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Pineapple and chicken breast salad

0
1270
Kitchen European
Calorie content 184.1 kcal
Portions 8 port.
Cooking time 40 minutes
Proteins * 11.4 gr.
Fats * 12.6 gr.
Carbohydrates* 8.1 gr.
* per 100 gr. product
Pineapple and chicken breast salad
Content

Pineapple and chicken breast salads are quite popular and high in calories due to the amount of mayonnaise. To minimize the calorie content of the dish and make it healthier, take low-fat cheese, and make the dressing from natural yogurt or sour cream. The salad is served on a large platter or portioned in tartlets.

Ingredients

Cooking process

step 1 out of 9
Rinse the chicken fillet, put in a saucepan, salt. Bring to a boil over medium heat. After boiling, remove the foam with a slotted spoon, reduce the heat and cook for 20 minutes.
step 2 out of 9
Put the finished chicken meat in a container and let cool. Cut the chicken fillet into small pieces.
step 3 out of 9
While the chicken is cooking, boil the eggs. Place the eggs in a small saucepan, season with salt and cook for 10 minutes after boiling.
step 4 out of 9
Cool the finished eggs, peel and cut into small cubes using a knife or a special device.
step 5 out of 9
Open a can of canned pineapple. Drain the syrup into a separate container using a sieve.
step 6 out of 9
Open a can of canned corn. Use a sieve to drain the liquid.
step 7 out of 9
Grate the hard cheese with a coarse grater.
step 8 out of 9
If you will be serving the salad in a large salad bowl, stack it in layers, each soaking in your favorite dressing. The first layer is chicken fillet, then canned corn, sliced ​​canned pineapples, chopped chicken eggs, the final layer is grated cheese.
step 9 out of 9
If you decide to serve salad in portions in tartlets, mix all the prepared ingredients, add spices, season with sauce, mix well. Divide the salad over the tartlets. If the salad will be served, for example, in glasses, the salad can be arranged in layers or mixed. Garnish with chopped fresh herbs as desired.

Bon Appetit!

 

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