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Salad with pineapple and chicken fillet. Pineapple and chicken breast salad

White meat, pineapple slices, mushrooms, eggs, spicy sauce and fresh herbs with correct preparation turn into a dish, the recipe of which will be useful to any housewife, experienced or beginner. Although the combination of tender chicken with sweet fruit has become a classic, you can always diversify your food with your own finds.

Pineapple and chicken breast salad recipe

Culinary conservatives doubt whether foods such as sweet and sour juicy fruits and tender fillet... However, for gourmets, such food, filled with new unexpected flavors, has long become familiar. If you decide on an experiment and are ready to make a chicken and pineapple salad for the festive table, add spicy or delicate cheese, mayonnaise dressing, or any other sauce.

The resulting dish will be light, low-calorie and dietary if you use olive oil, lemon juice, aromatic vinegar instead of mayonnaise. If you want to do more hearty option, we can put boiled potatoes or fig. Experiment: you can use not only boiled chicken, but also replace it with smoked or fried. If you want the dish to look more elegant, lay the salad in layers, give it the shape of a horseshoe, donut or flower.

Pineapple salad with chicken breast in layers

If you decide to cook puff salad with chicken and pineapple, complemented by nuts, forest mushrooms or mushrooms, it should be served in a transparent bowl. This will make the dish look beautiful and attractive. When using boiled fillet, it is recommended to keep it in the broth until it cools completely - this way the meat will not lose its juiciness; but canned pineapples, on the contrary, need to be thrown into a colander and shaken off the excess liquid.

Ingredients:

  • chicken breasts - 2 pcs.;
  • canned pineapple - 300 g;
  • mushrooms - 250 g;
  • walnuts - 100 g;
  • mayonnaise - 100 g;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • eggs - 3 pcs.
  • butter - 50 grams.

Cooking method:

  1. Cut the mushrooms into slices, fry in oil until the liquid evaporates completely. Add onions, grated carrots.
  2. Cut the pre-cooked fillets and eggs into cubes.
  3. Grind canned pineapple slices squeezed from the juice.
  4. Put the first layer on the dish - meat, grease it with mayonnaise.
  5. Then put in turn: fruits, grated cheese, mushrooms, onions, carrots, eggs. Cover each layer with a mayonnaise mesh.
  6. Sprinkle with chopped nuts on top.

In addition, the well-known French salad from pineapple with chicken. Ideally, if you make your own mayonnaise, but if you are pressed for time, you can get by with a store-bought product, adding a little garlic and your favorite spices (for example, a mixture provencal herbs).

Ingredients:

  • fillet - 250 g;
  • cheese - 150 g;
  • pineapple wedges - 250-300 g;
  • walnuts - 150 g;
  • mayonnaise.

Cooking method:

  1. Boil chicken fillet, cool, thinly cut into noodles.
  2. Grate the cheese on a coarse grater.
  3. Chop the nuts.
  4. Lay out the layers, smearing each with mayonnaise: chicken, then pineapple slices, grated cheese.
  5. Cover with nuts on top. Then tighten the salad bowl with cling film and put in the cold for 5 hours to soak.

Smoked chicken breast and pineapple salad

More spicy taste Smoked white meat will add to the meal. In combination with sweet and sour fruit from the jar, it opens up new flavors... Therefore, a salad with smoked chicken and pineapples is a spectacular festive dish, the recipe of which will be useful to any housewife. If you like it spicy, add garlic or hot chili peppers.

Ingredients:

  • smoked breast - 200 g;
  • pineapples - 1 can, 250 g;
  • hard cheese - 300 gr.;
  • pickled cucumbers, pickled gherkins - to taste;
  • garlic - 2 cloves;
  • mayonnaise 67% - 100 ml;
  • greens.

Cooking method:

  1. Chop chicken and fruit slices.
  2. Grind the cheese.
  3. Chop the pickled cucumbers into small pieces.
  4. Mix all ingredients in a convenient container. Add garlic pressed through a press, salt.
  5. Season, stir, sprinkle with herbs.

A delicious salad of pineapple and chicken breast with apples should be prepared for the holiday if you like unusual flavor combinations. Remember that sour apples are best for this dish, so choose Granny Smith or Golden.

Ingredients:

  • smoked chicken - 300 g;
  • pineapples - 300 g;
  • green apples - 2 pcs.;
  • cheese - 100 gr.;
  • lemon juice - 1 tsp;
  • walnuts - 100 gr.;
  • mayonnaise - 5 tablespoons;
  • sugar - 1 tsp;
  • salt, black pepper to taste.

Cooking method:

  1. Cut meat and cheese into thin slices.
  2. Add thin pineapple slices to cheese and smoked meats.
  3. Cut the apples into thin strips, sprinkle with lemon juice.
  4. Combine ingredients, including nuts, in a salad bowl.
  5. Pour the pineapple salad and chicken breast mayonnaise mixed with salt, sugar, pepper.
  6. Decorate the dish with herbs, curly pieces of fruit.

Chicken breast, pineapple and corn salad

Canned vegetables and fruits are used in salads very often, since they significantly speed up the cooking process: you just need to open the cans, put the food in a colander - and you're done! If you are planning a festive meal - a salad with pineapple, chicken breast and corn, then you will be able to make it in a few minutes.

Ingredients:

  • breast - 300 g;
  • pineapple - 200 g;
  • fresh cucumber - 200 g;
  • sweet corn - 150 g;
  • cheese - 50 g;
  • mayonnaise sauce - 3 tablespoons;
  • sour cream - 3 tablespoons;
  • parsley.

Cooking method:

  1. Drain the syrup from the can of pineapple syrup, then finely chop the pieces of fruit and mix them with the pieces of fillet.
  2. Add corn there.
  3. Grate the cheese and cut the cucumbers into thin strips.
  4. Stir food, season, garnish with parsley.

Video: chicken breast salad with pineapple

Chicken breast and pineapple salad is unusual snack, which turns out well, just excellent. And do not think that pineapples will spoil it with their sweet taste, on the contrary, they will give a pleasant aroma and make the meat more tender and juicy. Appetizer from chicken meat and tropical fruits will please everyone and will take pride of place on the dinner or festive table.

So what is the secret of this treat? It's all about the constituent ingredients, they simply complement each other and, having tasted it, one day you will understand that there is nothing superfluous in this salad. If you are interested in this appetizer, we suggest that you familiarize yourself with the popular methods of cooking it.

Traditional salad with pineapple and chicken breast

Let's start cooking:

Rinse the breast, remove the skin and cook in water with salt until tender, 30-40 minutes;

Cut the cooled meat into small bars;

We place chicken eggs in cool water, put on the stove, boil to a boil and boil for another 10 minutes so that they cook until steep;

Cool the boiled eggs, peel off the shell from them, cut into small cubes;

A piece of cheese can be grated into coarse straws or also chopped with a combine;

If pineapple is added to the salad in fresh, then you need to remove the skin from it and cut it into cubes. If canned pineapples, then you must first drain all the syrup from them, and then cut into small slices;

Put all the ingredients in a bowl, season with mayonnaise and mix;

Cut the olives into two parts;

Rinse the greens and cut them into small pieces;

We spread the salad in a salad bowl, decorate it with halves of olives and sprinkle with small pieces of greens.

Chicken Puff Pineapple Salad Recipe

You will need the following:

  • One chicken breast;
  • Onion head;
  • 300 grams of porcini mushrooms;
  • A can of canned pineapples;
  • A piece of cheese 300 grams;
  • 6 chicken eggs;
  • 200 grams of sour cream;
  • 200 grams of mayonnaise;
  • A little salt.

Cooking time - 1 hour.

Caloric content - 130.

How to do:

  1. Rinse the chicken breast, cook in water with salt until tender, about 40 minutes. Then cool and cut into slices;
  2. We put chicken eggs in a container with water, put on fire and cook until steep. After boiling, they need to be boiled for another 10 minutes;
  3. Cool the boiled eggs, peel off the shell and cut into squares;
  4. Rinse the mushrooms, clean the caps and cut them into slices;
  5. We clean the onion, cut it in the form of half rings;
  6. In a short time, add oil, warm up and pour half rings of onions with mushrooms there. Fry until tender, when all the liquid has completely evaporated;
  7. Then make the dressing sauce in a bowl. Put 200 grams of mayonnaise and 200 grams of sour cream there, mix everything until smooth;
  8. We divide all the chopped ingredients into two parts, because each layer will be repeated. In a large salad bowl, first lay out a layer of chicken meat and grease with dressing;
  9. The next layer is made from mushrooms and onions. Also grease with mayonnaise;
  10. Next, put the pineapples. Pre-drain the syrup from them and cut into cubes. Also grease with sauce;
  11. Next, chicken eggs and grated cheese. We also coat;
  12. Then all the layers are repeated again;
  13. At the end, coat the salad with a small amount of mayonnaise and remove for an hour in the cold for soaking.

Smoked chicken breast salad with canned pineapple

Component components:

  • One smoked chicken breast;
  • 5 chicken eggs;
  • Canned pineapples - 500 grams (1 can);
  • 300 grams of hard cheese;
  • 1 large fresh cucumber
  • 2 garlic prongs;
  • A jar of pickled champignons;
  • Mayonnaise for dressing;
  • Several stalks of dill, parsley - for decoration.

The cooking period is 20 minutes.

Caloric content - 117.

Let's start cooking:

  1. Cut the smoked breast into strips or cups;
  2. Drain the syrup from canned pineapples and cut into oblong slices;
  3. We also cut canned mushrooms into strips. If used fresh mushrooms, then cut into slices and fry in vegetable oil. Then they are laid out on a sieve so that excess oil from their glass;
  4. Grind a piece of cheese into large shavings;
  5. Peel the fresh cucumber and cut it into small cubes;
  6. Remove the skin from the garlic cloves, cut into thin slices;
  7. Boil chicken eggs hard-boiled, cool, peel off the shell, cut into squares;
  8. This salad can be made in layers that need to be coated with mayonnaise. You can also put all the chopped ingredients in a salad bowl, season with mayonnaise, mix;
  9. We put it in the cold for 60 minutes so that everything is well saturated, and put it on the table;
  10. Decorate the salad with dill and parsley stalks.

Pineapple, chicken fillet and pomegranate salad

What you need:

  • One chicken breast;
  • 100 grams of hard cheese;
  • Chicken eggs - 4 pieces;
  • 4 pineapple rings;
  • Mayonnaise;
  • Dill sprigs - 2 pieces;
  • Pomegranate seeds - 10 pieces.

How much to cook - 1 hour.

Caloric content - 120.

How to cook:

  1. Cook the breast until tender, add some salt to the water;
  2. Peel the cooled breast and separate the bones. Cut the pulp into small pieces. It can be broken by hand. We put them on the bottom of the glasses. One breast is enough for 2 cups;
  3. Grease the meat with a small layer of mayonnaise;
  4. Then drain the pineapple syrup, take out 4 circles and cut into small pieces. Lay out in glasses, grease with mayonnaise;
  5. Hard-boiled chicken eggs, cool with cool water, peel off the shell, cut into small pieces. One glass will require two eggs, put in glasses, grease with mayonnaise;
  6. Grind the cheese with a grater with coarse shavings and put all the ingredients on top. Lubricate with mayonnaise;
  7. Put a sprig of dill on top and spread the pomegranate seeds, put 5 pomegranate seeds in each glass.

Diet chicken salad with pineapple and celery

We need the following components:

  • Half a kilo of chicken breast;
  • A jar of canned pineapples;
  • One fresh cucumber;
  • 4 stalks of celery;
  • Mayonnaise for dressing;
  • A little salt.

Cooking time - 50 minutes.

Calorie content - 105.

Cooking process:

  1. Put the chicken meat in a saucepan, pour in some water, add some salt and boil until tender, about 30-40 minutes;
  2. Cut the cooled meat into small squares;
  3. Open the jar of pineapples, pour out all the juice, take out the circles and cut them into 6 parts;
  4. We wash the cucumber, peel off the skin, cut into strips;
  5. Rinse the celery stalks, shake well, dry. Shred greens into small pieces;
  6. Next, pour all the chopped components into a deep cup, add mayonnaise, mix so that the dressing is completely distributed. We remove the salad in the cold for an hour so that it is soaked;
  7. Put the finished salad in a salad bowl and serve.

  • After boiling, the chicken breast is best left in the broth for a while. It will soak and become very juicy and tender;
  • Any part of the chicken can be used instead of the breast;
  • For cooking, the meat does not need to be boiled, it can be fried. The taste will not deteriorate from this, on the contrary, the salad will turn out to be unusual. You can also add smoked chicken meat for an excellent flavor;
  • You can put in a salad canned corn, fresh cucumbers, boiled potatoes, rice and herbs;
  • If the salad is made in the form of layers, then the top can be decorated with pomegranate seeds and finely chopped greens;
  • Also, the salad can be supplemented with peeled walnuts, they will add nutritional value and amazing taste.

A huge variety of salads with chicken and pineapple will help make your holiday at the highest level. This appetizer will be appreciated by both guests and your family. If you still do not know or are thinking what salad to make for the festive table, then this salad will come in handy.

Fresh, bright pineapple salad prepared in layers - a festive table decoration! Choose the best recipe.

A surprisingly balanced taste - pineapple is responsible for sweetness, eggs are responsible for tenderness, pickled onions and garlic are responsible for pungency. And, by the way, unlike a fur coat, it is not greasy at all, 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 500 ml
  • sour cream - 5 tablespoons
  • mayonnaise - 7 tablespoons
  • garlic - 3 cloves
  • salt to taste
  • ground pepper - to taste
  • ground ginger - optional

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

The next layer will be the pickled onions. Finely chop the onion and pour boiling water over it. Leave for a couple of minutes, drain the water completely. Add a teaspoon of 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 a coarse grater and spread on the floor higher on the onion. Then grease with a dressing.

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

The topmost layer is the visual and flavoring decoration of the salad - pineapples. We put a circle in the center, cut the rest of the circles in half and lay out in the shape of the sun.

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

Recipe 2: chicken puff 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, I must say that chicken with pineapples just goes well together, you can improvise with food, you can add a layer of mushrooms fried with onions - the salad will become more hearty and rich. But today we will prepare an easy one the most delicate salad, therefore, we will do without mushrooms, which still makes the dish heavier. Such a salad can be served both for breakfast and for dinner due to its lightness, and for 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;
  • a little greenery as a decoration.

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

Grind the chicken meat (it is better to cut into small cubes), and put in 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 soy will not be damaged when smeared. You can do as I cooked - I just mixed the chicken and eggs in a separate bowl, before putting them on layers.

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

Now let's separate the whites with the yolks at boiled eggs... Set aside the yolks for now, rub the squirrels on a grater and put them in the third layer on top of the pineapples. Above - again mayonnaise mesh.

Grate the hard cheese coarsely and spread evenly over the whites.

Cover the cheese layer with a fine mesh of mayonnaise and add grated egg yolks as a finishing layer.

Note: it is advisable not to tamp the layers, then the salad will turn out to be 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 herbs.

Well, our simple (but incredibly tasty!) Layered salad with pineapples, 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 common products, but the taste is simply amazing. Delicate sweetness of pineapple, austerity hard cheese, the juiciness of the bell pepper creates a wonderful and insane tasty combination... And such beauty is very worthy to take its place on the festive table. By the way, you can make a similar pineapple salad with cheese and New Year by giving the ingredients the shape of cute snowmen.

Preparing a vegetarian salad with pineapple is quite simple and quick, since all products are used ready-made, and you do not need to boil or bake anything beforehand. All it takes is to stock up on everyone essential ingredients, get a sharp knife, a 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, soaked the moisture and cut the leaves not very coarsely Chinese cabbage... I put it in a salad bowl. By the way, layers can be arranged in any order.

Smeared with mayonnaise.

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

Mayonnaise again.

I cut the cheese into cubes. I laid it out next to the pepper.

After the cheese - canned pineapple diced.

Mayonnaise again.

And laid out the canned corn.

An unusually delicious layered 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. Freshly prepared, it is crispy and crisp.

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 is ideally combined, the juiciness and pleasant sweetness of pineapple, the satiety and tenderness of cheese, the piquancy of a walnut and aromatic fried mushrooms with onion. Mayonnaise is used as a salad dressing - it's best to make it yourself.

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

The first step is to cook the chicken breast. In general, there are two basic rules according to which chicken breast is cooked. If you need broth, put the meat 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, since 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 place the meat, as the water temperature drops).

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

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

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

Grind the cheese on a coarse grater. Then rub a small part of it on a 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.

The mushrooms and onions are ready - they are well browned and smell very nice. Tilt the pan slightly so that the excess oil is glassy and the mushrooms and onions are not too greasy.

Remove the finished breast from the broth and let it cool. We use the broth to prepare the first courses. If you've cooked your chicken breast correctly and haven't overcooked it, the meat cubes will turn out beautifully and neatly without breaking down into fibers.

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

Lubricate them with a little mayonnaise. In general, in this salad, each layer (except for pineapples, since they are quite juicy in themselves) is coated with this cold sauce.

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

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

The next layer is canned pineapple pieces.

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

Cover the salad bowl with a flat plate and turn the structure over. Now we remove the bowl and then - cling film, thanks to which the food does 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 a couple rest for hours in the refrigerator before serving so that the layers are properly soaked.

Cook this simple and delicious salad ik on the festive table.

Recipe 5: salad with crab sticks and pineapple layers

It's no secret that canned pineapples are a great ingredient in salads. Even a small amount of pineapples added to a particular salad will make it not only juicy, but also with a special aroma. Most pineapple salads cook very quickly if you take care of the preparation of the accompanying products in advance. Many pineapple salads are prepared with boiled chicken fillet, in this case, it is tedious to boil it first. No less delicious pineapple-based salads can be made with crab sticks. I want to offer you one of these salads today.

Today you will learn how to make a puff salad with crab sticks and pineapple. 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 skimp on the quality of the products, especially on the quality of pineapple and crab sticks. It is advisable to choose mayonnaise for this salad with a high fat content.

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

Boil hard boiled eggs. Peel the cooled eggs. Take out the yolks. Rub the whites separately on a fine grater.

Crush the yolks with a fork.

Grate hard cheese on the same grater as the proteins.

Cut the canned pineapple rings into cubes.

Cut into small cubes crab sticks.

All ingredients are prepared. You can start shaping the salad. Place the crab sticks on the bottom of a flat plate. Drizzle with mayonnaise.

Top with grated egg whites. Salt them and pour mayonnaise too.

The next layer of salad will be grated cheese.

Sprinkle the yolk crumbs on the salad. Place the pineapple slices on top of the salad. Decorate the finished puff salad of crab sticks with pineapples with parsley leaves. Before serving, lettuce should soak in the refrigerator for about 1 hour. Enjoy your meal!

Recipe 6: layered pineapple salad with eggs (step by step photos)

In this salad, fried chicken with pineapple and hard cheese with sweet corn are in perfect harmony. Boiled eggs add satiety and accentuate the taste of the mayonnaise sauce.

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

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

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

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

We wash the chicken meat thoroughly in warm water, and then wipe dry with a napkin. After the fillet, cut into several pieces, slightly beat them off, salt and pepper.

Pour into a preheated frying pan sunflower oil and lay out the chicken meat. We fry the meat from all sides so that it is completely cooked and has a beautiful golden brown crust.

Once the meat has cooled, cut it into cubes.

Grind hard-boiled chicken eggs. We do the same with hard cheese. Now we put our dish in a certain sequence. Grease each layer with mayonnaise. First, the chicken pieces.

Then sweet corn.

Now pineapple slices.

The final touch is grated cheese.

Bon Appetit!

Recipe 7: cheese salad with layers of cucumber and pineapple

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

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

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

First of all, cook chicken legs until cooked and eggs into steep.

We disassemble the chicken, remove the bones, and cool the eggs and peel them off.

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

Rub the cheese and eggs on a coarse grater.

Rub the onion and cut it in half rings, put it in a bowl and fill it with boiling water for 15 minutes, drain the water, fill it with vinegar, sugar and a little salt.

Chicken salad with pineapple recipe should be airily applied to the dish, then the canned pineapple chicken salad turns out to be lush and high.

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

1 layer - the chicken breaks into thin stripes

2nd layer - pickled onions

3rd layer - mayonnaise

4th layer - crab sticks

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This dish with an incredible taste, generated by the combination of sweet and sour fruit and meat, is popularly called bourgeois. Some recipes are even titled like this, although today pineapples do not surprise anyone, and unless the price of a fresh product makes it too affordable. How to make a salad based on chicken and pineapple tandem?

How to make pineapple chicken salad

This flavor combination is very popular, although in a broader sense - when any meat is used (up to sausages / sausages) with pineapple pieces. Hawaiian pizza, pork medallions are among the most famous recipes, but not without salads. Professionals assure that there are no special tricks here: any complementary products and sauces are acceptable, since the basis is an absolutely universal pair of ingredients. However, for an ideal result, it is worth figuring out how to cook pineapple and chicken salad correctly.

Chicken with pineapple salad recipe with photo

The versatility of the main components of such a snack has allowed professionals to create thousands of recipes, some of which are absolutely different from each other. Hot and cold, puff, portioned, classic chaotic mixes - every recipe for salad with pineapple and chicken breast will find its admirers. Step by step instructions and photos will help you understand the principle of cutting, processing and combining all the components, and professional advice will not allow you to make gross mistakes.

With chicken breast

A simple version of this appetizer with an exotic flavor is created in a matter of minutes - only cooking chicken meat takes about half an hour. The rest of the components do not require heat treatment, so a pineapple and chicken breast salad can be started, even if you already have guests on the doorstep. Professionals assure that smoked chicken here will "sound" no worse than boiled one.

Ingredients:

  • chicken - 180 g;
  • pineapple rings - 5-6 pcs.;
  • cherry tomatoes - 8-10 pcs.;
  • black olives - 10 pcs.;
  • mayonnaise - 1 tbsp. l .;
  • salt.

Cooking method:

  1. Boil chicken, chop with a knife, salt.
  2. Cut the tomatoes and olives in half crosswise.
  3. Cut pineapples into cubes, mix with the rest of the products.
  4. Season with mayonnaise, insist before serving.

Classic recipe

This option remains the best for most housewives, no matter what modifications are offered by the professionals of the culinary arts. Classic recipe salad with chicken and pineapple is incredibly delicate in taste and structure, not dietary, but if you take home mayonnaise, you can greatly reduce its fat content and calorie content. You can completely refuse eggs, or take only the protein.

Ingredients:

  • chicken fillet - 170 g;
  • eggs 1 cat. - 2 pcs.;
  • canned pineapples - 200 g;
  • cloves of garlic - 3 pcs.;
  • mayonnaise - half a glass;
  • salt, ground pepper.

Cooking method:

  1. Boil the chicken: you can add any spices to the water.
  2. Dry the pineapples, cut into cubes.
  3. Hard-boiled eggs, chop with a knife.
  4. Cut the boiled chicken in the same way as pineapples, combine with the rest of the ingredients.
  5. Stir salad, salt, season with mayonnaise, pepper. Serve in a heap on a flat platter.

With cheese

You want to surprise your guests or family, win their hearts with your culinary talent, but at the same time do not spend too much time in the kitchen and use only simple products? This chicken salad with pineapple and mozzarella cheese meets all of the above requests: no exotic, minimal efforts on the part of the hostess and a spectacular result from all positions as if with restaurant photos.

Ingredients:

  • canned pineapples - 210 g;
  • chicken - 200 g;
  • lettuce - bunch;
  • mayonnaise - 2 tbsp. l .;
  • (dense for pizza) - 200 g;
  • salt.

Cooking method:

  1. Boil the skinless chicken. Cool, cut into strips.
  2. Grate mozzarella coarsely.
  3. Tear the lettuce leaves with your hands, mix with the chicken.
  4. Add pineapple slices, cheese.
  5. Season with mayonnaise, salt and stir.

With smoked chicken

For such a snack, you can buy a ready-made poultry that has undergone factory smoking, or you can make your own analogue in the oven. The latter option will take longer, but you will end up with a less harmful product. An alternative is regular grilling. Salad from smoked chicken with pineapples it will turn out delicious, regardless of the condition of the bird. The volume of chicken is indicated only for meat, that is, without taking into account the weight of the bones (if you did not take fillets).

Ingredients:

  • pineapple rings - 6-7 pcs.;
  • smoked chicken - 150 g;
  • cucumber;
  • mayonnaise - 3 tbsp. l .;
  • salt.

Cooking method:

  1. Chop the chicken meat finely, and do the same with pineapple rings.
  2. Cut the cucumber into short strips.
  3. Combine the components of the salad, season with mayonnaise, salt.

Layers

If not only the taste and aroma of the contents of the plate is important to you, but also its aesthetic qualities, you should try to learn how to cook puff salads. Even with the simplest set of components, they outperform the usual ones, where everything is arbitrarily mixed. In this salad, Chicken with pineapple is laid out in layers across the "border" of grapes, which can be dark for contrast.

Ingredients:

  • pineapple slices - 200 g;
  • chicken - 250 g;
  • white grapes - 100 g;
  • plain yogurt - half a cup;
  • greens.

Cooking method:

  1. Disassemble the boiled chicken into fibers.
  2. Cut the grapes into halves lengthwise.
  3. Dry the pineapple pieces.
  4. Arrange in the same order in layers, alternating with yogurt. Sprinkle with herbs.

Bourgeois

Was it implied in this recipe grouse from the famous slogan initially, or they were always replaced by chicken - is unknown. However, even without them, Bourgeois pineapple salad has an excellent taste. A short list of components makes this appetizer available to most housewives, and the simplicity of handling the products makes it easy to implement. The recipe has undergone many modifications, but the version below is considered a classic.

Ingredients:

  • chicken breast;
  • pineapple pieces (preferably fresh) - 130 g;
  • eggs 2 cat. - 3 pcs.;
  • onion - 1 pc .;
  • mayonnaise - 2/3 cup;
  • a bunch of fresh dill.

Cooking method:

  1. Boil water in a saucepan, put half an onion into it. Salt. After 5-6 minutes, add chicken meat. Cook for 40-45 minutes, covered with a lid. You can add some spices, but don't get carried away with them.
  2. Pour eggs with cold water, wait until boiling, cook for exactly 5 minutes. Cool, peel, cut into cubes.
  3. Chop the remaining half of the onion, rub with your hands with boiled and chopped chicken.
  4. Add pineapple slices, eggs, mayonnaise, and hand-torn dill.
  5. Stir, leave for half an hour before serving.

With canned pineapples

Highly interesting option For a snack or light meal, make an exotic soy sauce dressing with ginger-honey notes. In addition to her, this salad of canned pineapple and chicken differs from the rest heat treatment meat: the final result is not dietary, but insanely delicious. it perfect complement to the festive table!

Ingredients:

  • pineapples in a jar - 250 g;
  • chicken fillet - 300 g;
  • olive oil;
  • soy sauce - 2 tbsp. l .;
  • honey - 1 tbsp. l .;
  • ground ginger - 1/2 tsp;
  • lettuce leaves;
  • sesame.

Cooking method:

  1. Heat the oil, fry the chicken cut into long cubes. When it becomes brown, cover, simmer for 15-20 minutes until tender.
  2. Soy sauce mix with 2 tbsp. l. liquids from canned food, a pinch of ginger, honey.
  3. Combine pineapple cubes with chicken, put in a slide on lettuce leaves, season with the resulting sauce. Sprinkle with sesame seeds.

With walnuts

Hawaiian version of such a light delicious dish looks great on any table. It cooks quickly if you use smoked meat, and the short list of ingredients makes the salad very affordable for most housewives. In total, chicken, pineapple, cheese, walnuts, herbs and mayonnaise per 100 g, included in this salad, give only 180 kcal, so the figure will not suffer.

Ingredients:

  • chicken fillet - 200 g;
  • pineapple rings - 190 g;
  • hard cheese - 100 g;
  • walnuts - 50 g;
  • light mayonnaise - 30 g;
  • a bunch of greens.

Cooking method:

  1. Boil the fillet, grate the cheese, cut the pineapple rings, tear the greens with your hands, crush the kernels of the nuts.
  2. Mix all ingredients, season with mayonnaise, serve on a flat plate.

With corn

Deliciously satisfying, with clear notes of sweetness, set off by the sharpness of curry, this dish leaves no one indifferent. This chicken salad with pineapple and corn does not have any particular difficulties in cooking, if we exclude the stage of cooking rice. A modified technology for risotto is used here, but you can be guided by a different algorithm - it is only important to get very crumbly, a little dense inside the grain. Corn can be frozen - then it needs to be fried in a dry pan.

Ingredients:

  • chicken meat - 250 g;
  • pineapple rings - 200 g;
  • canned corn - 120 g;
  • rice - half a glass;
  • mayonnaise;
  • curry - a pinch;
  • salt.

Cooking method:

  1. Rub the chicken with salt and honey, wrap in foil, bake at 190 degrees.
  2. Pour the rice into a hot frying pan, heat for 1.5-2 minutes, turning constantly.
  3. When it starts to golden, add boiled hot water (ladle). The power of the burner is above average, there is no lid.
  4. Wait until the grains absorb the liquid, add more.
  5. Add curry for the third time, stir, add water again.
  6. Boiled loose rice need to cool.
  7. Cut pineapple rings into cubes, baked meat into strips. Combine them with rice, corn grains.
  8. Season the salad with mayonnaise, mix.

With mushrooms

This aromatic and beautiful dish has clear French notes. Appetizing chicken pieces, sweet pineapples, spicy fried mushrooms, small quail eggs- even gourmets will not resist such a composition. By original recipe champignons are used, but a salad with boletus or chanterelles will also turn out to be very tasty and tender.

Ingredients:

  • chicken - 200 g;
  • pineapple rings - 150 g;
  • champignons - 150 g;
  • bulb;
  • quail eggs - 4 pcs.;
  • olive oil - 1 tbsp. l. + for frying;
  • salt;
  • greens.

Cooking method:

  1. Boil chicken meat. Chop finely.
  2. Fry mushrooms with chopped onions.
  3. Boil eggs, crumble.
  4. Cut the pineapple rings into cubes.
  5. In this salad, chicken, pineapple, mushrooms and chopped eggs are poured on top of each other to make a slide. After that, you need to slightly mix the components with a fork, prying them from under the bottom.
  6. Fill with liquid from canned food, olive oil... Decorate with herbs.

Chicken salad with pineapple - cooking secrets

If after studying step by step recipes suggested above, you still have questions about working with chicken or pineapples, the selection of additional products, and / or spices, this block will help you get rid of them. The professionals are ready to tell you how to create the perfect chicken and pineapple salad and come up with your own own recipe:

  • For light snacks, there is an unspoken rule - do not overdo it with protein. If you have meat, give up sausages / sausages, eggs, seafood: create variety by vegetable supplement.
  • If the dish is planned to be hearty, you can use boiled eggs, bacon, salami, crab sticks - it is better not to take the rest of the protein elements.
  • Pineapples make an excellent composition with any sauces, but in priority tomato paste, yogurt.
  • Do not overuse spices: ginger, curry are the best options for such a salad.

Video

Introducing you classic salad with chicken and pineapple, which will please even those with a refined taste. Anyone who tastes it will notice that the salad combines the exoticism of sweet pineapples and the delicious satiety of chicken and mushrooms. The classic salad recipe involves laying out in layers champignons with onions, chicken, canned pineapples, hard cheese, boiled eggs, abundantly sprinkled with mayonnaise. Other ingredients may be included if desired, such as canned corn, boiled potatoes, pickled mushrooms, or croutons.

A beautiful layered salad with chicken and pineapple cooks very quickly. An experienced housewife will cook it in a maximum of half an hour, since each of the cooking stages is simple and straightforward. In many families, this salad has become a favorite. festive dish after the first "trial ball".

Taste Info Holiday Salads / Chicken Salads

Ingredients

  • Chicken breast - 200 g;
  • Chicken eggs - 2 pcs.;
  • Fresh champignons - 200 g;
  • Onions - 1 pc.;
  • Fresh parsley - 2-3 sprigs;
  • Canned pineapples - 280 g;
  • Vegetable oil;
  • Salt, mayonnaise to taste.


How to make a puff chicken salad with pineapple and mushrooms

At the very beginning of cooking, you need to boil the chicken breast and eggs.

We wash the chicken fillet under running water, put it in boiling salted water and cook for about half an hour. In order to preserve the juiciness of the meat after cooking, we advise you not to remove the chicken fillet from the broth.

While the chicken breast and eggs are boiling, rinse the mushrooms and let them dry a little. Peel the onion and chop finely. Then finely chop the mushrooms.

Pour sunflower oil into a hot pan and add finely chopped onions with mushrooms.

Fry onions with mushrooms until all the liquid has evaporated.

Grind the cheese on a coarse grater.

Cool the boiled eggs in cold water and three coarsely on a grater.

Open the canned pineapples and carefully drain the liquid from the jar. Cut pineapples into neat cubes.

By this time, the chicken breast has already cooled down enough. Let's cut it into small cubes.

Lay out the salad with chicken, pineapple and eggs in layers. For convenience, we use a special shape, in our case round. First to go fried mushrooms with onion.

The second is chicken cubes.

Grated cheese and eggs.

Do not forget to water each layer abundantly with mayonnaise. The egg top can be left without mayonnaise. It's a matter of taste. To emphasize the beauty and freshness of the taste of the salad, we recommend sprinkling it with parsley, which has already been pre-washed, dried and sliced. For this, any other greens are suitable - dill, cilantro or green onions.

Place the salad in a cool place for an hour to soak it completely. This will make this dish even more delicious.

Now our dish is ready to be served on the festive table.

Teaser network

Classic salad with chicken, pineapple, corn and mushrooms

The combination of chicken and pineapple gives a lot of creativity. There are many variations on the theme of a salad that includes these two ingredients. A classic salad with pineapples, chicken and corn will turn out to be very bright, festive and springtime. It can be prepared both in the form of a regular salad, mixing all the ingredients, or in the form of a puff dish. Layered option will be more traditional and elegant.

Ingredients:

  • Chicken breast - 300 g;
  • Mushrooms (champignons or oyster mushrooms) –200 g;
  • Pineapple - 200 g;
  • Corn (canned) - 100 g;
  • Eggs - 3 pcs.;
  • Hard cheese - 150 g;
  • Walnut - 100 g;
  • Onions - 1 pc.;
  • Salt, mayonnaise to taste.

Preparation:

  1. Boil the chicken fillet, cool, disassemble into fibers, and then finely chop across the fibers.
  2. Peel the onion, chop finely, rinse the mushrooms and cut into cubes. Fry onions with mushrooms in a pan until golden brown.
  3. Cut pineapples into small cubes. Do not try to turn this fruit into small crumbs, the pineapple flavor should stand out well in this salad.
  4. Grate the cheese and hard-boiled eggs on a coarse grater, lightly chop the nuts in a mortar or knife. Remove the corn from the jar.
  5. Begin to lay out the layers of lettuce on a flat serving plate. It is advisable to grease each layer with mayonnaise, but you should not overdo it with it, so you can skip some layers - focus on your own culinary preferences.
  6. Put the finely chopped chicken fillet in the first layer. Pineapple will follow.
  7. Sprinkle the main ingredients of the salad with grated cheese. Then we spread the mushrooms and onions, and on top of them - the corn.
  8. The last layer in this salad is eggs. You can lay out only them and pour mayonnaise, or you can also sprinkle them walnut and leave the top of the salad dry and airy.
  9. Do not forget to let the puff salad with chicken and pineapple brew for an hour before serving.
Chicken, pineapple and cucumber salad

Traditionally, a salad with chicken and pineapple is perceived as a dish in the winter and spring seasons. Exotic, sweet pineapple on cold days it brings with it the memories of a seaside holiday. Cucumber can add even fresher, with a summer touch to the salad. It is this vegetable that goes well with the traditional ingredients of this dish. Prepare a salad with chicken, pineapple and cucumber for your loved ones, remind them that hot days are just around the corner.

Ingredients:

  • Chicken breast - 400 g;
  • Pineapple - 200 g;
  • Fresh cucumber - 1 pc.;
  • Potatoes - 2 pcs.;
  • Bulgarian red pepper - 1 pc.;
  • Onion - half;
  • Garlic - 3 wedges;
  • Salt, mayonnaise to taste.

Preparation:

  1. Boil chicken fillet and jacket potatoes. Allow meat and vegetables to cool.
  2. All ingredients for chicken salad cut into cubes of approximately the same size. The onion can be chopped a little more finely.
  3. Squeeze the garlic through a press or chop with a knife, make a salad dressing from mayonnaise with garlic and salt.
  4. Mix all ingredients, season with mayonnaise sauce.
  5. The salad is served in portions. A serving ring is placed on the plate, in which the salad must be carefully laid out. Thoroughly flatten the salad with a spoon inside the ring. Very carefully remove the ring, decorate the salad with parsley leaves.
Chicken salad with pineapple and green peas

Pineapple and green peas are hard to imagine in a single dish. And yet in a salad, these ingredients complement each other well. Pineapple gives the salad juiciness, makes its structure more firm and elastic. Peas act as a soft, delicate ingredient, but at the same time not mushy.

Not a bad option for holiday snack Is a salad with chicken fillet, pineapple and green peas. This dish looks good both in a salad bowl and in portions. The salad turns out to be bright, juicy due to vegetables and nutritious due to chicken meat.

Ingredients:

  • Chicken fillet - 3 pcs.;
  • Pineapple - 300 g;
  • Green peas - 1 medium jar;
  • Red bell pepper;
  • Walnuts - 100 g;
  • Fresh parsley - a little for decoration;
  • Salt, mayonnaise to taste.

Preparation:

  1. Boil the fillet, cut into small cubes and put in a large bowl.
  2. Add to mixing bowls canned peas, pre-drain the water.
  3. Remove the pineapple from the jar, cut into small cubes.
  4. Chop the walnut in a mortar or chop with a knife. The main thing is not to turn the nut into dust, as it should feel good in the salad.
  5. Add a little salt, mayonnaise, mix well, so as not to crush the ingredients into porridge.
  6. Peel the bell pepper, cut into cubes.
  7. Arrange the salad on tartlets, decorate bell pepper and parsley.

Pineapple is a very interesting fruit. It contains chemical elements that chemically react with meat. In other words, if you cook a chicken salad with pineapple and put it in the refrigerator overnight, then in the morning you can see that the meat has lost its texture. Let's put it this way: a pineapple will simply "eat" a chicken overnight. Therefore, it is not recommended to cook this salad for future use or leave it half-eaten after the feast. If you want the dish to be made in advance, then prepare all the ingredients, put them in separate jars, and mix an hour before serving.

To prepare the most delicious chicken salad with pineapple, you can use some rules:

  • Homemade mayonnaise tastes better. If you don't like store-bought sauces with preservatives, you can make them at home. Whisk one egg in a bowl, add 1 cup vegetable oil and keep whisking until you get a smooth emulsion. Add a teaspoon of mustard to the mixture, a little lemon juice, salt, pepper - a pinch and quite a bit of sugar. Beat everything thoroughly.
  • Give juiciness to the salad chicken thighs... Yes, breasts are much healthier, but they are also drier. To slightly increase the fat content and juiciness of the salad, use boiled thigh meat with the breasts.
  • Do not pour canned pineapple syrup. It can be added to salad to add juiciness and flavor to the dish. But be careful not to overdo it with the syrup - the salad can "leak".
  • WITH canned pineapple the salad cooks faster and becomes sweeter, and with fresh fruit the dish becomes more natural, tasty. Fresh pineapple needs to be cut up. Cut off the green top first. Then this fruit must be divided lengthwise into 4 parts. Then peel each part, cut off the hard core. Cut each quarter into plates and then into cubes.

Salad dressings

The pineapple chicken salad gives you plenty of room to experiment with dressings. In addition to mayonnaise - home or store - you can use the following dressing options:

  • Sour cream;
  • Natural yogurt;
  • Natural yoghurt with olive oil;
  • Natural yogurt with mustard;
  • Caesar cheese sauce.

When preparing chicken salad with pineapple, it comes out excellent chicken bouillon... Do not forget that it can and should be used. To prevent the broth from disappearing, you need to do the following. We put the broth on the stove, evaporate it as much as possible. We put the resulting jelly in disposable plastic molds and freeze. We use homemade "bouillon" cubes in the future for the preparation of first courses, sauces.

The salad, which includes chicken and pineapple, turns out to be bright, textured. Therefore, it can be served using a variety of serving forms. This can be a mixed salad in a salad bowl. Maybe lettuce layered on a plate. You can serve this dish in portions. The easiest option is to put it in small baskets, which can be either inedible or edible, from shortcrust pastry... You can serve the salad using a special ring. You can also put mixed salad or puff salad in the serving ring.