Quick & Tasty Chicken Pineapple Salad

Are there guests on the doorstep? Cook quickly and easily! Beautiful and tasty! A classic chicken salad with pineapple will take about 30 minutes. Instead of boiled chicken, you can take fried or smoked chicken — there will be a new taste. The salad can be layered or mixed. And sunny yellow corn will decorate it and lift your spirits!
cook time: 35 min
Elijah Stroud
Quick & Tasty Chicken Pineapple Salad

Nutrition Facts (per serving)

172
Calories
12g
Fat
5g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Eggs 3 pc
Hard cheese 40 g
Vegetable oil 1 tbsp
Mayonnaise 3 tbsp
Chicken fillet 300 g
Pineapples (canned) 200 g
Canned corn 100 g

Recipe instructions

Step 1

Step 1
How to make a classic chicken salad with pineapple? Prepare the necessary ingredients. Take large, selected eggs. If the eggs are small, take 4 pieces.

Step 2

Step 2
Wash the chicken fillet, dry it and cut it in half lengthwise. Salt the chicken if desired. But this is not necessary, since mayonnaise already contains enough salt.

Step 3

Step 3
Heat vegetable oil in a frying pan. Place the fillet and fry over high heat for about 5 minutes on each side until golden brown.

Step 4

Step 4
Then pour in 40 ml of boiling water and simmer the fillet under the lid for another 5-6 minutes.

Step 5

Step 5
Cool the finished chicken fillet and cut into small cubes.

Step 6

Step 6
Hard-boil the eggs (cook for 8-10 minutes after boiling), cool, and peel. Separate the yolks from the whites and grate them on a medium grater separately into different bowls.

Step 7

Step 7
Remove the pineapples from the syrup, dry and cut into small pieces. If the pineapples are too watery, squeeze them lightly.

Step 8

Step 8
Drain liquid from canned corn and dry the grains.

Step 9

Step 9
Grate the cheese on a medium grater.

Step 10

Step 10
Place a cooking ring with a diameter of 16 to 20 cm on the dish and lay out the salad in layers. First, place the fried chicken fillet and pour mayonnaise on top. For convenience, I transferred the mayonnaise into a pastry bag and cut off the tip.

Step 11

Step 11
Place canned pineapples on the chicken and also pour mayonnaise.

Step 12

Step 12
Next, you can lay out all the corn. Noya divided the corn in half. I put some of it on pineapples. Mayonnaise is not necessary here — the corn is already juicy, especially since the layer is very thin.

Step 13

Step 13
Next, distribute the grated whites and make a mesh of mayonnaise.

Step 14

Step 14
Distribute grated yolks over the whites and also pour mayonnaise.

Step 15

Step 15
Now you can distribute the remaining corn evenly.

Step 16

Step 16
The last layer is grated cheese. There is no need to pour mayonnaise on it. Place the salad in the refrigerator for 1 hour to cool and soak. If you leave it longer, cover the top of the ring with cling film to prevent the top from becoming airy.

Step 17

Step 17
Remove the cooking ring and serve the salad, garnishing the top with corn, pineapples and herbs. Bon appetit!

Additional rubrics

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