Chicken salad with pineapples layers

4 servings
1 hour 20 min

How to make Chicken Salad with pineapple layers? Prepare the ingredients according to the list. You will need medium-sized chicken fillet, two chicken eggs (preferably selected), peeled walnuts, delicious hard cheese.

How to boil chicken fillet correctly? Pour 1. 5 litres of water into a saucepan. When boiling, salt (about 0. 5 tbsp salt) and send chicken there. For taste, you can add black peppercorns (3-4 pcs) and bay leaves. Cook over low heat under a lid until tender (approximately 20 minutes after boiling). If the fillet is easily pierced with a knife, then it is ready. Chill without taking it out of the stock to keep the meat dry. Cut into small cubes.

Hard boil the eggs (8-10 minutes after boiling), cool, pour with cold water. Then peel the shell. Cut into small cubes.

This time I used a fresh pineapple. And so I even liked it more than with canned. It is important to cut it very finely as it is quite dense and hard. If using canned fruit, then remove the pineapple rings from the syrup, allow to drain the liquid, and then chop

Grate a medium grater with hard cheese.

How to shape a salad? I use individual small salad bowls. You can pick up serving cremans, one large salad, or lay out a salad in a cooking ring, setting it on a flat dish. Put the chopped chicken in the first layer. Brush it with a thin layer of mayonnaise or make a mesh by squeezing the mayonnaise out of a pastry bag.

Put the pineapples in a second layer and apply the mayonnaise netting as well.

Next, distribute the diced eggs - mayonnaise. Top with the cheese - and mayonnaise again.

Dry the walnuts in a dry pan and finely chop with a knife or grind in a blender. Sprinkle them over the salad on top. Refrigerate the dish for 1-2 hours to soak. Then serve on the table. Enjoy your meal!