Tropical Pineapple Chicken Salad

Amazing, gentle, for any occasion. Tasty and satisfying! Pineapple, chicken and corn salad is suitable for both a family lunch or dinner, and for meeting guests. The rich and bright taste is sure to appeal to many. If possible, use fresh pineapple; it will make the salad tastier.
cook time: 1h
Logan Winslow
Tropical Pineapple Chicken Salad

Nutrition Facts (per serving)

165
Calories
11g
Fat
5g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Eggs 2 pc
Hard cheese 50 g
Mayonnaise 60 g
Chicken fillet 200 g
Pineapples (canned or fresh) 150 g
Canned corn 100 g

Recipe instructions

Step 1

Step 1
How to make pineapple, chicken and corn salad? Prepare the necessary ingredients. Pineapple can be used both fresh and canned. Place the canned corn in a colander in advance to drain the liquid.

Step 2

Step 2
Boil the chicken breast. To do this, pour 1.5 liters of water into a saucepan and put on fire. Salt the boiling water and add the chicken there. For taste, you can add black peppercorns and bay leaves. Cook the chicken over low heat, covered, until cooked, about 20 minutes after boiling. If the fillet can be easily pierced with a knife, it is ready. Cool the chicken without removing it from the broth to prevent it from drying out. Cut the chicken into small cubes.

Step 3

Step 3
Cut the pineapple into small cubes.

Step 4

Step 4
Grate the hard cheese on a medium or coarse grater.

Step 5

Step 5
Hard boil the eggs and cool by pouring cold water over them. Remove the shells from the finished chilled eggs. Separate them into yolks and whites and cut into small cubes or grate on a medium or large grater. Place all chopped ingredients in separate containers, as the salad will be laid out in layers.

Step 6

Step 6
How to form a salad? Place lettuce leaves washed and dried with paper towels on a flat plate. Place a cooking ring (about 18 cm in diameter) on top. Each layer of salad must be greased with mayonnaise. Place the fillet as the first layer. Next, distribute the pineapple slices evenly. Place egg whites in the third layer and yolks in the fourth. Lay out the corn, brush it with mayonnaise, and spread grated cheese on top.

Step 7

Step 7
Place the chicken, pineapple, cheese, egg and corn salad in the refrigerator for 1-2 hours to soak. Then, carefully, so as not to destroy the structure, remove the culinary ring. You can decorate the salad with pineapple rings, placing a beautiful flower on top, as well as mint leaves. Serve. Bon appetit!

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