Salad with pineapple and chicken breast - very tasty and simple. Salad with pineapple and chicken breast Salad with pineapple and chicken fillet

Fresh, bright salad with pineapples, prepared in layers - a decoration for the holiday table! Choose the best recipe.

Surprisingly balanced taste - pineapple is responsible for sweetness, eggs for tenderness, pickled onions and garlic for spiciness. And, by the way, unlike fur coat, it is not at all greasy, thanks to the fact that we use sour cream in the dressing.

boiled chicken breast – 1 pc.
onion – 1 pc.
vinegar – 1 tsp.
eggs – 5 pcs.
cheese – 200 g
canned pineapples (rings) – 1 jar 500 ml
sour cream – 5 tbsp.
mayonnaise – 7 tbsp.
garlic – 3 cloves
salt - to taste
ground pepper - to taste
ground ginger - optional

First, let's prepare the dressing - mix sour cream, mayonnaise, garlic, passed through a press. Then cut the breast against the grain and place it on a flat dish as the first layer. You can add salt, pepper, and ground ginger. Lubricate with mayonnaise-sour cream dressing.

The next layer will be the pickled onions. Finely chop the onion and pour boiling water over it. Leave for a couple of minutes, drain the water completely. Add a teaspoon of simple vinegar, wait a couple of minutes, drain the vinegar completely. Place the onion on the second floor on top of the chicken, then add the dressing.

Three eggs on a coarse grater and place one floor above on the onion. Then grease with dressing.

Three cheese on a coarse grater, place on eggs, add dressing.

The topmost layer is the visual and taste decoration of the salad - pineapples. Place a circle in the center, cut the remaining circles in half and place them in the shape of a sun.

Place the salad in the refrigerator to soak for half an hour. Salad ready!

Recipe 2: Chicken Layered Salad with Pineapple and Cheese (step by step)

Today we will prepare a wonderful simple dish - salad with chicken and pineapples, we provide the recipe with photos. In general, I must say that chicken and pineapples go just great, you can improvise with the ingredients, you can add a layer of mushrooms fried with onions - the salad will become more satisfying and rich. But today we will prepare a light, delicate salad, so we will do without mushrooms, which still weigh down the dish. This salad can be served for breakfast or dinner thanks to its lightness, and it will be just right for the holiday table.

boiled chicken meat – 250 grams;
hard-boiled eggs – 3-4 pcs.;
canned pineapple – 250 grams;
hard cheese - approximately 120-150 grams;
light fat mayonnaise for dressing;
a little greenery as decoration.

First of all, boil the chicken (you can take both the breast and the leg, but the breast will need to be coated with more mayonnaise, since the meat is still a bit dry), and hard-boil the eggs.

Grind the chicken meat (it is better to cut it into small cubes), and place it in the first layer on a wide flat dish, grease with mayonnaise.

To do this, I either take mayonnaise in a bag with a lid, or carefully cut off a corner on the bag so that the sauce flows in a thin stream, then the soybeans will not be damaged when smeared. You can do it the way I cooked it - I simply mixed the chicken and eggs in a separate bowl before laying them out on layers.

Drain the liquid they were in from the pineapples, cut into cubes, and place on top of the meat.

Now let's separate the whites and yolks of the boiled eggs. For now, put the yolks aside, grate the whites and place them in the third layer on top of the pineapples. On top there is again a mayonnaise mesh.

Coarsely grate the hard cheese and distribute evenly over the whites.

Cover the cheese layer with a thin mesh of mayonnaise and add grated egg yolks as the final layer.

Note: it is advisable not to compact the layers, then the salad will turn out even more tender; make the salad a little ahead of time before serving so that it has time to brew well, and only after that can you decorate with herbs.

Well, our simple (but incredibly tasty!) puff salad with pineapple, chicken and cheese is ready, you can eat it with pleasure, bon appetit!

Recipe 3: layered salad with pineapple and corn (with photo)

Layered salad with pineapple is, without exaggeration, an extraordinary dish. It would seem that it consists of the most ordinary products, but the taste is simply amazing. The delicate sweetness of pineapple, the severity of hard cheese, and the juiciness of bell pepper create a wonderful and incredibly tasty combination. And such beauty is very worthy of taking its place on the holiday table. By the way, you can prepare a similar pineapple salad with cheese for the New Year, giving the ingredients the shape of cute snowmen.

Preparing a vegetarian salad with pineapple is quite simple and quick, since all the products are used ready-made, and nothing needs to be boiled or baked first. All you need is to stock up on all the necessary ingredients, get a sharp knife, a cutting board and a beautiful plate. And in just 5 minutes you will be able to enjoy a delicious vegetable dish.

Canned pineapple – 120 g
Canned corn – 100 g
Bell pepper – 1 large
Chinese cabbage – 2 large leaves
Hard cheese – 80 g
Sour cream (mayonnaise) – about 2 tbsp.

First of all, I rinsed, blotted off the moisture and chopped the leaves of Chinese cabbage into small pieces. I put it in a salad bowl. By the way, the layers can be arranged in any order.

Lubricated with mayonnaise.

Then I finely chopped the bell pepper. I laid it out in the next layer.

Mayonnaise again.

I cut the cheese into cubes. I placed it next to the pepper.

After the cheese – diced canned pineapple.

Mayonnaise again.

And put out some canned corn.

So your incredibly delicious layered salad with pineapple and corn is ready! I recommend eating it right away, because the vegetables here are all juicy, and if the salad sits for a while, it will simply drain. And freshly prepared, it is crispy and fresh.

Recipe 4: layered salad with pineapples and walnuts

This simple and at the same time original dish ideally 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 aromatic fried mushrooms and onions. Mayonnaise is used as a salad dressing - it is best to make it yourself.

chicken breast – 500 gr
canned pineapple – 300 gr
canned champignons – 230 gr
Russian cheese – 150 gr
onions - 1 pc.
walnuts – 70 gr
mayonnaise - 100 gr
vegetable oil - 50 ml

First of all, let's put the chicken breast to boil. In general, there are two basic rules according to which chicken breast is cooked. If you need broth, place the meat in cold 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, since it will not have time to give all its juices to the broth. So, put the chicken breast in boiling water and cook at a moderate boil for about 15 minutes (after the water boils a second time - the boiling stops when you add the meat, as the water temperature drops).

In the meantime, prepare the mushrooms and onions for frying. Cut the champignons into neat pieces, and the peeled onion into small cubes.

Pour odorless vegetable oil (I use sunflower oil) 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 thoroughly. Then cut the fruit into small pieces.

Grind the cheese on a coarse grater. Then we grate a small part of it on a fine grater to decorate the finished salad.

Peeled walnuts need to be chopped with a knife or chopped using a blender. The main thing is not to get fine crumbs, but to leave small pieces of nuts so that their texture can be felt.

The mushrooms and onions are already ready - they are well browned and smell very nice. Tilt the pan slightly so that excess oil drips off and the mushrooms and onions are not too greasy.

Remove the finished breast from the broth and let it cool. We use the broth to prepare first courses. If you cook the chicken breast correctly and do not overcook it, the meat cubes will turn out nice and neat in shape, but will not disintegrate into fibers.

All the ingredients are ready, it’s time to move on to shaping this puff salad. To make it neat and even, choose any suitable-sized bowl, which you cover with cling film. The layers will go in reverse order so that later in the finished dish they will be in their places.

Lubricate them with a small amount of mayonnaise. In general, in this salad, each layer (except for pineapples, since they are quite juicy on their own) is coated with this cold sauce.

Next, add the cheese, shredded on a coarse grater, evenly distributing it around the entire perimeter. Don't forget about mayonnaise.

Then pour in chopped walnuts, which we grease with a little mayonnaise - just for a more 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, since the breast is, by definition, a bit dry.

Cover the bowl with the salad with a flat plate and turn the structure over. Now remove the bowl and then remove the cling film, thanks to which the food does not stick to the walls of the dish.

Your culinary imagination will tell you how to decorate the finished dish. I topped it with cheese and added some fresh parsley and cranberries for a brighter, more festive look. It is 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 your holiday table.

Recipe 5: salad with crab sticks and pineapples in layers

It's no secret that canned pineapples are an excellent ingredient for salads. Even a small amount of pineapples added to a particular salad will make it not only juicy, but also with a special aroma. Most pineapple salads are prepared very quickly if you first take care of preparing the accompanying products. Many pineapple salads are prepared with boiled chicken fillet, in which case it is tedious to boil it first. No less tasty pineapple-based salads can be made with crab sticks. I want to offer you one of these salads today.

Today you will learn how to prepare a layered salad with crab sticks and pineapples. From the name it becomes clear that all the ingredients in it will be laid out in layers, but despite this, it is prepared very simply and quickly. And, of course, to make the salad tasty, you should not skimp on the quality of the products, especially on the quality of pineapples and crab sticks. It is advisable to choose mayonnaise for this salad with a high fat content.

Crab sticks – 150 gr.,
Eggs – 3 pcs.,
Hard cheese – 100 gr.,
Canned pineapples – 100 gr.,
Mayonnaise,
Salt,
Parsley for decoration.

Boil the eggs hard. Peel the cooled eggs. Take out the yolks. Separately, grate the whites on a fine grater.

Crush the yolks into crumbs with a fork.

Grate hard cheese on the same grater as the whites.

Cut the canned pineapple rings into cubes.

Cut crab sticks into small cubes.

All ingredients are prepared. You can start forming the salad. Place crab sticks on the bottom of a flat plate. Pour mayonnaise over them.

Place grated egg whites on top. Salt them and also pour mayonnaise on them.

The next layer of salad will be grated cheese.

Sprinkle the salad with yolk crumbs. Place pineapple pieces on the salad. Garnish the finished layered salad of crab sticks with pineapples with parsley leaves. Before serving, the salad should soak in the refrigerator for about 1 hour. Enjoy your meal!

Recipe 6: Layered Pineapple Salad with Eggs (step by step photos)

This salad perfectly harmonizes fried chicken with pineapples and hard cheese with sweet corn. Boiled eggs add satiety and highlight the taste of mayonnaise sauce.

For the salad, you can buy fresh pineapple, fillet it and cut it into cubes. But it’s easier to buy it in canned form. The fact is that it will be sweeter and more aromatic than fresh, and for a salad we just need juicy, bright flavors.

It is also better to buy corn in a jar; choose one whose manufacturer you trust. But, if you have frozen vegetable mixture, you can boil it and use it in a salad.

We will lay out the dish in layers, coating each product with sauce. This way we will get a beautiful and very tasty salad.

chicken meat (breast) - 500 g,
hard cheese - 150 g,
chicken eggs - 3 pcs.,
pineapple pieces in syrup - 250 g,
sweet corn - 200 g,
mayonnaise sauce

We thoroughly wash the chicken meat in warm water and then wipe it dry with a napkin. After the fillet, cut into several pieces, lightly beat them, add salt and pepper.

Pour sunflower oil into a heated frying pan and add chicken meat. Fry the meat on all sides so that it is completely cooked and has a beautiful golden brown crust.

Once the meat has cooled, cut it into cubes.

Grind hard-boiled chicken eggs on a grater. We do the same with hard cheese. Now we put our dish in a certain sequence. Lubricate each layer with mayonnaise. First, pieces of chicken meat.

Then sweet corn.

Now for the pineapple pieces.

The final touch is grated cheese.

Bon appetit!

Recipe 7: Layered cheese salad with cucumbers and pineapple

A simple salad with pineapples turns out well soaked and very beautiful.

chicken leg - 2 pcs.
crab sticks - 100 gr
cucumbers - 2 pcs.
eggs - 5 pcs.
onion - 2 pcs.
pineapples
mayonnaise
hard cheese - 200 gr

I made the layered chicken salad with pineapple step by step with photos, so it will be easy for you to repeat the recipe.

First of all, cook the chicken legs until tender and the eggs hard-boiled.

We disassemble the chicken, remove the bones, and cool and peel the eggs.

We cut cucumbers and crab sticks into thin strips (cucumbers can be peeled if desired).

Grate the cheese and eggs onto a coarse grater.

Grate the onion and cut it into half rings, put it in a bowl and pour boiling water for 15 minutes, drain the water, season with vinegar, sugar and a little salt.

Chicken salad with pineapples recipe needs to be airily placed on the dish, then the chicken salad with canned pineapples turns out fluffy and tall.

We take the dish on which we will serve and lay out our ingredients in layers:

1st layer - chicken is torn into thin strips

2nd layer - pickled onions

3rd layer - mayonnaise

4 layer - crab sticks

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This dish with an incredible taste generated by the combination of sweet and sour fruit and meat is popularly called bourgeois, jokingly. Some recipes are even titled like this, although today no one is surprised by pineapples, and perhaps the price of a fresh product does not make it too affordable. How to prepare a salad based on a chicken-pineapple tandem?

How to make Chicken and Pineapple Salad

This flavor combination is very popular, although in a broader sense – when any meat (including sausages) is used with pieces of pineapple. “Hawaiian” pizza and pork “medallions” are some of the most famous recipes, but there are also salads. Professionals assure that there are no special tricks here: any complementary products and sauces are acceptable, since the basis is an absolutely universal pair of ingredients. However, for an ideal result, it is worth figuring out how to prepare a pineapple and chicken salad correctly.

Chicken and pineapple salad recipe with photo

The versatility of the main components of such a snack has allowed professionals to create thousands of recipes, some of which are completely different from each other. Hot and cold, puff, portioned, classic chaotic mixtures - every recipe for salad with pineapple and chicken breast will find its admirers. Step-by-step instructions and photos will help you understand the principle of cutting, processing and connecting all the components, and professional advice will prevent you from making serious mistakes.

With chicken breast

A simple version of this appetizer with an exotic flavor is created in a matter of minutes - just boiling the chicken takes about half an hour. The remaining components do not require heat treatment, so you can make a pineapple and chicken breast salad even if you already have guests on the doorstep. Professionals assure that smoked chicken here will “sound” no worse than boiled chicken.

Ingredients:

chicken – 180 g;
pineapple rings – 5-6 pcs.;
cherry tomatoes – 8-10 pcs.;
black olives – 10 pcs.;
mayonnaise – 1 tbsp. l.;
salt.

Cooking method:

Boil the chicken, chop with a knife, add salt.
Cut tomatoes and olives in half crosswise.
Cut the pineapples into cubes and mix with the rest of the ingredients.
Season with mayonnaise and leave until served.

Classic recipe

This option remains the best for most housewives, no matter what modifications are offered by culinary professionals. The classic recipe for salad with chicken and pineapple is incredibly delicate in taste and texture, not dietary, but if you use homemade mayonnaise, you can greatly reduce its fat content and calorie content. You can skip eggs completely, or take only whites.

Ingredients:

chicken fillet – 170 g;
eggs 1 cat. - 2 pcs.;
canned pineapples – 200 g;
garlic cloves – 3 pcs.;
mayonnaise - half a glass;
salt, ground pepper.

Cooking method:

Boil the chicken: you can add any spices to the water.
Dry the pineapples and cut into cubes.
Hard boil the eggs and chop with a knife.
Cut the boiled chicken in the same way as pineapples and combine with the rest of the ingredients.
Stir the salad, add salt, mayonnaise and pepper. Serve in a heap on a flat platter.

With cheese

Do you want to surprise your guests or family, win their hearts with your culinary talent, but without spending too much time in the kitchen and using only simple products? This chicken salad with pineapple and mozzarella cheese meets all of the above requirements: no exoticism, minimal effort on the part of the hostess and a spectacular result from all points of view, as if from restaurant photos.

Ingredients:

canned pineapples – 210 g;
chicken – 200 g;
lettuce - a bunch;
mayonnaise – 2 tbsp. l.;
(for thick pizza) – 200 g;
salt.

Cooking method:

Boil chicken without skin. Cool, cut into strips.
Grate the mozzarella coarsely.
Tear the lettuce leaves with your hands and mix with the chicken.
Add pineapple pieces and cheese.
Season with mayonnaise, salt and mix.

With smoked chicken

For such an appetizer, you can buy ready-made poultry that has been factory-smoked, or make your own analogue in the oven. The latter option will take more time, but you will have a less harmful product. An alternative is regular grilling. Smoked chicken salad with pineapples will be delicious regardless of the condition of the bird. The volume of chicken is indicated only by meat, i.e. without taking into account the weight of the bones (if you did not take fillet).

Ingredients:

pineapple rings – 6-7 pcs.;
smoked chicken – 150 g;
cucumber;
mayonnaise – 3 tbsp. l.;
salt.

Cooking method:

Finely chop the chicken meat, do the same with the pineapple rings.
Cut the cucumber into short strips.
Combine salad ingredients, season with mayonnaise and salt.

Layers

If not only the taste and aroma of the contents of the plate are important to you, but also its aesthetic qualities, you should try to learn how to cook puff salads. Even with the simplest set of components, they outperform conventional ones, where everything is randomly mixed. In this salad, chicken with pineapples are laid out in layers across a “border” of grapes, which can be dark for contrast.

Ingredients:

pineapple pieces – 200 g;
chicken – 250 g;
white grapes – 100 g;
yogurt without additives - half a glass;
greenery.

Cooking method:

Separate the boiled chicken into fibers.
Cut the grapes into halves lengthwise.
Dry the pineapple pieces.
Place in layers in the same order, alternating with yogurt. Sprinkle with herbs.

Burzhuysky

Whether this recipe originally meant hazel grouse from the famous slogan, or whether it was always replaced by chicken, is unknown. However, even without them, the Bourgeois pineapple salad has an excellent taste. A short list of ingredients makes this snack accessible to most housewives, and the ease of handling the products makes it easy to implement. The recipe has undergone many modifications, but the version below is considered a classic.

Ingredients:

chicken breast;
pineapple pieces (preferably fresh) – 130 g;
eggs 2 cat. - 3 pcs.;
onion – 1 pc.;
mayonnaise – 2/3 cup;
a bunch of fresh dill.

Cooking method:

Boil water in a saucepan, throw in half the onion. Add salt. After 5-6 minutes add chicken meat. Cook for 40-45 minutes, covered. You can add some spices, but don't get carried away with them.
Pour cold water over the eggs, wait until they boil, and cook for exactly 5 minutes. Cool, peel, cut into cubes.
Chop the remaining half of the onion and rub with your hands with the boiled and chopped chicken.
Add pineapple pieces, eggs, mayonnaise, hand-torn dill.
Stir and leave for half an hour before serving.

With canned pineapples

You can get a very interesting option for a snack or light dinner if you make an exotic dressing from soy sauce with ginger-honey notes. Besides this, what distinguishes this salad from canned pineapples and chicken from the rest is the heat treatment of the meat: the final result is not dietary, but incredibly tasty. This is the perfect addition to the holiday table!

Ingredients:

pineapples in a jar – 250 g;
chicken fillet – 300 g;
olive oil;
soy sauce – 2 tbsp. l.;
honey - 1 tbsp. l.;
ground ginger – 1/2 tsp;
lettuce leaves;
sesame.

Cooking method:

Heat the oil and fry the chicken cut into long pieces. When it turns brown, cover with a lid and simmer for 15-20 minutes until done.
Mix soy sauce with 2 tbsp. l. liquid from canned food, a pinch of ginger, honey.
Combine pineapple cubes with chicken, place in a heap on lettuce leaves, and season with the resulting sauce. Sprinkle with sesame seeds.

With walnuts

The Hawaiian version of this light, tasty dish looks great on any table. It cooks quickly if you use smoked meat, and the short list of ingredients makes the salad very accessible to most housewives. The total chicken, pineapple, cheese, walnuts, herbs and mayonnaise included in this salad provide only 180 kcal per 100 g, so your figure will not suffer.

Ingredients:

chicken fillet – 200 g;
pineapple rings – 190 g;
hard cheese – 100 g;
walnuts – 50 g;
light mayonnaise – 30 g;
a bunch of greenery.

Cooking method:

Boil the fillet, grate the cheese, cut the pineapple rings, tear the greens with your hands, crush the nut kernels.
Mix all ingredients, season with mayonnaise, serve on a flat plate.

With corn

Incredibly satisfying, with obvious notes of sweetness, offset by the spiciness of the curry, this dish leaves no one indifferent. This chicken salad with pineapples and corn is not particularly difficult to prepare, if you exclude the stage of cooking the rice. A modified technology for risotto is used here, but you can follow a different algorithm - it is only important to get very crumbly, slightly dense grains inside. The corn can be frozen - then it needs to be fried in a dry frying pan.

Ingredients:

chicken meat – 250 g;
pineapple rings – 200 g;
canned corn – 120 g;
rice - half a glass;
mayonnaise;
curry - a pinch;
salt.

Cooking method:

Rub the chicken with salt and honey, wrap in foil, bake at 190 degrees.
Pour the rice into a hot frying pan, heat for 1.5-2 minutes, turning constantly.
When it starts to turn golden, add boiled hot water (a ladle). The power of the burner is above average, there is no lid.
Wait until the grains absorb the liquid, then add more.
For the third time, add curry, stir, and add water again.
Boiled fluffy rice needs to be cooled.
Cut pineapple rings into cubes, baked meat into strips. Combine them with rice and corn kernels.
Season the salad with mayonnaise and mix.

With mushrooms

This flavorful and beautiful dish has distinct French notes. Appetizing chicken pieces, sweet pineapples, savory fried mushrooms, small quail eggs - even gourmets cannot resist this composition. The original recipe uses champignons, but a salad with boletus or chanterelles will also turn out very tasty and tender.

Ingredients:

chicken – 200 g;
pineapple rings – 150 g;
champignons – 150 g;
bulb;
quail eggs – 4 pcs.;
olive oil – 1 tbsp. l. + for frying;
salt;
greenery.

Cooking method:

Boil chicken meat. Cut finely.
Fry mushrooms with chopped onions.
Boil the eggs, crumble.
Cut the pineapple rings into cubes.
In this salad, chicken, pineapple, mushrooms and chopped eggs are poured on top of each other to form a mound. Afterwards, you need to lightly mix the ingredients with a fork, lifting them from underneath.
Fill with canned liquid and olive oil. Decorate with greens.

Chicken salad with pineapple - cooking secrets

If, after studying the step-by-step recipes proposed above, you still have questions about working with chicken or pineapples, selecting additional products and/or spices, this block will help you get rid of them. Professionals are ready to tell you how to create the perfect chicken and pineapple salad and come up with your own recipe:

For light snacks, there is an unspoken rule - do not overdo it with protein. If you have meat, give up sausages/sausages, eggs, seafood: create variety with vegetable supplements.
If the dish is planned to be hearty, you can use boiled eggs, bacon, salami, crab sticks - it is better not to take other protein elements.
Pineapples create an excellent composition with any sauces, but tomato paste and yogurt are a priority.
Do not overuse spices: ginger, curry are the best options for this salad.

Video

We present to you a classic salad with chicken and pineapple that even those with sophisticated tastes will like. Anyone who tries it will notice that the salad combines the exoticism of sweet pineapples and the delicious richness of chicken and mushrooms. The classic salad recipe involves laying out layers of champignons with onions, chicken, canned pineapples, hard cheese, boiled eggs, generously sprinkled with mayonnaise. If desired, you can include other ingredients, such as canned corn, boiled potatoes, pickled champignons or croutons.

A beautiful layered salad with chicken and pineapple is prepared very quickly. An experienced housewife will prepare it in a maximum of half an hour, since each of the stages of preparation is simple and understandable. In many families, this salad became a favorite holiday dish after the first “trial”.

Taste Info Holiday salads / Chicken salads

Ingredients

Chicken breast – 200 g;
Chicken eggs – 2 pcs.;
Fresh champignons – 200 g;
Onions – 1 pc.;
Fresh parsley – 2-3 sprigs;
Canned pineapples – 280 g;
Vegetable oil;
Salt, mayonnaise - to taste.

How to make layered chicken salad with pineapple and champignons

At the very beginning of cooking, you need to boil the chicken breast and eggs.

We wash the chicken fillet under running water, put it in boiling salted water and cook for about half an hour. In order to maintain the juiciness of the meat after cooking is complete, we advise you not to remove the chicken fillet from the broth.

While the chicken breast and eggs are boiling, wash the champignons and let them dry a little. Peel the onion and chop finely. Then chop the mushrooms finely.

Pour sunflower oil into a hot frying pan and add finely chopped onions and champignons.

Fry the onions and mushrooms until all the liquid has evaporated.

Grind the cheese on a coarse grater.

Cool the boiled eggs in cold water and grate them coarsely.

Open the canned pineapples and carefully drain the liquid from the can. Cut the pineapples into neat cubes.

By this time the chicken breast has already cooled down sufficiently. Let's cut it into small cubes.

Lay out the salad with chicken, pineapple and eggs in beautiful layers. For convenience, we use a special shape, in our case round. Fried champignons with onions come first.

The second is chicken cubes.

Grated cheese and eggs.

Don't forget to generously pour mayonnaise on each layer. The egg top can be left without mayonnaise. It's a matter of taste. To emphasize the beauty and freshness of the taste of the salad, we recommend sprinkling it with parsley, which has already been previously washed, dried and chopped. Any other greens are suitable for this - dill, cilantro or green onions.

Place the salad in a cool place for an hour to completely soak it. This will make this dish even more delicious.

Now our dish is ready to be served on the festive table.

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Classic salad with chicken, pineapples, corn and mushrooms

The combination of chicken and pineapple gives a lot of room for creativity. There are many variations on the theme of salad that includes these two ingredients. A classic salad with pineapples, chicken and corn will be very bright, festive and spring-like. It can be prepared either as a regular salad by mixing all the ingredients, or as a puff dish. The puff version will be more traditional and elegant.

Ingredients:

Chicken breast – 300 g;
Mushrooms (champignons or oyster mushrooms) –200 g;
Pineapple – 200 g;
Corn (canned) – 100 g;
Eggs – 3 pcs.;
Hard cheese – 150 g;
Walnut – 100 g;
Onions – 1 pc.;
Salt, mayonnaise - to taste.

Preparation:

Boil the chicken fillet, cool, separate it into fibers, and then finely chop across the fiber.
Peel the onion, chop finely, wash the mushrooms and cut into cubes. In a frying pan, fry the onions and mushrooms until golden brown.
Cut the pineapples into small cubes. Don't try to turn this fruit into fine crumbs; the flavor of the pineapple should stand out well in this salad.
Grate the cheese and hard-boiled eggs on a coarse grater, lightly chop the nuts in a mortar or knife. Remove the corn from the jar.
We begin to lay out layers of salad on a flat serving plate. It is advisable to coat each layer with mayonnaise, but you should not overdo it, so you can skip some layers - be guided by your own culinary preferences.
Place the first layer of finely chopped chicken fillet. The pineapple will follow.
Sprinkle the main salad ingredients with grated cheese. Then we lay out the mushrooms with onions, and on top of them - corn.
The last layer in this salad is eggs. You can just lay them out and pour mayonnaise on them, or you can also sprinkle them with walnuts and leave the top of the salad dry and airy.
Don’t forget to let the puff salad with chicken and pineapple sit for an hour before serving.

Salad with chicken, pineapples and cucumbers

Traditionally, salad with chicken and pineapple is perceived as a dish for the winter and spring seasons. Exotic, sweet pineapple brings with it memories of a holiday on the seaside on cold days. A cucumber can add an even fresher, summery touch to a salad. It is this vegetable that goes well with the traditional ingredients of this dish. Prepare a salad with chicken, pineapples and cucumbers for your loved ones, remind them that hot days are just around the corner.

Ingredients:

Chicken breast – 400 g;
Pineapple – 200 g;
Fresh cucumber – 1 pc.;
Potatoes – 2 pcs.;
Red bell pepper – 1 pc.;
Onion - half;
Garlic – 3 cloves;
Salt, mayonnaise - to taste.

Preparation:

Boil chicken fillet and jacket potatoes. Allow the meat and vegetables to cool.
Cut all the ingredients for the chicken salad into cubes of approximately the same size. The onion can be chopped a little finer.
Squeeze the garlic through a press or chop it with a knife, and make a salad dressing from mayonnaise with garlic and salt.
Mix all ingredients, season with mayonnaise sauce.
The salad is served in portions. A serving ring is placed on the plate, into which the salad must be carefully placed. Carefully smooth the salad inside the ring with a spoon. Very carefully remove the ring and garnish the salad with parsley leaves.

Salad with chicken, pineapples and green peas

It's hard to imagine pineapple and green peas in one dish. Nevertheless, in a salad these ingredients complement each other well. Pineapple gives the salad juiciness and makes its structure firmer and more elastic. Peas act as a soft, delicate component, but at the same time not mushy.

A good option for a holiday snack is a salad with chicken fillet, pineapple and green peas. This dish looks good both in a salad bowl and served in portions. The salad turns out bright, juicy due to vegetables and nutritious due to chicken meat.

Ingredients:

Chicken fillet – 3 pcs.;
Pineapple – 300 g;
Green peas – 1 medium jar;
Red bell pepper;
Walnuts – 100 g;
Fresh parsley - a little for decoration;
Salt, mayonnaise - to taste.

Preparation:

Boil the fillet, cut into small cubes and place in a large bowl.
Add the canned peas to the mixing bowl, draining the water first.
Remove the pineapple from the jar and cut into small cubes.
Grind the walnuts in a mortar or cut them with a knife. The main thing is not to turn the nut into dust, as it should taste good in the salad.
Add a little salt, mayonnaise, mix well, so as not to crush the ingredients into porridge.
Peel the bell pepper and cut into cubes.
Place the salad among the tartlets, garnish with bell pepper and parsley.

Pineapple is a very interesting fruit. It contains chemical elements that react chemically with meat. In other words, if you prepare a chicken salad with pineapple and put it in the refrigerator overnight, then in the morning you will see that the meat has lost its texture. Let's put it this way: the pineapple will simply "eat" the chicken overnight. Therefore, it is not recommended to prepare this salad for future use or leave it uneaten after a feast. If you need the dish to be made in advance, then prepare all the ingredients, put them in separate jars, and mix them an hour before serving.

To prepare the most delicious chicken and pineapple salad, you can use some rules:

Homemade mayonnaise tastes better. If you don't like store-bought sauces with preservatives, you can make them at home. In a bowl, beat one egg, add 1 cup of vegetable oil and continue beating until you get a homogeneous emulsion. Add a teaspoon of mustard, a little lemon juice, salt, a pinch of pepper and just a little sugar to the mixture. Beat everything thoroughly.
Chicken thighs give the salad its juiciness. Yes, breasts are much healthier, but they are also drier. To slightly increase the fat content and juiciness of the salad, use boiled thigh meat along with the breasts.
Do not pour out the syrup from the canned pineapple. It can be added to salad to add more juiciness and flavor to the dish. But be careful not to overdo it with syrup - the salad may “leak”.
With canned pineapple, the salad cooks faster and becomes sweeter, and with fresh fruit the dish becomes more natural and tasty. Fresh pineapple needs to be cut. First, cut off the green top. Then this fruit must be divided lengthwise into 4 parts. Then peel each part and cut off the hard core. Cut each quarter into slices and then into cubes.

Salad dressings

Chicken and pineapple salad gives you plenty of room to experiment with dressings. In addition to mayonnaise - homemade or store-bought - you can use the following dressing options:

Sour cream;
Natural yogurt;
Natural yogurt with olive oil;
Natural yogurt with mustard;
Caesar cheese sauce.

Making this pineapple chicken salad makes great chicken broth. Don't forget that it can and should be used. To prevent the broth from disappearing, you need to do the following. Place the broth on the stove and evaporate it as much as possible. Place the resulting jelly in disposable plastic molds and freeze. We use homemade “broth” cubes in the future to prepare first courses and sauces.

The salad, which includes chicken and pineapple, turns out bright and textured. Therefore, it can be served using a variety of serving forms. This can be a mixed salad placed in a salad bowl. Maybe a salad layered on a plate. You can serve this dish in portions. The easiest option is to put it in small baskets, which can be either inedible or edible, made from shortcrust pastry. You can serve the salad using a special ring. The serving ring can also be used to place either a mixed salad or a layer salad.

The combination of pineapple and chicken is very savory and makes a great base for other ideas. This salad is gaining popularity among Russians, although no one knows the true author. However, if you consider that meat components began to be added only at the end of the 19th century, then chicken salad with pineapple does not have the longest history.

How to make pineapple and chicken salad

If we talk about the classic chicken salad with pineapple, then in addition to these ingredients, it contains only mayonnaise. Instead of this dressing, you can safely use other, more dietary ones, for example, a mixture of vegetable oil and garlic or sour cream in combination with mustard. This will reduce the calorie content of the dish, although it is already dietary, but nutritious.

Often these two components are used for the Hawaiian version, which combines simplicity and nutrition. Those girls who are constantly worried about their figure know how to prepare a salad with chicken and pineapples of a more dietary composition. You can use your imagination yourself, add the ingredient that is suitable in a given situation or in order to experiment.

Chicken and pineapple salad – recipe with photo

Nowadays, when choosing a diet, many are guided by the calorie content and usefulness of foods for the body. If we talk about this dish, then we can definitely say that chicken and pineapple salad recipes are quite acceptable and valuable. The exotic fruit is great for high blood pressure and excess weight, and poultry is a hypoallergenic source of protein. When these products are combined, they only complement each other. Anyone can prepare the dish, especially with detailed recipes with photos.

With chicken breast

This recipe is considered a classic. The small number of ingredients in it does not make it less popular. Salad with breast and pineapple is light, tender, and often becomes a decoration for the holiday table. Not only novice housewives can cope with it, but also men who have never stood behind a stove in their lives. The process of preparing a delicious dish will not take much time.

Ingredients:

chicken fillet – 150 g;
egg – 2 pcs.;
mayonnaise;
pineapple - 1 can;
dill.

Cooking method:

Boil meat and eggs in different pans. Once the bird is ready, cut it into strips and coarsely grate the eggs. If you are planning a dietary dish, then you don’t have to put yolks in the chicken salad with pineapples.
Mix everything in a separate container, add fruit cut into small segments.
Season the dish with mayonnaise and garnish with dill.

With champignons

By adding just a few champignons to the salad, you can get a delicious dish with a pleasant taste and an intriguing note. You can easily surprise your family with something unusual, and each time the option is perceived as the first time. Chicken Pineapple Mushroom Salad is a chic meal. The combination of the sweet taste of fruit and the tenderness of poultry meat, which is diluted by the elasticity of mushrooms, will become a culinary masterpiece on a festive or everyday table.

Ingredients:

breast – 1 pc.;
champignons – 300 g;
eggs – 3 pcs.;
hard cheese – 200 g;
onion – 1 pc.;
garlic – 3 teeth;
pineapples - 1 can;
mayonnaise sauce – 150 g.

Cooking method:

Rinse the chicken with cold water, boil, after removing the skin. After cooling, cut the breast into cubes. Do the same with eggs.
Peel the mushrooms, cut into large pieces and fry.
Cut the cheese into small pieces or simply grate it coarsely.
Cut the fruit rings into cubes.
Mix all ingredients thoroughly. The dressing will be mayonnaise with garlic. Add salt to the dish to taste. By layering all the ingredients, you can add a little mystery to the chicken and pineapple salad.

Layers

The combination of chicken and exotic fruit is already considered almost classic, a kind of basis for a holiday salad. Although there is some exoticism in this. By adding corn and cheese to them, laying out all the components in layers, you can get a unique taste that will be perfect: this recipe will ensure the dish plays the role of the main treat on the holiday. Pineapple salad with chicken is laid out in layers: this way it will bring the greatest pleasure.

Ingredients:

breast – 400 g;
hard cheese – 200 g;
eggs – 5 pcs.;
pineapples - 1 can;
mayonnaise.

Cooking method:

Rinse the breast well, place in a medium saucepan and add water. Bring to a boil over high heat, then skim off the foam and reduce heat. Cooking time is about 30 minutes. After this, the broth must be drained and the meat must be chopped. The smaller the breast is cut, the tastier the chicken and pineapple salad will be.
Boil the chicken eggs, then peel and grate.
First put the hard cheese in the refrigerator, then take it out and grate it.
First place shredded chicken meat on the bottom of the dish, add a little salt, and spread mayonnaise on top. The next layer will be grated cheese, on top of which you need to apply mayonnaise again.
Next, distribute the grated eggs over the dish, grease, and finish the layered salad with chopped fruit. Decorate as desired (greens, olives).

With smoked chicken

If you use smoked rather than boiled poultry, the taste of the final result will change significantly. It will become tender and unforgettable, but you need to remember that excessive smokedness can be harmful. Meat can easily overpower the flavor of fruit, especially if you smoke it yourself. Each time you can prepare an almost new salad from smoked chicken and pineapples - for example, “Bourgeois”, for which you only need to change one ingredient in the recipe. You can add nuts, prunes, and decorate the dish with pomegranate seeds.

Ingredients:

smoked chicken – 250 g;
pineapple rings – 300 g;
hard cheese – 150 g;
walnut – 100 g;
sour cream, mayonnaise - 2 tbsp. l.;
garlic – 2 cloves.

Cooking method:

Cut all prepared products into small cubes.
Grate the cheese on a fine grater, grind the nuts in a mortar.
Mix all ingredients, add salt, mayonnaise, sour cream, after mixing them with garlic.

With canned pineapple

Making a salad from canned pineapple and chicken is very easy, but this will not affect its taste in any way. It will still be very tender, tasty and piquant. Just follow the step-by-step recipe with photos just once; your family and friends will repeatedly ask you to repeat this culinary masterpiece, because such an appetizing and fresh dish will never get boring.

Ingredients:

fillet – 0.5 kg;
potatoes – 700 g;
canned pineapple rings – 400 g;
mayonnaise – 250 g;
curry - just a little bit.

Cooking method:

Cut the boiled chicken into small cubes. Chop fruit and pre-peeled vegetables (boiled potatoes in their skins) in the same way.
Mix all ingredients, season with mayonnaise. At the end, add a little curry (the main thing is not to overdo it with this ingredient, because the taste of the dish can be spoiled by excessive bitterness).

With walnuts

This cooking option has amazing taste. A salad with pineapples, chicken and nuts is suitable for those who like bold experiments in the kitchen. The combination of these products can surprise everyone with its originality. If desired, you can use pine kernels instead of walnuts; the taste will not be worse. For the rest, you can also feel free to use your imagination.

Ingredients:

breast with skin – 600 g;
cheese – 180 g;
pineapples – 300 g;
walnuts – 120 g;
mayonnaise;
salt.

Cooking method:

Boil the fillet, cool, chop.
Cool the cheese and grate it on a fine grater. Cut the fruit into cubes.
Pass the walnut (or any other) through a meat grinder or crumble it with a blender.
Mix all ingredients, season with salt, spices, and mayonnaise.
Decorate as desired. You can add a special piquancy to the dish by adding pickled champignons.

With cheese

Unusual combinations of products in a dish have long become fashionable. This is because this is the only way to achieve piquancy and originality. One of these unusual dishes is French pineapple salad with chicken and cheese. Tender meat in combination with the sour taste of exotic fruit and grated cheese is a truly appetizing composition. The dish is also suitable for those losing weight, because it is filling and low in calories.

Ingredients:

chicken fillet – 500 g;
eggs – 2 pcs.;
pineapples - 1 can;
hard cheese – 200 g;
garlic – 3 teeth;
champignons – 300 g;
onion – 1 pc.;
mayonnaise – 1 tbsp;
sour cream – 2 tbsp;
salt, dill to taste.

Cooking method:

Boil the meat in salted water for about 30 minutes, and the eggs too, in another pan. Once ready, finely chop the ingredients.
Chop the onions and mushrooms and fry in hot vegetable oil for about 10-15 minutes.
Coarsely grate the cheese, then mix all the prepared ingredients. Season with a mixture of sour cream, mayonnaise and garlic.
Add the canned fruit at the very end, simply sprinkling the chopped product on top of the mixture.

With Chinese cabbage

This is a kind of lifesaver. If the salad includes Chinese cabbage, chicken, and pineapple, the dish will definitely surprise even the most demanding guest. The treat is at the same time dietary, filling, and contains a lot of vitamins. The advantage of Chinese cabbage is that its leaves are always juicy and tender, which goes well with the main ingredients.

Ingredients:

Chinese cabbage – 1 pc.;
boiled chicken fillet – 300 g;
ham – 200 g;
natural yogurt, sour cream for dressing;
garlic.

Cooking method:

Cut the cabbage into thin strips, the thinner the better for the taste of the dish.
Boiled fillet, cut ham into equal cubes.
Chop canned fruits and add to other ingredients. Place the squeezed garlic in there.
Season the dish with a mixture of yogurt and sour cream. If desired, you can use mayonnaise or vegetable oil, preferably olive oil. You can also add a little celery. Serve immediately after preparation.

With corn

This dish uses mayonnaise as a dressing, but the Italian salad with chicken and pineapple and corn still remains light and tasty. It will really appeal to adults and little tasters who will become fans of the perfect combination of products. A slightly sour exotic fruit, sweet corn and neutral, appetizing chicken will become frequent guests on the table.

Ingredients:

canned pineapples - 1 can;
corn - 1 can;
chicken fillet – 3 pcs.;
Sweet pepper;
mayonnaise – 3 tbsp. l.;
If desired, you can add tomatoes, cheese, curry.

Cooking method:

Boil the meat. During cooking, you can add a little curry to the water, which will relieve the chicken from excessive pallor. This color will go well with shades of yellow in pineapple and corn.
Cut the canned fruits into small cubes and mix with corn.
Grind the bell pepper and add to the bowl. Do the same with chicken.
Mix the ingredients and season with mayonnaise.

Delicious salad with pineapple and chicken - cooking secrets

Preparing food alone is not always enough to prepare a complete meal. There are certain principles that can be followed to ensure that the recipe will have the right taste and texture. The basic rules that will help you prepare a delicious salad with pineapple and chicken are:

Using fresh meat. If this is not possible, then the frozen product must be defrosted correctly (at a temperature of about 22-25 degrees).
During cooking, do not forget to remove the foam.
After the meat is ready, it must be thoroughly and carefully cleaned of skin, cartilage, and bones. They are extremely undesirable in salads.
Pineapples can be either fresh or canned. In the first case, preference should be given to fruit with a sweetish aroma and a dull sound.
You can experiment with dressing, but before that you need to check whether you like this combination.

Video

Both chicken fillet and pineapple pulp have a rather weak taste of their own.

But both products are surprisingly susceptible to spices and ingredients in dishes with strong aromas.

It can be argued that both of these products ultimately serve as “fillers.”

They perfectly absorb the juices of other foods and therefore they can be specially marinated, or simply soaked in juices or light wines.

And for fans of non-traditional cuisine there is a little secret.

Boiled breast can be marinated overnight in syrup from a couple of cans of pineapple. And those, in turn, are soaked with a salty marinade.

Salads with chicken fillet and pineapple - general principles of preparation

Almost any salad can be added to its originality by adding chicken fillet and pineapples. Tender chicken meat is in harmony with almost all foods and vegetables. Pineapple gives the dish a special freshness and specific sweetness.

Before adding chicken to a salad, it must be heat treated - boiled or fried. Smoked chicken breast is often used.

Pineapples are suitable both canned and fresh. The taste of the dish does not change dramatically. It acquires its own zest every time.

For salads, you can take fruits preserved in both rings and pieces. But it’s worth considering that if you need to chop them, it’s more convenient to cut into rings rather than pieces.

The products in such salads are mixed or laid out in layers. Dishes decorated in the shape of a pineapple fruit look especially original and festive.

Salads with chicken fillet and pineapples are seasoned with mayonnaise or yogurt. The fat content is selected independently.

Simple salad with chicken and pineapple

Ingredients:

Chicken breast pulp – 200 g;

Fresh pineapple pulp – 150 g;

Celery – 1 stalk, approximately 100 g;

Two boiled chicken eggs;

100 gr. canned sweet corn;

50 ml natural yogurt;

Fresh dill and parsley - to taste;

Juice of a quarter of a lemon;

Table. a spoonful of high-quality oil (in the dressing).

Cooking method:

1. Wash the cut chicken, separate the fillet, add water and boil until tender. Lightly salt the water after boiling. Cool the finished meat well and cut into small pieces.

2. Form the pineapple into cubes, and the celery stalk into small pieces.

3. Peel the eggs and chop into small strips.

4. Combine all the crushed ingredients in a salad bowl. Add corn and chopped herbs.

5. Mix yogurt with oil (for example, olive) and lemon juice. Grind the sauce until smooth and season the dish with it.

Multilayer salad with chicken fillet and pineapples

Ingredients:

Chilled breast – approximately 300 grams;

Fresh eggs - 4 pieces;

Can of pineapple slices;

200 gr. "Kostroma" cheese;

Green onions;

Onion head;

Mayonnaise for dressing;

Walnut kernels.

Cooking method:

1. Hard boil the eggs. Cool in a large container of cold water and peel.

2. Pour boiling water over the breast, add salt and boil until tender. Remove the chicken from the broth and cool well.

3. Cut the onion, cooled meat and eggs into medium-sized slices. Drain the syrup from the jar of canned slices and grate the cheese into fine crumbs.

4. Place the ingredients on an oval dish, layering with mayonnaise. First add the chicken, then the onions. Top it with eggs and then pineapples. The final layer will be cheese. Layers can be repeated.

5. Place toasted walnut halves on top of the cheese, imitating pineapple peel. Make a “crown” out of green onion feathers and put the salad in the refrigerator for an hour.

Celery salad with chicken fillet and pineapple

Ingredients:

Fresh chicken fillet – 400 gr.;

200 gr. canned sweet corn;

Four celery stalks;

Low-fat mayonnaise;

Semi-hard cheese – 50 grams;

Three-quarters cans of pineapples;

A teaspoon of “Spice for Poultry”;

0.5 tsp. mixture of Provencal herbs.

Cooking method:

1. Wipe the fillet washed in water dry. Cut it into cubes half the size of kebab cubes, sprinkle with “Spices for Chicken” and Provençal herbs. Lightly add salt and refrigerate for half an hour.

2. Heat a couple of tablespoons of vegetable oil well in a frying pan. Place chicken in oil and fry over moderate heat until tender golden brown. Transfer chicken to a bowl and let cool completely.

3. Drain the syrup from the cans. Chop the pineapples into strips and the celery stalks into thin rings. Wash the corn well and place in a sieve.

4. Cut the cheese into small squares.

5. Combine everything in a deep salad bowl. Add cooled chicken pieces. Season the salad with ground pepper to your taste and be sure to add salt. Add mayonnaise one spoon at a time and stir until you get an acceptable consistency.

Salad with chicken fillet and pineapples – “Festive”

Ingredients:

Boiled ham – 200 gr.;

Can of corn;

200 gr. champignons;

Chicken fillet – 250 gr.;

Canned pineapples – 5 rings;

One boiled egg;

Butter, unsalted butter – 30 g;

Mayonnaise for dressing;

Greens, artificial red caviar and olives.

Cooking method:

1. Chop fresh champignons into thin slices. If the mushrooms are large, use straws. Fry until done in butter over low heat.

2. Place the chicken in boiling water and boil, lightly adding salt to the water. Cool and cut into small cubes.

3. Place corn in the bottom of a serving dish. Place a thin layer of ham on it and coat well with mayonnaise. Next add the chicken. Place a layer of pineapples on top and coat well again. Finely grate the cheese onto the salad.

4. Garnish with sprigs of herbs, caviar and olive rings.

Salad with chicken fillet and pineapples – “Khrustik”

Ingredients:

250 grams of “Dutch” cheese;

White chicken meat, fresh – 300 gr.;

200 gr. canned pineapple pieces;

Salad mayonnaise for dressing;

Two small pieces of loaf (100 gr.).

Cooking method:

1. Fry chicken fillet slices in vegetable, heated oil. Cook over moderate heat, stirring until lightly browned.

2. Cut the loaf into pieces the size of sugar ones. Fry until golden brown in a separate pan.

3. Rub the cheese with a fine grater.

4. Place cooled chicken fillet, dried pineapples and toasted loaf in a large salad bowl.

Salad with chicken fillet and pineapples – “Perfect”

Ingredients:

Smoked chicken breast – 300 grams;

Two small sour apples;

250 gr. pineapples (canned);

Three tbsp. l. “European” mayonnaise, or other fatty one.

Cooking method:

1. Remove the skin from the smoked goose and remove the pits, if any. Cut the chicken into strips.

2. Thinly peel the apples. Remove the seeds and chop into strips.

3. Drain the syrup from the can. If the pineapples are rings, cut them into small slices. If in pieces, you can simply cut them in half. The salad will have a more delicate taste if you take fresh fruits.

4. Mix all the crushed ingredients. Mix well and season the salad with pepper to your taste. Add mayonnaise, add a little salt and stir well.

Spicy chicken salad with pineapple and pickled mushrooms

Ingredients:

Marinated champignons – 200 grams;

Can of pineapples (200 gr.), “In its own juice”;

300 gr. juicy smoked breast;

200 gr. "Russian" cheese;

Salt, spices and mayonnaise sauce to taste.

Cooking method:

1. Chop the marinated champignons and smoked breast very finely. If possible, pieces of the same size.

2. Cut the pineapple rings into thin strips, and grate the cheese into coarse crumbs.

3. Mix all crushed products thoroughly. Season with spices. Add salt and mayonnaise and stir everything carefully again.

Chicken salad with pineapple and squid

Ingredients:

Squid – 300 gr.;

50 gr. bacon;

100 grams of chicken breast;

Two large fresh cucumbers;

Half an apple;

Juice from a quarter of a lemon.

Cooking method:

1. Scrape the squid carcasses with a knife. Rinse thoroughly under the tap, especially the inside.

2. Salt the boiled water. Lower the squid and boil for no more than three minutes. Remove the carcasses from the broth and cool. Remove the chitin plates and cut the meat into rings.

3. Place the bacon strips in a dry frying pan and dry. Cool completely and cut into thin strips.

4. Rinse the chicken with water, wipe dry and cut into small slices. Fry the pieces of meat in olive oil until cooked and leave to cool.

5. Cut off the ends of the cucumbers and chop them into strips along with the pineapples and apples.

6. In a large container, mix squid with chicken and bacon. Add cucumbers with apples and pineapples. Pepper and season everything with mayonnaise. Add salt if necessary.

Tartlets with chicken fillet salad and pineapple

Ingredients:

Boiled white chicken meat – 200 gr.;

70 gr. "Dutch" cheese;

2 tablespoons of crushed walnuts;

Two small cloves of garlic;

Hard-boiled eggs – 2 pcs.;

For dressing mayonnaise;

Wafer tartlets.

Cooking method:

1. Cut the boiled chicken into small pieces and combine with small pieces of pineapple.

2. Add crushed garlic, nuts and finely chopped eggs. Coarsely grate the cheese into strips.

3. Add ground pepper to taste and lightly add salt to the salad. Add a little mayonnaise and stir thoroughly. Add mayonnaise and salt if necessary.

4. The dish is served in waffle tartlets. To prevent them from getting soggy, fill them with salad just before serving.

Salads with chicken fillet and pineapple - cooking tricks and useful tips

When boiling or frying fillet, do not overheat it. Cool the boiled chicken without removing it from the broth. Otherwise, the meat will be tough and dry.

Drain the syrup or brine well from the cans. Dry food thoroughly to remove moisture before chopping. If this is not done, the salad may “leak”.

Cook the squid no longer than the specified time. Overcooked squid meat becomes rubbery.

When washing squid carcasses, turn them inside out. Clean off the remaining entrails well so that the meat does not become bitter after cooking.

Place the mushrooms in a dry frying pan and start frying over high heat. Add oil only after all the moisture has evaporated. Bring to readiness by slightly reducing the flame level.

To lubricate the salad layers, use thin mayonnaise. It is easier to apply and the layers are saturated not only better, but also faster.

Since we have such a set of products, it would be a shame not to come up with something. Let's take the classic Olivier. We will replace peas with sweet corn, instead of potatoes - sweet, juicy apples. Pineapples are suitable instead of cucumbers, marinate white boiled meat in a mixture of Madeira and carbonated min. water. Instead of mayonnaise, use yogurt, and the onion will be replaced by unripe pear cut into strips. Do you think this is a children's afternoon snack? You guessed wrong! This is an excellent fortified salad, perfect as a dinner when on a diet. Or, on the contrary, as a main course, shortly before an intense workout.