Salad "Pineapple. Salad with chicken, pineapple and walnuts - royal taste! Interesting ideas for making salads with chicken, pineapple and walnuts

Fresh, bright salad with pineapple, cooked in layers - the decoration of the festive table! Choose the best recipe.

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

chicken breast boiled - 1 pc.
onion - 1 pc.
vinegar - 1 tsp
eggs - 5 pcs.
cheese - 200 g
canned pineapples (rings) - 1 can of 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 we cut the breast against the fibers and put it on a flat dish in the first layer. You can salt, pepper, add ground ginger. Lubricate with mayonnaise-sour cream dressing.

The next layer will lay out pickled onions. Finely chop the onion and pour boiling water over it. Leave for a couple of minutes, completely drain the water. Adding a teaspoon plain vinegar, wait a couple of minutes, drain the vinegar completely. We spread the onion on the second floor on the chicken, then the dressing.

Three eggs on coarse grater and spread the floor above on the bow. Then grease with dressing.

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

The topmost layer is the visual and taste decoration of the salad - pineapples. We put a circle in the center, cut the remaining circles in half and lay out in the shape of a sun.

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

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

Today we will cook a wonderful simple dish - a salad with chicken and pineapples, we provide a recipe with a photo. In general, it must be said that chicken with pineapples is simply perfectly combined, you can improvise with products, you can add a layer of mushrooms fried with onions - the salad will become more satisfying and rich. But today we will cook light tender salad, therefore we will do without mushrooms, which nevertheless makes the dish heavier. Such a salad can be served both for breakfast and for dinner due to its lightness, and it will be just right for the festive table.

boiled chicken meat - 250 grams;
hard-boiled eggs - 3-4 pcs.;
canned pineapple - 250 grams;
hard cheese- about 120-150 grams;
light fat mayonnaise for dressing;
some greenery for decoration.

First of all, boil the chicken (you can take both the breast and the chicken legs, only the breast will need to be greased more with 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 put 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 falls in a thin stream, then the soybeans will not be damaged during lubrication. You can do as I cooked - I just mixed the chicken and eggs in a separate bowl before laying them on the layers.

Drain the liquid in which they were located from pineapples, cut into cubes, put on top of the meat.

Now we separate the whites from the yolks of boiled eggs. Set the yolks aside for now, and rub the squirrels on a grater and lay them in a third layer on top of the pineapples. Above - again mayonnaise mesh.

Coarsely grate hard cheese and evenly distribute over proteins.

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

Note: it is advisable not to tamp 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 you can decorate with greens.

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

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

Layered salad with pineapple is, without exaggeration, an unusual dish. Here, it would seem, it consists of the most conventional products and the taste is simply amazing. The delicate sweetness of pineapple, the severity of hard cheese, the juiciness of bell pepper create a wonderful and crazy delicious combination. And such beauty is very worthy to take its place on the festive table. By the way, you can cook a similar pineapple salad with cheese and 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 beforehand. All you need is to stock up on all necessary ingredients, get sharp knife, cutting board and a beautiful plate. And after 5 minutes you can enjoy a delicious vegetable dish.

Canned pineapple - 120 g
Canned corn - 100 g
Bulgarian pepper - 1 large
Chinese cabbage - 2 large leaves
Hard cheese - 80 g
Sour cream (mayonnaise) - about 2 tablespoons

First of all, I rinsed it, blotted the moisture and cut not very large leaves of Chinese cabbage. Put it in a salad bowl. By the way, the layers can be arranged in any order.

Greased with mayonnaise.

Then finely chopped bell pepper. Laid out the next layer.

More mayonnaise.

Cut the cheese into cubes. Posted next to the pepper.

After cheese - diced canned pineapple.

More mayonnaise.

And laid out canned corn.

So an unusually delicious puff salad with pineapple and corn is ready! I recommend eating it right away, because the vegetables here are all juicy, and if the salad stands for a while, it will simply drain. And freshly made - it is crispy and fresh.

Recipe 4: puff salad with pineapple and walnuts

In this simple and at the same time original dish the meat base of boiled chicken breast, the juiciness and pleasant sweetness of pineapple, the satiety and tenderness of cheese, the piquancy of walnuts and fragrant fried mushrooms with onion. 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
onion- 1 PC
walnut - 70 gr
mayonnaise - 100 gr
vegetable oil - 50 ml

First, let's cook the chicken breast. In general, there are two basic rules in accordance with which chicken breast is cooked. If you need broth, the meat is put in cold water, and when you cook the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, as 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 boil stops when you put the meat, as the water temperature drops).

In the meantime, prepare the mushrooms and onions for frying, cut the mushrooms into neat pieces, and the peeled onion into a small cube.

Pour vegetable (I have sunflower) odorless oil into the pan, heat it up and spread the mushrooms with onions. Fry over medium heat without a lid until a pleasant blush and full readiness.

We take out the canned pineapples from the jar and let the syrup drain well. Then cut the fruit into small pieces.

Grind the cheese on a coarse grater. Then 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 with a blender. The main thing is not to get small crumbs, but to leave small pieces of nuts so that their texture can be felt.

Mushrooms with onions are ready - they are well reddened and smell very pleasant. Tilt the pan slightly so that excess oil is drained and the mushrooms and onions are not too greasy.

We take out the finished breast from the broth and let it cool. We use the broth for cooking first courses. If you have properly cooked the chicken breast and not overcooked it, the meat cubes will come out nice and neat, and will not break into fibers.

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

Lubricate them with a small amount of mayonnaise. In general, in this salad, each layer (except for pineapples, as they are quite juicy in themselves) is smeared with this cold sauce.

Next, put the cheese chopped on a coarse grater, evenly distributing it around the entire perimeter. Let's not forget the mayonnaise.

Then we pour chopped walnuts, which we grease quite a bit with mayonnaise - only for a more reliable connection.

The next layer is pieces of canned pineapple.

And finally, cubes of boiled chicken breast. Here the meat should be generously smeared with mayonnaise, since the breast is, by definition, dryish.

We cover the bowl with salad with a flat plate and turn the structure over. Now remove the bowl and next - cling film, thanks to which the products do not stick to the walls of the dishes.

How to decorate the finished dish will tell you your culinary fantasy. I sprinkled it with cheese and added some fresh parsley and cranberries for a brighter and more festive look. Such a salad better couple rest in the refrigerator for an hour before serving to allow the layers to soak properly.

Prepare this simple delicious salad to the holiday table.

Recipe 5: Salad with Crab Sticks and Pineapple Layers

It's no secret that canned pineapple great ingredient for salads. Even a small amount of pineapples added to this or that 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 the preparation of related products. Many pineapple salads are prepared with boiled chicken, in which case it is tedious to boil it first. Not less than delicious salads on the basis of pineapples can be made with crab sticks. One of these salads I want to offer you today.

Today you will learn how to make 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 save on the quality of products, especially on the quality of pineapples and crab sticks. Mayonnaise for this salad is desirable to choose a high fat content.

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

Hard boil the eggs. Peel the cooled eggs. Take out the yolks. Separately, rub the squirrels on a fine grater.

Break the yolks into crumbs with a fork.

Grate hard cheese on the same grater as proteins.

Rings canned pineapple cut into cubes.

Cut into small cubes crab sticks.

All ingredients are ready. You can start shaping the salad. Lay crab sticks on the bottom of a flat plate. Pour them with mayonnaise.

Put grated on top egg whites. Salt them and also sprinkle with mayonnaise.

The next layer of salad will be grated cheese.

Sprinkle the salad with a crumb of yolk. Arrange pineapple chunks on salad. Garnish the finished puff salad of crab sticks with pineapple with parsley leaves. Let the salad soak in the refrigerator for about 1 hour before serving. Enjoy your meal!

Recipe 6: Layered Pineapple Salad with Eggs (Step by Step Photos)

Fried chicken with pineapples and hard cheese with sweet corn. boiled eggs give satiety and set off the taste of mayonnaise sauce.

For salad you can buy fresh fruit pineapple, fillet it and cut into cubes. But it's easier to still 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 tastes.

It is also better to buy corn in a jar, choose the one whose manufacturer you trust. But if you have frozen Vegetable mix, then it can be boiled and used in a salad.

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

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

Wash the chicken meat thoroughly warm water and then wipe dry with a tissue. After the fillet, cut into several pieces, lightly beat them off, salt, pepper.

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

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, chicken pieces.

Then sweet corn.

Now the pineapple pieces.

The final touch is grated cheese.

Enjoy your meal!

Recipe 7: Layered Cheese Salad with Cucumbers and Pineapple

A simple pineapple salad 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 chicken salad with layers of pineapple step by step with a photo, so it will be easy for you to repeat the recipe.

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

We disassemble the chicken, remove the bones, and cool the eggs and clean them from the shell.

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

We rub the cheese and eggs on a large grater.

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

The recipe for chicken salad with pineapples should be airy on the dish, then the chicken salad with canned pineapples turns out to be lush and tall.

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

1 layer - the chicken is torn into thin strips

2 layer - pickled onions

3 layer - mayonnaise

4 layer - crab sticks

Salad with pineapple and chicken and nuts- it's incredibly tasty and nutritious dish that will decorate any table.

Chicken salad with pineapple and pine nuts

You will need:

Hard cheese, mayonnaise - 145 g each
- green lettuce - 6 pcs.
- a clove of garlic - 2 pcs.
- boiled chicken breast

- basil
- nutmeg
- bunch of dill
- canned corn
- pine nuts - 2 tbsp. spoons
- salt, spices

Cooking steps:

Crumble the fillet into a small cube, tear lettuce leaves, mix with fruits and corn. Grind garlic with dill, stir with mayonnaise, add nuts, season, stir, leave for 10 minutes. Grate the cheese, put the salad, add the prepared dressing, remove the dish in the cold.

Very tasty and here are the recipes. Their description can be found.

Salad recipe with chicken pineapple and nuts

Required products:

Walnuts - 95 g
- canned pineapples - jar
- chicken fillet– 295 g
- cheese - 215 g
- mayonnaise
- greens

Cooking steps:

Chop the pineapple rings into small cubes, leave some fruit for decoration. Cut the walnuts into small pieces. Boil the chicken fillet, let it cool, crumble into cubes, mix with mayonnaise dressing. Rub cheese, mix with mayonnaise dressing. Lay the salad on a dish in layers, lay the walnuts in the last layer.

How about you?

Salad with chicken pineapple cheese and nuts

Ingredients:

Chicken fillet - 320 g
- hard cheese - 90 g
- canned pineapples - 190 g
- walnuts - 145 g
- egg - 3 pieces
- bulb bulb
- ground pepper
- mayonnaise sauce– 190 g
- testicle - 3 pcs.
- vegetable oil - three tablespoons (tablespoons)

Cooking steps:

Boil the chicken in pre-salted water. Crumble the meat into small pieces, put in a salad bowl with the lowest layer. Spread with mayonnaise dressing. Boil chicken fillet, crumble. Put the chicken fillet in a salad bowl, coat with sauce. Spread the grated cheese evenly, spread over the entire surface. Grate the cheese, fry the chopped onion and, after cooling, transfer to the cheese. Drizzle with mayonnaise dressing. Crumble into a cube, lay in the fourth layer. Season again with mayonnaise.

Salad with chicken, pineapple and walnuts

You will need glasses to serve the dish.

Required products:

canned pineapple rings, boiled breast- 95 g each
- walnuts
- hard cheese - 45 g
- testicles - 2 pcs.
- walnuts
- mayonnaise dressing

Cooking steps:

Lay the first layer of boiled chicken breast, cut into pieces. Add chopped fruit, grated eggs, cheese. The last layer is walnuts. Coat each layer with dressing. Lettuce should be well soaked.

Prepare also.

Salad with pineapple, potatoes, nuts and chicken

Required products:

Egg, potato - 3 pcs.
- carrot
- chicken
- processed cheese - 50 g
- hard cheese - 50 g
- walnuts - half a glass
- a jar of pineapple rings
- green onion
- salt

Cooking:

Boil chicken meat, cool the finished carcass so that the skin can be easily removed. Chop the meat into small pieces. Boil eggs with vegetables. Prepare a grater, grate cooled eggs, potatoes, carrots and cucumbers on it. Leave one yolk - you will need it for decorations. Lettuce must be laid out on a dish in layers. The first is potatoes, carrots, cucumbers, eggs, cheese, pineapple rings, meat. Each of them must be lightly salted and seasoned with dressing. Rub the egg yolk last. Crush the walnuts, sprinkle the finished dish.

Rate also.

Salad with chicken pineapple and walnuts .

Ingredients:

Hard cheese - 120 g
- chicken fillet
- walnuts - 145 g
- mayonnaise
- jar of canned fruit
- chicken egg - 3 pcs.

Cooking:

Boil chicken, chop, mix with mayonnaise. Put the meat in the first layer, after that - pineapple rings. Cut boiled eggs, place on fruit, brush with sauce. Add grated cheese with eggs, grease with dressing. Chop the nuts, sprinkle generously on the dish. Garnish additionally with chopped herbs.

Recipe with ham and prunes.

Boil a couple of eggs and 290 g of chicken meat. Pour 95 g of prunes with boiling water, leave it for a while so that it is steamed. Grind a handful of walnut kernels, chop a fresh cucumber into cubes. ½ can of pineapple rings, cut into pieces, chop the onion. Pour boiling water over the onion to remove bitterness from it. Cut 95g ham into strips. Prepare salad dressing: add lemon juice, a little salt, mustard, vegetable oil, taste and season the cooked dish.

Recipe with olives

650 g of chicken breast free from the skin, pour water, salt, cook over medium heat. Chicken bouillon can be used to prepare a sauce or a second course. Transfer the cooked chicken to a plate to cool. Boil hard-boiled eggs, dip them in cool water, remove the shell. Pre-marinate a small onion. For marinade, use acetic acid, salt and sugar. Marinate the vegetables for exactly 10 minutes. Open a jar of olives, drain into a bowl. Cut each olive into 2 parts, transfer to the eggs. Divide the chicken breast into fibers. Open a jar of corn, after draining the liquid, transfer to other components. Leave a few seeds for decoration. Add mushrooms at this stage. 145 g of Russian cheese. Open a jar of fruit, drain the liquid into a separate bowl. Chop the pineapple rings into pieces, put together with pickled onions in a salad bowl. Sprinkle with chopped nuts, season and stir. Arrange the salad in bowls, sprinkle with corn, garnish with a sprig of dill.

Cabbage option.

Ingredients:

A handful of walnut kernels
- chicken fillet - 0.35 kg
- pineapple rings - 580 ml
- Chinese cabbage– ½ kg
- cheese - 175 g
- mayonnaise dressing (low fat) - 190 g

Cooking steps:

Boil the chicken ahead of time. Add salt to the cooking water. After half an hour, remove the meat and transfer it to a separate bowl to cool. Rinse the cabbage head, chop finely and remember with your hands so that the vegetables release the juice. Crumble the meat with a medium cube, open the canned fruit, drain the liquid, crumble the rings into small pieces. Grate the cheese, put it with the rest of the products in a salad bowl. Roast the walnuts in a dry frying pan. Remove all the husks, crush the nuts with a rolling pin. Stir, add seasonings to taste.

Try and .

"Royal Meal"

Required products:

Carrots - 2 pcs.
- hard cheese, champignons - 190 g each
- kernels of nuts - 95 g
- chicken fillet - 295 g
- testicle - 3 pcs.
- bulb onion
- salt
- mayonnaise for dressing

Cooking steps:

Boil chicken fillet. Boil eggs and carrots in another container. Chop the mushrooms into halves, and the onion into rings. If you get large rings, cut them into 2 parts. Fry the onion with mushrooms, dry on a paper towel. Peel the nut kernels in any way, grate the cheese. Chop the carrots. Twist the boiled meat through a meat grinder. Divide the eggs into whites with yolks. finished products lay in layers in a special salad bowl. Spread with mayonnaise dressing.

Try and .

Asian salad.

You will need:

Chicken fillet - 195 g
- Wheat flour- 2.2 tbsp.
- soy sauce– 35 ml
- green and red pepper - 0.5 pcs.
- sesame oil - a couple of small spoons
- olive oil– 25 ml
- coriander - 3 stalks
- ginger - 5 g
- cores walnuts
- a small spoonful of maple syrup
- red onion - 15 g

Cooking:

Crumble the fillet into strips, sprinkle with flour, pour in a couple of tablespoons of soy sauce and a little sesame oil. Stir to coat the chicken pieces. Heat the frying pan, fry the chicken meat, transfer to a paper napkin. Cut Chinese cabbage into large pieces. Cut the peppers into strips. Chop green onions and carrots into small pieces. Transfer vegetables to a bowl. Put the red onion, sprinkle with cilantro, nuts, minced garlic and ginger. Break nuts into pieces. Prepare dressing: mix soy sauce, maple syrup, sesame and olive oil. Pour the mixture over the salad, stir. Add chicken, sprinkle salad on top.

Avocado recipe.

You will need:

Olive oil - three tablespoons
- canned corn– 145 g
- chicken fillet - 195 g
- cherry - 95 g
- tea spoon provencal herbs
- avocado
- lemon
- lettuce leaves"iceberg"
- Bell pepper- half fruit
- a few tablespoons of balsamic vinegar
- walnuts

Cooking steps:

Mix olive oil with lemon juice and a teaspoon of Provence dried herbs. Put the chicken fillet slices in the resulting marinade, leave for one hour. Fry the fillet hot pan. While the meat is cooling, cut lettuce leaves, combine canned corn, cut in half and diced avocado. Make dressing: mix balsamic vinegar, olive oil, ½ tsp. Provence herbs, season the dish.

Pomegranate Recipe.

Ingredients:

Potato - 6 pcs.
- chicken - 295 g
- bulb
- chicken egg - 7 pcs.
- a glass of pomegranate seeds
- walnut kernels - 0.5 tbsp.
- a tablespoon of acetic acid
- mayonnaise
- beet
- chopped dill
- green onion feathers
- salt
- pepper

How to cook:

Boil vegetables with meat. Grind the beets in a blender, squeeze the juice. Once the food has cooled, cut off the peel, grate. Chop the onion, marinate in black pepper and vinegar. Chop nuts. Spread the salad on cling film. Lay out the potatoes in a rectangle shape. Tamp well, salt, coat with dressing. Add meat on top, pickled onions, grated eggs, chopped nuts, coat with dressing, garnish with pomegranate seeds. Roll up, transfer to the refrigerator. Free from the film, transfer to a plate, grease with mayonnaise on all sides. Divide the rest of the eggs into whites with yolks, paint the surface with beetroot juice.

An easy-to-prepare salad with pineapples, chicken and walnuts can be prepared just for dinner, or you can beautifully serve it to the festive table. I think this salad is always good to have in the arsenal. festive dishes, because it doesn’t take much time to prepare it, and the salad tastes great!

We will prepare the products according to the list. Boil the chicken fillet in salted water with the addition of half an onion, allspice peas, bay leaf for 20-25 minutes, until ready. You can boil the fillet and just in salted water. We also boil hard-boiled eggs. When the chicken fillet and eggs have cooled, you can start preparing the salad.

Drain the liquid from the canned corn and place the corn in a bowl. Add to it hard cheese, grated on a medium grater.

Grind the walnuts with a rolling pin or mortar. Chicken fillet cut into small cubes.

We shift the nuts and meat into a bowl with the rest of the ingredients.

Boiled eggs are peeled and cut into small cubes. Drain the liquid from canned pineapple and cut the pineapple into small cubes.

We spread the pineapples and eggs in a bowl with the rest of the salad ingredients.

We use salad mayonnaise for dressing. You can make dressing from sour cream or low-fat yogurt. Add salt and ground black pepper to taste.

Mix all the ingredients well and send the salad for 30 minutes in the refrigerator.

Let's prepare portioned glassware for the festive salad serving. I use creamers. Place a pineapple ring in the bottom of each bowl. Cut a few slices of pineapple in half and lay them out in the form of sides. Between the semicircles of pineapples lay out the halves of the nut, add the parsley leaves. We take out the salad from the refrigerator and put the salad in the middle of the bowls with a spoon.

Decorate the top of the salad to your liking.

Salad with pineapple, chicken and walnuts is ready to serve!

I hope you enjoy this holiday salad serving idea.

Enjoy your meal!

Chicken breast - 2 pcs.;
Canned pineapple - 400 gr. jar;
Cheese "Tilsiter" - 250 gr.;
Chicken eggs - 4 pcs.;
Mayonnaise - 150 gr.;
A little parsley;
Salt, freshly ground pepper;

Preparation time: 00:10
Time for preparing: 00:30
Servings: 4
Complexity: average

Cooking

A simple classic - salad with boiled chicken and canned pineapple. This salad is most often seen on our table. The key ingredients in this salad can be considered 2 products - chicken and pineapple. And if with chicken meat everything is clear, you can use breast or meat from the thighs, then the pineapple in this recipe is easier to use in canned, and not fresh, and it’s better to choose a jar of canned food, inside which the fruit is cut into rings. The cut cubes are too large for making a salad, and it is inconvenient to grind them additionally. But the washers are quite easy to grind to the desired size.

Rinse chicken breasts cold water and put to boil. As soon as it boils, remove the foam and reduce the heat to medium. After the foam stops forming on the surface, you can salt, add bay leaves or other spices. Boil the breasts until tender, then remove from the broth and cool.
The remaining broth should not be thrown out, it can be frozen to later be used for making a couple of servings of noodle soup, risotto, stews or other dishes.
While the breast is boiling, you can boil the eggs in another pan.
Grate hard cheese on a coarse grater.
Rinse parsley, pat dry and chop very finely.
Disassemble the cooled chicken meat into fibers and chop into small pieces.
Peel the eggs from the shell and cut into small cubes.
Open a jar of canned pineapples, pour some juice into another container. It can later be used to dilute 1/3 ready purchased mayonnaise to reduce its calorie content. Cut the pineapple into a small cube, the same as the eggs were cut.
Mix all the ingredients in a bowl, season the salad with salt and spices, add chopped herbs and season with mayonnaise.
It is recommended to store the salad until serving in the refrigerator, in a saucepan or container with a tight lid.

Optionally, other products can be included in the list of ingredients, such as mushrooms or walnuts.

Salad with chicken and pineapple "fusion" - the usual ingredients in a new way:

We will take the same ingredients as a basis - chicken, pineapple for cooking, but in a slightly modified form. It is rather a festive serving of a dish for a solemn feast, as the salad is laid out in layers.

For cooking you will need:

Smoked legs - 2 pcs.;
Fresh pineapple - 1/2 pcs.;
Cheese "Gouda" - 250 gr.;
Quail eggs - 8 pcs.;
Mayonnaise - 150 gr.;
Fresh parsley - 3 sprigs;
Canned corn;
A little salt and freshly ground pepper;
Leaf lettuce for serving and decoration;
Cooking bag.

Smoked Chicken Salad Preparation:

Remove the skin from the smoked meat, separate from the bones and chop.
For juiciness, put a little mayonnaise on the bottom of the salad bowl and put lettuce leaves so that they stick out a little on top of the bowl. Mayonnaise is necessary so that the greens are firmly fixed on the dishes.
Smoked chicken is laid out on lettuce leaves, then layered with sauce. To make the salad even brighter in taste, you can add chopped garlic to mayonnaise.
Boil quail eggs, cool and peel. Cut each egg into four pieces. Put the eggs in a salad bowl, on top of the chicken.
Grate hard cheese on a coarse grater, put half in a salad bowl, and layer with mayonnaise. Now the layers can be slightly salted and seasoned with spices.
The next layer will be canned corn, the remaining chicken meat is laid out on top of it. Layer salad dressing.
Peel the pineapple, cut out the hard core and cut into thin slices. Put the slices in a salad bowl in the form of "scales". Add the remaining cheese on top, layer with a small amount of mayonnaise and garnish with chopped parsley.
Put the puff salad in the refrigerator so that it cools for a couple of hours, then you can serve it to the table.

It is not without reason that gourmets around the world prefer interesting and most incredible combinations of ingredients in salads. The dish turns out to be interesting and spicy in taste, with a "zest". And one of these dishes is a salad with chicken meat, cheese and pineapples, forming an appetizing composition.

What ingredients can be included in the salad?

Chicken boiled or smoked;
Chicken or quail egg;
Pineapple fresh or canned;
Hard cheese;
Crackers (purchased or homemade);
Canned corn;
fresh garlic;
Rice (wild, brown, round, long grain);
Canned peas;
Onion (bulb, Crimean);
Mushrooms champignons (fresh or canned);
Nuts (walnuts, peanuts or hazelnuts);
Ready or homemade mayonnaise, yogurt, sour cream;
Fresh greens.

The salad can be prepared in two ways - by mixing all the ingredients and seasoning the dish before serving, or by preparing it in layers. In the latter case, you will need a culinary bag with a very narrow opening. So that the salad does not “drown” in the sauce, it is recommended to apply mayonnaise on each layer in the form of a net.

Step-by-step recipes for different salads with chicken, pineapple and walnuts: fragrant, satisfying, light

2017-10-24 Marina Vykhodtseva

Grade
prescription

36963

Time
(min)

servings
(people)

In 100 grams ready meal

13 gr.

15 gr.

carbohydrates

6 gr.

211 kcal.

Option 1: Classic Salad with Chicken, Pineapple and Walnuts

AT traditional recipe salad with chicken, pineapple and walnuts fillet is used. It is boiled in a saucepan on the stove, if desired, this can be done in advance, but the bird can also be baked in the oven, pre-salted. This chicken is also great for salad.

Ingredients

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

Step-by-step chicken, pineapple and walnut salad recipe

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 done. There is no need to overexpose the bird, 25 minutes is enough for the fillet.

Chopped fried chicken meat small cubes. You can sort the bird into fibers, but in this case it will not be very convenient to pick up the puff salad, the fillet pieces will pull other products.

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

Cut the pineapple into cubes, about the same size as the fillet. Put on top of the bird, smooth and lightly press. Apply a little mayonnaise, lightly grease the pieces to hold the lettuce layers together.

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

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

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 thoroughly cool the chicken before assembling the salad and combining the products. In this case, the taste of the snack will be much better, besides, the chilled fillet will be neatly and beautifully cut.

Option 2: Quick Chicken, Pineapple, and 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 immediately. There is also no need to collect layers or boil something. Cooking will take only a quarter of an hour, but the taste will be very decent.

Ingredients

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

How to quickly prepare a salad with chicken, pineapple and walnuts

Cut breast into cubes. Don't have to do large pieces, let them be about 5 millimeters.

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

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

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

Scatter the nut kernels on top. You can chop, grate, grind or use them as a whole.

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

Option 3: Light salad with chicken, pineapple and walnuts

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

How to cook

Steam fillets or in the usual way in a pot of water. Cool, cut into cubes. Pour onto a dish, smooth 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-calorie as a canned counterpart, and it also helps to lose weight. Cut the product into cubes, cover the chicken.

At fresh cucumbers cut off the ends, crumble into small cubes, put on pineapples, grease with sour cream.

Cheese goes a small amount just to cover the layer. Grate it finely, it's better to use hard varieties. Sprinkle with fried cucumbers.

Dry the walnuts in a frying pan, chop small pieces, fall asleep a layer of cheese. Give an hour for impregnation, but no more, as there are fresh cucumbers inside.

This salad can be made for portion serving, laid out in small bowls or miniature salad bowls. An 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 pineapples, but it looks like pineapple. Very beautiful and delicious option for the holiday table. You will need a lot of nuts for decoration, it is advisable to use halves of the kernels, they will imitate a pineapple peel, it will turn out very effectively.

Ingredients

170 g 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 chicken. Remove from the broth, cool, cut into small pieces. You can immediately lay it out, 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.

Put the canned pineapples in a sieve. As soon as the syrup drains, crumble into small pieces, put on top of the chicken, continuing to form the pineapple. Apply a thin mesh of mayonnaise.

Boiled eggs chop or cut into very small cubes, carefully put on the pineapple, press down, and then grease.

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

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

Side "stick" a bunch of fresh feather onions. It will imitate a pineapple tail.

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

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

A multi-layer version of the salad with fried champignons in the composition. Mushrooms are best used small. They will make neat and beautiful records. But if only large hats are available, then you can first cut into four parts, then chop into slices.

Ingredients

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

How to cook

Boil the chicken and eggs until tender, cool. Cut everything into cubes, but do not mix, yet arrange in different bowls.

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

Finely chop the onion, about 1.5 heads. Pour over mushrooms. Continue frying, add salt, bring to readiness.

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

Season the chicken with mayonnaise, mix, cover the decomposed mushrooms.

Now sliced pineapple pieces. If there is no fresh product, then we take the rings canned in syrup, removing excess moisture.

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

Chop nuts. If the kernels are wet, then lightly fry beforehand, pour the salad on top.

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