Corn chicken pineapple salad

4 servings
1 hour

How to make a salad from pineapples, chicken and corn? Prepare the necessary ingredients. Pineapple can be used as fresh, that and canned. Put canned corn in a colander in advance so that there is liquid from it.

Boil the chicken breast. To do this, pour 1. 5 liters of water into a saucepan and put on a heat. Salt the boiled water and send the chicken there. For taste, you can add black peppercorns and bay leaves. Cook the chicken over a low heat under a lid until tender for about 20 minutes after boiling. If the fillet is easily pierced with a knife, then it is ready. Chill the chicken meat without taking it out of the stock so it doesn't dry. Cut the chicken into small cubes.

Cut the pineapple into small cubes.

Grate hard cheese on a medium or coarse grater.

Boil hard-boiled eggs and cool, pouring cold water on them. Clean the ready-made chilled eggs from the shell. Divide them into yolks and squirrels and cut into small cubes or grate with a medium to large grater. Fold all the chopped ingredients into separate containers, as the salad will be laid out in layers.

How to form a salad? Place the washed and paper towel-dried lettuce leaves on a flat plate. Place a cooking ring (about 18cm in diameter) on top. Each layer of lettuce must be lubricated with mayonnaise. Put the fillets in the first layer. Next, distribute the pineapple slices evenly. Put egg whites in the third layer, yolks in the fourth. Lay out the corn, brush it with mayonnaise, distribute the grated cheese on top.

Put the chicken, pineapple, cheese, egg and corn salad in the fridge for 1-2 hours to soak. Then carefully remove the cooking ring to avoid destroying the structure. You can decorate the salad with pineapple rings, placing a beautiful flower from the top, as well as mint leaves. Serve on the table. Enjoy your meal!