home
➠ Chicken salads
➠ Chicken and pineapple salad
➠ Chicken, pineapple and walnut salad

Chicken, pineapple and walnut salad

2349

Kitchen European

Calorie content 288.6 kcal

Portions 5 port.

Cooking time 50 minutes

Proteins * 15.3 g

Fats * 23.3 gr.

Carbohydrates* 5.7 g

Content

In mayonnaise salads, chicken is perfectly combined with the taste of walnuts, which reveal a meaty aroma. The sweetness of canned pineapple is mixed with the salt from the mayonnaise, and the result is very unusual. It is recommended to have a forming ring for laying out the salad.

Ingredients

Chicken breast 1 PC. Walnut 100 g Canned pineapple 480 gr. Egg 4 things. Parmesan cheese 200 gr. Mayonnaise 4 tablespoons

Cooking process

Boil the chicken breast in salted water. Cool and remove the skin, remove the meat from the bones. Cut the chicken into small cubes.

Grate cheese coarsely.

Drain the juice from the pineapples, put them in a colander and wait until they dry a little. Cut the fruit into cubes. Heat the walnuts a little in a dry frying pan, rub in your hands to remove the brown husk, where possible. Chop the nuts into small pieces with a sharp knife.

Hard boil the eggs, peel and cut into cubes. Season the eggs with mayonnaise and stir.

Put a molding ring on a plate or dish (if it is not there, you can cut a plastic bottle at both ends). Put the salad in layers in a ring, coat a little with mayonnaise on top and sprinkle with walnuts.