Chicken salad with pineapples and cheese layers

4 servings
1 hour

How to make chicken breast salad with pineapples and cheese? Prepare the necessary ingredients for this. Pineapples can be used canned. Open the jar, drain and remove the pineapples. Boil the eggs in boiling water for 5-7 minutes. Then drain the hot water and cool them in cold water. Any cheese can be used, the main thing is that it is well grated. As chicken meat, I use hip fillet. It's not as dry as breast fillet.

Chop the walnuts a little with a knife and fry in a dry pan for 3-4 minutes, until the characteristic smell appears. Stir the nuts constantly. After roasting, immediately pour onto a plate, otherwise they risk burning in a, still, hot pan.

Boil the chicken fillet in boiling water for 30 minutes. Then cool down. To make the salad, cut the boiled chicken meat into small pieces.

To assemble the salad, you can use a regular salad, small rings for serving or, like me, a ring for assembling the cake. By the way, the sides from the detachable baking dish are also perfect for assembling lettuce. Place the ring on a flat plate and collect the salad. Put the chopped chicken meat on the bottom of the tin and compact it a little. Grease the layer with mayonnaise.

Peel the boiled chicken eggs from the shell and rub them on a coarse grater immediately into a salad bowl. Press down a layer of grated eggs and, similarly, brush with mayonnaise.

Cut the canned pineapples into small pieces and put in the next layer. You will need very little mayonnaise on the pineapple layer, since pineapples, on their own, are juicy.

Put the last layer of cheese, grated on a medium or fine grater. Press the layer more tightly and remove the ring.

Garnish the finished salad with fried walnuts. You can sprinkle them over the surface of the salad or a little in the center, and add fresh greens at the edges. Put the salad in the fridge and let it stand a little, cool.

Enjoy your meal!