Many people probably think that chicken meat and sweet pineapples are completely inappropriate ingredients and no one has the courage to combine them in one dish. But despite all these doubts, today I will prepare holiday salads from chicken meat and canned pineapples. We will use cheese, garlic, egg, corn and mushrooms as additional ingredients, since these products have proven themselves to be good in terms of taste.
You will see for yourself how many empty plates will be handed over for refills, and of course, someone will ask you for the recipe for an unforgettable dish. This dish can safely be classified as gourmet, just like Caesar, although all the products contained in it are quite accessible in almost any store. Not to mention its preparation, because it is very easy and simple to prepare!
In this article we will analyze the best recipes for salad with chicken, pineapple and cheese. Where you can cook, compare and choose for yourself and your household what is most delicious and unique. And these recipes are for those who missed my last article, sandwiches for the holiday table.
Layered salad with chicken, pineapple, cheese and egg
Ingredients:
- Chicken fillet – 300 gr
- canned pineapples - 400 gr
- hard cheese - 70 gr
- egg - 1 pc.
- garlic - 2 cloves
- walnuts – 20 gr
- light mayonnaise
- salt - to taste.
Cooking method:
Boil the fillet. And to do this, lower it into boiling water and bring it to readiness.
For aroma and subtle taste, I add bay leaf. After cooking, so that the meat retains its juiciness, leave it to cool in the same broth, and then finely chop it.
Open a can of canned pineapples, drain the juice and chop them finely.
Grate hard cheese on a coarse grater.
We wash the walnuts in slightly warm water, dry them and finely chop them.
Boil the egg, peel and finely chop.
Place the required amount of mayonnaise into a bowl and squeeze in the garlic. Then mix well.
Now, in the first layer, spread evenly into a suitable plate, spread half of the chicken meat, add a little salt and grease with the mayonnaise-garlic mixture.
The second layer is half of the canned pineapples and thinly coated with mayonnaise sauce.
The next layer is an egg and immediately half of the cheese, which we grease with our mixture.
Lay out the rest of the chicken and apply mayonnaise to it.
We also lay out the other half of the pineapple, cheese and grease it.
Spread the final layer evenly with finely chopped walnuts.
All that remains is to let our dish brew and for soaking we need to keep it in the refrigerator for 30 minutes, after which we serve it to the table.
Chicken salad with pineapples layers
A hearty and elegant salad for everyday life and holidays. If you use fresh pineapple, you need to chop it finely, as it is denser and harder than canned fruit. It will be very tasty if you do not boil the chicken, but bake it in foil with spices.
- Prepare the ingredients.
- Pre-boil the chicken fillet in salted water until tender. Cool. Cut the chicken into small cubes.
- Hard boil the eggs, cool and peel. Cut into small cubes.
- Cut the pineapples into small cubes. This time I used fresh pineapple. And I liked it even more than with canned ones.
- Grate the cheese on a medium grater.
- Place the chicken in a salad bowl and brush with a thin layer of mayonnaise or make a mesh by squeezing the mayonnaise out of a pastry bag.
- Next, lay out the pineapples and also pour over mayonnaise.
- The next layer is eggs, and then cheese. They can also be topped with mayonnaise.
- Dry the nuts in a dry frying pan and chop finely. Sprinkle them on the salad. Place the salad in the refrigerator for 1-2 hours to soak.
How to properly dress a salad.
It is necessary to season the salad with vegetable oil at the very last stage, when salt, vinegar, and pepper have already been added.
Calorie content of foods: Chicken fillet, Pineapples, Walnuts, Any cheese, Mayonnaise, Eggs
- Egg white – 45 kcal/100g
- Egg yolk – 352 kcal/100g
- Egg powder – 542 kcal/100g
- Chicken egg - 157 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnut oil – 925 kcal/100g
- Walnuts – 650 kcal/100g
- Black English walnut – 628 kcal/100g
- Black Persian walnut – 651 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples – 57 kcal/100g
- Mayonnaise “Provencal” – 627 kcal/100g
- Light mayonnaise – 260 kcal/100g
- Mayonnaise Provencal – 624 kcal/100g
- Salad mayonnaise 50% fat content - 502 kcal/100g
- Table mayonnaise – 627 kcal/100g
- Chicken breast (fillet) – 113 kcal/100g
Source: https://1000.menu/cooking/28194-salat-kurica-s-ananasami-sloyami
How to make chicken and corn salad
Ingredients:
- Boiled chicken breast – 350 g
- hard cheese - 100 gr
- garlic - 2 cloves
- canned pineapples – 250 gr
- canned corn - 150 gr
- mayonnaise - 2 tbsp. l
- greens - to taste.
Cooking method:
1. First of all, chop the boiled breast into small pieces and immediately place it in a deep bowl.
2. If the pineapples in the jar are already diced, leave them that way, the right size. And if it’s rings, then you need to cut it into cubes and add it to the bowl with the meat.
3. Next, open the jar of corn, drain the liquid we don’t need from it, and transfer the corn to the rest of the ingredients.
4. Next, grate the cheese there on a coarse grater.
5. Squeeze the garlic through a special press.
6. From the greens, I chose dill, finely chopped it and added it to the general mass.
7. Now fill this whole mass with mayonnaise, mix, taste for salt and, if necessary, add as much as you need.
We put the finished dish in the refrigerator for half an hour so that it infuses a little.
Enjoy your meal!
Video
The video, shot by the EdaHDTelevision channel, clearly demonstrates a step-by-step recipe for salad with chicken and pomegranate.
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Chicken and Garlic Salad Recipe
Ingredients:
- Chicken fillet – 200 gr
- canned pineapples - 150 gr
- hard cheese - 70 gr
- garlic - 1 large clove
- mayonnaise - 1-2 tbsp. l
- salt and pepper - to taste.
Cooking method:
1. Cut the boiled chicken meat into small cubes or strips.
2. Drain the liquid from the pineapples and also cut into cubes.
3. Grate hard cheese on a coarse or fine grater, basically as you wish.
4. Pass the garlic through a garlic squeezer, or finely chop it with a knife and mix it with mayonnaise.
5. Transfer all ingredients into a suitable container, add salt, pepper, season with mayonnaise and mix thoroughly.
Transfer the finished dish to a salad bowl, garnish with a drop of mayonnaise and a sprig of parsley or dill.
Classic recipe
The combination of chicken fillet and pineapple seasoned with mayonnaise is very tasty and satisfying. The main thing is to stock up on canned pineapples.
Ingredients
- boiled chicken fillet - 350 g;
- 1 medium onion;
- chicken eggs - 6 pcs.;
- 1 can of canned pineapple;
- cheese – 200 g;
- a pinch of salt and pepper;
- mayonnaise – 200 g.
How many calories
| Nutritional value per 100 g | |
| Calories: | 180 kcal |
| Proteins: | 11.7 g |
| Fats: | 10.8 g |
| Carbohydrates: | 9.4 g |
| Cooking time: | 20 minutes |
| Portions: | 6 pcs. |
Step-by-step instruction
- Boil the eggs.
- The chicken should be chopped into pieces or separated into fibers.
- If you have pineapple rings, then it should be cut in the same way as chicken.
- Grind the eggs together with the cheese.
- Chop the onion and fry until golden brown.
The treat should be laid out in layers in the following order:
- chicken breast with onions;
- pineapples;
- eggs.
Soak each layer with mayonnaise, sprinkle the appetizer with grated cheese on top.
Photo gallery
Hearty salad with pineapples, mushrooms and walnuts
Ingredients:
- Champignons – 100 gr
- hard cheese - 100 gr
- chicken fillet – 200 gr
- egg - 2 pcs
- walnut – 50 gr
- onions - 1 pc.
- garlic - 2 cloves
- mayonnaise - 2-3 tbsp. l
- vegetable oil - 1 tbsp. l
- salt and pepper - to taste.
Cooking method:
Boil mushrooms in salted water for 15 minutes. Dry, then finely chop along with onions and lightly fry in oil in a frying pan until soft.
Boil the fillet for 20 minutes, then cool and chop.
Boil the eggs hard and grate them on a coarse grater.
Grate the cheese into a bowl, squeeze the garlic into it, add mayonnaise and mix well.
Now combine all the prepared ingredients in a deep bowl, add the mayonnaise mixture, mix everything well enough. Transfer the salad to a plate and sprinkle finely chopped walnut crumbs on top.
Also, for decoration, put a sprig of greenery on top and put the finished dish in the refrigerator for 15-20 minutes.
Ingredients
- 200 g chicken breast;
- 2 eggs;
- 1 small can of pineapple;
- 300 g mayonnaise;
- 150 g hard cheese;
- 100 g walnuts;
- salt, pepper to taste.
Homemade recipe
Chicken and pineapple give the dish a unique, delicate taste and lightness. Meat for salad is boiled or baked; a smoked product is also suitable. The given amount of ingredients is enough to prepare a salad for 4 people. Time spent – 40 minutes.
- Preparatory stage. Boil the eggs. We do the same with chicken meat; be sure to add salt to the water to taste. We put the pineapples from the jar on a sieve - this way you will be able to get rid of excess liquid that is not needed in the salad.
- Cut the boiled meat into cubes and place in an even layer in a dish. Lubricate generously with mayonnaise.
- The second layer is pineapples. If required, cut the fruit into cubes.
- Top with finely chopped eggs.
- Pour mayonnaise and sprinkle with chopped nuts.
- Grate the cheese. It is better to choose a large grater. Make a beautiful mayonnaise lattice.
- Place the finished salad in the refrigerator to steep.
We recommend:
Helpful Tips:
If you are serving the dish on a holiday table, use a glass salad bowl - this way all the layers will be visible, you can also decorate with a sprig of herbs. If you take smoked rather than boiled chicken, the taste of the salad will be richer and brighter. It is more convenient to take pineapple already cut into cubes, but you can also use rings. Mayonnaise can be replaced with yogurt dip.
