Chicken salad pineapple cheese egg walnut cheese

3 servings
20 min

How to make chicken salad pineapple cheese egg walnut cheese? First, prepare all the necessary ingredients for cooking. Boil the eggs over a medium heat after boiling for 8-9 minutes. Then pour cold water over them and leave them to cool. Boil the chicken fillet beforehand and cool. So that it does not come true, put it in a bag and tie it. Remove the pineapple from the syrup and let it drain.

Place the cooking ring on a plate. Cut the chicken fillet into a small cube and put it inside the ring, compress with a spoon.

Make a mesh of mayonnaise on the surface of chicken meat.

Spread the finely cut canned pineapple on top of the chicken fillet and mayonnaise.

Apply a mayonnaise mesh to the pineapple.

Usually, the top of salads is sprinkled with herbs, but since all the layers are quite pale, I wanted to dilute them a little. So I finely chopped the greens and put a pineapple layer on top and smeared some mayonnaise.

Grate hard cheese on a fine or medium grater, lay a layer of greens on top. The more piquant you take the cheese, the more interesting the taste of the salad itself will be.

Brush the cheese with mayonnaise, pressing down the layers.

Clean the cooled boiled eggs and divide into squirrels and yolks. Grate the whites on a coarse grater and lay in an even layer upstairs.

Brush the egg whites with mayonnaise. Remove the cooking ring very carefully.

Rub the yolks on a fine grater and make a rim around the edge of the salad.

Finely chop walnuts and fill the space inside the yolk ring. Decorate as you like, but I'd recommend topping the salad with sour berries, like cranberries like me. They perfectly shade the neutral-sweet taste. Let stand in the fridge for 30 minutes, then serve. Enjoy your meal.