Classic chicken and pineapple salad
Guests on the way? Make it quick and easy — pretty and delicious! A classic chicken and pineapple salad takes 30 minutes tops. Instead of boiled chicken, you can use fried or smoked for a different flavor. Build the salad in layers or just mix it. And sunny yellow corn dresses it up and lifts the mood!
Cooking method
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Step 1:
How do you make a classic chicken and pineapple salad? Gather your ingredients. Use large eggs. If they're small, use 4.
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Step 2:
Rinse the chicken fillet, pat it dry, and cut it in half lengthwise. Salt the chicken if you like — though it's not necessary, since the mayonnaise is already salty enough.
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Step 3:
Heat the vegetable oil in a skillet. Add the fillet and fry it over high heat for about 5 minutes per side, until golden.
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Step 4:
Then pour in 40 ml of boiling water and braise the fillet, covered, for another 5–6 minutes.
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Step 5:
Cool the cooked chicken fillet and cut it into small cubes.
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Step 6:
Hard-boil the eggs (8–10 minutes after the water boils), cool, and peel them. Separate the yolks from the whites and grate each on the medium side of a grater into separate bowls.
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Step 7:
Lift the pineapple out of the syrup, pat it dry, and cut it into small pieces. If the pineapple is too watery, give it a gentle squeeze.
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Step 8:
Drain the liquid from the canned corn and pat the kernels dry.
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Step 9:
Grate the cheese on the medium side of a grater.
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Step 10:
Set a plating ring 6–8 inches (16–20 cm) across on a plate and build the salad in layers. First, lay down the fried chicken fillet and pipe mayonnaise over it. For convenience, I put the mayonnaise in a pastry bag and snipped off the tip.
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Step 11:
Lay the canned pineapple over the chicken and pipe on more mayonnaise.
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Step 12:
Next you can add all of the corn. I split mine in half and put part of it on the pineapple. Mayonnaise is optional here — the corn is already juicy, and the layer is very thin.
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Step 13:
Next, spread the grated egg whites and pipe a lattice of mayonnaise.
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Step 14:
Spread the grated yolks over the whites and pipe on mayonnaise too.
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Step 15:
Now spread the remaining corn evenly.
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Step 16:
The last layer is grated cheese. No mayonnaise needed on it. Put the salad in the fridge for 1 hour to chill and let the flavors meld. If you're leaving it longer, cover the top of the ring with plastic wrap so the surface doesn't dry out.
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Step 17:
Remove the plating ring and serve the salad, garnishing the top with corn, pineapple, and fresh herbs. Enjoy!
- Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! And if you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
- This salad is perfect for a holiday table. But if you're making it for an everyday lunch or dinner and don't have time to fuss with layering, you can simply combine all the ingredients in a bowl, dress with mayonnaise, and toss.
- 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.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Cheese 'uglichsky' - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Pineapples - 49 kcal/100g
- Canned pineapples - 57 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
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