Salad with pineapple and pomegranate

6 servings
50 min

Salad products. Boil hard-boiled eggs, peel. Cook for 30-40 minutes until cooked chicken fillet. Remove the pineapples from the syrup into a colander, give the remains of the syrup to drain. My lettuce leaves, shake the water off them. Peeling, my garlic cloves. My grenade, we remove the grain.

Dice eggs, chicken fillet and pineapples (unless they have been chopped in canned food).

In a bowl, mix crushed products, add pomegranate grains (leave a little to decorate the salad), a little salt.

In a container with mayonnaise, squeeze garlic through the press, mix thoroughly.

We tear lettuce leaves or put them on the dish whole, put the salad on top. Sprinkle the salad with pomegranate grains left to decorate.