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Pineapple chicken corn salad

Pineapple Chicken Corn Salad

An amazing, delicate salad for any occasion. Delicious and satisfying! A hearty salad made from easy-to-find ingredients. It's one of the simplest and most reliable recipes around — perfect for both weeknights and holidays. If you can get fresh pineapple, use it: the salad turns out much tastier with fresh fruit.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet

200

Pineapples (canned or fresh)

150

Canned corn

100

Hard cheese

Eggs

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 12 g

Fats 39 % 11 g

Carbohydrates 18 % 5 g

165 kcal

GI: 0 / 100 / 0

Cooking method

Step 1:

How do you make pineapple chicken corn salad? Start by gathering your ingredients. You'll need a fresh, medium-sized chicken breast, canned or fresh pineapple, a good hard cheese, two large eggs, and mayonnaise. Tip the canned corn into a colander and let it drain.
Step 2:

How do you boil chicken breast properly? Pour about 6 cups (1.5 liters) of water into a saucepan. Once it boils, salt it (about 1/2 tablespoon) and add the chicken. For extra flavor, toss in a few black peppercorns (3–4) and a bay leaf. Simmer, covered, over low heat until cooked through (about 20 minutes after it comes back to a boil). If a knife slips in easily, it's done. Let the chicken cool right in the broth so the meat stays moist, then cut it into small cubes.
Step 3:

Lift the pineapple rings out of the syrup and cut them into small cubes.
Step 4:

Grate the hard cheese on the medium or large holes of a box grater.
Step 5:

Hard-boil the eggs (8–10 minutes after the water boils), then cool them under cold running water and peel. Separate the yolks from the whites and cut both into small cubes, or grate them on the medium or large holes. Keep each chopped ingredient in its own bowl, since you'll be building the salad in layers.
Step 6:

How do you assemble the salad? Lay washed and patted-dry lettuce leaves on a flat plate. Set a cooking ring (about 7 inches / 18 cm across) on top. Spread the chicken as the first layer and coat it with mayonnaise. Spread the pineapple evenly as the second layer, then more mayonnaise. Next the egg whites and mayonnaise, then the yolks and mayonnaise, then the corn and mayonnaise, and finally the cheese. You can spoon the mayonnaise into a piping bag and pipe a fine net over each layer.
Step 7:

Chill the salad in the refrigerator for 1–2 hours so the layers meld. Then carefully lift off the cooking ring without disturbing the shape. Decorate the salad with pineapple rings arranged into a pretty flower on top, along with a few mint leaves. Serve and enjoy!

The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (small cubes, for example).
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
It's better to make the mayonnaise yourself; it'll be tastier and healthier. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise — on their own or mixed with mayonnaise in any ratio you like, which cuts the calories.
How do you pick good canned corn? Always check the date on the can. If it's a glass jar, look the kernels over: they should be uniform in size and color, whole, and unblemished, with no dyes, preservatives, or flavor enhancers in the ingredient list.