Discover how to make this delicious salad at home! The recipe is straightforward to follow, and the ingredients are readily available and commonly found in any grocery store. I’m excited to share with you a layered variation of this salad, as it looks more visually appealing than the basic recipe, where you simply mix all the ingredients in a bowl. However, the taste remains the same!
The chicken and pineapple combination is one of my favorites to use, whether I’m making pizza, salad, or cooking Chinese dishes with rice in sweet and sour sauce—it’s delicious! To make the salad more nutritious, I added hard-boiled eggs and cheese. Although salt and black pepper were listed in the ingredients, I decided to skip the black pepper and only use salt for boiling the chicken. I found that the taste of the mayonnaise provided enough seasoning for my liking.
This recipe is especially useful for preparing multiple dishes for family gatherings or picnics. You can make it the day before and store it in the fridge. Below is a list of my favorite layered salads that can be made in advance:
Ingredients for Pineapple Chicken Salad:
- 200 g chicken fillet;
- 150 g canned pineapple;
- 3 eggs;
- 50 g hard cheese;
- 4 tbsp. mayonnaise;
- Salt and freshly ground black pepper to your taste.
How to make a salad with a boiled chicken fillet at home:
- First, we need to cook chicken fillet. I decided to boil it for the salad. Note that if you want to have juicy boiled fillet you have to cook it no more than for 30 minutes. When you overcook chicken, the meat can become somewhat rubbery. Let the fillet cool down before cutting into bite-sized pieces.
- For the recipe, we need hard-boiled eggs. I already have a detailed recipe for boiling eggs. So, you can check it out here. Again, let the boiled eggs cool down then shred them using a fine grater.
- Drain liquid from canned pineapple and cut it into small cubes.
- Grate cheese using the same-sized grater that you used for eggs.
- Now, when all the ingredients are ready let’s arrange layers of ingredients in the salad. You can use a deep bowl with a flat bottom or a stainless steel ring mold with a suitable diameter. The first layer is chicken fillet, press it down slightly and smear mayonnaise over.
- We will layout grated eggs for the second layer and spread mayo over it.
- Add the layer of cubed pineapple. Even it out and add mayo for the last time (you can have a small amount of mayo here, as pineapple is juicy already).
- The final step will be to sprinkle grated hard cheese.
- Lift the ring mold carefully by twisting it sideways. Let the salad cool down before serving. During this time, mayonnaise will soak through all the layers and make the salad even tastier! Enjoy your meal!
I hope you loved this Layered Chicken Salad recipe! If you did, I’d be thrilled if you could share it on Pinterest or leave a star rating. Your support means so much!
This salad is perfect for any season. In winter, it serves as a nutritious meal with no seasonal ingredients, while in summer, you can enjoy it cold from the fridge. I used boiled chicken, but you can substitute it with grilled or fried chicken. Simply shred the chicken into small pieces and layer it at the bottom of the plate. If you don’t have hard cheese, you can easily replace it with cream cheese. Just spread the cream cheese instead of using hard cheese, but be sure to skip the mayo.
Chicken Salad Recipe with Eggs and Pineapple
Ingredients
- 200 g chicken fillet
- 150 g canned pineapple
- 3 eggs
- 50 g hard cheese
- 4 tbsp. mayonnaise
- Salt and freshly ground black pepper to your taste
Instructions
- First, we need to cook chicken fillet. I decided to boil it for the salad. Note that if you want to have juicy boiled fillet you have to cook it no more than for 30 minutes. When you overcook chicken, the meat can become somewhat rubbery. Let the fillet cool down before cutting into bite-sized pieces.
- For the recipe, we need hard-boiled eggs. I already have a detailed recipe for boiling eggs. So, you can check it out here. Again, let the boiled eggs cool down then shred them using a fine grater.
- Drain liquid from canned pineapple and cut it into small cubes.
- Grate cheese using the same-sized grater that you used for eggs.
- Now, when all the ingredients are ready let's arrange layers of ingredients in the salad. You can use a deep bowl with a flat bottom or a stainless steel ring mold with a suitable diameter. The first layer is chicken fillet, press it down slightly and smear mayonnaise over.
- We will layout grated eggs for the second layer and spread mayo over it.
- Add the layer of cubed pineapple. Even it out and add mayo for the last time (you can have a small amount of mayo here, as pineapple is juicy already).
- The final step will be to sprinkle grated hard cheese.
- Lift the ring mold carefully by twisting it sideways. Let the salad cool down before serving. During this time, mayonnaise will soak through all the layers and make the salad even tastier! Enjoy your meal!
Notes
Layered Chicken Salad with Pineapple and Eggs is a delightful combination of flavors. This satisfying dish combines the richness of chicken, the sweetness of pineapple, and the nutritional benefits of eggs. It’s perfect for any occasion and adds a refreshing twist to your table. Enjoy the delicious layers of vibrant ingredients in every bite!
If you have any questions, please leave them in the comment section below, and I will respond to you as quickly as possible. Don’t forget to share your experiences with everyone.
Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.
