Puff salad with chicken and pineapples
8 servings
1 hour 30 min
1 hour 30 min
Pineapples - 340 gr, Smoked legs - 140 gr, Potatoes - 2 pcs., Chicken eggs - 3 pcs., Hard cheese - 100 gr, Cucumbers - 1 pc., Beijing Chinese cabbage - 60 gr, Bell peppers - 100 gr, Greens - 20 gr, Walnuts - 30 gr, Mayonnaise - 125 gr, Salt - to taste, Ground pepper mixture - to taste
How to make Puff Salad with Chicken and Pineapples? Prepare the products. Wash vegetables and greens, dry. Boil the potatoes in a convenient way in a uniform. Boil the eggs for 9 minutes from the start of boiling and immediately cool with cold water, clean so well and there will be no gray rim around the yolk.
Since the salad will be prepared in layers, it is convenient to grate and cut the necessary products in advance, decomposed into separate bowls. Release the legs from the skin and bones, cut the meat into a small cube. Also finely chop bell peppers, cucumber, Beijing cabbage and herbs. And rub the egg and cheese on a large grater, it is permissible to mix them in one bowl, because they will be laid out in one layer. Grate the potatoes separately.
If the nuts were bought peeled, be sure to rinse and dry beforehand. Or slightly dry in a dry frying pan, it's a matter of taste. Then cut with a knife, but not very finely. The nut can be taken differently in taste or presence, but it is advisable to add it to the salad, it will enrich the taste with pleasant tart. It will also serve as a decoration.
Then 4th - Layer of meat, sprinkle with a mixture of peppers if desired. 5th - Cucumber, do it too. 6th and 7th Egg and cheese/or mix or alternately/. This light layer can be left as an upper layer, depending on how you plan to decorate the salad, it gives a flat surface, so there is a lot of room for imagination. If replaced, pineapples will take its place.