Pineapple salad with chicken and walnuts. Types of holiday salads with walnuts

And very palatable. Today we offer several options for a salad of these ingredients.

Salad "Pineapples with chicken and walnuts»

Let's start with easy option. Ingredients to put in this salad: chicken, pineapples, walnuts, mayonnaise, herbs, salt and pepper. It is good to use smoked chicken breast in this dish. It must be cut into cubes, chop pineapples in the same way. Grind the walnuts with a pestle, chop the greens finely. Mix everything in a salad bowl, add a few tablespoons of mayonnaise, salt to taste. A little advice: if you didn't have smoked chicken meat, then you can raw fillet bake in the oven or boil, and then fry a little in a pan in vegetable oil. Do not put a lot of mayonnaise in the Pineapple with Chicken and Walnuts salad. Due to the fruit, the dish will not be dry.

Salad "Calla"

Unusual and incredibly tasty next salad. Pineapple with chicken and walnuts is a wonderful combination. But this time we will not use nuts. We will need the following: eggs, champignon mushrooms, carrots, onions, pineapple, dill and mayonnaise. Decorate the salad with a few thin slices of cheese, carrots, green onions. Let's start with the chicken. It must be boiled, salted, then removed from the broth and cooled. Let's break the fillet into pieces with our hands. Cut the onion into thin half rings, mushrooms into slices.

A little vegetable or butter heat it in a frying pan, then fry the onion in it first until golden brown, then the mushrooms with it. Let's cool the food. Grate boiled eggs and carrots using a coarse grater or chop into cubes, like canned pineapple. Grate the cheese. This salad is laid out in layers. First - a layer of chicken, then - mayonnaise, then pineapples, cheese and onions with mushrooms. The next layer is carrots smeared with mayonnaise, eggs and mayonnaise again. Once all the layers are formed, carefully level the salad on top. Sprinkle with dill, finely chopped. Refrigerate the dish. Prepare the decoration: roll the cheese slices into a calla flower, carrot sticks will serve as the core. The green feathers of the onion will represent the stem and leaves. Make some cheese flowers, put them nicely on the salad.

Pineapple with chicken and walnuts. Recipe two

We will add cheese to this salad. So take it chicken fillet, jar canned pineapple, hard cheese, walnuts and mayonnaise. Boil the chicken first by adding salt to the water. Then take it out of the broth and let it cool. Cut the meat into cubes, strips, or simply divide it into fibers with your hands. Either grate the cheese or cut into cubes. Cut pineapples into small pieces. Grind walnuts in any way: with a rolling pin or blender. Salad with walnuts, pineapple, you can lay out in layers, or you can mix all the ingredients, season with mayonnaise and serve.

Fresh, bright salad with pineapple, cooked in layers - decoration holiday 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.

• chicken breast boiled - 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 it will be just right for the festive table.

• 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 with a thin mesh of 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 the leaves not very large Chinese 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 laid out 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 vegetable (I have sunflower) odorless 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 into 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 a small crumb, but to leave small pieces nuts to feel their texture.

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 have properly cooked the chicken breast and not overcooked it, the meat cubes will come out 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 the finished dish will tell you your 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.

Cut canned pineapple rings 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. First, chicken pieces.

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, boiled egg flowers 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 pastry 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).

Step by step recipes different salads with chicken, pineapples and walnuts: fragrant, satisfying, light

2017-10-24 Marina Vykhodtseva

Grade
prescription

36963

Time
(min)

servings
(people)

In 100 grams ready meal

13 gr.

15 gr.

carbohydrates

6 gr.

211 kcal.

Option 1: Classic Salad with Chicken, Pineapple and Walnuts

IN traditional recipe salad with chicken, pineapple and walnuts fillet is used. It is boiled in a saucepan on the stove, if desired, this can be done in advance, but the bird can also be baked in the oven, pre-salted. This chicken is also great for salad.

Ingredients

• 500 g fillet;
• 160 g mayonnaise (Provencal);
• 150 g of cheese;
• 70 g nuts;
• 450 g pineapples.

Step-by-step chicken, pineapple and walnut salad recipe

Wash the chicken fillet, place in a saucepan, add water, but do not add a lot of liquid so that the taste does not go into it. Boil until done. There is no need to overexpose the bird, 25 minutes is enough for the fillet.

Cut the cooled chicken meat into small cubes. You can sort the bird into fibers, but in this case it will not be very convenient to pick up the puff salad, the fillet pieces will pull other products.

Add half of the mayonnaise to the chicken, salt, stir. It is convenient to make this salad with the help of a culinary ring; you can take a rim from a detachable form. Put on a plate, lay out the chicken. But you can simply form a layer by hand with an ordinary spoon.

Cut the pineapple into cubes, about the same size as the fillet. Put on top of the bird, smooth and lightly press. Apply a little mayonnaise, lightly grease the pieces to hold the lettuce layers together.

Now cheese. It is better to spread it in two stages, then this layer will not be dry. Grate finely, separate about a third. Most put on pineapples, grease with the remaining mayonnaise. Sprinkle dry cheese on top.

Chop the nuts into pieces, cover the whole salad. If the kernels are pre-fried, they will give a more pronounced flavor.

Send the salad to the refrigerator, let it infuse and get stronger, 2-3 hours is enough. Then carefully remove the ring, if used. You can put a sprig of parsley on top of the nuts.

It is important to thoroughly cool the chicken before assembling the salad and combining the products. In this case, the taste of the snack will be much better, besides, the chilled fillet will be neatly and beautifully cut.

Option 2: Quick Chicken, Pineapple, and Walnut Salad Recipe

This salad does not need to be soaked for a long time, as it is prepared with smoked chicken breast. That is, you can serve immediately. There is also no need to collect layers or boil something. Cooking will take only a quarter of an hour, but the taste will be very decent.

Ingredients

• 300 g smoked breast;
• 100 g nuts;
• 300 g pineapple;
• 90 g of cheese;
• 150 g mayonnaise.

How to quickly prepare a salad with chicken, pineapple and walnuts

Cut breast into cubes. No need to make large pieces, let them be about 5 millimeters.

Cut pineapples into the same cubes or a little larger, shake off the pieces first to get rid of excess drops.

Cheese can be grated, but it is also better to cut it into small cubes so as not to disturb the harmony of the dish. If there boiled eggs, then you can crumble 3-4 pieces into this salad.

Season with mayonnaise, stir, transfer to a salad bowl.

Scatter the nut kernels on top. You can chop, grate, grind or use them as a whole.

You can use for such a salad not only smoked breast, but also chicken legs. But it is desirable to remove the skin and remove from them excess fat, they are not combined with pineapples and are very harmful in combination with mayonnaise.

Option 3: Light salad with chicken, pineapple and walnuts

Lightweight salad recipe with chicken, fresh pineapple, walnuts and cucumber. The calorie content of this option is small, contains only healthy fats. Mayonnaise will be replaced with low-fat sour cream sauce.

Ingredients

• 300 g boiled fillet;
• 2 cucumbers;
• 170 ml low-fat sour cream;
• 300 g fresh pineapple;
• 3 art. l. nuts;
• 60 g of cheese;
• 0.5 tsp mustard;
• spices.

How to cook

Steam fillets or in the usual way in a pot of water. Cool, cut into cubes. Pour onto a dish, smooth the layer.

Mix sour cream and diluted mustard, pepper and salt, you can add chopped dill. Brush the chicken with the sauce.

The recipe indicates the weight of fresh pineapple, it is not as high-calorie as a canned counterpart, and it also helps to lose weight. Cut the product into cubes, cover the chicken.

At fresh cucumbers cut off the ends, crumble into small cubes, put on pineapples, grease with sour cream.

Cheese goes a small amount just to cover the layer. Grate it finely, it's better to use hard varieties. Sprinkle with fried cucumbers.

Dry the walnuts in a frying pan, chop small pieces, fall asleep a layer of cheese. Give an hour for impregnation, but no more, as there are fresh cucumbers inside.

This salad can be made for portion serving, laid out in small bowls or miniature salad bowls. An appetizer in wide transparent glasses will also look very beautiful and impressive.

Option 4: Salad with chicken, pineapple and walnuts "Pineapple"

This salad is not only with pineapples, but it looks like pineapple. Very beautiful and delicious option for the holiday table. You will need a lot of nuts for decoration, it is advisable to use halves of the kernels, they will imitate a pineapple peel, it will turn out very effectively.

Ingredients

• 170 g nuts;
• 1 chicken breast (2 fillets);
• 4 eggs;
• 1 can of pineapple;
• 1 bunch of onions;
• 160 g of cheese;
• mayonnaise, spices.

Step by step recipe

Boil chicken. Remove from the broth, cool, cut into small pieces. You can immediately lay it out, but it is better to season with mayonnaise, spices in a bowl, stir well. Next, lay out the first layer, forming a pineapple, that is, an oval.

Put the canned pineapples in a sieve. As soon as the syrup drains, crumble into small pieces, put on top of the chicken, continuing to form the pineapple. Apply fine mesh from mayonnaise.

Boiled eggs chop or cut into very small cubes, carefully put on the pineapple, press down, and then grease.

Now cheese. Grate it finely, cover the salad on all sides, press well with your hands, level, coat with sauce.

Arrange large walnut pieces on top of the cheese layer, depicting a pineapple peel.

Side "stick" a bunch of fresh feather onions. It will imitate a pineapple tail.

If time permits, it is better to cool the chicken fillet in the broth. The broth will soak the bird, it will not turn out dry, taste qualities will be higher. Also, do not forget about spices, when cooking, you can add laurel, peppercorns, as well as vegetables: onions, carrots, garlic.

Option 5: Salad with chicken, pineapple and walnuts (with champignons)

A multi-layered version of the salad with fried champignons in the composition. Mushrooms are best used small. They will make neat and beautiful records. But if only large hats are available, then you can first cut into four parts, then chop into slices.

Ingredients

• 250 g of champignons;
• 25 ml of oil;
• 5 eggs;
• 100 g nuts;
• 400 g pineapple (fresh, canned);
• 100 g of onion;
• 300 g boiled chicken;
• 80 g of cheese;
• mayonnaise, salt.

How to cook

Boil the chicken and eggs until tender, cool. Cut everything into cubes, but do not mix, yet arrange in different bowls.

Rinse the mushrooms, cut the caps into plates. Pour into hot oil. Cook until all water has evaporated.

Finely chop the onion, about 1.5 heads. Pour over mushrooms. Continue frying, add salt, bring to readiness.

Put the mushrooms on a dish, you can take culinary ring. Align, but do not lubricate, as the product is cooked in oil.

Season the chicken with mayonnaise, mix, cover the decomposed mushrooms.

Now sliced ​​pineapple pieces. If not fresh product, then we take the rings canned in syrup, removing excess moisture.

Grate cheese, mix with eggs, add mayonnaise to them, spices to taste. Stir, then put on top of the pineapple layer, smooth.

Chop nuts. If the kernels are wet, then lightly fry beforehand, pour the salad on top.

You can take oyster mushrooms for this salad, they also do not need to be pre-boiled, the mushrooms are cut and fried. If other types will be used, then it is important to boil them for at least 20 minutes before frying.

Products for 6 servings:

• Boiled chicken meat - 500 gr,
• Boiled chicken eggs - 3 pcs,
• Canned pineapples - 300 gr,
• Onion - ½ medium-sized onion,
• Hard cheese - 300 gr,
• Mayonnaise, salt, pepper - to taste,
• Walnut halves - 200 gr,
• green onion- For decoration

How to make pineapple salad

1. First you need to boil the chicken meat. Not to be used for salad dressing. loin birds. The fillet is very dry. It is better to take boiled chicken legs. It will be very tasty. For those who do not have time to cook meat, I recommend taking a smoked chicken leg. This will speed up the process of preparing the salad and the salad will be tasty and interesting. If the chicken was cooked with the skin, it is better to remove it as much as possible and do not use it in the salad. The meat is then cut into cubes and put in an even layer on a salad bowl.

2. Onion cut into smaller cubes. Move the onion into a bowl. Pour boiling water over and let stand for 5-7 minutes. Drain the water, wash the onion running water and let the excess liquid drain. Put the onion on the meat. Lubricate with mayonnaise.

3. Grate boiled chicken eggs on a coarse grater. Put on salad. Lubricate the layer with mayonnaise.

4. To prepare a salad, I take canned pineapples (rings). cut pieces pineapple rings looks neater and tastes better than industrially chopped pineapples. You can make your choice, I highly recommend buying exactly pineapple rings and spending 3 minutes chopping them. Lay out the sliced ​​pineapples in the next layer. Lubricate with mayonnaise.

5. Grate hard cheese on a coarse grater. I took Russian. Put the grated cheese in the next layer and brush with mayonnaise.

6. Lightly brown the walnut halves in the oven, but no more than 3-5 minutes at a temperature of 200 degrees. The nuts should not brown too much. Lay the nuts on the salad in rows as shown in the photo. It is possible and denser - it will turn out more aesthetically pleasing, but the salad will also acquire a more “nutty” taste. I like the softer flavor balance. Cut green onions into long feathers and set on one side of the salad. The salad will take on the shape of a pineapple.

7. Let the salad soak for 1 hour and serve.