Tropical Chicken Salad with Garlic and Eggs

Nourishing, juicy, flaky, for holidays and everyday life! Salad with chicken, garlic, pineapples and eggs turns out very tender and tasty. It has one feature: garlic and spices are added to mayonnaise, which is used to coat each layer of salad. It is easy to prepare; chicken can be replaced with other meat.
cook time: 1h 30 min
Lucas Halstead
Tropical Chicken Salad with Garlic and Eggs

Nutrition Facts (per serving)

171
Calories
12g
Fat
3g
Carbs
13g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Eggs 4 pc
Hard cheese 120 g
Carrot 2 pc
Chicken fillet 300 g
Pineapples 120 g

Sauce:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Mayonnaise 3 tbsp

Recipe instructions

Step 1

Step 1
How to make a salad with chicken, garlic, pineapple and eggs? Very simple. To begin, prepare all the necessary ingredients according to the list. It’s better to start cooking with mayonnaise sauce — it will be infused just by the time you need it.

Step 2

Step 2
In a bowl, mix mayonnaise, garlic cloves passed through a press and ground black pepper. If you wish, you can add a little salt if your mayonnaise is not very salty.

Step 3

Step 3
Now prepare the necessary ingredients for the salad. You can replace chicken fillet with any other meat to taste.

Step 4

Step 4
Wash the chicken fillet. Cook the chicken in boiling salted water until cooked through, about 25 minutes. Cool the finished fillet and cut into small cubes.

Step 5

Step 5
Boil the eggs hard, cool and peel. Divide 2 eggs into whites and yolks, set the yolks aside to decorate the top of the salad. Grate the remaining whites along with the whole eggs on a coarse grater.

Step 6

Step 6
Grate the cheese on a coarse grater. Any cheese is suitable for this dish — Russian, Gouda and even unbrined mozzarella for pizza. The main thing is that it is tasty, of high quality, without milk fat substitutes.

Step 7

Step 7
Boil the carrots in their skins until tender, cool, peel and grate on a coarse grater. How to cook carrots? Wash it and put it in a pan with cold water. Cook the carrots after boiling over low heat for 20-25 minutes, depending on the size. Check readiness with a sharp knife — it should pierce it easily.

Step 8

Step 8
Remove the pineapples from the syrup and dry. Cut into small cubes. If the pineapples are very watery, gently squeeze them with your hands to prevent the salad from floating.

Step 9

Step 9
You can simply layer all the ingredients in a salad bowl, but I prefer to make the salad in a nice 16cm diameter cooking ring so that all the layers are visible. Also, to make it more elegant, I divided some layers into two parts. Place half of the chicken fillet in the first layer and pour over mayonnaise.

Step 10

Step 10
Then distribute half of the grated eggs and also pour over mayonnaise.

Step 11

Step 11
Next is a layer of half a carrot with mayonnaise.

Step 12

Step 12
Spread all the grated cheese on top and pour mayonnaise over it.

Step 13

Step 13
Place pineapples on the cheese and, if desired, pour mayonnaise over them, because pineapples are already juicy.

Step 14

Step 14
Next, repeat layers of remaining chicken, grated eggs and carrots. Spread the last layer with the remaining mayonnaise sauce.

Step 15

Step 15
Sprinkle finely grated yolks on top. Place the salad in the refrigerator for 1 hour to soak and cool.

Step 16

Step 16
Remove the cooking ring before serving. Garnish the salad with fresh herbs. Bon appetit!

Additional rubrics

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