Layered salad with pineapples and chicken. Salad with pineapples and chicken breast "delight"

Chicken meat is a healthy, dietary product, widely used for preparing various dishes. The fillet contains healthy protein, microelements necessary for the body and is well absorbed by the human body. Delicate consistency, pleasant taste goes perfectly with cereals, potatoes, all kinds of sauces, as well as mushrooms and even fruits.

For example, many people love the famous, popular chicken salad with pineapple, which each housewife prepares in her own way. Therefore, there are many different variations of its preparation. The ideal combination of both products allows you to prepare not only a very tasty, but also a beautiful dish that your family and guests will undoubtedly enjoy. In this case, you can use not only fresh, but also canned pineapple.

Today we will prepare pineapple salad with chicken in layers; we will review and discuss the recipe, and more than one. Using any recipe presented here results in an incredibly tasty dish. This original, exotic salad is simple, quick to prepare, and even quicker to eat.

Traditional recipe

To prepare it we will need: 1 boiled chicken breast, a can of pineapples (500g), an incomplete glass of chopped walnuts. You also need: 2 boiled eggs, 200 g of grated cheese. Salt and thick mayonnaise to taste.

How to cook:

Cut the boiled, cooled chicken breast (without skin) into small cubes. Lightly salt, pepper and stir. Peel the eggs, chop finely and add a little salt. Remove the pineapples from the syrup and cut into small pieces (1 cm).

Now take a salad bowl and lay everything out in layers. Coat everything thoroughly with mayonnaise: chicken fillet, a layer of pineapples, chopped eggs, chopped nuts. The top layer is grated cheese. By the way, instead of mayonnaise, you can use a mixture of French mustard and olive oil. But this is not for everyone.

Another option: with pineapples and canned corn

To prepare you will need: half a can of pineapple (250 g), fillet from two legs (without skin). You also need 150 g of corn, 50 g of hard grated cheese, chopped walnuts. Use mayonnaise, salt and pepper at your own discretion.

How to cook:

Lightly fry the chopped nuts in a frying pan without adding oil, cool. Finely chop the boiled chicken fillet and place in a salad bowl. Add grated cheese, pineapple cut into medium pieces, and corn kernels. Season with salt, pepper, and mayonnaise. Mix everything, sprinkle with nuts. Of course, serve the layered chicken and pineapple salad, the recipe for which you just read, chilled.

Recipe with pineapple and pomegranate

For this very tasty, original, festive dish you will need the following ingredients: two boiled, cooled skinless chicken breasts, 1 can of pineapple (500 g), ripe pomegranate seeds. You also need one sweet bell pepper (preferably yellow), garden lettuce leaves. Also don't forget to take 2 tbsp. l. French mustard and dietary mayonnaise.

How to cook:

Tear the lettuce leaves into small pieces with your hands and place in a salad bowl. Cut the fillet into small cubes and place there. Add pineapple, finely chopped pepper. Salt and pepper. Pour the mustard and butter mixture over everything. Stir and sprinkle with pomegranate seeds.

Salad in pita bread

It’s very convenient to take this yummy dish with you on the road. And it’s very nice to eat such a unique pie at home. To prepare you will need: boiled chicken breast, pieces of fresh pineapple, Chinese cabbage leaves, 1 fresh cucumber without skin, thick mayonnaise.

How to cook:

Chop chicken breast, cucumber, pineapple into small pieces. Cut the Beijing into thin strips. Combine everything, add mayonnaise, mix. Add salt if necessary.
Place the pita bread halves on the table. Place the filling in the centers, distribute, and roll into rolls. Before eating, you can warm up the rolls in an electric grill.

Original recipe for pineapple rings

For this festive dish you need to prepare the following ingredients: boiled chicken fillet without skin, half a glass of finely chopped celery stalk, 1 glass of finely chopped bell pepper (red), half a glass of chopped, fried walnuts, whole pineapple rings from a jar. You will also need 2 tsp. lemon juice, some fresh arugula leaves, salt and thick mayonnaise.

How to cook:

Chop the fillet very finely. Place in a bowl, add celery and chopped pepper. Separately, mix mayonnaise with lemon juice, add to the salad, stir. Place pineapple rings on a platter. Place the filling on them. Sprinkle with nuts and garnish with arugula. Cool slightly, then serve. Bon appetit!

Exotic salad with pineapple and chicken breast is an excellent appetizer for the holiday table. It differs from the usual “Olivier” in its originality and will help to pleasantly surprise guests. Moreover, such a snack always turns out juicy, tasty and light.

Classic salad with pineapple and chicken breast

The dressing for the snack under discussion can be prepared in various ways, but in the classic version it is prepared on the basis of mayonnaise. In addition to this popular sauce (110 g), the following is used: 2 raw eggs, salt, 240 g chicken fillet, 280 g canned pineapple, 120 g any hard cheese, a pinch of curry.

Chicken meat is boiled in salted water. You can also add a bay leaf to it.
The treat will be laid out in layers and the first of them will be the cooled boiled breast cut into small pieces.
After the meat come cubes of canned pineapple without syrup.
The eggs are hard-boiled, cut into medium pieces and laid out on the fruit layer.
At the end, the salad is sprinkled with small cubes of hard cheese.
For the sauce, mix mayonnaise, salt, curry and a little pineapple syrup. Each layer of salad is generously coated with it.

Before serving, the dish should sit well.

Cooking with smoked flavor

Smoked meat will make the treat especially piquant and unusual. Beijing cabbage has a neutral taste, but it will add juiciness to the dish. In addition to smoked breast (170 g) and cabbage (210 g), take: 120 g of fresh or frozen pineapple, salt, mayonnaise to taste, egg, ground black pepper.

The first step is to prepare the Chinese cabbage - rinse, dry with paper towels and finely chop.
Smoked chicken breast is cut into strips and mixed with vegetables in a large deep dish.
If you use frozen pineapple, you must first defrost it at room temperature. Fresh fruit is immediately cut into thin slices and sent to the rest of the components.
All that remains is to add the hard-boiled egg, grated on a coarse grater, into the bowl.
All products are sprinkled with salt and pepper to taste.

With the addition of pomegranate

This variation of salad is little known to modern housewives. But it definitely deserves the attention of culinary experts. Pomegranate seeds add an interesting sour note to the appetizer. In addition to half the fruit, you need to prepare: 320 g chicken fillet, 260 g canned pineapple, salt, 140 g light mayonnaise.

The meat is boiled until fully cooked in salted water. When it has cooled completely, cut the chicken into miniature pieces.
Chicken slices are laid out in a deep salad bowl.
Next, pineapple cubes and pomegranate, divided into grains, are sent into the same container.
All that remains is to add salt, grease with mayonnaise and serve.

To make the snack dietary, you need to use a low-calorie sauce for dressing.

Diet chicken salad with pineapple and celery

Even those on a strict diet can safely eat this unusual treat. The main thing is to choose a light sauce for it. If you don’t need to think about calories, you should take regular mayonnaise for dressing (3 tbsp). The recipe includes: a can of canned pineapple, salt, 4 stalks of celery, 480 g of chicken fillet.

The chicken is boiled for half an hour in salted water. When the meat has cooled, it is finely cut with a sharp knife.
Pineapple slices from a jar are lightly squeezed out of the syrup, after which each of them is cut into 6 pieces.
Celery stalks are thoroughly washed and, if necessary, cleaned with brushes.
In a spacious salad bowl, all the listed prepared ingredients are combined, lightly salted and seasoned with mayonnaise or the chosen sauce.

Salads are popular dishes consisting of a variety of products. By combining the components, we get an interesting snack with an unusual taste. If you are tired of the banal Olivier salad with herring under a fur coat, we suggest creating a unique salad with chicken. Maybe for some people such a tandem will seem inedible, but believe me, the combination of sweet and sour fruits and poultry will leave a pleasant impression.

The most important thing is that it is done in a matter of minutes. The composition can be supplemented with other ingredients that will emphasize the exquisite taste and add nutritional value to the dish. Are we intrigued? Then write down the recipes.

Chicken puff cake

Suitable for everyday use and special occasions. All components included in it are available to any housewife and are always available on store shelves. If you want to surprise your guests, give the appetizer an unusual shape, such as pineapple or chicken. We need to purchase the following set of products:

half a kilogram of chicken fillet;
canned corn and pineapples (preferably chopped);
one hundred grams of cheese;
three eggs.

We will use classic mayonnaise as a dressing. To add piquancy and spiciness, add garlic. You can dilute the color palette with the help of herbs: dill, parsley.

Cooking process

Before you make it with pineapples, you need to prepare a beautiful dish to display it so that it looks festive. Then you should boil the chicken meat. Add salt, bay leaf, peeled onion and black pepper to the broth to improve the taste of the fillet. Cool the finished chicken and tear it into fibers.

Grate the boiled eggs on a medium grater. When all the products are prepared, you can begin to form the snack. Line the bottom of the plate with Chinese green leaves and apply a little mayonnaise. Place the fillet on top, not forgetting to coat it with dressing. No need to add salt or pepper.

Drain the excess liquid from the can of corn and dump the grains onto the fillets and pour the sauce on top. The next layer will be pineapples, which must first be cut into cubes or circles. Apply mayonnaise. Next, sprinkle generously with eggs, then pour over the dressing and grate the cheese.

Sprinkle a layered salad with canned pineapples with chopped herbs and pomegranate seeds. If you don't have time to lay out the products, simply mix the ingredients listed. It will work out well too. You can experiment and add grated apples, orange slices or peaches. Potatoes, ham and rice will add satiety to the dish - combine foods as you please.

Mushroom puff pastry preparation for gourmets

A nutritious dish with a slight sourness and delicate cheese taste will amaze everyone. The composition includes the following ingredients:

half a kilogram of chicken meat;
three hundred grams of fresh champignons;
two large kiwis;
canned pineapple;
cheese - two hundred grams;
onions and mayonnaise.

Step-by-step technology

Cut the fillet into thin strips and fry. In a separate frying pan, sauté finely chopped onion in olive or vegetable oil until beautifully brown. Rinse the champignons thoroughly, cut into four parts and add to the onion. Lightly fry, season with pepper, salt and garlic. If desired, chop the dill, it will turn out very nice and tasty.

Grate the hard-boiled eggs into a container, and do the same with the cheese. Cut the pineapple into cubes. Now we will lay out the products in layers. Grease the bottom of the plate with mayonnaise, put one part of pineapples, mushrooms and onions, again pineapples, eggs and cheese. Pour sauce over each layer. Decorate the top with kiwi slices. Place the puff salad with pineapples and mushrooms in the refrigerator for an hour. Let's enjoy the taste!

Fresh snack with pineapples and Chinese cabbage

This is an excellent alternative to fatty and unhealthy dishes. This salad can be consumed by anyone who is watching their figure. It is low in calories and at the same time very filling. A dish is prepared from chicken fillet (200 grams), low-fat cheese (150 grams), canned pineapples (300 grams), Chinese cabbage (250 grams), two cloves of garlic. You will need sour cream and mayonnaise dressing. For freshness and brightness, chop the greens.

Step-by-step preparation

In just half an hour you will be able to eat the dish and treat your loved ones. You can boil the poultry the night before and leave it in the refrigerator. In the morning, quickly chop it or tear it into fibers with your hands. Wash the cabbage and cut into strips, like borscht. Combine both ingredients in a deep container, adding chopped pineapples, grated cheese, chopped garlic, and pour over the sauce. Decorate the pineapple puff salad at your own discretion.

As you can see, there is nothing complicated in preparing this dish. Combine ingredients and share recipes.

November 15, 2016

If you urgently need to prepare something tasty and nutritious, then this salad will appeal to both those who will prepare it and those who will eat it. There is nothing complicated in preparing it. This is like preparing a regular vegetable salad, only we replace the cucumbers and tomatoes with other ingredients. Its basis is boiled chicken breast and pineapple. Then you can add almost anything you can get your hands on or find in the refrigerator.

You can add mushrooms, boiled corn, pomegranate, lettuce, walnuts and so on. Below we will look at some recipes for preparing this salad based on chicken breast and pineapple. It can be prepared either in layers or simply by mixing all the layers into one mass; the salad will not lose anything from this. It’s just that during its existence it has acquired its own fans who are simply accustomed to preparing it in puff pastry.

Cooking time – 60 minutes.

Calorie content – 130 kcal.

Ingredients:

Boiled chicken breast – 1 pc.;
Onion – 1 pc.;
Porcini mushrooms (any other can be used) – 300 g;
Canned pineapples (to save time, I take already diced ones) – 500 g;
Hard cheese – 300 g;
Boiled eggs - 6 pcs.;
Mayonnaise - glass;
Sour cream - a glass;
Salt to taste.

Cooking process:

1. Wash the chicken breast, put it in a pan with water, and cook for 40 minutes in salted water. After cooking, cool, remove the skin and cut into small pieces;

2. Cook the eggs for about 10 minutes until they are hard-boiled, then let them cool a little and peel them, and then set to fine;

3. Rinse the mushrooms, peel and cut into slices;

4. Peel the onion, cut into half rings;

5. Pour oil into the frying pan, heat it up and first add the mushrooms, which we fry until all the liquid has evaporated, then add the onion and fry it together with the mushrooms until the onion is golden brown;

6. While the mushrooms and onions are fried, make the dressing: mix a glass of sour cream and a glass of mayonnaise;

7. Divide the chopped ingredients in half (the layers in the salad are repeated).

8. Take a large salad bowl and lay out the layers, coating each with the prepared dressing:

Step by step salad dressing recipe

1st layer – sliced chicken breast;

2nd layer – fried mushrooms with onions;

3rd layer – pineapples. (Cut pineapples into cubes);

4th layer - eggs and coarsely grated cheese;

Layers 5–8 - repeat from layers 1 to 4.

9. Lubricate each layer with a small portion of the soaking from mayonnaise and sour cream prepared earlier. Now that all the supplies for layers and soaking have been exhausted, you can put the salad in the refrigerator so that the layers are well soaked and not too dry. Before serving, you can sprinkle the salad on top with grated cheese or finely chopped egg. Or decorate like this.

Bon appetit!!!

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 just 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.
walnut – 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 the 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, let the salad 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 pineapple salad turns out well-seasoned 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