Chicken salad with pineapples and prunes and walnuts

4 servings
30 min

The longest in the preparation of this salad is the preparation of meat. Chicken fillet can be handled in several ways: boil or fry. In the case of cooking, the salad will be less caloric, and when roasting chicken, it will get a richer taste. Before starting work, fill prunes with boiling water, it should swell and soften before cutting. This time, toast the fillets in a frying pan. Pre-wash it with running water, dry it on paper towels and cut it. Small freeform slices are perfect. We lay them out on the cutting board and salt them. We pour a small amount of vegetable oil into the pan, it should only lubricate the surface. Heat and lay out the fillets, fry each piece on both sides until tender. The fillet should not burn, but only brown a little. Leave the finished fillet to cool. If it turned out to be too greasy, put it on a dry towel to absorb excess oil. While the filet cools, we cut the walnuts. They don't have to be big to only complement, not clog, taste. Pour the nuts into a deep bowl. Cut the chicken fillet that has already cooled down into a cube and send it to the nuts. We take prunes out of the water, dry them with paper towels and cut them into a cube. We try to make them the same size as pieces of fillet. We send prunes to chicken and nuts. Drop the pineapple in pieces into a colander to get rid of the syrup. If available not in pieces, but in washers, cut them into a cube. Send the pineapple to the salad, add salt to taste. It is better to put less, and then add more, salt has already been used when frying the fillet, so it is important not to add too much. We season the salad with sour cream, mix well and let it brew for 20-30 minutes, soaking, it will become softer and tastier. After that, we serve to the table. Enjoy your meal!