Categories
Blanks for the winter
  1. home
  2. ➠ Chicken salads
  3. ➠ Chicken and pineapple salad
  4. ➠ Pineapple and prune salad

Pineapple and prune salad

0
2168
Kitchen European
Calorie content 283.5 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 13.3 gr.
Fats * 20 gr.
Carbohydrates* 17.1 gr.
* per 100 gr. product
Pineapple and prune salad
Content

The combination of pineapple, prunes and chicken has already become a classic. Complemented with egg, cheese and walnuts, this recognizable taste becomes even richer and richer. The salad is formed from separate layers, which gives it a particularly festive look.

Ingredients

Cooking process

step 1 out of 5
Cut the chicken fillet into small cubes and spread in a dense layer on a serving dish. It is worth noting that chicken fillet can be either boiled or fried, it all depends on taste and dietary preferences. Grease a layer of chicken with mayonnaise around the entire perimeter.
step 2 out of 5
We open the jar of pineapples, remove the fruits in a colander and completely drain the liquid. If pineapples are in the form of rings or large pieces, they need to be cut into smaller pieces, in proportion to the chopped chicken.
step 3 out of 5
Thoroughly rinse the prunes with hot water, dry them. If the prune is solid, soak it briefly in warm water until it softens, then squeeze it out of excess liquid. Cut the prepared prunes into small pieces and spread them over the pineapple. Lubricate the prune layer with mayonnaise again.
step 4 out of 5
Cook eggs for 10-12 minutes, hard boiled. Cool completely and peel. Rub on a fine grater directly onto the oiled prunes. Using a spoon or hands, distribute the egg crumbs around the entire perimeter of the salad, completely covering the prunes.
step 5 out of 5
Three hard cheese on a fine grater and sprinkle eggs with it. We try to make the layer of cheese airy, do not compact it. Pre-dry the walnuts in a dry frying pan for five minutes, cool and cut into small pieces with a knife. Sprinkle nuts on top of the salad. Before serving, it is recommended to let the salad brew and soak for a couple of hours in the refrigerator. Can be garnished with parsley sprigs.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *