Chicken salad with pineapples classic

6 servings
35 min

How do you make a chicken salad with pineapples classic? Prepare the necessary ingredients. Take large selected eggs. If the eggs are small, take 4 pieces.

Wash the chicken fillet, dry and cut in half along. If desired, salt the chicken. But this is not necessary, since mayonnaise already has enough salt.

Heat the vegetable oil in a frying pan. Place the fillet and fry over a high heat for about 5 minutes on each side until golden brown.

Then pour in 40 ml of boiling water and simmer the fillets under the lid for a further 5-6 minutes.

Chill the finished chicken fillet and cut into small cubes.

Boil the eggs hard (cook for 8-10 minutes after boiling), cool, peel. Separate the yolks from the proteins and grate the medium grater individually into different bowls.

Remove the pineapples from the syrup, dry and cut into small pieces. If the pineapples are too watery, squeeze them out slightly.

Drain the liquid from the canned corn, dry the grains.

Grate the cheese on a medium grater.

Place a culinary ring with a diameter of 16 to 20 cm on the dish and spread the salad in layers. First, lay the fried chicken fillet and pour mayonnaise over the top. For convenience, I transferred the mayonnaise into a pastry bag and cut off the tip.

Put the canned pineapples on the chicken and pour over the mayonnaise as well.

Next, you can lay out all the corn. Noah split the corn in half. Part laid out on pineapples. Mayonnaise is optional here - corn is already juicy, especially since the layer is very thin.

Next, distribute the grated proteins and make a mesh of mayonnaise.

Spread the grated yolks over the proteins and also cover with mayonnaise.

Now you can evenly distribute the remaining corn.

The last layer is grated cheese. You don't need to water it with mayonnaise. Put the salad for 1 hour in the refrigerator for cooling and impregnation. If you leave longer, then tighten the top of the ring with cling film so that the top does not curl.

Remove the cooking ring and serve the salad to the table, decorating the top with corn, pineapples and herbs. Enjoy your meal!