Layered chicken and pineapple salad - 3 very tasty recipes

Layered chicken and pineapple salad - 3 very tasty recipes

The combination of chicken and pineapples is very successful. Ladies like it most of all; from time to time such dishes are called ladies' dishes. But still, some men really adore such snacks.

Salad with chicken and pineapple is considered formal, but it can also be prepared for an ordinary dinner, if you want new tastes. In this article, I propose 3 very tasty methods for preparing this dish. Corn, eggs, cheese, prunes, and mushrooms are added to the main ingredients. But first things first. First, read the contents and choose your own recipe.

I recommend checking out the latest crab stick salad recipes. They turn out just to lick your fingers.

Salad with chicken and pineapples, cheese and corn

This is the most traditional recipe for making chicken and pineapple salad. Although, there may be many options here. In this example, eggs, corn, and cheese are used. In some methods, it is prepared without eggs or with only 3 ingredients: chicken, pineapple and cheese, and seasoned with mayonnaise and garlic.

You can choose any option, they are prepared in the same way. I think there is no point in describing any of these recipes separately. If you wish, remove the ingredient that you do not want to add to this salad.

The salad according to this recipe is made in layers. But you can just mix all the ingredients, it won’t be worse. I mix more often to save time. It turns out delicious.

Ingredients:

• chicken breast - 1 pc.
• corn - 1 small can
• boiled eggs - 3 pcs.
• pineapples - 300 gr.
• hard cheese - 200 gr.
• mayonnaise

1. Boil the chicken in salted water until cooked. You can marinate the breast in spices in advance and leave it in the refrigerator (covered) for 30-60 minutes. Then put in boiling water and cook for 40 minutes. Cool in the same broth.

2. The eggs also need to be boiled for 10 minutes after the water boils.

3. Disassemble the finished chicken into fibers with your hands or using 2 forks.

4.Cut the pineapples into small cubes.

5. Separate the yolks from the whites of the eggs and grate these components separately on a small grater. Grate the cheese too on a small grater.

6.Now start assembling the salad. The layers can be simply layered one on top of the other on a flat plate, or you can use a ring for the most perfect round shape.

7. Place the first layer of chicken breast and spread it with mayonnaise. Press the meat down a little so that the layer is even.

8.The next layer is egg white + mayonnaise.

9. Place corn on the egg whites and brush with mayonnaise.

10.Next comes a layer of pineapples; naturally, they need little mayonnaise.

11.Next, lay out the egg yolk, which should be lightly coated with sauce.

By the way, you can grease the salad not only with mayonnaise, but mix mayonnaise with sour cream or natural unsweetened yogurt to reduce calories.

12.The outermost layer is grated cheese. There is no need to lubricate it with mayonnaise; it already contains enough fat.

13.If you are making it in a mold, let the salad stand in the refrigerator for 30 minutes, and then remove the ring.

14. Decorate the salad with chicken and pineapples with herbs and corn as you wish. Serve and enjoy.

Salad recipe with chicken, pineapples and prunes

Ladies will really like this version of the salad, because it has a sweet note not only from pineapple, but also from prunes and corn. Despite all this, there is little sourness in the taste. All these components mix perfectly with the chicken and with each other, so the appetizer turns out delicious and unusual.

This version is done in layers. This can be done in a large salad bowl or on a platter. Or you can create a portioned serving in glasses if you are preparing for a holiday. Making the dish takes just a few minutes, not counting the time for boiling the chicken.

Ingredients:

• boiled chicken breast - 1 pc.
• canned corn - 300 gr.
• dried prunes - 200 gr. (not smoked)
• canned pineapple - 300 gr.
• mayonnaise - 150 gr.
• greens - for decoration

1.First you need to boil the chicken and cool it. Throw the meat into boiling water and add salt at the end of cooking. You can also use spices when cooking. To keep the fillet juicy, cool it in the same water in which it was cooked.

2. Prunes also need to be soaked in cool water for 1-2 hours beforehand. Later, drain off all the liquid and dry the dried fruits.

3.Cut the chilled chicken into small cubes and cut the pineapple using the same method.

4.Cut the cooked prunes into small pieces. In general, all ingredients are cut very finely, no larger than the size of a corn grain.

5. Now it’s time to assemble the salad. Place chicken on the bottom of a salad bowl or bowl and brush with mayonnaise. The easiest way is to apply a mayonnaise mesh.

Leave little of any product. They will come in handy later.

6.Place corn on the chicken and brush with mayonnaise.

7.The next layer is prunes + mayonnaise.

8.Next - pineapples, which are covered with a thin layer of mayonnaise.

9. All the remaining products must be placed in one bowl, add mayonnaise to them and mix.

10.Place the mixture of all ingredients with mayonnaise in a heap on the top layer of pineapples. Decorate with greens.

11. So the usual salad with chicken and pineapples is ready, but at the same time it is tasty and unique.

How to cook with alat with chicken, mushrooms and pineapple

There are recipes for salad with pineapple, chicken and mushrooms. And this is also quite a fascinating combination of tastes. Try this option - suddenly you will find yourself a fan. This snack is laid out in layers.

Ingredients:

• chicken breast - 1 pc.
• fresh mushrooms - 450 gr.
• onions - 1 pc.
• boiled eggs - 6 pcs. (C1) or 5 pcs. (C0)
• canned pineapple - 300 gr.
• hard cheese - 150 gr.
• mayonnaise - to taste
• salt pepper
• frying oil

1. The chicken must be boiled until tender in salted water and cooled.

2. Cut the mushrooms into cubes. In a preheated frying pan, fry the diced onion until transparent. Add the mushrooms to the onion, add salt and pepper and fry until cooked (the liquid should evaporate and the mushrooms should brown).

3. Disassemble the cooled bird into fibers by hand. The chicken is the bottom layer, which needs to be placed sparingly on the dish. Lubricate it with mayonnaise. For the most comfortable spreading of mayonnaise, use a soft silicone spatula.

4.2nd layer - fried mushrooms. They do not need to be greased with mayonnaise, as they are already saturated with oil during frying.

5.3rd layer - diced pineapples. If you wish, you can throw in a few fruits for decoration. Lubricate the pineapples with mayonnaise and sprinkle with a little black pepper.

6.Grate the hard-boiled eggs on a small grater and apply as a fourth layer of salad. Lubricate the eggs with mayonnaise.

7. The last, 5th layer, hard cheese, grated on a small grater. It does not need to be lubricated with mayonnaise. Decorate the salad to your own taste. This can be created with pineapples and herbs.

8. The result is a very satisfying salad with a pleasant taste.

These are the usual recipes for making salad with chicken and pineapple. Cook with pleasure and everything will be delicious!

Chicken salad with pineapples layers

A hearty and wonderful salad for everyday life and holidays! Everyone will love this casual salad! The selection of products selected here is harmonious and successful. Refreshing pineapple, nutritious warm chicken, cheese - a beautiful flavor ensemble. The dish is suitable for a daily and formal table. Elegant and delicious!

1. Main
2. Recipe groups
3. Chicken salad with pineapples layers

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 20 minutes

Step-by-step production

Step 1:

Prepare the ingredients according to the list. You will need a medium-sized chicken fillet, two chicken eggs (preferably selected ones), peeled walnuts, and tasty hard cheese.

Step 2:

How to properly boil chicken fillet? Pour 1.5 liters of water into a saucepan. When it boils, add salt (about 0.5 tbsp. salt) and send the chicken there. For taste, you can add dark peppercorns (3-4 pieces) and bay leaf. Cook over low heat, covered, until tender (about 20 minutes after boiling). If the fillet is simply pierced with a knife, it means it’s ready. Cool without removing from the broth so that the meat does not dry out. Cut into small cubes.

Step 3:

Hard boil the eggs (8-10 minutes after boiling), cool by pouring cool water. Then peel off the shell. Cut into small cubes.

Step 4:

This time I used the freshest pineapple. And I liked it even better than the canned one. It is important to cut it very finely, because it is quite dense and tough. If you are using canned fruit, remove the pineapple rings from the syrup, drain, and then slice

Step 5:

Grate hard cheese using a medium grater.

Step 6:

How to form a salad? I use individual small salad bowls. You can take portioned bowls, one large salad bowl, or place the salad in a cooking ring, placing it on a flat dish. Place the chopped chicken in the first layer. Lubricate it with a thin layer of mayonnaise or make a mesh by squeezing mayonnaise out of a pastry bag.

Step 7:

Place a second layer of pineapples and also apply a mayonnaise mesh.

Step 8:

Next, distribute the diced eggs and mayonnaise. Place cheese on top and again mayonnaise.

Step 9:

Dry the walnuts in a dry frying pan and chop finely with a knife or grind in a blender. Sprinkle them on top of the salad. Place the dish in the refrigerator for 1-2 hours to soak. Then serve. Bon appetit!

It will turn out very tasty if you do not boil the chicken, but bake it in foil with spices.

How to bake chicken fillet? Mix suitable spices in a small container. Provencal herbs, dried basil, pressed garlic (1-2 cloves), salt and pepper are suitable. Pour in olive oil (1 tbsp) at the highest smoke point. Stir the mixture. Coat the chicken fillet with this marinade on all sides. Leave for 20 minutes to marinate. Wrap the fillet in foil. Bake in an oven preheated to 180 degrees for about 30 minutes. The finished meat will simply be pierced with a fork or knife and clear juice will flow out.

The salad will look great and neat if you cut all the ingredients into pieces of similar size and shape (for example, cubes).

Be sure to wash the eggs before implantation, because even the seemingly clean shell may contain harmful bacteria. It is best to use food grade detergents and a brush.

It is better to prepare mayonnaise without the help of others.
It will be tastier and healthier. You can see recipe options here. Also, as a dressing you can use not only mayonnaise, but also sour cream or natural yogurt. You can take them separately or mix them with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Salad with mushrooms, pineapple and chicken breast in layers

Salad with chicken breast, pineapples and champignons

Chicken and pineapple are a traditional combination of sweet and salty. Not many people will like it; people with limited views on cooking do not like such combinations. But if you like to experiment, try everything new and original, then you will like this salad with mushrooms, pineapple and chicken breast.

Chicken fillet is suitable in any form: boiled, smoked or lightly fried in vegetable oil. It is most convenient to use pineapples canned in a jar, cut into cubes. In this recipe, a salad with pineapple and chicken breast is laid out in layers; it would be great to serve the dish in bowls, or you can mix everything right away in a salad bowl.

Ingredients:

• Chicken fillet (breast) - 300 g;
• Chicken egg - 2 pcs.;
• Fresh mushrooms (champignons) - 200 g;
• Hard cheese - 200 g;
• Canned pineapples - 150 g;
• Unflavored vegetable oil - 3 tbsp;
• Mayonnaise - to taste;
• Onion - 40 g;
• Vinegar 9% - 1 tbsp;
• Sugar - 1 tsp;
• Salt - to taste;
• Ground dark pepper - to taste.

Salad recipe with mushrooms, pineapple and chicken breast

1. Wash the chicken breast and fill it with cool water. Send to medium heat. Boil until done. To make the fillet juicier, there is no need to salt it at this step. At the same time, put the eggs on medium heat, immersing them in cool water. From the moment of boiling, boil them for 10 minutes.

2. Peel the onion and chop it very finely. To prevent the onion from being very spicy, it is better to marinate it. Add salt, sugar and vinegar. Mix and squeeze lightly with your hands. We leave it to marinate in the kitchen.

Onions can be replaced with sweet Crimean or greenish onions with feathers.

3. Of the mushrooms, greenhouse champignons are ideal - they are soft, cook quickly and have a pleasant smell. Wash the mushrooms, dry them and cut them into medium-sized cubes. Pour a little vegetable oil into the frying pan for frying. Fry the champignons over medium heat, stirring occasionally with a spatula. We don't add salt.

4. The mushrooms should fry and acquire a pleasant ruddy color. Let them cool in the pan.

5. Place the boiled eggs under ice-cold running water, cool and peel. For decoration, leave 1 egg. We make cuts to the middle in a circle as in the step-by-step photo. It is more convenient to use a small and narrow knife.

6. Grate the second egg on a small grater.

7. Grate the cheese on a small grater.

8. Cut the canned pineapples into small cubes.

9. Check the chicken for doneness by piercing it with a knife. If there is no ichor and cloudy juice, the fillet is simply pierced - it is ready. Remove from the broth and cool.

10. Cut into small cubes.

11. We begin assembling the salad with pineapple and chicken breast in layers. First add the pickled onions. To remove additional bitterness, you can wash the onions in cool water. There doesn't have to be a lot of it.

12. Spread half of the grated cheese.

13. Add fillet pieces. Sprinkle them with salt and pepper to taste.

14. Lubricate with mayonnaise, lightly compact with a spoon.

15. Spread the grated egg.

16. The next layer is fried mushrooms, add them along with the juice from the frying pan. Lightly salt and pepper, grease with mayonnaise.

17. Sprinkle with remaining cheese.

18. Add pineapple pieces. The salad will be tastier if you let it cool slightly and soak in the refrigerator; it is better to cover the form with cling film or a plate.

19. Carefully remove the ring or springform pan. Decorate with a boiled egg flower.

Salad with chicken breast, pineapples and champignons in layers is ready. Bon appetit! And next time, be sure to try the Ladies’ cocktail salad with chicken and canned pineapples.

Layered salad with pineapples and chicken

There are many recipes for salads with pineapple and chicken breast. It is clear that these two ingredients will be the main ones. But, with the addition of any new product, the taste can change, even beyond recognition. The main advantage of this dish is its lightness; it is suitable even for those who adhere to a certain diet (Diet is a set of rules for human consumption of food) .

To prepare a salad with pineapples and chicken breast in layers, a recipe with a photo is not always required. This dish is very simple to implement and is suitable even for an inexperienced housewife. But you can decorate this salad at your own discretion and create wonderful culinary masterpieces for the festive table. You can also prepare an ordinary hodgepodge with sausages.

Chicken and pineapple are {in itself} a harmonious combination. And, considering the recipe for this salad in its traditional version, the ingredients are perfectly complemented by ordinary hard cheese. You can use mayonnaise as a dressing; to make the dish as light as possible, you can add the freshest lemon juice to the mayonnaise.

Recipes for salad with pineapples and chicken breast (layers)

Traditional option

In most cases, all recipes allow the use of canned pineapples. They taste even better than chicken. But you can also use the freshest exotic fruit, the most important thing is to choose the freshest product that will not leave “ulcers” in your mouth from an excess of sour taste.

What is needed for the recipe:

• 400 grams of chicken fillet;
• 200 grams of hard cheese;
• 5 eggs;
• Can of canned pineapples;

First of all, you need to boil the chicken breast in salted water. Wash the fillet in advance, and add salt and pepper and bay leaf to the cooking pan. After cooking, the chicken can be left in the broth until it is needed to be cut for salad.

Boil hard-boiled eggs, peel and grate on a small grater. Grate the cheese also on a small grater. Now remove the chicken and cut into small cubes. All that remains is to assemble the layers of this salad. First there is chicken, then a mesh of mayonnaise, then cheese, again mayonnaise, then eggs, mayonnaise. Place small pineapple cubes on top. The chicken and pineapple lard puff will need to be refrigerated for a few hours before serving.

Add corn and pine nuts

What is needed for the recipe:

• 150 grams of hard cheese;
• Green lettuce leaves;
• 150 grams of mayonnaise and a couple of cloves of garlic;
• Chicken breast boiled in advance;
• Pineapples in the amount of one can;
• Canned corn in the amount of one can;
• Two tablespoons of pine nuts;
• A bunch of dill;

Cut the fillet and pineapple into roughly similar small cubes. Tear the lettuce leaves with your hands. Drain the corn. Finely chop the garlic and dill and mix with mayonnaise. Now lay out the salad in layers, and create a small mayonnaise mesh on any layer. First comes the chicken, then lettuce leaves, hard cheese (grated on a large grater), corn and pineapples. There is no need to lubricate the outer layer with mayonnaise. What you need to do is sprinkle the pineapples with pine nuts. For dessert you can serve cinnamon rolls.

Add mushrooms and walnuts

The salad with pineapples and chicken breast layered with mushrooms is well-deservedly popular. However, you need to take into account that mushrooms do not add much weight to this dish for the stomach.

What is needed for the recipe:

• 300 grams of canned pineapple cubes;
• 250 grams of new or canned champignons (you can take other mushrooms);
• 100 grams of walnuts;
• 100 grams of mayonnaise;
• Two boiled chicken fillets;
• One onion and carrot;
• Three hard-boiled chicken eggs;

Mushrooms must be finely chopped. If the mushrooms are pickled, then simply leave them aside. As for the freshest product, you will need to fry the mushrooms in a frying pan with butter, adding finely chopped onions and grated carrots.

Finely chop the eggs, cut the chicken fillet into small cubes. Now you just need to lay out the salad in layers, we remind you to coat any layer with mayonnaise. First add the chicken, then pineapples, cheese, mushrooms and onions, eggs. Sprinkle everything with nuts, which no longer need to be greased with a mayonnaise mesh. You can also prepare a wonderful rainbow salad (recipe photo).

Tips for making chicken and pineapple salad:

• To make the fillet very juicy, you can boil it in advance and leave it in the broth for half an hour.
• In principle, any chicken meat can be used to make this dish. The fact that you don’t have a specific fillet on hand is not an excuse not to prepare the dish.
• Chicken can not only be boiled, but also fried. You can also use a smoked product. But such ingredients make the dish the most nutritious.
• Pineapples must be squeezed out of the water and separated from the syrup before adding to the salad.
• You can complement the dish with boiled potatoes or rice.