Chicken and Pineapple Salad
Place the chicken fillet in boiling salted water and cook for 20 minutes over low heat, then cool it directly in the broth so it remains juicy. Hard-boil the eggs for 10 minutes, cool and peel. Cut the chicken, pineapples and eggs into cubes, drain the liquid from the corn, and grate the cheese using the coarse side of a grater. Mix the mayonnaise with the minced garlic. Combine all the ingredients, dress with the sauce and mix. For a festive table, the salad can be layered.
Ingredients
- ✓Chicken fillet
- ✓Canned pineapple
- ✓Canned corn
- ✓Hard cheese
- ✓Eggs (2 pcs.)
- ✓Mayonnaise
- ✓Garlic
- ✓Salt
How to cook
- 1
Place the chicken fillet in boiling salted water and cook for 20 minutes over low heat, then cool it directly in the broth so it remains juicy.
- 2
Hard-boil the eggs for 10 minutes, cool and peel.
- 3
Cut the chicken, pineapples and eggs into cubes, drain the liquid from the corn, and grate the cheese using the coarse side of a grater.
- 4
Mix the mayonnaise with the minced garlic.
- 5
Combine all the ingredients, dress with the sauce and mix.
- 6
For a festive table, the salad can be layered.
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