Salad with pineapple, chicken and nuts

Ingredients for making salad with pineapple, chicken and nuts.

  1. Chicken Breast -2 pieces to taste
  2. Canned Pineapple 1 can
  3. Walnuts 100 grams
  4. Mayonnaise to taste
  5. Salt to taste
  6. Ground allspice to taste
  7. Purified water 2-3 liters
  • Main Ingredients Chicken, Pineapple, Nuts
  • Portion 6-8
  • World Cuisine


Kitchen knife - 3-4 pieces, cutting board - 3-4 pieces, paper kitchen towels, stove, deep pan, measuring cup, canned wrench, colander, deep plate, slotted spoon, blender, deep bowl, tablespoon, plastic wrap , fridge, salad bowl or serving plate.

Making a salad with pineapple, chicken and nuts:

Step 1: prepare the chicken.

This breathtakingly delicious salad is prepared in just 45-50 minutes, so if you make it for any dinner party, lunch or dinner, you will have plenty of free time to come up with other snacks and main dishes. But stop singing the praises of this miracle, it's time to get down to business! First, take fresh chicken breast or, as it is also called, fillet, and thoroughly rinse under trickles of cold running water. Then we dry the meat with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to remove the film from it, excess fat, and also remove cartilage.

Step 2: cook the chicken.

Then pour into a deep pan about two, although you can three liters of water and put it on medium heat. When it begins to gurgle, season it to taste with salt and carefully lower the chicken there. As you know, meat is better to put in boiling waterso that the upper tissues immediately curl up and the juice of this ingredient remains in the fibers, from this the breast will remain juicy!

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

Step 3: prepare the pineapples.

We don’t lose a minute, using a special key, open a jar of canned pineapple. If you have already chopped, then you are lucky, and if the rings, then we transfer them to a colander and leave them in the sink for 7-10 minutes so that the glass is excess liquid.

Then we send the fruit to the cutting board and chop it with a clean knife into small slices from 1 to 1.5 centimeters in size.

Step 4: prepare the nuts.

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

Step 5: prepare the boiled chicken fillet and the rest of the ingredients.

So the time has come for the cooled chicken, we move it to a new cutting board and with a clean knife we ​​shred portion portions from 1 to 2.5 centimeters in size. The shape of the slices is not important, it can be slices, straws, cubes, and if desired, the breast can generally be simply sorted into fibers. Then we spread the rest of the 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 pineapple, chicken and nuts to full readiness.

Put chopped chicken, pineapple and nuts in a deep bowl. We season these products to taste with salt, allspice, ground pepper and mayonnaise. There we add a couple of tablespoons of pineapple marinade and mix everything with a tablespoon to a homogeneous consistency. The dishes with ready-made salad are tightened with plastic wrap, put in the refrigerator at least 30 minutes, and after that you can start tasting!

Step 7: serve salad with pineapple, chicken and nuts.

Salad with pineapples, chicken and nuts, after infusion, is transferred to a more suitable dish, distributed in portions on plates or in special edible baskets and served cold or at room temperature, as an appetizer, although it may well be a real full-fledged main dish for breakfast, lunch or dinner. This dish does not need any additions, unless, before serving, the salad can be decorated with fresh branches of greens, for example, dill, parsley, cilantro, in principle, green onions are also suitable. Cook with love and be healthy!
Enjoy your meal!

Recipe Tips:

- very often, instead of chicken, fresh shanks or thighs, previously rid of skin and bones, are used;

- sometimes in this salad add chopped or shredded on a large or medium grater hard cheese, as well as prunes, canned corn, fresh cucumbers or Korean carrots. Each of these ingredients individually brings its own pleasant aftertaste and aroma to the dish;

- this dish will be more satisfying if you put in it a little boiled rice until fully cooked, potatoes or a few chicken eggs;

- some housewives prefer to use its mixture with sour cream in a 1: 1 ratio instead of pure mayonnaise, and even add a couple of garlic cloves peeled and squeezed out through a press to such a fragrant mass.