Chicken salad with garlic pineapples and eggs

4 servings
1 hour 30 min

How do you make a salad with chicken, garlic, pineapples and eggs? Very simple. First, prepare all the necessary ingredients on the list. It is better to start cooking with mayonnaise sauce - it will just infuse by the time it is required.

In a bowl, mix the mayonnaise, garlic cloves passed through the press and black ground pepper. If you wish, you can add a little salt if your mayonnaise is not very salty.

Now prepare the necessary ingredients for the salad. Chicken fillet can be replaced with any other meat to taste.

Wash the chicken fillet. Boil the chicken in boiling salted water until tender for about 25 minutes. Cool the finished fillet and cut into small cubes.

Boil the eggs hard-boiled, chill and peel. Divide 2 eggs into squirrels and yolks, remove the yolks to the side to design the top of the salad. Grate the remaining proteins with whole eggs on a large grater.

Grate the cheese over a coarse grater. Any cheese for this dish is suitable - Russian, Gouda and even non-brine mozzarella for pizza. The main thing is that it is tasty, high-quality, without milk fat substitutes.

Boil the carrots in the skin until tender, cool, peel and grate. How to cook carrots? Wash it and fold it into a pan of cold water. Cook the carrots after boiling over a low heat for 20-25 minutes, depending on the size. Check your readiness with a sharp knife - it should easily pierce it.

Remove the pineapples from the syrup and dry. Cut into small cubes. If the pineapples are very watery, gently squeeze them out with your hands to prevent the salad from floating.

You can just layer all the ingredients in a salad bowl, but I prefer to make a salad in a beautiful 16cm cooking ring so that all the layers are visible. Also, for greater elegance, she divided some layers into two parts. Put half the chicken fillet in the first layer and pour over the mayonnaise.

Then distribute half the grated eggs and also pour over the mayonnaise.

Then one layer of carrots half with mayonnaise.

Spread all the grated cheese on top and pour mayonnaise over it.

Put pineapples on the cheese and pour mayonnaise over them if desired, because pineapples are already juicy.

Next, repeat the layers of the remaining chicken fillet, grated eggs and carrots. Brush the last layer with the remaining mayonnaise sauce.

Top with the yolks grated on a fine grater. Put the salad for 1 hour in the refrigerator for soaking and cooling.

Remove the cooking ring before serving. Garnish the salad with fresh greens. Enjoy your meal!