Chicken salad with pineapples layers

Chicken salad with pineapples layers

A hearty and wonderful salad for everyday life and holidays! Everyone will love this simple 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!

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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.

10 delicious salads with pineapple

The sweet and sour fruit mixes perfectly with cheese, chicken, eggs, crab sticks, cucumbers and more.

3 necessary tips

1. Salads can be prepared with both canned and fresh pineapple. Lifehacker will help you choose a tasty fruit.
2. How to quickly and easily peel the freshest pineapple, read this article for us.
3. Mayonnaise can be prepared at home, replaced with sour cream or other sauces.

1. Layered salad with pineapple, chicken and cheese

Ingredients

• 350 g boiled chicken fillet;
• 250 g canned or fresh pineapple;
• 200 g cheese;
• a few tablespoons of mayonnaise;
• salt is optional.

Manufacturing

Cut the chicken and pineapple into medium cubes. Grate the cheese on a small grater. Layer the salad in this order: half cheese, half chicken, pineapple, remaining chicken and cheese.

Lightly coat any layer with mayonnaise. Salt the chicken.

Place the salad in the refrigerator for 1–2 hours to soak.

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2. Salad with pineapple, cheese and garlic

Ingredients

• 400 g canned or fresh pineapple + several rings for decoration;
• 250 g hard cheese;
• 1–2 cloves of garlic;
• ground black pepper - to taste;
• 1–2 tablespoons of mayonnaise;
• a few olives - optional;
• no matter what kind of greens - optional.

Manufacturing

Cut the pineapple into small cubes, grate the cheese on a medium grater and chop the garlic. Add pepper and mayonnaise to the ingredients and stir. If desired, garnish the salad with pineapple rings, olives and herbs.

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3. Salad with pineapple, meat, pickled cucumbers and croutons

Ingredients

• 400 g boiled pork or beef;
• 2 pickled cucumbers;
• 250 g canned or fresh pineapple;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of mayonnaise;
• 50 g crackers with meat flavor.

Manufacturing

Cut the meat into small pieces, and the cucumbers and pineapple into small cubes. Add salt and pepper and stir. Before serving, pour mayonnaise over the salad and sprinkle with croutons.

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4. Salad with pineapple, shrimp, Chinese cabbage and pomegranate

Ingredients

• 300 g small peeled shrimp;
• 1 teaspoon salt;
• 1 small forkful of Chinese cabbage;
• 300 g canned or fresh pineapple;
• 100 g lemon seeds;
• 3 tablespoons sour cream;
• 1 tablespoon olive oil;
• 1 teaspoon lemon juice;
• 1-2 teaspoons grainy mustard.

Manufacturing

Boil shrimp in salted water and cool. Cut the cabbage into large pieces and the pineapple into medium pieces. Add shrimp and pomegranate to them.

Mix sour cream, olive oil, lemon juice and mustard. Season the salad with the resulting consistency and refrigerate for 10–15 minutes.

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5. Salad with pineapple, smoked chicken, corn and cucumber

Ingredients

• 200 g smoked chicken fillet;
• 200 g canned or fresh pineapple;
• 1–2 cucumbers;
• 150 g canned corn;
• 4–5 tablespoons of sour cream;
• ½ teaspoon mustard;
• salt - to taste;
• ground black pepper - to taste.

Manufacturing

Cut the chicken and pineapple into similar cubes, and the cucumber into cubes. Add corn to them. Combine sour cream, mustard, salt and pepper. Season the salad with the resulting consistency and add salt.

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6. Salad with pineapple, mushrooms, chicken and pickled onions

Ingredients

• 2 onions;
• ½ tablespoon vinegar 9%;
• ½ teaspoon salt;
• ½ teaspoon sugar;
• 300 g boiled chicken fillet;
• 150 g canned or fresh pineapple;
• 150 g pickled champignons;
• a few tablespoons of mayonnaise.

Manufacturing

Cut the onion into thin half rings, pour over boiling water and drain. Add vinegar, salt and sugar to the onion and stir. Leave to marinate while you prepare the other ingredients.

Cut the chicken and pineapple into medium cubes. Divide the champignons in half or into quarters. Add the onion, squeezing it out of the marinade, and mayonnaise, stir and put in the refrigerator for half an hour.

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7. Layered salad with pineapple, chicken, cheese, eggs and walnuts

Ingredients

• 2 boiled eggs;
• 150 g boiled chicken fillet;
• 150 g canned or fresh pineapple;
• 50 g hard cheese;
• 80 g walnuts;
• a few tablespoons of mayonnaise;
• salt - to taste.

Manufacturing

Cut the eggs, chicken and pineapple into small cubes. Grate the cheese on a medium grater. Dry the nuts in a dry frying pan and chop with a knife.

Arrange the salad in this order: chicken, pineapples, eggs and cheese. Lubricate any layer with mayonnaise. Salt the chicken.

Sprinkle the salad with nuts and refrigerate for 1-2 hours.

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8. Salad with pineapple, ham, Korean carrots, cheese and corn

Ingredients

• 200 g ham;
• 200 g canned or fresh pineapple;
• 200 g hard cheese;
• 200 g canned corn;
• 200 g Korean carrots;
• a few tablespoons of mayonnaise.

Manufacturing

Cut the ham into long sticks, and the pineapple into large pieces. Grate the cheese on a small or medium grater. Add corn, carrots and mayonnaise and stir thoroughly.

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9. Salad with pineapple, crab sticks, eggs and cheese

Ingredients

• 350 g crab sticks;
• 250 g canned or fresh pineapple;
• 3 boiled eggs;
• 250 g hard cheese;
• 3–4 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of mayonnaise;
• a few sprigs of parsley - optional;
• a handful of olives - optional.

Manufacturing

Cut crab sticks and pineapple into small cubes. Grate the eggs and cheese on a large grater. Add chopped garlic, salt, pepper and mayonnaise. Add parsley and chopped olives if desired. Stir the salad and refrigerate for an hour.

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10. Salad with pineapple, celery, apple, cheese and bell pepper

Ingredients

• several celery stalks;
• 1–2 green apples;
• 100–150 g hard cheese;
• 1 reddish bell pepper;
• 250 g canned or fresh pineapple;
• a few sprigs of parsley or spinach leaves;
• a few tablespoons of mayonnaise;
• salt - to taste.

Manufacturing

Cut the celery, peeled apples, cheese, peppers and pineapple into medium pieces. Add coarsely chopped herbs, mayonnaise and salt and stir.

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 pineapple 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!

Layered salad with chicken, cheese and pineapple

Layered salad with chicken, cheese and pineapples is an appetizer that is popular not only in this version. Options with the addition of garlic or walnuts are no less popular.

This salad can be prepared by simply mixing all the ingredients. But, you must admit, serving it in the form of a layered salad looks the most beautiful, especially if you plan to include it in the festive menu!

Ingredients

– Chicken fillet (boiled) – 300 g

– Canned pineapple – 300 g

– Semi-hard cheese – 200 g

– Chicken eggs (hard-boiled) – 4 pcs.

– Mayonnaise – to taste

– Pepper (ground) – to taste

– Parsley – to taste

Prepare a layered salad with chicken, cheese and pineapples

A fillet taken from a chicken breast that has been boiled until fully cooked in water, salted and seasoned to taste, will come in handy.

Canned pineapple can be in the form of pieces and rings, there is no difference; in any case, you need to cut the fruit into smaller pieces and place on a sieve to drain excess syrup.

The type of cheese to taste will determine whether salt is needed.

Grate the cheese and eggs separately on a small grater.

Cut the pineapple and chicken fillet into small cubes, finely chop the parsley.

To make the consumption of mayonnaise much less, we will apply it to the layers of salad in the form of a mesh. To do this, put the mayonnaise into a cardboard cornet and cut off the edge.

The salad can be served in small portioned salad bowls or in one large one. Place the chicken fillet in the first layer and lightly press it down with a spoon.

We apply a mesh of mayonnaise onto the chicken fillet, then lay it out one by one: pineapple - mayonnaise - eggs - mayonnaise - cheese - mayonnaise. Before applying mayonnaise, lightly press any layer with a spoon.

If the size of the portioned salad bowls allows, the layers can be repeated. Top everything with grated cheese and parsley.

Place the salad in the refrigerator for 30-40 minutes so that the layers are soaked.

The finished salad came out juicy, the sweetness of the pineapple blends perfectly with the chicken and cheese.