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➠ Pineapple salad in layers

Pineapple salad in layers

975

Kitchen European

Calorie content 163.9 kcal

Portions 8 port.

Cooking time 60 minutes

Proteins * 8.9 gr.

Fats * 13.8 g

Carbohydrates* 5.1 gr.

Content

Pineapple salads always look very festive, they turn out to be unusually tasty with an interesting combination of ingredients. I recommend preparing pineapple salad in layers, it will definitely decorate your table. Usually flaky salads are served on a common platter, but you can serve in portions in bowls.

Ingredients

Cooking process

Put the chicken in a saucepan, salt. Bring to a boil, remove foam, reduce heat, and simmer for 20 minutes. Prepare the dressing - mix sour cream, mayonnaise and peeled minced garlic, mix well. Cool the finished meat, cut into small cubes. Collect the salad using the cooking ring. Lay out the meat, coat with dressing.

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. Peel the onion, chop finely, pour boiling water and vinegar. Let stand for 10 minutes. Drain the liquid through a sieve. Put the pickled onions on a dish and coat with the dressing.

Cool the boiled chicken eggs, peel and grate on a coarse grater, distribute evenly with the next layer, grease with dressing.

Grate the hard cheese with a coarse grater, sprinkle with an even layer, coat with dressing.

Open a can of canned pineapple. Drain the syrup into a separate container using a sieve. Pineapples can be taken in rings or slices. I had rings. Garnish the top of the salad as you wish. I got the top layer in the form of a sun.