Salad pineapple chicken fillet walnuts. Chicken salad with pineapple. Delicious layered salad with canned pineapple and chicken breast

step by step recipe with photos

Salad with pineapples, chicken, cheese and walnuts is a completely suitable dish for both a holiday table and a regular family dinner. Considering that only the chicken needs to be cooked (all other products can be added to the salad immediately), it may take very little time to prepare such a dish. Walnuts can be chopped in advance and in larger quantities so that the kernels are always at hand.

Ingredients

250 g chicken meat
1 handful of walnuts
150 g pineapples canned in syrup
70 g hard cheese
3 pinches of salt
3 pinches of spices
3–4 sprigs of fresh herbs
1.5 tbsp. l. mayonnaise

Preparation

1. Boil the chicken in salted water - you can use breast or chicken fillet. But you can also use a couple of thighs or drumsticks - it’s just that the meat from these parts of the carcass is fattier. After boiling the chicken for 20–25 minutes, cool it and cut it into small pieces.

2. Place the chicken in a salad bowl and add chopped walnut kernels there. They should not be in the form of crumbs; it is enough to break half of the kernel into 4 parts.

3. Open a can of canned pineapples and select the required amount. If the pieces are large, then they need to be cut into smaller ones.

4. Choose the cheese at your discretion, grate it or cut it into cubes (straws), put it in a salad bowl. Wash the fresh herbs, dry them, tear off the stems, chop the leaves, and add to the rest of the products.

5. Season the salad with mayonnaise of any fat content; you can also use homemade mayonnaise with various additives.

If you prefer tasty and easy-to-prepare salads with a spicy taste, then you will definitely like the chicken and pineapple salad. There are many varieties of salads with such ingredients. Most often, the salad is made from boiled chicken fillet, less often - with smoked or fried chicken meat. In addition to pineapples, eggs, mushrooms, corn, cheese, walnuts and other ingredients are added to the salad.

I suggest making a layered salad with chicken fillet, canned pineapple, cheese and walnuts. The salad turns out to be nourishing and tasty; it is easy and quick to prepare if you have the necessary ingredients on hand.

Let's prepare the ingredients for making a salad with chicken, pineapple, cheese and walnuts in layers.

Wash the chicken fillet, place it in a saucepan with water and boil (slightly add salt) from boiling until cooked, about 25 minutes. Cook over low heat.

Place the canned pineapples in a sieve, let the liquid drain, then cut them into small cubes.

Dry the walnuts in the oven or in a frying pan, then chop them in a way convenient for you.

Grate the cheese on a fine grater.

Cool the boiled meat completely, cut it into small cubes, put it in a bowl and add some mayonnaise, mix.

We assemble the salad with chicken, pineapple, cheese and walnuts in layers.

1st layer – meat with mayonnaise.

2nd layer – pineapples, grease the top with a small amount of mayonnaise.

3rd layer – cheese, grease with mayonnaise on top.

4th layer – walnuts. Layers can be repeated if desired.

Place the finished salad in the refrigerator for at least an hour and then serve.

Step 1: Prepare the chicken.

This mind-blowingly delicious salad takes just 45-50 minutes to prepare, so whether you make it for any breakfast, lunch or dinner party, you'll have plenty of free time to come up with other appetizers as well as main courses. But enough singing the praises of this miracle, it’s time to get down to business! First, take a fresh chicken breast, or fillet, as it is also called, and rinse thoroughly under running cold running water. Then we dry the meat with paper kitchen towels, place it on a cutting board and use a sharp kitchen knife to remove the film, excess fat, and also remove cartilage.

Step 2: cook the chicken.

Next, pour about two, or three, liters of water into a deep saucepan and put it on medium heat. When it starts to bubble, season it with salt to taste and carefully lower the chicken into it. As you know, It is better to put meat in boiling water so that the upper tissues immediately curl and the juice of this ingredient remains in the fibers, this will keep the breast juicy!

After boiling again, using a slotted spoon, remove the gray-white foam from the surface of the liquid - coagulated protein, and cook the chicken until fully cooked for 25–30 minutes. Then we move it into a deep plate and cool it near the slightly open window to room temperature.

Step 3: Prepare the pineapples.

Without wasting a minute, using a special key, we open a jar of canned pineapples. If you purchased already sliced, then you’re in luck, but if you bought rings, then put them in a colander and leave them in the sink for 7-10 minutes to drain off excess liquid.

Then we place the fruit on a cutting board and, using a clean knife, chop it into small slices ranging from 1 to 1.5 centimeters in size.

Step 4: prepare the nuts.

We cover the countertop with a kitchen towel, pour walnuts onto it and sort them out, while simultaneously removing any kind of debris. Then we leave the kernels whole or grind them in any convenient way, for example, grind them in a stationary blender, food processor, through a meat grinder with a large attachment, but you can do it the old fashioned way, that is, put it in a bag and grind it with a rolling pin or break it into small, medium or large crumbs with the back side kitchen hatchet.

Step 5: prepare the boiled chicken fillet and other ingredients.

Now the time has come for the cooled chicken, move it to a new cutting board and use a clean knife to chop it into portions ranging from 1 to 2.5 centimeters in size. The shape of the cutting is not important; it can be slices, straws, cubes, and if desired, the breast can simply be disassembled into fibers. Then we lay out the remaining products that will be needed to prepare the dish on the countertop, and proceed to the next, almost final step.

Step 6: bring the salad with pineapples, chicken and nuts to full readiness.

Place chopped chicken, pineapple and nuts in a deep bowl. Season these products to taste with salt, allspice and mayonnaise. Add a couple of tablespoons of pineapple marinade there and mix everything with a tablespoon until smooth. We cover the dishes with the finished salad with plastic wrap and put them in the refrigerator for at least 30 minutes, and after that you can start tasting!

Step 7: Serve the salad with pineapples, chicken and nuts.

After infusion, the salad with pineapples, chicken and nuts is transferred into a more suitable container, distributed in portions onto plates or special edible baskets and served cold or at room temperature as an appetizer, although it may well be a real full-fledged second course for breakfast, lunch or dinner. This dish does not need any additions, except that before serving, the salad can be decorated with fresh sprigs of herbs, for example, dill, parsley, cilantro; in principle, green onions are also suitable. Cook with love and be healthy!
Bon appetit!

Very often, instead of chicken fillet, fresh drumsticks or thighs, previously removed from skin and bones, are used;

Sometimes finely chopped or shredded hard cheese on a coarse or medium grater, as well as prunes, canned corn, fresh cucumbers or Korean carrots are added to this salad. Each of these ingredients separately brings its own pleasant taste and aroma to the dish;

This dish will be more satisfying if you add a little boiled rice, potatoes or a few chicken eggs;

Some housewives prefer to use a mixture of it with sour cream in a 1:1 ratio instead of pure mayonnaise, and sometimes even add a couple of peeled garlic cloves and pressed through a press to such aromatic mass.

Fresh, bright salad with pineapples, prepared in layers - a decoration for the holiday table! Choose the best recipe.

Surprisingly balanced taste - pineapple is responsible for sweetness, eggs for tenderness, pickled onions and garlic for spiciness. And, by the way, unlike fur coat, it is not at all greasy, thanks 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 jar 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 cut the breast against the grain and place it on a flat dish as the first layer. You can add salt, pepper, and 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 simple vinegar, wait a couple of minutes, drain the vinegar completely. Place the onion on the second floor on top of the chicken, then add the dressing.

Three eggs on a coarse grater and place one floor above on the onion. Then grease with dressing.

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

The topmost layer is the visual and taste decoration of the salad - pineapples. Place a circle in the center, cut the remaining circles in half and place them in the shape of a sun.

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

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

Today we will prepare a wonderful simple dish - salad with chicken and pineapples, we provide the recipe with photos. In general, I must say that chicken and pineapples go just great, you can improvise with the ingredients, you can add a layer of mushrooms fried with onions - the salad will become more satisfying and rich. But today we will prepare a light, delicate salad, so we will do without mushrooms, which still weigh down the dish. This salad can be served for breakfast or dinner thanks to its lightness, and it will be just right for the holiday table.

boiled chicken meat – 250 grams;
hard-boiled eggs – 3-4 pcs.;
canned pineapple – 250 grams;
hard cheese - approximately 120-150 grams;
light fat mayonnaise for dressing;
a little greenery as decoration.

First of all, boil the chicken (you can take both the breast and the leg, but the breast will need to be coated with more 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 place it 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 flows in a thin stream, then the soybeans will not be damaged when smeared. You can do it the way I cooked it - I just mixed the chicken and eggs in a separate bowl before laying them out on layers.

Drain the liquid they were in from the pineapples, cut into cubes, and place on top of the meat.

Now let's separate the whites and yolks of the boiled eggs. For now, put the yolks aside, grate the whites and place them in the third layer on top of the pineapples. On top there is again a mayonnaise mesh.

Coarsely grate the hard cheese and distribute evenly over the whites.

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

Note: it is advisable not to compact 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 can you decorate with herbs.

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

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

Layered salad with pineapple is, without exaggeration, an extraordinary dish. It would seem that it consists of the most ordinary products, but the taste is simply amazing. The delicate sweetness of pineapple, the severity of hard cheese, and the juiciness of bell pepper create a wonderful and incredibly tasty combination. And such beauty is very worthy of taking its place on the holiday table. By the way, you can prepare a similar pineapple salad with cheese for the New Year, giving the ingredients the shape of cute snowmen.

Preparing a vegetarian salad with pineapple is quite simple and quick, 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 the necessary ingredients, get a sharp knife, a cutting board and a beautiful plate. And in just 5 minutes you will be able to enjoy a delicious vegetable dish.

Canned pineapple – 120 g
Canned corn – 100 g
Bell pepper – 1 large
Chinese cabbage – 2 large leaves
Hard cheese – 80 g
Sour cream (mayonnaise) – about 2 tbsp.

First of all, I rinsed, blotted off the moisture and chopped the leaves of Chinese cabbage into small pieces. I put it in a salad bowl. By the way, the layers can be arranged in any order.

Lubricated with mayonnaise.

Then I finely chopped the bell pepper. I laid it out in the next layer.

Mayonnaise again.

I cut the cheese into cubes. I placed it next to the pepper.

After the cheese – diced canned pineapple.

Mayonnaise again.

And put out canned corn.

So your incredibly 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 sits for a while, it will simply drain. And freshly prepared, it is crispy and fresh.

Recipe 4: layered salad with pineapples and walnuts

This simple and at the same time original dish ideally combines the meat base of boiled chicken breast, the juiciness and pleasant sweetness of pineapple, the richness and tenderness of cheese, the piquancy of walnuts and aromatic fried mushrooms and onions. 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
onions - 1 pc.
walnut – 70 gr
mayonnaise - 100 gr
vegetable oil - 50 ml

First of all, let's put the chicken breast to boil. In general, there are two basic rules according to which chicken breast is cooked. If you need broth, place the meat in cold water, and when you are preparing 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 boiling stops when you add the meat, as the water temperature drops).

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

Pour odorless vegetable oil (I use sunflower oil) into a frying pan, heat it and add mushrooms and onions. Fry over medium heat without a lid until nicely browned and fully cooked.

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

Grind the cheese on a coarse grater. Then we grate 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 using a blender. The main thing is not to get fine crumbs, but to leave small pieces of nuts so that their texture can be felt.

The mushrooms and onions are already ready - they are well browned and smell very nice. Tilt the pan slightly so that excess oil drips off 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 first courses. If you cook the chicken breast correctly and do not overcook it, the meat cubes will turn out nice and neat in shape, but will not disintegrate into fibers.

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

Lubricate them with a small amount of mayonnaise. In general, in this salad, each layer (except for pineapples, since they are quite juicy on their own) is coated with this cold sauce.

Next, add the cheese, shredded on a coarse grater, evenly distributing it around the entire perimeter. Don't forget about mayonnaise.

Then pour in chopped walnuts, which we grease with a little mayonnaise - just for a more reliable connection.

The next layer is pieces of canned pineapple.

And finally, cubes of boiled chicken breast. The meat needs to be generously coated with mayonnaise, since the breast is, by definition, a bit dry.

Cover the bowl with the salad with a flat plate and turn the structure over. Now remove the bowl and then remove the cling film, thanks to which the food does not stick to the walls of the dish.

Your culinary imagination will tell you how to decorate the finished dish. I topped it with cheese and added some fresh parsley and cranberries for a brighter, more festive look. It is better for this salad to rest in the refrigerator for a couple of hours before serving so that the layers are properly soaked.

Prepare this simple and delicious salad for your holiday table.

Recipe 5: salad with crab sticks and pineapples in layers

It's no secret that canned pineapples are an excellent ingredient for salads. Even a small amount of pineapple added to a particular 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 preparing the accompanying products. Many pineapple salads are prepared with boiled chicken fillet, in which case it is tedious to boil it first. No less tasty 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 prepare 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 skimp on the quality of the products, especially on the quality of pineapples 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 the eggs hard. Peel the cooled eggs. Take out the yolks. Separately, grate the whites on a fine grater.

Crush the yolks into crumbs with a fork.

Grate hard cheese on the same grater as the whites.

Cut the canned pineapple rings into cubes.

Cut the crab sticks into small cubes.

All ingredients are prepared. You can start forming the salad. Place crab sticks on the bottom of a flat plate. Pour mayonnaise over them.

Place grated egg whites on top. Salt them and also pour mayonnaise on them.

The next layer of salad will be grated cheese.

Sprinkle the salad with yolk crumbs. Place pineapple pieces on the salad. Garnish the finished layered salad of crab sticks with pineapples with parsley leaves. Before serving, let the salad soak in the refrigerator for about 1 hour. Enjoy your meal!

Recipe 6: Layered Pineapple Salad with Eggs (step by step photos)

This salad perfectly harmonizes fried chicken with pineapples and hard cheese with sweet corn. Boiled eggs add satiety and highlight the taste of mayonnaise sauce.

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

It is also better to buy corn in a jar; choose one whose manufacturer you trust. But, if you have frozen vegetable mixture, you can boil it and use it in a salad.

We will lay out the dish in layers, coating each product with sauce. This way we will get a beautiful and very tasty 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 thoroughly wash the chicken meat in warm water and then wipe it dry with a napkin. After the fillet, cut into several pieces, lightly beat them, add salt and pepper.

Pour sunflower oil into a heated frying pan and add chicken meat. Fry the meat on 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 on a grater. We do the same with hard cheese. Now we put our dish in a certain sequence. Lubricate each layer with mayonnaise. First, pieces of chicken meat.

Then sweet corn.

Now for 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-seasoned 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 the layered chicken salad with pineapple step by step with photos, so it will be easy for you to repeat the recipe.

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

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

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

Grate the cheese and eggs onto a coarse grater.

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

Chicken salad with pineapples recipe needs to be airily placed on the dish, then the chicken salad with canned pineapples turns out fluffy and tall.

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

1st layer - chicken is torn into thin strips

2nd layer - pickled onions

3rd layer - mayonnaise

4 layer - crab sticks

5 layer - cucumbers

6th layer - mayonnaise

7 layer - eggs

8 layer - hard cheese

9 layer - a lot of mayonnaise

10 layer - pineapples

Give our salad time to soak in and that’s it. Chicken salad with canned pineapples is ready to serve, a chic option for a festive New Year's table or for a birthday. A beautiful, tasty, tender salad chicken cheese pineapple recipe is to the taste of almost everyone.

“Creole” or “Creole” is a salad based on boiled chicken breast and canned pineapple. In fact, there are a lot of recipes for preparing this salad, but they differ in the addition of one or another ingredient.

This recipe presents one of the classic variations of Creole salad. In addition to boiled chicken and canned pineapples, it includes boiled eggs, hard cheese and walnuts. The salad is dressed with mayonnaise and served in layers. For example, you can serve the salad in glasses, so it will look even more impressive on the festive table. Although a large flat dish is also suitable, the appetizer is also laid out in layers on it, and then cut and served in portions to guests.

This issue presents two design options, in the first the composition is for two servings, in the second the ingredients are given for a large salad bowl. The salad is prepared quickly, taking into account the cooking of the ingredients - about 45 minutes.