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➠ Canned pineapple salad

Canned pineapple salad

839

Kitchen European

Calorie content 204.5 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 11 gr.

Fats * 14.7 g

Carbohydrates* 8.1 gr.

Content

Before each holiday, the hostesses are in search of new and tasty dishes that could diversify the table and please loved ones. Many people have already liked this salad. Try this masterpiece of sweet and juicy pineapple and tender fillet.

Ingredients

Chicken fillet 600 gr. Canned corn 1 can Canned pineapple (in pieces) 1 can Egg 3 pcs. Parmesan cheese 100 g Mayonnaise 150 g Bay leaf 1 PC.

Cooking process

Rinse and cut films, pieces of fat from the meat and remove the cartilage. Cook chicken fillets in salted water over medium heat for 25 minutes. Transfer the meat to a plate and cool. Fiber and transfer to a clean plate.

Wash the eggs and cook for 10 minutes. Place them in ice water and refrigerate for a few minutes. Remove the shells from the eggs and chop finely with a knife or coarsely grate.

Remove the pineapples from the jar into a colander to drain the juice, and transfer to a plate. Do the same with corn, you can stir a little and shake.

Grate the cheese coarsely and set aside.

Prepare a flat serving dish and scoop up the salad, brushing with mayonnaise after each ingredient. Put the chicken first, then the corn, pineapple cubes and egg crumbs, followed by the cheese, and brush well with mayonnaise on all sides. Put the salad in the cold for an hour.

Bon Appetit!