Salad with pineapple and chicken breast, recipe with photo

Salad with canned pineapple, chicken breast, prunes and walnuts

Chicken breast and pineapple make some very unique and delicious salads. Now I propose to prepare a salad with prunes, chicken and pineapple. The dish will be completed with crispy walnuts and grated cheese. Onions will give the salad a spiciness, although it must be used in small quantities. It is better to use onions in pickled form, but it will be tastier with green onions in feathers. For dressing, you can use sour cream or mayonnaise, whichever you prefer.

Ingredients:

Chicken fillet (breast) - 300 g;
Pitted prunes - 200 g;
Peeled walnuts - 1 cup;
Canned pineapples - 150 g;
Hard cheese - 100 g;
Sour cream or mayonnaise - 200 g;
Salt - to taste;
Dark ground pepper (fresh) - to taste;
Onion - 30-40 g;
Salt - ½ tsp;
Sugar - 1 tsp;
Vinegar - 1 tsp.

Chicken breast and pineapple salad recipe

1. If you can’t find green onions, you can pickle onions. Peel and cut as small as possible. Add 1 tsp. sugar, 0.5 tsp. salt and 1 tbsp. vinegar for 50 g of onion. Stir and leave to marinate.

2. Wash the chicken fillet or half the breast, fill it with cool water and send it to medium heat. Boil until done.

3. Pour boiling water over the prunes and leave for 5-10 minutes.

4. Chop the walnuts with a knife.

5. Cut the pineapples into small cubes.

6. Grate the cheese on a small grater.

7. Wash the prunes, squeeze them, cut them into small pieces.

8. Check the chicken fillet for doneness by piercing it with a knife. There does not have to be any cloudy juice or ichor; the finished fillet is simply pierced. Place on a plate and cool slightly.

9. Cut into small cubes.

10. We begin assembling the salad. It can be served in one salad bowl, but in glass bowls or wide glasses the dish will look more beautiful on a formal table. If you have a pastry iron ring, you can use it by laying out the salad with pineapples and chicken breast in layers as in the recipe in the link.

Place just a little pickled onion on the bottom of the bowls. If you use green onions with feathers, they will be great for decorating the salad on top.

11. Lay out pieces of chicken fillet.

12. Flavor with mayonnaise or sour cream. I have 2 bowls with sour cream and 2 with mayonnaise.

How to make a salad with chicken, pineapples and walnuts

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If you are tired of classic vinaigrettes and Olivier salad, but want something unusual and unconventional - try to prepare an excellent salad with chicken, pineapples and walnuts. It is very simple to prepare, but can become the highlight of your festive table and arouse the enthusiasm of your guests.

Ingredient Selection
Salad recipe
Salad storage options

Ingredient Selection

The recipe for this dish does not contain expensive items that are difficult to obtain. Suitable for all seasons. Chicken will give the salad some filling. In addition, it mixes well with pineapples, and walnuts add a touch of piquancy.

Salad recipe

2 cloves (optional)

Boil chicken breast (or fillet). To make the meat juicy and tender, it must be placed in boiling salted water. It is cooked completely, with skin and bones, for about half an hour, without bones and skin - 15-20 minutes, cut into cubes - 10 minutes. Cool the finished breast.

Also hard boil chicken eggs. Cool them by pouring cool water.

While the meat and eggs are cooking, you can start preparing the rest of the goods. Grate the cheese on a large grater. Remove the pineapples from the jar, squeeze well because the product is quite juicy, and cut into small cubes.

Peel and chop the walnuts. It is easier to use a blender for grinding. You can simply chop the nuts with a knife or cover them with cling film and walk over them with a rolling pin.

Peel the boiled eggs and finely grate them.

Cut the boiled and cooled chicken breast into cubes.

You can start forming the dish. Place the springform pan on the flat bottom of a plate. Place chicken meat in the very first layer. Grease with mayonnaise. If desired, you can add a couple of chopped cloves of garlic to this dressing sauce.

Next place a ball of pineapples. On top of it are eggs, then cheese. Mayonnaise is applied to any layer.

Sprinkle the salad with chopped nuts. The dish can be decorated with a handful of grated cheese, sour berries, and parsley leaves.

If desired, the salad can be varied with a layer of canned corn (keep in mind that garlic does not mix with it) or fried mushrooms and onions (they should not be greasy after frying). It will be vital to add dill to the mushrooms. A narrow ball of freshly grated carrots will also add juiciness and color to the dish. To make the salad more nutritious, mayonnaise can be mixed with yogurt or replaced with sour cream. Instead of walnuts, pecans or hazelnuts are suitable.

The dish does not have to be over-salted. Salt should be added a little, or even not at all, because it is in mayonnaise and cheese, and the chicken meat was boiled in salted water. As for black pepper, a pinch will be enough.

It is not allowed to add syrup from a jar of pineapple to mayonnaise, as some housewives do. The salad will become very watery and unappetizing.

Salad storage options

Pineapples are a very juicy product, so you shouldn’t store the dish in the refrigerator for a long time. In the latter case, it should be covered with cling film or placed in a hermetically sealed container.

The dish comes out very catchy and exciting, just like for a photo. No matter what kind of housewife can handle its production, and the taste will amuse almost all gourmets.

Layered salad with chicken, pineapples, cheese and nuts

For the salad recipe you will need:

chicken breast – 350g
cheese – 170g
eggs – 3 pcs.
canned pineapples – 3-4 rings
mayonnaise – 50-60g
walnuts – 1 handful
garlic – 1 clove (optional).

Salad recipe:

Boil the chicken breast in advance and cool directly in the broth. Then cut into small pieces and place on a flat dish. Apply a mesh of mayonnaise on top of it.

Open the jar of pineapples and take out the rings. Cut them into cubes. Squeeze out the juice and place on top of the meat. Lubricate with mayonnaise.

Boil the eggs hard (cook for 10 minutes after boiling). Divide them into yolks and whites. Finely chop the whites. Place on pineapples. Lubricate with a mesh of mayonnaise.

Grate the cheese on a small grater. It’s better to make it hanging – right above the salad. Then the cheese layer will be soft and airy. Lubricate with mayonnaise.

Mash the yolks until crumbly. Cover the cheese with them. Lastly, coat the salad with mayonnaise. To quickly chop nuts, place them in a plastic bag and walk over them with a rolling pin. Garnish with chopped nuts, having previously fried them in a dry frying pan without oil, and parsley leaves. Place layered chicken breast salad with pineapples and walnuts in the refrigerator for half an hour. Bon appetit!

Canned pineapples are very juicy. Before forming the salad, they must be squeezed out of the juice. Don't use too much mayonnaise, otherwise it will make the salad watery.

Salad should not be salty! Therefore, the salt that is in meat and cheese will be completely enough. If you want to add garlic, chop it and mix with mayonnaise before dressing the salad.

Layered salad with chicken, pineapples, cheese and nuts

average score: 3.72
votes: 18

Salad with pineapples, chicken and walnuts

Ingredients

Chicken fillet – 300 g

Walnuts – 100 g

Hard cheese – 70 g

Chicken eggs – 2 pcs.

Canned corn – 150 g

Salt and pepper - to taste

207 kcal
30 min.
30 min.

Photo of the finished dish

Step-by-step recipe with photos

An easy-to-make salad with pineapples, chicken and walnuts can be prepared just for dinner, or it can be perfectly served at a gala table. I think it’s always great to have such a salad in your arsenal of festive dishes, since it doesn’t take much time to make it, and the salad tastes good!

Let's prepare the products according to the list. Boil the chicken fillet in salted water with the addition of half an onion, aromatic peppercorns, and bay leaf for 20-25 minutes, until cooked. You can simply boil the fillet in salted water. We will also boil hard-boiled eggs. When the chicken fillet and eggs have cooled, you can start making the salad.

Salt the liquid from the canned corn and place the corn in a bowl. Add hard cheese, grated on a medium grater.

Grind the walnuts with a rolling pin or in a mortar. Cut the chicken fillet into small cubes.

Place the nuts and meat in a bowl with the rest of the ingredients.

Peel the boiled eggs and cut them into small cubes. Drain the liquid from the canned pineapples and cut the pineapple into small cubes.

Place the pineapples and eggs in a bowl with the rest of the salad ingredients.

For dressing we use salad mayonnaise. You can create a dressing from sour cream or low-fat yogurt. Add salt and ground black pepper to taste.

Mix all the ingredients well and place the salad in the refrigerator for 30 minutes.

Let's prepare portioned glassware for the ceremonial serving of the salad. I use cream bowls. Place a pineapple ring on the bottom of each bowl. We cut several pineapple slices in half and arrange them in the form of sides. Place nut halves between the pineapple semicircles and add parsley leaves. Take the salad out of the refrigerator and spoon the salad into the middle of the bowls.

Decorate the top of the salad to your own taste.

Salad with pineapples, chicken and walnuts is ready to serve!

I hope you need the idea of serving a salad formally.