Chicken Salad Recipe with Eggs and Pineapple
Indulge in a delightful chicken salad that perfectly balances taste and nutrition. This vibrant dish features tender, cubed chicken breast, paired with juicy pineapple chunks that bring a tropical sweetness. Enjoy!
Servings 2 servings
Calories 224kcal
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
*calories per 100 g