Salad with canned pineapples and chicken

3 servings
1 hour

To make the salad, prepare the necessary ingredients according to the list. Boil the chicken fillet in boiling water, with a little salt added, for 20-30 minutes. Then cool the meat. Boil the eggs in boiling water for 5-7 minutes. Then drain the hot water and fill them with cold water so that they cool down faster. Take hard cheese to grate well. Open the can of pineapples and drain the liquid from them.

Chill the cooled chicken meat into small cubes.

We will lay out the salad in layers. This can be done in a common salad or prepared for serving portioned. Place a portion ring on a prepared plate and place the chopped chicken meat on the bottom. Press it a little with your hand or spoon. Grease the layer with a little mayonnaise.

Peel the boiled eggs from the shells and rub them on a coarse grater.

Place the grated eggs in the next layer. Grease this layer too with a little mayonnaise.

Finely dice the canned pineapples. Even if you had pieces of pineapples in your jar, cut them a little more finely. Place the chopped pineapples in the next layer, over the grated eggs. Brush this layer with mayonnaise quite a bit, as the pineapples themselves are juicy enough.

Grate the cheese on a fine grater. How easy is it to grate cheese? To make the cheese easier to grate, you can freeze it a little. Sprinkle over the grated cheese with the final layer.

Remove the salad from the tin and cool slightly in the fridge before serving.

The finished salad can be sprinkled a little with crushed greens before serving. The salad is very light, tasty and satisfying. Enjoy your meal!