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➠ Chicken, pineapple, walnut and prune salad

Chicken, pineapple, walnut and prune salad

769

Kitchen World

Calorie content 153.8 kcal

Portions 4 port.

Cooking time 35 minutes

Proteins * 9 gr.

Fats * 8.5 gr.

Carbohydrates* 13 gr.

Chicken, pineapple, walnut and prune salad

Content

For connoisseurs of quick and unusually tasty salads, I suggest using an excellent recipe and preparing a salad with chicken, pineapple, walnuts and prunes. The salad is perfect for a festive celebration or family feast. The salad is tender, juicy and light.

Ingredients

Cucumbers 100 g Chicken fillet 200 gr. Salt taste Prunes 100 g Walnut 50 gr. Mayonnaise 200 gr. Canned pineapple 150 g Egg 2 pcs. Parmesan cheese 100 g

Cooking process

Wash the chicken fillet and boil in salted water. Remove the cooked meat from the broth, cut into small pieces. Place on the dish where you will collect the salad. Salt a little and brush the layer with mayonnaise. You can also use smoked or baked fillets.

Wash the prunes thoroughly, dry with paper towels, finely chop and lay out in the next layer, evenly spreading over the entire surface. Leave some prunes for garnish.

Wash the cucumbers well, dry, cut the tails and cut into small cubes or strips, put on top of the prunes.

Boil chicken eggs in salted water, cool, peel, grate, put on top of the cucumber layer. Coat with mayonnaise.

Grate the hard cheese on a coarse grater and sprinkle over the egg layer, evenly distributing.

Open a jar of canned pineapples, drain the liquid, cut the pineapples into cubes and lay out in the next layer. Coat with mayonnaise.

Sort the walnuts from the shell and partitions, and then chop with a knife. Sprinkle evenly over the salad. Garnish with leftover prunes. Serve a delicious salad with chicken, pineapple, walnuts and prunes.

Bon Appetit!