The water in the pot should be above the meat by about 2-3 cm, and the fire should be medium. The meat should be boiled for 10-15 minutes, then remove the pan from the heat, cover with a lid until the water cools down. After that, the breast can be taken out and used as intended.

Step 2: Cook the vegetables.

Carrots and potatoes must be thoroughly washed, pour water into a pot, bring it to a boil, add salt and lower the vegetables into it, cook over low heat until ready (20-25 minutes). Boiled vegetables should be cooled. In the meantime, while we are preparing the vegetables, you need to hard-boil the eggs in salted water (8-10 minutes) and also cool them. Wash the onion and cut it about 7 cm long.

Step 3: Grind the ingredients.

Peel the carrots, potatoes and eggs, rub them on separate plates on a coarse grater (egg whites separate from yolks). You need to grate the cheese on a fine or coarse grater, cut the pineapple rings into small cubes. Open the can with corn with a can knife, drain the water and put half of the contents in a small bowl. Tear the chicken into pieces or cut it finely with a knife.

Step 4: Spread the salad in layers.

Form the salad on a round serving dish. Put potatoes as the first layer, salt and smear with mayonnaise. The second will be carrots, which will also be smeared with mayonnaise, the third layer will be grated cheese and again mayonnaise. Spread the pieces of pineapple evenly on it, sprinkle with egg yolks.

Step 5: Lay out other layers and decorate the dish.

Spread the next layer with mayonnaise and put the corn (salt it a little) and cover with pieces of chicken fillet. Season the meat with salt and mayonnaise. The last layer will be egg whites and mayonnaise. Decorate the salad with walnut kernels and chopped green onion sprigs.

Step 6: Serve the pineapple salad.

Salad “Pineapple” is served in a serving dish, then cut into portions like a cake, laid out on plates and mixed with all the ingredients or eaten separately. This dish will go not only on the festive table, but will also be good on ordinary days.

Bon appetit!


– You can decorate the “Pineapple” salad in a slightly different way: you can spread the whole salad with nuts, instead of them you can also use pitted olives or caps of marinated mushrooms.
Dress the “Pineapple” salad with low-fat mayonnaise, as it is classified as light.
— The dish on which you put the salad should be perfectly dry, otherwise the taste of the salad will spoil.

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