Salad with chicken, pineapples, cheese and walnuts
Salad with chicken, pineapples, cheese and walnuts
Sunday, January 3, 2016
Friends, Happy New Year 2016! I hope that this warm and comfortable home holiday was as unforgettable and enjoyable for you as it was for our family! Returning to my only and beloved website, and therefore to you, my dears, I am now sharing a brand new recipe for a very tasty salad.
This ordinary and immediately unique dish perfectly combines the meat base of boiled chicken breast, the juiciness and pleasant sweetness of pineapple, the richness and tenderness of cheese, the piquancy of walnuts and fragrant fried mushrooms with onions. Mayonnaise is used as a salad dressing - it is best to create it yourself (you can see one of the recipes here). I completely forgot: the recipe for this salad uses boiled chicken eggs (4 pieces) - we chop them on a large grater and put them in any middle layer, but I completely forgot about them. Thank you, my mother-in-law reminded me.
Ingredients:
Making a dish step by step:
The recipe for this simple and very tasty salad includes the following ingredients: chicken breast, cheese such as Russian or Dutch, canned (you can take fresh or frozen) champignons, canned pineapple, small onion, peeled walnuts, refined vegetable oil and mayonnaise.
First, let's cook the chicken breast. Absolutely, there are two main rules in accordance with which chicken breast is cooked. If you need broth, place the meat in cool water, and when you are preparing the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, because it will not have time to give the broth all its juices. So, put the chicken breast in boiling water and cook at moderate boil for about 15 minutes (after the water boils for the second time, the boiling stops when you add the meat, because the water temperature drops).
In the meantime, prepare the mushrooms and onions for frying. Cut the champignons into careful pieces, and the peeled onion into a small cube.
Pour vegetable oil (I use sunflower) without aroma into a frying pan, heat it and add mushrooms and onions. Fry over medium heat without a lid until nicely browned and fully cooked.
We take the canned pineapples out of the jar and let the syrup drain well. Then cut the fruit into small pieces.
Grind the cheese on a large grater. Later we will grate a small part of it on a small grater to decorate the finished salad.
Peeled walnuts must be chopped with a knife or crushed using a blender. The main thing is not to get small crumbs, but to throw in small pieces of nuts so that you can feel their texture.
The mushrooms and onions are ready – they are perfectly browned and smell very pleasant. Tilt the pan slightly so that the excess oil drains off and the champignons and onions are not too greasy.
Remove the finished breast from the broth and let it cool. We use the broth to make first courses. If you cook the chicken breast correctly and do not overcook it, the meat cubes will turn out to be a beautiful and neat shape, and at the same time they will not disintegrate into fibers.
All the ingredients are ready, it’s time to move on to shaping this puff salad. To ensure that it comes out neat and even, choose any suitable-sized bowl that you cover with cling film. The layers will go in reverse order so that later in the finished dish they will be in their proper places.
So, first we put the fried champignons with onions and press them with a spoon so that the layer is quite dense.
Lubricate them with a small amount of mayonnaise. Absolutely, in this salad, any layer (not counting pineapples, because they themselves are quite juicy) is coated with this cool sauce.
Next, add the cheese, crushed on a large grater, sparingly distributing it around the entire perimeter. Don't forget about mayonnaise.
Then we pour in crushed walnuts, which we lightly grease with mayonnaise - only for the most reliable connection.
The next layer is pieces of canned pineapple.
And finally, cubes of boiled chicken breast. The meat needs to be generously coated with mayonnaise, because the breast is, by definition, a bit dry.
That's all, the salad with chicken, pineapples, cheese and walnuts is ready.
Cover the bowl with the salad with a flat plate and turn the system over. Now we remove the bowl and then remove the cling film, thanks to which the food does not stick to the walls of the dish.
The salad comes out smooth and neat, the layers are clearly visible.
Your culinary imagination will give you a hint on how to decorate the finished dish. I sprinkled it with cheese, added a little fresh parsley and cranberries for the most catchy and solemn look. It’s better for this salad to rest in the refrigerator for a couple of hours before serving, so that the layers are properly soaked.
Prepare this simple and delicious salad for a festive table (Orthodox Christmas is coming soon), guests and family will be in ecstasy!
How to make 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 non-trivial, try making 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 simply for dinner, or 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.