Salad pineapple chicken breast walnut garlic. Salad with chicken, pineapple and walnuts - royal taste! Interesting ideas for making salads with chicken, pineapple and walnuts

One of the most ancient dishes invented by man is salad.

In terms of variety of recipes, salads are hundreds of times superior to all other categories of dishes known in world cuisine.

Without them, neither breakfast, nor lunch, and sometimes dinner can do.

Suffice it to recall the traditions of the Russian feast, which always begins with a few of the most popular salads considered a compulsory program holiday menu and a sign of a rich and generous meal.

It goes without saying that any hostess who has prepared a dozen salads and surprised guests with new and original recipes has the right to be proud of himself and quite reasonably to count on universal admiration.

Salad with chicken, pineapple and walnuts - basic technological principles

The easiest dish that can be prepared even in 5 minutes from the products available is a salad. If there is also mayonnaise, and this sauce, despite the numerous warnings of nutritionists and experts in the field healthy lifestyle life and rational nutrition, still, after almost three centuries, occupies the most prominent place on the shelf of the refrigerator, then come up with new recipe, say, a salad with chicken, pineapple and nuts is not difficult.

Of the well-known categories of salads, however, for the declared ingredients according to the method of preparation, it is better to exclude warm salads: nuts combined with warmed juicy pulp pineapples look weird and not very appetizing.

- Chicken meat in a salad can be boiled or smoked, or both at once. Salad with nuts and chicken will look very Asian if the pieces of meat are pre-fried before laying in the dish. In this case, spicy dressing, salty or pickled ingredients are very appropriate, and pineapple can be used as savory addition.

- Pineapple has a special substance that can break down animal protein so quickly that the process of digesting meat in the body is reduced significantly, in the presence of the juice of this fruit. Actually, bromelain begins to work already in a salad bowl, so its splitting properties must be taken into account: never store salads with pineapple for more than two hours and add pineapple pieces to meat salads literally 5 minutes before serving. For the same reason, such dishes are prepared in small quantities, so there can be no talk of any preparations “for later”.

— Nuts for meat salad with chicken can serve as an equal component, as well as a small part of the sauce. The degree of their grinding depends on the chef's intention, but one should not neglect the general canons that govern the harmony of texture and taste, as well as the aesthetic appearance, which should arouse appetite. If all the components of the dish are cut into small neat cubes, then the kernels of the nuts should look accordingly. If the salad is cut in a Mediterranean style, then you can make a grand gesture and even put whole halves of walnut kernels.

1. Layered salad with chicken, pineapple and walnuts

Ingredients:

Boiled breast, chicken 500 g

Eggs 3 pcs.

Garlic 10-15 g

Onion, green 80 g

Any kind of hard cheese with a neutral taste) 180 g

Pineapples (fresh or canned) 250 g

• Boiled carrots 150 g

  Walnuts (kernels)

  Lemon juice 50 mg

Cooking:

Cheese and peeled, eggs are rubbed on a grater. The rest of the ingredients are finely diced. Garlic, pepper and crushed kernels of nuts are added to mayonnaise. Add lemon juice or cold boiled water (to taste) to the dressing, as mayonnaise must be made not thick so that it is convenient for them to soak the salad layers and not add it to the dish in excess. Pour the chopped onion with lemon juice and let stand for 15 minutes.

We collect the prepared components on the dish, laying chicken, carrots, eggs, cheese, onions, pineapple cubes in layers. Salad can be laid out in portions in bowls, tall glasses, serving it as a cocktail.

2. Salad with chicken, pineapple and walnuts in Italian style

It is known that pasta in all its variations is a symbol Italian cuisine. This ingredient in the salad makes the dish original, elegant and satisfying. Only the pasta needs to be chosen according to the shapes and sizes of the rest of the salad components, and, of course, it is better to choose colored products so that the salad looks brighter and more appetizing.

Ingredients:

Pasta "bantiki" (with spinach, carrot and beetroot juice) 150 g

Pineapple (canned cubes) 400 g

Breast (grilled) 800 g

Frozen peas 150 g

Lemon 150 g

fine kitchen salt

Olive oil

Basil, green

• crushed walnut

Cooking:

Throw frozen peas into boiling water, salt, add sugar to taste and ground pepper. Squeeze the juice of 1/2 lemon into the hot peas, add some oil and set aside. While the peas have cooled and soaked in the marinade, boil the colored bows in salt water. Drain the pasta through a colander and brush with butter or mayonnaise.

Slice the grilled and chilled chicken meat, combine it with pasta, pineapple cubes, peas and pasta. Finely tear the basil leaves. Garnish with herbs and crushed walnut kernels.

3. Unusual salad with chicken, pineapple and walnuts

Ingredients:

Fillet boiled chicken 500 g

Pineapple cubes, canned 250 g

Cherry, fresh 150 g

• Nuts (walnuts, almonds) 150 g

  Mayonnaise with mustard 120 g

Cooking:

Cut the melon, chicken and pineapple into cubes.

Lightly roast the peeled nut kernels and grind in a mortar.

Remove pits from cherries. Combine the salad ingredients, mix and season with mayonnaise. You can replace pineapple with oranges.

Take the largest fruits, cut the peel, remove the pulp from it and use it in the salad, and serve the salad in the halves of the orange peel.

Use rosemary sprigs for garnish.

4. Salad with chicken, pineapple and walnuts

Ingredients:

Prunes, large (pitted) 200 g

Fried chicken 0.5 kg

Cucumber, fresh 350 g

• Pineapple 450 g

  Green onion 120 g

  Garlic 50 g

  Olive mayonnaise (low fat) 70 g

  grape vinegar 30 ml

  Nuts (crumbs) 50 g

  Ground pepper, black 20 g

Cooking:

raw fillet birds and all ingredients, having previously prepared, cut into long bars. Raw meat after frying will decrease in volume, so it needs to be cut one and a half times larger. Fry it until cooked in a small amount. refined oil(any), sprinkled with pepper at the end of frying.

Transfer to paper towel to remove oil. The meat should be spicy, so use a mixture of hot and allspice: a combination of sweet and fresh pineapple, acute and fried meat with lightly smoked prunes and fragrant cucumber creates unique taste dishes. Mix all the prepared ingredients in a deep bowl, mix gently so as not to wrinkle.

Serve salad dressing separately: combine mayonnaise with wine vinegar, nut crumbs and pepper.

5. Simple salad with chicken, pineapple and walnuts

Any salad with mayonnaise tasty dish, and these ingredients are so versatile that they will decorate any recipe, not to mention combining them. Therefore, if nothing but these products is available, success is still guaranteed, especially with mayonnaise!

Ingredients:

Nuts 100 g

Canned pineapple cubes 300 g

Boiled chicken (pulp) 400 g

Mayonnaise with Provence herbs 80 g

Cooking:

Roast the nuts in the oven or in a frying pan until they have a characteristic smell and a slight blush. The skin should separate from the kernels during the frying process, and the nuts should crumble easily when pressed with your fingers. Remove the skin so that it does not taste bitter, and mash the nuts when they have cooled.

Throw the pineapples through a sieve: there should be no juice left at all, because the pulp will give without it desired consistency, but excess moisture will make the dish unpleasantly watery.

Boil chicken meat with spices and roots, throwing it into boiling water, but do not salt or boil it. The fillet should be firm enough not to fall apart in a salad or when slicing.

Just combine all the ingredients and season with mayonnaise. For beauty lay on the leaves curly lettuce or Chinese cabbage.

6. Salad with chicken, pineapples and walnuts "Cuban"

Ingredients:

chicken ham, smoked-boiled 600 g

Peas, canned 250 g

Pineapple 350 g

Mayonnaise (67%) 100 g

salad pepper(meaty, red) 300 g

Canned sweet corn 250 g

Walnuts and sesame - 50 g each

Sauces, "Tartar" and soy, hot peppers(ground) - for dressing

Cooking:

Shred the lettuce into thin strips, setting aside a couple of leaves to decorate the dish. Also thinly slice the peppers.

Finely chop the rest of the ingredients, the size of peas. Combine the products and mix with tongs or two forks.

cook spicy dressing from two sauces and pepper. Put the salad in a tall salad bowl, sprinkle with crushed nut kernels and sesame seeds, pour dressing on top.

7. Salad with chicken, pineapples and walnuts "Polyana", puff

Ingredients:

Pickled champignons, whole 250 g

Eggs: chicken - 4 pcs., quail - 10 pcs.

Nuts (walnuts or hazelnuts) 150 g

• Chicken fillet (smoked) 350 g

  Garlic 20 g

  Onion 100 g

  Pineapples (cubes, canned) 200 g

  Sour cream or mayonnaise 180 g

  Dill 50 g

  "Cherry" 5-6 pcs.

  Onion (greens) 150 g

  Vinegar or lemon juice 30 ml (for marinade)

Cooking:

Finely chop the green onion, put in a bowl and pour cold water for 10 minutes. boiled water combined with vinegar. Drain the marinade.

boiled chicken eggs and grate hard cheese on a coarse grater. Combine with chopped garlic and mix with mayonnaise.

Finely chop the smoked chicken fillet.

Lay the salad in wide glasses in layers: pineapple cubes, smoked meat, eggs with cheese and mayonnaise, pickled onions. Sprinkle each layer with chopped walnut kernels and grease with mayonnaise.

Put whole pickled mushrooms, peeled, on top of the greens. quail eggs. Place the tomato halves on top of the eggs. Garnish with sprigs of fresh dill.

Salad with Chicken, Pineapple and Walnuts - Tips and Tricks

Sauces and salad dressings are best added before serving to keep the dish fresh longer.

• How many salads are usually prepared for the holiday table in your home? Surely, every member of the family has a favorite salad, and I want to please every household member or dear guest. But preparing 5-6 salads at the same time two hours before the start of dinner is a difficult task, and they (salads) should only be fresh.

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Fresh, bright salad with pineapple, cooked in layers - decoration of the festive table! Choose the best recipe.

Surprisingly balanced taste - pineapple is responsible for sweetness, eggs are responsible for tenderness, pickled onions and garlic are responsible for spiciness. And, by the way, unlike a fur coat, it is not at all greasy, due to the fact that we use sour cream in the dressing.

• boiled chicken breast - 1 pc.
• onion - 1 pc.
• vinegar - 1 tsp
• eggs - 5 pcs.
• cheese - 200 g
• canned pineapples (rings) - 1 can of 500 ml
• sour cream - 5 tbsp.
• mayonnaise - 7 tbsp.
• garlic - 3 cloves
• salt - to taste
• ground pepper - to taste
• ground ginger - optional

First, let's prepare the dressing - mix sour cream, mayonnaise, garlic, passed through a press. Then we cut the breast against the fibers and put it on flat dish first layer. You can salt, pepper, add ground ginger. Lubricate with mayonnaise-sour cream dressing.

The next layer will lay out pickled onions. Finely chop the onion and pour boiling water over it. Leave for a couple of minutes, completely drain the water. Adding a teaspoon plain vinegar, wait a couple of minutes, drain the vinegar completely. We spread the onion on the second floor on the chicken, then the dressing.

Three eggs on coarse grater and spread the floor above on the bow. Then grease with dressing.

Three cheese on a coarse grater, spread on eggs, add dressing.

Most upper layer- visual and taste decoration of the salad - pineapples. We put a circle in the center, cut the remaining circles in half and lay out in the shape of a sun.

We put the salad to soak for half an hour in the refrigerator. Salad ready!

Recipe 2: Chicken Layered Salad with Pineapple and Cheese (Step by Step)

Today we will cook a wonderful simple dish - a salad with chicken and pineapples, we provide a recipe with a photo. In general, it must be said that chicken with pineapples is simply perfectly combined, you can improvise with products, you can add a layer of mushrooms fried with onions - the salad will become more satisfying and rich. But today we will cook light tender salad, therefore we will do without mushrooms, which nevertheless makes the dish heavier. Such a salad can be served both for breakfast and for dinner due to its lightness, and to festive table will be just right.

• boiled chicken meat - 250 grams;
• hard-boiled eggs - 3-4 pcs.;
• canned pineapple - 250 grams;
• hard cheese- about 120-150 grams;
• light fat mayonnaise for dressing;
• some greenery for decoration.

First of all, boil the chicken (you can take both the breast and the chicken legs, only the breast will need to be greased more with mayonnaise, since the meat is still a bit dry), and hard boil the eggs.

Grind the chicken meat (it is better to cut it into small cubes), and put the first layer on a wide flat dish, grease with mayonnaise.

To do this, I either take mayonnaise in a bag with a lid, or carefully cut off a corner on the bag so that the sauce falls in a thin stream, then the soybeans will not be damaged during lubrication. You can do as I cooked - I just mixed the chicken and eggs in a separate bowl before laying them on the layers.

Drain the liquid in which they were located from pineapples, cut into cubes, put on top of the meat.

Now we separate the whites from the yolks of boiled eggs. Set the yolks aside for now, and rub the squirrels on a grater and lay them in a third layer on top of the pineapples. Above - again mayonnaise mesh.

Coarsely grate hard cheese and evenly distribute over proteins.

Cover the cheese layer fine mesh mayonnaise and put grated egg yolks as a final layer.

Note: it is advisable not to tamp the layers, then the salad will turn out even more tender, make the salad a little ahead of time before serving so that it has time to brew well, and only after that you can decorate with greens.

Well, here is our simple (but incredibly tasty!) puff salad with pineapple, chicken and cheese is ready, you can use it with pleasure, bon appetit!

Recipe 3: puff salad with pineapple and corn (with photo)

Layered salad with pineapple is, without exaggeration, to say extraordinary dish. Here, it would seem, it consists of the most conventional products and the taste is simply amazing. The delicate sweetness of pineapple, the severity of hard cheese, the juiciness of bell pepper create a wonderful and crazy delicious combination. And such beauty is very worthy to take its place on the festive table. By the way, you can cook a similar pineapple salad with cheese and New Year, giving the ingredients the shape of cute snowmen.

getting ready vegetarian salad with pineapple it is quite simple and fast, since all the products are used ready-made, and nothing needs to be boiled or baked first. All you need is to stock up on all necessary ingredients, get sharp knife, cutting board and a beautiful plate. And after 5 minutes you can enjoy a delicious vegetable dish.

• Canned pineapple - 120 g
• Canned corn - 100 g
• Bulgarian pepper - 1 large
• Chinese cabbage - 2 large leaves
• Hard cheese - 80 g
• Sour cream (mayonnaise) - about 2 tablespoons

First of all, I rinsed it, blotted the moisture and cut not very large leaves of Beijing cabbage. Put it in a salad bowl. By the way, the layers can be arranged in any order.

Greased with mayonnaise.

Then finely chopped bell pepper. Laid out the next layer.

More mayonnaise.

Cut the cheese into cubes. Posted next to the pepper.

After cheese - diced canned pineapple.

More mayonnaise.

And posted canned corn.

So an unusually delicious puff salad with pineapple and corn is ready! I recommend eating it right away, because the vegetables here are all juicy, and if the salad stands for a while, it will simply drain. And freshly cooked - it is crispy and fresh.

Recipe 4: puff salad with pineapple and walnuts

In this simple and at the same time original dish the meat base of boiled chicken breast, the juiciness and pleasant sweetness of pineapple, the satiety and tenderness of cheese, the piquancy of walnuts and fragrant fried mushrooms with onion. Mayonnaise is used as a salad dressing - it is best to make it yourself.

• chicken breast - 500 gr
• canned pineapple - 300 gr
• canned champignons - 230 gr
• Russian cheese - 150 gr
• onion- 1 PC
• walnut - 70 gr
• mayonnaise - 100 gr
• vegetable oil - 50 ml

First, let's cook the chicken breast. In general, there are two basic rules in accordance with which chicken breast is cooked. If you need broth, the meat is put in cold water, and when you cook the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, as it will not have time to give all its juices to the broth. So, put the chicken breast in boiling water and cook at a moderate boil for about 15 minutes (after the water boils a second time, the boil stops when you put the meat, as the water temperature drops).

In the meantime, prepare the mushrooms and onions for frying, cut the mushrooms into neat pieces, and the peeled onion into a small cube.

Pour odorless vegetable (I have sunflower) oil into the pan, heat it up and spread the mushrooms with onions. Fry over medium heat without a lid until a pleasant blush and fully prepared.

We take out the canned pineapples from the jar and let the syrup drain well. Then cut the fruit in small pieces.

Grind the cheese on a coarse grater. A small part of it will then be rubbed into fine grater to decorate the finished salad.

Peeled walnuts need to be chopped with a knife or chopped with a blender. The main thing is not to get small crumbs, but to leave small pieces of nuts so that their texture can be felt.

Mushrooms with onions are ready - they are well reddened and smell very pleasant. Tilt the pan slightly so that excess oil is drained and the mushrooms and onions are not too greasy.

We take out the finished breast from the broth and let it cool. We use the broth for cooking first courses. If you cooked the chicken breast properly and did not overcook it, the meat cubes will turn out to be nice and neat, and will not break into fibers.

All products are ready, it's time to move on to shaping this puff salad. To make it neat and even, choose any suitable size bowl that you cover with cling film. The layers will go in reverse order, so that later in the finished dish they will be in place.

Lubricate them with a small amount of mayonnaise. In general, in this salad, each layer (except for pineapples, as they are quite juicy in themselves) is smeared with this cold sauce.

Next, put the cheese chopped on a coarse grater, evenly distributing it around the entire perimeter. Let's not forget the mayonnaise.

Then we pour chopped walnuts, which we grease quite a bit with mayonnaise - only for a more reliable connection.

The next layer is pieces of canned pineapple.

And finally, cubes of boiled chicken breast. Here the meat should be generously smeared with mayonnaise, since the breast is, by definition, dryish.

We cover the bowl with the salad with a flat plate and turn the structure over. Now remove the bowl and next - cling film, thanks to which the products do not stick to the walls of the dishes.

How to decorate ready meal yours will tell you culinary fantasy. I sprinkled it with cheese, added some fresh parsley and cranberries for a brighter and more festive look. Such a salad better couple rest in the refrigerator for an hour before serving to allow the layers to soak properly.

Prepare this simple delicious salad to the holiday table.

Recipe 5: Salad with Crab Sticks and Pineapple Layers

It's no secret that canned pineapple great ingredient for salads. Even a small amount of pineapples added to this or that salad will make it not only juicy, but also with a special aroma. Most pineapple salads are prepared very quickly if you first take care of the preparation of related products. Many pineapple salads are prepared with boiled chicken, in which case it is tedious to boil it first. Not less than delicious salads on the basis of pineapples can be made with crab sticks. One of these salads I want to offer you today.

Today you will learn how to make a layered salad with crab sticks and pineapples. From the name it becomes clear that all the ingredients in it will be laid out in layers, but despite this, it is prepared very simply and quickly. And, of course, to make the salad tasty, you should not save on the quality of products, especially on the quality of pineapples and crab sticks. It is advisable to choose mayonnaise for this salad with great content fats.

• Crab sticks - 150 gr.,
• Eggs - 3 pcs.,
• Hard cheese - 100 gr.,
• Canned pineapples - 100 gr.,
• Mayonnaise,
• Salt,
• Parsley for decoration.

Hard boil the eggs. Peel the cooled eggs. Take out the yolks. Separately, rub the squirrels on a fine grater.

Break the yolks into crumbs with a fork.

Grate hard cheese on the same grater as proteins.

Rings canned pineapple cut into cubes.

Cut into small cubes crab sticks.

All ingredients are ready. You can start shaping the salad. Lay crab sticks on the bottom of a flat plate. Pour them with mayonnaise.

Put grated on top egg whites. Salt them and also sprinkle with mayonnaise.

The next layer of salad will be grated cheese.

Sprinkle the salad with a crumb of yolk. Arrange pineapple chunks on salad. Garnish the finished puff salad of crab sticks with pineapple with parsley leaves. Let the salad soak in the refrigerator for about 1 hour before serving. Enjoy your meal!

Recipe 6: Layered Pineapple Salad with Eggs (Step by Step Photos)

Fried chicken with pineapples and hard cheese with sweet corn. boiled eggs give satiety and set off the taste of mayonnaise sauce.

For salad you can buy fresh fruit pineapple, fillet it and cut into cubes. But it's easier to buy it in canned. The fact is that it will be sweeter and more aromatic than fresh, and for a salad, we just need juicy, bright tastes.

It is also better to buy corn in a jar, choose the one whose manufacturer you trust. But if you have frozen Vegetable mix, then it can be boiled and used in a salad.

We will lay out the dish in layers, spreading each product with sauce. Thus, we get a beautiful and very tasty salad.

• chicken meat (breast) - 500 g,
• hard cheese - 150 g,
• chicken eggs - 3 pcs.,
• pineapple slices in syrup - 250 g,
• sweet corn - 200 g,
• mayonnaise sauce.

Wash the chicken meat thoroughly warm water and then wipe dry with a tissue. After the fillet, cut into several pieces, lightly beat them off, salt, pepper.

Pour into hot skillet sunflower oil and lay out the chicken. Fry the meat on all sides so that it is completely cooked and has a beautiful golden brown.

Once the meat has cooled, cut it into cubes.

Grind hard-boiled chicken eggs on a grater. We do the same with hard cheese. Now we put our dish in certain sequence. Lubricate each layer with mayonnaise. Pieces first chicken meat.

Then sweet corn.

Now the pineapple pieces.

The final touch is grated cheese.

Bon appetit!

Recipe 7: Layered Cheese Salad with Cucumbers and Pineapple

A simple pineapple salad turns out well soaked and very beautiful.

• chicken leg -2 pcs.
• crab sticks - 100 gr
• cucumbers - 2 pcs.
• eggs - 5 pcs.
• onion - 2 pcs.
• pineapples
• mayonnaise
• hard cheese - 200 gr

I made chicken salad with layers of pineapple step by step with a photo, so it will be easy for you to repeat the recipe.

First of all, cook the chicken legs until cooked and hard-boiled eggs.

We disassemble the chicken, remove the bones, and cool the eggs and clean them from the shell.

We cut cucumbers and crab sticks into thin strips (cucumbers can be peeled if desired).

We rub the cheese and eggs on a large grater.

We rub the onion and cut it into half rings, put it in a bowl and pour it with boiling water for 15 minutes, drain the water, season it with vinegar, sugar and a little salt.

The recipe for chicken salad with pineapples should be airy on the dish, then the chicken salad with canned pineapples turns out to be lush and tall.

We take a dish on which we will serve and lay out our ingredients in layers:

1 layer - the chicken is torn into thin strips

2 layer - pickled onions

3 layer - mayonnaise

4 layer - crab sticks

,

salad recipe with boiled chicken, canned pineapples and walnuts. Among many holiday salads it is very difficult to choose interesting, unusual, juicy and tasty. It is safe to say that all guests will be delighted with this dish: pleasant and unobtrusive sweetness of pineapple, tender chicken fillet and a special walnut accent - all this is harmoniously combined in one salad. This salad is laid out in layers and smeared with mayonnaise. Before serving, you can decorate it with chopped nuts, flowers from boiled eggs and fresh herbs.

If you like pineapple salads, I advise you to pay attention to,.

Required products:

• 1 chicken breast;
• 300 g canned pineapples;
• 2 handfuls walnuts(cleaned);
• 4 eggs;
• 120 - 150 g of cheese (hard or semi-hard varieties);
• 1/2 cup mayonnaise.

How to make Chicken Pineapple and Walnut Salad:

First of all, you need to boil the chicken breast (thighs, drumsticks) in salted water until fully cooked. Then cool the breast, separate the fillet from the frame and use a wide knife to cut the flesh into small cubes.

Chop canned pineapple circles with the same cubes, squeeze a little (otherwise the salad will “flow”).

Boil four small eggs in advance, cool and peel them. Cut the eggs into small pieces.

Cheese grate on a coarse grater.

Divide the peeled walnuts into halves and chop finely with a knife. If desired, the nuts can be chopped with a blender, but this must be done carefully, otherwise you can get a nut paste.

Now that all the ingredients are prepared, you can collect the salad in layers.

Place a confectionery ring on a flat plate (for lack of one, you can use a plastic mayonnaise jar with a cut off bottom). Lay out the first layer of chicken cubes press firmly with your hands or with the back of a spoon. Make a lattice of mayonnaise on top.

Lay out the next layer chopped eggs. On top, make a lattice of mayonnaise or level it with a spoon. Do not forget to level each layer with a spoon and compact.

Then comes a layer of chopped walnuts. A small part of the nuts can be left for decoration ready salad. Make a small mayonnaise lattice.

The penultimate layer of grated cheese and mayonnaise. Since this is the last mayonnaise grate, it can be made “fatter”.

The last layer consists of pineapple pieces, spread evenly over the entire surface. Place the salad in the refrigerator for 10-20 minutes.

Salad with chicken, pineapple and walnuts is ready, be sure to decorate it with the ingredients from which it consists or fresh herbs before serving. I sprinkled my salad with chopped nuts and egg flowers (which I had previously cut out).

An easy-to-prepare salad with pineapples, chicken and walnuts can be prepared just for dinner, or you can beautifully serve it to the festive table. I think this salad is always good to have in the arsenal. festive dishes, because it doesn’t take much time to prepare it, and the salad tastes great!

We will prepare the products according to the list. Boil the chicken fillet in salted water with the addition of half an onion, allspice peas, bay leaf for 20-25 minutes, until ready. You can boil the fillet and just in salted water. We also boil hard-boiled eggs. When the chicken fillet and eggs have cooled, you can start preparing the salad.

Drain the liquid from the canned corn and place the corn in a bowl. Add to it hard cheese, grated on a medium grater.

Grind the walnuts with a rolling pin or mortar. Chicken fillet cut into small cubes.

We shift the nuts and meat into a bowl with the rest of the ingredients.

Boiled eggs are peeled and cut into small cubes. Drain the liquid from canned pineapple and cut the pineapple into small cubes.

We spread the pineapples and eggs in a bowl with the rest of the salad ingredients.

For refueling use salad mayonnaise. You can make dressing from sour cream or low-fat yogurt. Add salt and ground black pepper to taste.

Mix all the ingredients well and send the salad for 30 minutes in the refrigerator.

Let's prepare a portion glassware for a festive salad. I use creamers. Place a pineapple ring in the bottom of each bowl. Cut a few slices of pineapple in half and lay them out in the form of sides. Between the semicircles of pineapples lay out the halves of the nut, add the parsley leaves. We take out the salad from the refrigerator and put the salad in the middle of the bowls with a spoon.

Decorate the top of the salad to your liking.

Salad with pineapple, chicken and walnuts is ready to serve!

I hope you enjoy this holiday salad serving idea.

Bon appetit!

Salad with pineapple and chicken and nuts- it's incredibly tasty and nutritious dish that will decorate any table.

Chicken salad with pineapple and pine nuts

You will need:

Hard cheese, mayonnaise - 145 g each
- green lettuce - 6 pcs.
- a clove of garlic - 2 pcs.
- boiled chicken breast

- basil
- nutmeg
- bunch of dill
- canned corn
- pine nuts- 2 tbsp. spoons
- salt, spices

Cooking steps:

Crumble the fillet into a small cube, tear lettuce leaves, mix with fruits and corn. Grind garlic with dill, stir with mayonnaise, add nuts, season, stir, leave for 10 minutes. Grate the cheese, put the salad, add the prepared dressing, remove the dish in the cold.

Very tasty and here are the recipes. Their description can be found.

Salad recipe with chicken pineapple and nuts

Required products:

Walnuts - 95 g
- canned pineapples - jar
- chicken fillet - 295 g
- cheese - 215 g
- mayonnaise
- greenery

Cooking steps:

Chop the pineapple rings into small cubes, leave some fruit for decoration. Cut the walnuts into small pieces. Boil the chicken fillet, let it cool, crumble into cubes, mix with mayonnaise dressing. Rub cheese, mix with mayonnaise dressing. Arrange the lettuce in layers on a platter. last layer put in the walnuts.

How about you?

Salad with chicken pineapple cheese and nuts

Ingredients:

Chicken fillet - 320 g
- hard cheese– 90 g
- canned pineapples - 190 g
- walnuts - 145 g
- egg - 3 pieces
- bulb bulb
- ground pepper
- mayonnaise sauce– 190 g
- testicle - 3 pcs.
- vegetable oil - three tablespoons (tablespoons)

Cooking steps:

Boil the chicken in pre-salted water. Crumble the meat into small pieces, put in a salad bowl with the lowest layer. Spread with mayonnaise dressing. Boil chicken fillet, crumble. Put the chicken fillet in a salad bowl, coat with sauce. Spread the grated cheese evenly, spread over the entire surface. Grate the cheese, fry the chopped onion and, after cooling, transfer to the cheese. Drizzle with mayonnaise dressing. Crumble into a cube, lay in the fourth layer. Season again with mayonnaise.

Salad with chicken, pineapple and walnuts

You will need glasses to serve the dish.

Required products:

Canned pineapple rings, boiled breast- 95 g each
- walnuts
- hard cheese - 45 g
- testicles - 2 pcs.
- walnuts
- mayonnaise dressing

Cooking steps:

Lay the first layer of boiled chicken breast, cut into pieces. Add chopped fruit, grated eggs, cheese. The last layer is walnuts. Coat each layer with dressing. Lettuce should be well soaked.

Prepare also.

Salad with pineapple, potatoes, nuts and chicken

Required products:

Egg, potato - 3 pcs.
- carrot
- chicken
- processed cheese - 50 g
- hard cheese - 50 g
- walnuts - half a glass
- a jar of pineapple rings
- green onion
- salt

Cooking:

Boil chicken meat, cool the finished carcass so that the skin can be easily removed. Chop the meat into small pieces. Boil eggs with vegetables. Prepare a grater, grate cooled eggs, potatoes, carrots and cucumbers on it. Leave one yolk - you will need it for decorations. Lettuce must be laid out on a dish in layers. The first is potatoes, carrots, cucumbers, eggs, cheese, pineapple rings, meat. Each of them must be lightly salted and seasoned with dressing. last rub egg yolk. Crush the walnuts, sprinkle the finished dish.

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Salad with chicken, pineapple and walnuts.

Ingredients:

Hard cheese - 120 g
- chicken fillet
- walnuts - 145 g
- mayonnaise
- jar canned fruit
- chicken egg - 3 pcs.

Cooking:

Boil chicken, chop, mix with mayonnaise. Put the meat in the first layer, after that - pineapple rings. cut boiled testicles, put on fruit, brush with sauce. Add grated cheese with eggs, grease with dressing. Chop the nuts, sprinkle generously on the dish. Garnish additionally with chopped herbs.

Recipe with ham and prunes.

Boil a couple of eggs and 290 g of chicken meat. Pour 95 g of prunes with boiling water, leave it for a while so that it is steamed. Grind a handful of walnut kernels, chop into cubes fresh cucumber. ½ can of pineapple rings, cut into pieces, chop the onion. Pour boiling water over the onion to remove bitterness from it. Cut 95g ham into strips. cook salad dressing: add lemon juice, a little salt, mustard, vegetable oil, taste and season the cooked dish.

Recipe with olives

650 g of chicken breast free from the skin, pour water, salt, cook over medium heat. Chicken bouillon can be used to prepare a sauce or a second course. Transfer the cooked chicken to a plate to cool. Boil hard-boiled eggs, dip them in cool water, remove the shell. Pre-marinate a small onion. For marinade, use acetic acid, salt and sugar. Marinate the vegetables for exactly 10 minutes. Open a jar of olives, drain into a bowl. Cut each olive into 2 parts, transfer to the eggs. chicken breast divide into fibers. Open a jar of corn, after draining the liquid, transfer to other components. Leave a few seeds for decoration. Add mushrooms at this stage. 145 g of Russian cheese. Open a jar of fruit, drain the liquid into a separate bowl. Chop the pineapple rings into pieces, put together with pickled onions in a salad bowl. Sprinkle with chopped nuts, season and stir. Arrange the salad in bowls, sprinkle with corn, garnish with a sprig of dill.

Cabbage option.

Ingredients:

A handful of walnut kernels
- chicken fillet - 0.35 kg
- pineapple rings - 580 ml
- Chinese cabbage– ½ kg
- cheese - 175 g
- mayonnaise dressing (low fat) - 190 g

Cooking steps:

Boil the chicken ahead of time. Add salt to the cooking water. After half an hour, remove the meat and transfer it to a separate bowl to cool. Rinse the cabbage head, chop finely and remember with your hands so that the vegetables release the juice. Crumble the meat with a medium cube, open the canned fruit, drain the liquid, crumble the rings into small pieces. Grate the cheese, put it with the rest of the products in a salad bowl. Roast the walnuts in a dry frying pan. Remove all the husks, crush the nuts with a rolling pin. Stir, add seasonings to taste.

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"Royal Meal"

Required products:

Carrots - 2 pcs.
- hard cheese, champignons - 190 g each
- kernels of nuts - 95 g
- chicken fillet - 295 g
- testicle - 3 pcs.
- bulb onion
- salt
- mayonnaise for dressing

Cooking steps:

Boil chicken fillet. Boil eggs and carrots in another container. Chop the mushrooms into halves, and the onion into rings. If you get large rings, cut them into 2 parts. Fry the onion with mushrooms, dry on paper towel. Peel the nut kernels in any way, grate the cheese. Chop the carrots. Twist the boiled meat through a meat grinder. Divide the eggs into whites with yolks. finished products lay in layers in a special salad bowl. Spread with mayonnaise dressing.

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Asian salad.

You will need:

Chicken fillet - 195 g
- Wheat flour- 2.2 tbsp.
- soy sauce– 35 ml
- green and red pepper - 0.5 pcs.
- sesame oil - a couple of small spoons
- olive oil– 25 ml
- coriander - 3 stalks
- ginger - 5 g
- cores walnuts
- a small spoonful of maple syrup
- red onion - 15 g

Cooking:

Crumble the fillet into strips, sprinkle with flour, pour in a couple of tablespoons of soy sauce and a little sesame oil. Stir to coat the chicken pieces. Heat the frying pan, fry the chicken meat, transfer to a paper napkin. Chinese cabbage chop into large pieces. Cut the peppers into strips. Chop green onions and carrots into small pieces. Transfer vegetables to a bowl. Put the red onion, sprinkle with cilantro, nuts, minced garlic and ginger. Break nuts into pieces. Prepare dressing: mix soy sauce, maple syrup, sesame and olive oil. Pour the mixture over the salad, stir. Add chicken, sprinkle salad on top.

Avocado recipe.

You will need:

Olive oil - three tablespoons
- canned corn - 145 g
- chicken fillet - 195 g
- cherry - 95 g
- tea spoon provencal herbs
- avocado
- lemon
- lettuce leaves"iceberg"
- Bell pepper- half fruit
- a few tablespoons of balsamic vinegar
- walnuts

Cooking steps:

Mix olive oil with lemon juice and a teaspoon of Provence dried herbs. Put slices into the resulting marinade chicken fillet, leave for one hour. Fry the fillet hot pan. While the meat is cooling, cut lettuce leaves, combine canned corn, cut in half and diced avocado. Make dressing: mix balsamic vinegar, olive oil, ½ tsp. Provence herbs, season the dish.

Pomegranate Recipe.

Ingredients:

Potato - 6 pcs.
- chicken - 295 g
- bulb
- chicken egg - 7 pcs.
- a glass of pomegranate seeds
- nut kernels- 0.5 st.
- a tablespoon of acetic acid
- mayonnaise
- beet
- chopped dill
- green onion feathers
- salt
- pepper

How to cook:

Boil vegetables with meat. Grind the beets in a blender, squeeze the juice. Once the food has cooled, cut off the peel, grate. Chop the onion, marinate in black pepper and vinegar. Chop nuts. Spread the salad on cling film. Lay out the potatoes in a rectangle shape. Tamp well, salt, coat with dressing. Add meat on top, pickled onions, grated eggs, chopped nuts, coat with dressing, garnish with pomegranate seeds. Roll up, transfer to the refrigerator. Free from the film, transfer to a plate, grease with mayonnaise on all sides. Divide the rest of the eggs into whites with yolks, paint the surface with beetroot juice.