Classic chicken salad with pineapple

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   How to make a classic chicken salad with pineapple? Prepare the necessary ingredients. Take large, selected eggs. If the eggs are small, take 4 pieces.

2. STEP 2

   

   Wash the chicken fillet, dry it and cut it in half lengthwise. If desired, salt the chicken. But this is not necessary, since mayonnaise already contains enough salt.

3. STEP 3

   

   Heat vegetable oil in a frying pan. Place the fillet and fry over high heat for about 5 minutes on each side until golden brown.

4. STEP 4

   

   Then pour in 40 ml of boiling water and simmer the fillet under the lid for another 5-6 minutes.

5. STEP 5

   

   Cool the finished chicken fillet and cut into small cubes.

6. STEP 6

   

   Hard-boil the eggs (cook for 8-10 minutes after boiling), cool, and peel. Separate the yolks from the whites and grate them on a medium grater separately into different bowls.

7. STEP 7

   

   Remove the pineapples from the syrup, dry and cut into small pieces. If the pineapples are too watery, squeeze them lightly.

8. STEP 8

   

   Drain liquid from canned corn and dry the grains.

9. STEP 9

   

   Grate the cheese on a medium grater.

10. STEP 10

    

    Place a cooking ring with a diameter of 16 to 20 cm on the dish and lay out the salad in layers. First, place the fried chicken fillet and pour mayonnaise on top. For convenience, I transferred the mayonnaise into a pastry bag and cut off the tip.

11. STEP 11

    

    Place canned pineapples on the chicken and also pour mayonnaise.

12. STEP 12

    

    Next, you can lay out all the corn. Noya divided the corn in half. I put some of it on top of the pineapples. Mayonnaise is not necessary here - the corn is already juicy, especially since the layer is very thin.

13. STEP 13

    

    Next, distribute the grated whites and make a mesh of mayonnaise.

14. STEP 14

    

    Distribute grated yolks over the whites and also pour mayonnaise.

15. STEP 15

    

    Now you can distribute the remaining corn evenly.

16. STEP 16

    

    The last layer is grated cheese. There is no need to pour mayonnaise on it. Place the salad in the refrigerator for 1 hour to cool and soak. If you leave it longer, cover the top of the ring with cling film to prevent the top from becoming airy.

17. STEP 17

    

    Remove the cooking ring and serve the salad, garnishing the top with corn, pineapples and herbs. Bon appetit!

Comments on the recipe

Venus

26.12.2023

4.8

There are many variations of these pineapple chicken salads and they are all delicious! For example, this salad with boiled chicken, walnuts and pineapples.

Anechka

26.12.2023

5

The classic chicken and pineapple salad is incredibly tasty, with an exotic touch of pineapple. I carefully read the recipe and decided to fry the chicken. Instead of corn I have lingonberries. The salad is magical!