Salad with pineapple and pomegranate

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   Products for salad. Boil hard-boiled eggs, peel. Cook for 30-40 minutes. until chicken fillet is ready. Remove the pineapples from the syrup in a colander and let the remaining syrup drain. Wash the lettuce leaves and shake off the water. Peel and wash the garlic cloves. We wash the pomegranate and remove the seeds.

2. STEP 2

   

   Cut eggs, chicken fillet and pineapples into cubes (if they were not chopped in canned food).

3. STEP 3

   

   Mix the crushed ingredients in a bowl, add pomegranate seeds (reserve a little to decorate the salad), and add a little salt.

4. STEP 4

   

   Squeeze the garlic into a container with mayonnaise through a press and mix thoroughly.

5. STEP 5

   

   Tear the lettuce leaves or place them whole on a plate and place the salad on top. Sprinkle the salad with the pomegranate seeds left for decoration.

Comments on the recipe

Tatiana

11.11.2023

4.9

Irochka, it’s very tempting for spring: the light chicken, the sweet sourness of pineapple and the slightly tart taste of pomegranate. GREAT!!! And personally, I’m glad to see the chicken-pineapple salad without cheese. I’m happy to take it to my K/K. THANK YOU!!!!

Natusik

11.11.2023

4.9

Irun, another masterpiece! No words...