Chicken, Pineapple and Cheese Salad
A delicate festive salad with boiled chicken, pineapple, cheese and nuts. It holds its layered shape well and is perfect for a family gathering.
- Time
- 35 min
- Serving
- 472 kcal
- Ingredients
- ≈ $1.89
- Protein
- 34 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.36 90 g
- 2 Canned pineapplepack 565 g ≈ $2.50 70 g
- 3 Hard cheesepack 200 g ≈ $2.64 30 g
- 4 Eggspack 10 pcs ≈ $1.89 0.5 pcs
- 5 Mayonnaise 18 g
- 6 Walnutspack 150 g ≈ $4.00 10 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cover the chicken1 fillet with water, season with salt and boil for 18–20 minutes after it comes to a boil, until the juices run clear when pierced. Let cool and dice finely.
Boil the egg for 9–10 minutes, cool in cold water, peel and grate.
Drain the pineapple from the syrup and dice finely. Grate the cheese and chop the nuts with a knife.
Layer the salad: chicken1, a little mayonnaise, pineapple, egg, cheese and nuts. Gently level each firm layer.
Chill for 20–30 minutes before serving so the salad firms up and holds its shape.
Tips
- Why it works
- Курицу вари до белого сока, чтобы она не оставалась розовой внутри и не вызвала отравление. Проколи ножом: если сок прозрачный, готово.
- Substitutions
- За ананас возьми свежий, нарезанный кубиками 0.5 см. Майонез замени на сметану — будет менее калорийно.
- Common mistakes
- Если курица осталась розовой внутри, она сырая. Проверяй проколом ножа в самой толстой части.
- Storing and reheating
- Храни в холодильнике 2 дня. Разогревай в микроволновке 1 минуту, накрыв тарелку салфеткой.
- Serve with
- Подавай на семейный ужин с хлебом из ржаной муки или с бутербродами для детей.
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