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Ladies' caprice salad with chicken and pineapple

Lady's Caprice salad with chicken and pineapple

Light, tasty, simple, layered — perfect for a festive table! Lady's Caprice salad with chicken and pineapple comes together in just minutes. Even surprise guests won't catch you off guard or go away hungry. Build the salad in layers, or just mix all the ingredients together with the mayonnaise.

Lyalich

Recipe author

Ladies' caprice salad with chicken and pineapple

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Composition / ingredients

Servings:

Chicken fillet (boiled)

200

Pineapple

100

Hard cheese

100

Walnuts

Eggs

Garlic

Mayonnaise

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 15 g

Fats 50 % 18 g

Carbohydrates 8 % 3 g

238 kcal

GI: 33 / 67 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make Lady's Caprice salad with chicken and pineapple? First, gather all the ingredients. Rinse and dry the herbs. Cook the eggs for 12 minutes over medium heat after the water boils, then cool them. Boil the chicken fillet until done as well. You can use smoked chicken if you prefer.
Step 2:

Set a plating ring on a serving plate. Cut the boiled breast into small cubes and put it inside the ring. To get this amount of cooked chicken, you'll need about 350–400 grams of raw fillet.
Step 3:

Drain the syrup from the canned pineapple, chop it finely, and lay it over the chicken.
Step 4:

Peel the boiled eggs and separate the whites from the yolks. Grate the whites on the coarse side of a grater and lay them over the pineapple.
Step 5:

Peel and mince the garlic and mix it into the mayonnaise. Spread half of the mayonnaise over the egg whites, pressing down gently with a spoon to pack the layer.
Step 6:

Grate the cheese on the medium side of a grater and lay it over the mayonnaise layer. You can use absolutely any cheese you like.
Step 7:

Spread the remaining mayonnaise over the cheese layer.
Step 8:

Crumble the reserved yolks with your hands, or grate them on the medium side, and scatter them over the top of the salad.
Step 9:

Toast the walnuts briefly in a dry skillet to bring out their aroma, then cool and coarsely chop them. Finely chop the fresh herbs (I'm using dill) and arrange them around the edge of the salad. Pile the chopped walnuts in the center. Remove the plating ring, garnish the salad to your liking, and serve.
Step 10:

Enjoy!

The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
It's best to make the mayonnaise yourself — it'll be tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — that will cut the calories.