Layered Chicken, Pineapple & Cheese Salad

Simple and tasty, classic, for the holiday table! Chicken salad with pineapple and cheese is quick and easy to prepare. The products are laid out in layers and coated with mayonnaise. Therefore, the salad has an elegant look, it looks very gentle, like winter!
cook time: 1h
Gavin Tanner
Layered Chicken, Pineapple & Cheese Salad

Nutrition Facts (per serving)

223
Calories
17g
Fat
3g
Carbs
13g
Protein

Ingredients (4 portions)

Basic:

Eggs 5 pc
Walnuts 30 g
Hard cheese 100 g
Mayonnaise 150 g
Chicken fillet 300 g
Pineapples 200 g

Recipe instructions

Step 1

Step 1
How to make chicken breast salad with pineapple and cheese? Prepare the necessary ingredients for this. You can use canned pineapples. Open the jar, drain the juice and remove the pineapples. Boil the eggs in boiling water for 5-7 minutes. Then drain the hot water and cool them in cold water. You can use any cheese, as long as it is grated well. I use thigh fillet for chicken meat. It is not as dry as breast fillet.

Step 2

Step 2
Chop the walnuts a little with a knife and fry in a dry frying pan for 3-4 minutes until a characteristic smell appears. Stir the nuts constantly. After frying, immediately pour them onto a plate, otherwise they risk burning in the still hot frying pan.

Step 3

Step 3
Boil chicken fillet in boiling water for 30 minutes. Then cool. To prepare the salad, cut the boiled chicken meat into small pieces.

Step 4

Step 4
To assemble the salad, you can use a regular salad bowl, small rings for portion serving, or, like me, a ring for assembling a cake. By the way, the sides of a springform baking dish are also perfect for assembling the salad. Place the ring on a flat plate and assemble the salad. Place the chopped chicken meat on the bottom of the pan and press it down a little. Lubricate the layer with mayonnaise.

Step 5

Step 5
Peel the boiled chicken eggs and grate them on a coarse grater directly into the salad bowl. Press a layer of grated eggs and also brush with mayonnaise.

Step 6

Step 6
Cut the canned pineapples into small pieces and place in the next layer. You will need very little mayonnaise for the pineapple layer, since pineapples themselves are juicy.

Step 7

Step 7
Place the last layer of cheese, grated on a medium or fine grater. Press the layer tightly and remove the ring.

Step 8

Step 8
Garnish the finished salad with roasted walnuts. You can sprinkle them all over the surface of the salad or a little in the center, and add fresh herbs around the edges. Place the salad in the refrigerator and let it stand for a while to cool.

Step 9

Step 9
Bon appetit!

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