Step by step recipes different salads with chicken, pineapple and walnuts: aromatic, hearty, light

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

13 gr.

15 gr.

Carbohydrates

211 kcal

Option 1: Classic salad with chicken, pineapple and walnuts

V traditional recipe salad with chicken, pineapple and walnuts fillet is used. It is boiled in a saucepan on the stove, if you wish, this can be done in advance, but you can also bake the bird in the oven, pre-salt it. This chicken is also great for salad.

Ingredients

• 500 g fillet;
• 160 g mayonnaise (provence);
• 150 g of cheese;
• 70 g of nuts;
• 450 g pineapples.

Step-by-step recipe for chicken, pineapple and walnuts salad

Wash the chicken fillet, place in a saucepan, add water, but do not add a lot of liquid, so that the taste does not go into it. Boil until tender. You do not need to overexpose the bird, 25 minutes is enough for fillets.

Cut the cooled chicken into small cubes. You can take the bird apart by fibers, but in this case puff salad it will not be very convenient to pick up, the fillet pieces will pull other products.

Add half of the mayonnaise to the chicken, salt and stir. It is convenient to make this salad using a culinary ring, you can take a rim from split form... Put on a plate, lay out the chicken. But you can simply form a layer by hand with an ordinary spoon.

Cut the pineapples into cubes, about the same size as the fillets. Place on top of the poultry, flatten and press lightly. Apply a little mayonnaise, lightly grease the pieces to hold the lettuce layers together.

Now cheese. It is better to lay it out in two stages, then this layer will not be dry. Grate finely, separate about a third. Put most of it on pineapples, brush with the remaining mayonnaise. Pour dry cheese on top.

Chop the nuts into pieces, add the whole salad. If the kernels are pre-fried, they will give a more pronounced aroma.

Send the salad to the refrigerator, let it infuse and get stronger, 2-3 hours is enough. Then carefully remove the ring if used. You can put a sprig of parsley on top of the nuts.

It is important to cool the chicken thoroughly before assembling the salad and combining the products. In this case, the taste of the appetizer will be much better, moreover, the chilled fillet will be neatly and beautifully cut.

Option 2: Quick Chicken Pineapple Walnut Salad Recipe

This salad does not need to be soaked for a long time, as it is prepared with smoked chicken breast... That is, you can serve it right away. Also, you don't need to collect layers or boil anything. It only takes a quarter of an hour to cook, but it still tastes good.

Ingredients

• 300 g smoked breast;
• 100 g of nuts;
• 300 g pineapple;
• 90 g of cheese;
• 150 g mayonnaise.

How to Quickly Make Chicken, Pineapple and Walnuts Salad

Dice the breast. No need to do large pieces, let them be about 5 millimeters each.

Cut pineapples into the same cubes or a little larger, shake off the pieces first to get rid of excess drops.

The cheese can be grated, but it is better to cut it into small cubes too, so as not to disturb the harmony of the dish. If there's boiled eggs, then you can crumble 3-4 pieces into this salad.

Season with mayonnaise, stir, transfer to a salad bowl.

Scatter the kernels of the nuts on top. You can chop them, grate them, grind them, or use them whole.

Can be used for such a salad not only smoked breast, but also chicken legs. But it is advisable to remove the skin and remove excess fat from them, they are not combined with pineapples and are very harmful in combination with mayonnaise.

Option 3: Light salad with chicken, pineapple and walnuts

A lightweight salad recipe with chicken, fresh pineapple, walnuts and cucumber. The calorie content of this option is small, contains only healthy fats... Mayonnaise will be replaced with low-fat sour cream sauce.

Ingredients

• 300 g of boiled fillet;
• 2 cucumbers;
• 170 ml low-fat sour cream;
• 300 g fresh pineapple;
• 3 tbsp. l. nuts;
• 60 g of cheese;
• 0.5 tsp mustard;
• spices.

How to cook

Steam the fillets or the usual way in a pot of water. Cool, cut into cubes. Pour onto a dish, level the layer.

Mix sour cream and diluted mustard, pepper and salt, you can add chopped dill. Brush the chicken with the sauce.

The recipe indicates the weight of fresh pineapple, it is not as high in calories as the canned analogue, and it also contributes to weight loss. Cut the product into cubes, cover the chicken.

Have fresh cucumbers cut off the ends, chop into small cubes, put on pineapples, brush with sour cream.

A small amount of cheese is used only to cover the layer. Rub it finely, it is better to use hard varieties... Sprinkle with oiled cucumbers.

Dry walnuts in a skillet, chop small pieces, cover with a layer of cheese. Give an hour to soak, but not more, since there are fresh cucumbers inside.

This salad can be made for serving in small bowls or miniature salad bowls. The appetizer in wide transparent glasses will also look very beautiful and impressive.

Option 4: Salad with chicken, pineapple and walnuts "Pineapple"

This salad is not only with pineapple, but it looks like pineapple. Very beautiful and tasty option for a festive table. You will need a lot of nuts for decoration, it is advisable to use halves of the kernels, they will imitate the pineapple peel, it will turn out very effectively.

Ingredients

• 170 g of nuts;
• 1 chicken breast (2 fillets);
• 4 eggs;
• 1 can of pineapple;
• 1 bunch of onions;
• 160 g of cheese;
• mayonnaise, spices.

Step by step recipe

Boil the chicken. Remove from broth, cool, chop finely. You can put it out right away, but it is better to season with mayonnaise, spices in a bowl, stir well. Next, lay out the first layer, forming a pineapple, that is, an oval.

To lay out canned pineapple into a sieve. As soon as the syrup has drained, chop into small pieces, put on top of the chicken, continuing to shape the pineapple. Apply a fine mesh of mayonnaise.

Chop the boiled eggs or cut them into very small cubes, place gently on the pineapple, press down and grease.

Now cheese. Grate it finely, cover with salad from all sides, press well with your hands, level, coat with sauce.

Spread large pieces of walnut, depicting pineapple peel, on top of the cheese layer.

Stick a bunch of fresh feather onions on the side. It will mimic a pineapple tail.

If time permits, then chicken fillet better to cool in broth. The broth will saturate the bird, it will not turn out dry, taste qualities will be higher. Also, do not forget about spices, while cooking, you can add laurel, peppercorns, as well as vegetables: onions, carrots, garlic.

Option 5: Salad with chicken, pineapple and walnuts (with mushrooms)

A multi-layered version of the salad with fried mushrooms in the composition. It is better to use small mushrooms. They will make neat and beautiful records. But if only large caps are available, then you can first cut into four parts, then chop into slices.

Ingredients

• 250 g champignons;
• 25 ml of oil;
• 5 eggs;
• 100 g of nuts;
• 400 g pineapple (fresh, canned);
• 100 g onions;
• 300 g of boiled chicken;
• 80 g of cheese;
• mayonnaise, salt.

How to cook

Just boil the chicken and eggs until tender, cool. Cut everything into cubes, but do not mix until spread in different bowls.

Rinse the mushrooms, cut the caps into plates. Pour into hot oil. Fry until all the water has evaporated.

Chop the onion thinly, about 1.5 heads. Pour to the mushrooms. Continue frying, add salt, and bring to readiness.

Put mushrooms on a dish, you can take culinary ring... Align, but do not lubricate, as the product is cooked in oil.

Season the chicken with mayonnaise, stir, cover the spread mushrooms.

Now the sliced ​​pineapple pieces. If not fresh product, then we take rings canned in syrup, removing excess moisture.

Grate cheese, mix with eggs, add mayonnaise to them, spices to taste. Stir, then lay on top of the pineapple layer, smooth.

Chop the nuts. If the kernels are wet, then pre-fry slightly, pour the salad on top.

You can take oyster mushrooms for this salad, they also do not need to be pre-cooked, the mushrooms are cut and fried. If other types are used, then it is important to boil them for at least 20 minutes before frying.

The day before new year holidays everyone is looking for salads and snacks for holiday tables. Because next year is the Year of the Dog, I recommend decorating one of the salads in this symbolism. I bring to your attention an appetizing and delicate taste pineapple-shaped chicken salad... The salad turns out to be a little with a sweet touch, which will be well appreciated by the female gender.

Preparation time: 20 minutes.

Cooking time: 15 minutes.

Yield: 2-3 servings.

Ingredients:

fresh frozen pineapples 4 tbsp. l.

chicken boiled fillet 230 g

boiled eggs 2-3 pcs.

boiled carrots 2-3 pcs.

gray fruit (tangerine) to taste

hard cheese 120 g

mayonnaise to taste

garlic optional

The best New Year's salad 2018 with chicken and pineapple. "The bone". Recipe with step by step photos

Prepare pineapples for this salad in advance. Remove frozen pineapple slices from the freezer and refrigerate overnight to thaw naturally. If time is short, then just place a bag of pineapples in a bowl of warm water for 30 minutes. Instead of frozen pineapple, you can use canned product, filtering from the syrup from the jar.

Cook the chicken fillet in advance until tender. To prevent the fillet from turning out fresh, salt the water in which the meat was cooked and add spicy spices... Instead of boiled chicken you can take smoked or baked fillets for such a salad.

Finely chop the chicken fillet and send to a bowl, where you will then mix all the components of the salad.

Cook several large carrots in the peel the day before, peel them and finely chop them into cubes. Together with shredded chicken eggs send the carrots to the chicken bowl.

Pour the pineapple cubes into the salad. Chop half a peeled gray fruit or tangerine (orange) finely and also add to the salad.

Season this salad to taste with mayonnaise. For piquancy, you can squeeze a little garlic through a press to taste,

For presentation of this salad pick a rectangular or oval nice flat plate. Spread the salad neatly in the shape of a bone on a plate. Wipe the edges around the salad with a napkin to keep the plate clean without dripping.

And with pineapple on our tables appeared relatively recently - presumably at the end of the 20th century. An unusual and successful combination of meat with exotic fruit our fellow citizens liked it, so the dish immediately gained popularity. Today this salad is prepared with different ingredients- fantasy is limited only by features taste preferences... In our review, we offer you a classic recipe, as well as several variations for any table.

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Traditional salad with pineapple and chicken breast

The taste of this dish largely depends on the properly cooked chicken fillet. You need to cook it for no more than half an hour in a salted broth with spices. To create an even brighter and rich taste chicken meat can be lightly browned in a pan or in the oven. The classic version of the salad is very easy to prepare and contains very few ingredients. However, thanks to the sweet and tender pineapple the taste of the dish exceeds all expectations.

Ingredients

• half a kilogram or 2 chicken breasts;
• can of canned pineapple;
• 3 eggs (6 quail);
• packaging of processed cream cheese;
• 250-300 grams of mayonnaise sauce.

To reduce calorie content, salad with breast and pineapple can be seasoned with low-fat sour cream with Dijon mustard, olive oil with garlic powder. Spices in the form of garlic and mustard will help open and shade delicate taste salad.

Preparation

1. We start cooking meat with correct broth: put chicken breasts in boiling salted water, cook for about 20-25 minutes over low heat. 5 minutes before turning off, throw two bay leaves and two garlic cloves into the broth. Finished fillet cool, be sure to remove the skin.
2. Boil and cool the eggs in advance.
3. We disassemble the brisket with our hands into fibers, cut. Grind the eggs into cubes.
4. Cut the canned pineapple into cubes or small half rings.
5. On the coarse grater grind the cheese. If desired, you can grate one clove of garlic with it. Advice! To processed cheese did not stick to the blades of the grater, pre-lubricate the surface vegetable oil... Also choose hard types of cheese, for example, classic Druzhba.
6. We mix all the ingredients in a salad bowl, add mayonnaise or other dressing to taste, mix thoroughly.
7. Pineapple salad can be folded in layers in transparent bowls or bowls. The layers are stacked in next order: chicken, pineapple, cheese, eggs. Each layer is soaked in sauce.

Photo gallery

For a video version of the preparation of the classic version, watch the video from the Malinka Raj channel.

Warm salad with pineapple and chicken breast

A warm salad is not an easy appetizer, but a complete ready meal for dinner. Thanks to the harmonious combination of chicken fillet with Brazilian pineapple, you will delight yourself and your loved ones with delicious and most importantly healthy dietary meal... Such a salad is perfect for a festive table, for example, if you replace the boiled fillet with smoked one. The taste will be rich and rich.

Ingredients

• half a kilogram of chicken fillet;
• 200 grams of champignons (oyster mushrooms and porcini mushrooms are also suitable);
• 4 chicken eggs;
• onions - medium head;
• a can of canned pineapples (200 grams);
• Extra Virgin olive oil - for frying;
• a pinch of salt;
• mayonnaise sauce taste.

Preparation

1. Dip the chicken breasts in boiling salted broth and cook until tender for about 20 minutes. Finally add a clove of garlic and a couple of bay leaves. Ready broth suitable for cooking lung soup.
2. Boil hard-boiled eggs.
3. Rinse champignons or other mushrooms, peel, remove the skins from the caps and cut into 4-6 pieces.
4. Chop the onion into cubes and lightly fry in olive oil, add the mushrooms and simmer under an open lid until tender - the excess liquid should leave.
5. Grind the finished chicken fillet and eggs into large cubes. So that the pieces are even, and the meat does not disperse into fibers, you need to chop it with a sharp knife.
6. Cut the pineapple rings into six parts - the pieces should be large.
7. While the mushrooms are still hot, combine all the ingredients and add mayonnaise to taste. The volume for 4-5 servings is about two tablespoons. Hot mushrooms will spread the sauce all over the salad.
8. Serve this dish warm. Bon Appetit!

Photo gallery

"Fan" layered salad with pineapple and chicken breast

Puff salads are invariably very popular on holiday tables. This salad takes a little longer than the rest of the recipes, it is high-calorie and satisfying. Serve it as a snack or as separate dish... The recipe got its name because of special way stacking layers - in a fan.

Ingredients

• half a kilogram of chicken fillet or 2-3 breasts;
• canned pineapple packaging;
• 3 eggs;
• 350 grams or 2-3 large potatoes;
• a jar of pickled mushrooms (250 grams);
• 200 grams hard cheese("Russian");
• onions - one head;
• sugar, salt, vinegar - for the marinade;
• a mixture of peppers;
• one large pomegranate - seeds for decoration.

Preparation

1. Boil chicken in salted broth. To make the fillet tender and juicy, you need to throw the breast into boiling water, cook for no more than half an hour over low heat. Cool the cooked meat.
2. Cut the onion into half rings, pour over with boiling water and place in the marinade. The marinade is prepared in this way: in boiled water add sugar, salt and vinegar.
3. Boil the potatoes (in the skins) and eggs in advance. Cool and grate on a coarse grater.
4. Throw the mushrooms in a colander to remove excess liquid, cut into small slices.
5. Depending on the shape of the slices, cut the pineapples either into cubes or half rings.
6. Mix mayonnaise sauce with a mixture of peppers; some housewives also add grated garlic for a pungent taste.
7. Take a deep salad bowl and lay out the layers of salad in the following sequence: pickled onions, chicken, potatoes, mushrooms, eggs, cheese shavings, pineapple. We coat each layer with a small amount of sauce.
8. Peel the pomegranate, disassemble and separate the grains: spread the top of the salad with them.
9. We put the dish in the refrigerator or a cool place. At least 30 minutes must elapse before serving.

Photo gallery

Sheriff salad

Such unusual name this pineapple salad I got it for a reason - it cooks quickly enough, and the taste is rich and rich. Harmoniously selected ingredients make it universal dish for any occasion. A special feature of the salad is that all the ingredients are cut into large pieces.

Ingredients

• chicken fillet - 1-1.5 breast or 350 grams;
• 7 quail eggs;
• 100 grams of champignons (pickled);
• 100 grams of prunes;
• half a can or 150 grams of pineapple;
• two fresh cucumbers;
• mayonnaise for dressing - 4 tablespoons.

Preparation

1. For this salad, boiled and smoked fillet... The second option is preferable as it goes better with prunes. Cut the chicken fillet into large cubes.
2. Boil hard-boiled quail eggs, cool and cut into 4 halves.
3. We put the champignons in a colander, cut the large caps in half, leave the small ones whole.
4. Pour prunes in advance hot water, after the fruits are swollen, we cut them into large pieces.
5. Put the pineapple in large cubes or half rings.
6. Cut the cucumber and combine all the ingredients in a salad bowl. Season with mayonnaise, salt to taste after adding the sauce.

Photo gallery

Channel Recipes tastefully prepared a visual video instruction.

"Ladies" chicken salad with pineapples

This recipe is very similar to classic version, however, due to the simplicity of preparation and low calorie content, it acquired a new name. It is this variation of the dish that ladies prefer to use as a snack or light supper... Diet followers replace mayonnaise with olive oil.

Ingredients

• boiled chicken fillet - 200 grams (3-4 small portions);
• 200 grams of canned pineapples;
• 50 grams of hard cheese ("Russian");
• 1 clove of garlic;
• salt and mayonnaise to taste.

Preparation

1. Boil chicken fillet in salted water with bay leaves. Chop the finished meat into strips or cubes.
2. Throw the pineapples in a colander, cut into large cubes.
3. Grind hard cheese on a coarse grater.
4. Crush the garlic with a knife blade and chop finely. Add to mayonnaise or to olive oil for refueling.
5. We mix all the ingredients, salt to taste and add the dressing. If desired, we decorate the salad beautifully or place it in tartlets, as in the photo.

Pineapple salads have a very original taste... In addition, these sweet fruits go well with fatty and high-calorie foods, including all types of meat and mayonnaise dressing.

The composition of such a salad is quite light and does not create a feeling of heaviness. Instead of bread, you can serve croutons or chips.

The easiest and most delicious salad with chicken, pineapple and cheese - recipe photo

Very tasty, delicate with a light sweetish taste it turns out a salad with chicken and canned pineapple.

Cooking time: 45 minutes

Quantity: 4 servings

Ingredients

• Chicken breast: half
• Canned pineapple: 4 rings
• Hard cheese "Russian": 70 g
• Egg: 1 large
• Garlic: 1 wedge
• Mayonnaise: 3 tbsp l.
• Ground pepper: a pinch

Cooking instructions

Chicken fillet, pineapple and mushroom salad recipe

For delicious salad it is better to take not forest, but cultivated mushrooms, so the dish will definitely turn out to be safe.

For cooking you need:

• chicken breast, uncut 350-400 g;
• salt;
• lavrushka leaf;
• ground pepper and peas;
• mayonnaise 200 g;
• oil 50 ml;
• onions 70-80 g;
• mushrooms, preferably champignons;
• garlic;
• can of pineapples 330-350 ml;
• greenery;
• water 1 l.

What to do:

1. Put the uncut chicken breast in a saucepan, add water there and heat to a boil. Remove the foam. Add 6-7 g of salt, a couple of peppercorns and a bay leaf. Cook over moderate heat for about half an hour.
2. Take out the cooked chicken, cool.
3. While the breast is cooking, heat the skillet with butter.
4. Chop the onion finely and fry until soft.
5. Sort out the mushrooms in advance, remove the tips of the legs, rinse the fruiting bodies, cut them into plates and send them to the onion.
6. When the water has evaporated, add salt, squeeze out a clove of garlic and remove from heat. Cool down.
7. Open the pineapples and pour the syrup out of the jar.
8. Remove skin from chicken, remove bone, cut into cubes or fiber.
9. Put prepared ingredients in a salad bowl. If used pineapple rings, then cut them into cubes.
10. Add mayonnaise, stir and decorate with herbs.

Variation of salad with walnuts

For chicken salad with nuts you need:

• boiled chicken fillet 300 g;
• nuts, peeled, walnuts 60-70 g;
• pineapples, pieces weight without syrup 180-200 g;
• mayonnaise;
• garlic;
• parsley or cilantro 20 g.

How to cook:

1. Pour the nuts into a skillet and dry slightly.
2. Pour into a bag and roll with a rolling pin 2-3 times. You can chop the kernels with a knife.
3. Chop the herbs finely.
4. Disassemble the chicken into fibers or cut into strips.
5. Transfer all the ingredients to a bowl or salad bowl, squeeze out one or two garlic cloves and add mayonnaise.
6. Stir and serve immediately to guests.

With corn

Adding canned corn makes pineapple salad not only tasty, but also attractive in appearance.

The recipe will require:

• boiled chicken fillet 200 g;
• standard can of corn;
• a can of pineapples in syrup in pieces of 330 ml;
• bulb;
• dill 20 g;
• mayonnaise 150 g;
• ground pepper;
• garlic.

Algorithm of actions:

1. For delicious dressing Dip a bunch of dill for 1 minute in boiling water, and then for a minute in ice water.
2. Finely chop the herbs and a clove of garlic, add them to the mayonnaise, put the pepper to taste. Stir and set dressing aside.
3. Cut the chicken fillet into cubes.
4. Pour the liquid out of an open can of corn.
5. Pineapple - syrup.
6. Put the prepared ingredients in a salad bowl, put the dressing, mix everything.

With Chinese cabbage

Beijing, she salad cabbage or petsay is a good, low-calorie base for many salads. For a Peking snack you need:

• cabbage 350-400 g;
• pineapple, in pieces, without syrup, 200 g;
• mayonnaise;
• ground pepper;
• chicken fillet, boiled 300 g;
• green onion 30 g.

What to do:

1. Cut the chicken into cubes.
2. Chop the cabbage into strips. Do not wrinkle. Her leaves are more tender and instantly release juice.
3. Chop the green onion finely.
4. Put pineapples, chicken, cabbage, onions in a salad bowl, pepper everything to taste, add mayonnaise. Its amount can be slightly more or less, if desired.
5. Stir and serve immediately.

Salad from Chinese cabbage not worth cooking for future use. It instantly gives juice and loses its attractive appearance.

Spicy garlic salad

For a salad with garlic you need:

• a can of pineapples in syrup, in pieces;
• garlic;
• mayonnaise 150 g;
• cheese 100 g;
• boiled chicken breast fillet 300 g;
• ground pepper.

Step by step process:

1. Uncork a jar of pineapples, drain the syrup. Place the slices in a bowl.
2. Cut the chicken into strips.
3. Add to pineapples.
4. Peel 2-3 cloves of garlic and squeeze them into a common bowl.
5. Grate the cheese and add it to the rest of the food. Season with pepper and mayonnaise.

Festive version of salad with layers of chicken and pineapple

Even a simple salad can be festive when layered nicely. It's best to use a culinary ring for this. The layers will be even, and final result- looks like a cake.

For cooking you will need:

• can of pineapples 350 ml;
• mayonnaise;
• boiled fillet 300 g;
• corn bank;
• cheese 150 - 180 g;
• greens 3-4 branches;
• black olives 5-7 pcs.

What to do:

1. Cut the chicken into small cubes. On the flat dish lay the meat and grease well with mayonnaise.
2. Put the pineapple slices in the next layer and smear too.
3. Pour liquid from a jar of corn and sprinkle it on top. Lubricate with mayonnaise.
4. Grate the cheese and put it on top of the corn.
5. Use greens and olives to decorate the top of the salad. Instead of olives, you can use cherry tomatoes.
6. Send the dish, without removing the ring, to the refrigerator for an hour.
7. Take out, carefully remove the ring and serve.

If planned romantic dinner for two, then the appetizer can be laid in layers in special glasses - verina and served as a cocktail salad.

To get an unrivaled taste and experiment with cooking, follow these tips:

• It is better to cook chicken breast with skin and bones, rather than "naked" fillet, so the finished meat will be much tastier.
• It is advisable to use fresh pineapples, but it is faster, more convenient and cheaper to add canned food.
• Russian cheese can be replaced with Gouda, Tilsiter, Lambert, etc. Suluguni and Mozzarella work well.
• If the dish is supplemented with fried mushrooms with onions, he will have new taste and aroma.
• If the salad is prepared for festive table, then it is better to form it in layers, grease each with mayonnaise. You can add a layer of fresh, finely grated carrots to add color and juiciness.
• According to this principle, salads with grapes and canned peaches... Can be supplemented with nuts: walnuts, hazelnuts or pecans are perfect.

They are very fond of men because of their nutritious and rich taste.

But we women sometimes want to eat something more tender than pickled onions or pickled cucumber... For example, a salad with pineapple and chicken, which is also called "Ladies" (a telling name, right?) Or "Delicate". But, no matter how they call him, we like his sweet and sour delicate taste without impurities. huge amount ingredients.

The products are all very affordable and can be purchased at any convenience store. Also, all the ingredients of the salad can be mixed, and not only laid out in layers, but also combined in your own way.

This salad looks very nice in a transparent salad bowl or on a flat plate. To see the layers, you can use any round shape, someone makes it from cardboard, someone uses a ring for baking a biscuit, if it is small.

We use chicken fillet or breast in the salad, but you can take any well-boiled chicken meat, cut off the drumsticks, for example. It's just that the meat should be well cut and chewed.

Remember that for salads we cook any meat in hot water so that the protein curls up and all the meat juice remains inside, and does not go out into the broth, but if we cook soups, then on the contrary, we begin to cook the meat in cold water, gradually bringing to a boil so that the meat juice goes into the broth.

But this is so, a digression, you can also add to this salad fresh cucumber, then freshness will appear. But it is better to peel the cucumber.

Ingredients:

• 1 boiled chicken fillet
• 4 eggs
• 6 pineapple slices
• 200 gr of hard cheese
• Mayonnaise

Chop the boiled chicken and put it in a container.

Open a jar of pineapples and slice. I cut, even if I bought them in pieces. It seems to me that their size is too large for a delicate salad.

All ingredients are crushed, and they are waiting for their turn.

Grease the bottom of the salad bowl with mayonnaise, sprinkle chicken slices on top.

Then again a layer of mayonnaise, on which the egg goes, and again the sauce.

The top layer is laid out with pineapple.

Sprinkle grated cheese on top of the pineapple slices.

The classic recipe for chicken with pineapple salad

The classic recipe assumes great sweetness in taste, which is imparted by the addition of canned corn.

We also take hard cheese, because we need to grind it into a salad, and soft cheeses may not hold their shape and smear on a knife or grater.

You can buy pineapples already cut into cubes, or you can take half rings and cut them yourself.

Ingredients:

• One boiled chicken breast
• 3 eggs
• Small jar of corn
• Hard cheese
• Canned pineapple

Grind or disassemble the chicken into fibers.

Cooking pineapples.

To get nice layers, we will use a shape (you can make it yourself).

Grease the bottom of the salad bowl with mayonnaise.

1st row: corn.

2nd row: chicken and mayonnaise.

3rd row: grated egg and mayonnaise.

4th row: corn.

5 row: pineapples and mayonnaise.

6 row: cheese.

Remove the form.

Get very beautiful design layers where each row is visible.

Pineapple salad with smoked chicken breast and corn

Smoked meat gives a distinctive flavor to the whole dish.

In this recipe, we take sweet bell pepper, but I know that not everyone loves it, so you can replace it with a cucumber, the taste, of course, will change, but there will be no dissatisfied people. And the freshness and tenderness of the salad will be preserved. It is better to take white smoked chicken meat, but if this is not available, take any.

Ingredients:

• Meat smoked chicken- 0.4 kg
• Canned pineapples - 200 gr
• Bulgarian pepper - 1 piece
• Canned corn - 200 gr
• Hard cheese - 150 gr
• Mayonnaise - 5 tbsp l.

The cheese needs to be chilled and sliced. It is better to use hard varieties, because they will not smear on the knife.

Put chopped smoked chicken, prepared cheese pieces, pineapple pieces and corn into a container.

Peel and finely chop the pepper, then put it in a common container.

We grease everything with mayonnaise.

There is also the option of dressing the salad with grated red pepper or chili.

Take mayonnaise without strong flavors so as not to interrupt the taste.

Delicious salad recipe with pineapple and crab sticks (with photo)

And this recipe has not yet been tested in my family, but it turned out to be very tasty too. There are also recipes for salads with crab sticks and how to select them in the previous article. Here, we substitute surimi for chicken.

This salad also turns out to be very rich in protein content. If you take light mayonnaise or mix it with yogurt, you will also get dietary option festive treats.

Ingredients:

• 6 boiled eggs
• Can of pineapples
• 150 gr hard cheese
• Package crab meat or chopsticks
• Mayonnaise

Grind eggs or three and put them first next to the mayonnaise.

Put the crab meat in the second row, on top of which we pour a little mayonnaise.

Pour pineapple cubes from a jar without juice in the third layer.

And rub the cheese with the top layer.

Pineapple salad with chicken, cheese and egg layers

Various additives add spice to the salad, for example walnuts are useful in themselves, and in combination with protein in cheese and chicken, they generally make up for the lack of protein and trace elements in the body. I saw that nuts can be substituted for pomegranate berries, grapes. And immediately get a completely different version of the salad under different names and with different tastes.

And it is also very beautifully decorated in the form of a pineapple fruit, laying out the surface with walnut halves.

In this recipe, take a boiled chicken fillet.

To make the layers thinner, make two rows of the same ingredients, not just one. Just repeat the order one more time.

Ingredients:

• Fillet - 0.3 kg
• Pineapples - 0.2 kg
• Grated cheese - 0.2 kg
• Walnuts - 100 gr
• Mayonnaise

We lay out rows of prepared ingredients.

First row: fillet cubes and mayonnaise

Second: pineapple and mayonnaise

Third: cheese (grated or diced)

Fourth: Walnuts

Fifth: pineapple and mayonnaise

Sixth: cheese

Decorate with walnuts.

Salad with pineapple and chicken breast and mushrooms

Champignons in any form go well with pineapple because of their not pronounced taste and smell. You can take them ready-made canned ones, or you can buy them frozen and fry them.

By the way, we don't boil chicken either. It can be simply rolled in spices and fried until tender, or you can first marinate it in kefir and sauté it later. This is what we will do in the recipe below.

Ingredients:

• Roasted chicken breast - 0.4 kg
• 2 fresh cucumbers
• Cheese 0.2 kg
• Champignons - 0.4 kg
• Can of pineapples
• Salt pepper

We do not boil the chicken, as we are used to, but fry it in spices. Chicken pieces go first row in the salad. Brush each layer with mayonnaise or sauce.

Put sliced ​​fresh cucumbers in the second row.

Grated cheese with mayonnaise comes in the third layer.

Fry the champignons in advance and mix with mayonnaise, they come in the penultimate layer.

Put pineapple cubes on top of this row.

How do you like it? It may seem that this version of the salad is a little fatty. Then lighten the mayonnaise with less fatty sauce options (yogurt, cream cheese).

We laid out everything in layers, but if you are not cooking for a holiday, then you can just mix everything.