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Salad with smoked breast pineapple and cheese

Layered Smoked Chicken, Pineapple, and Cheese Salad

Quick, impressive, and delicious — perfect for a party or a special dinner! I discovered this salad with smoked chicken, pineapple, and cheese, and it's even easier than the classic version made with boiled or fried chicken. The combination is wonderfully balanced and vibrant. Make it just once and you'll be coming back for more!

Maria

Recipe author

Salad with smoked breast pineapple and cheese

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Composition / ingredients

Servings:

Smoked chicken

300

Pineapple (canned)

150

Hard cheese

100

Eggs

Parsley (5 sprigs)

Dill (5 sprigs)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 13 g

Fats 43 % 12 g

Carbohydrates 11 % 3 g

173 kcal

GI: 0 / 100 / 0

Cooking method

Step 1:

How do you make a delicious layered salad with smoked chicken, pineapple, and cheese? It's easy! Start by gathering the ingredients on the list. This is a standard recipe with the classic lineup, but feel free to add to or swap out the ingredients to suit your taste. Use store-bought mayonnaise or make your own.
Step 2:

Remove the skin and bones from the smoked chicken breast and cut it into small cubes. You can use meat from smoked chicken thighs and legs instead.
Step 3:

Drain the canned pineapple and pat it dry. If you're using pineapple rings, cut them into small pieces. It helps to gently squeeze the pineapple so the salad doesn't turn watery.
Step 4:

Grate the cheese on the coarse or medium side of a grater. Use any cheese you like.
Step 5:

Hard-boil the eggs, then cool and peel them. Separate the whites from the yolks. Grate the whites on the coarse side or cut them into thin strips.
Step 6:

Grate the yolks on the fine side. You can grate them now, but it's better to grate them straight onto the salad so they stay light and fluffy.
Step 7:

Wash, dry, and finely chop the dill and parsley. Besides dill and parsley, you can use other herbs — cilantro, green onion, or a mix.
Step 8:

You can simply toss everything together in a bowl, but I prefer to build the salad in a ring mold so all the layers show. A 5–6 inch (14–16 cm) ring works well. For the first layer, spread the smoked chicken and top it with mayonnaise. I put the mayonnaise in a piping bag and snipped off the tip — it's easier than using a spoon.
Step 9:

The next layer is the canned pineapple. Top it with mayonnaise too.
Step 10:

Next, the grated egg whites and mayonnaise.
Step 11:

Scatter half the chopped herbs over the egg whites. No mayonnaise needed on this layer.
Step 12:

Sprinkle the grated cheese on top and pipe a crosshatch of mayonnaise over it.
Step 13:

Another layer: the grated yolks. I grated them straight over the cheese.
Step 14:

And the final layer is the rest of the chopped herbs. Refrigerate the salad for 1–2 hours so the flavors meld.
Step 15:

Carefully lift off the ring mold before serving. Garnish the top however you like — I made a flower out of a pineapple ring and slices of red onion. Enjoy!

How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool. The sudden temperature change makes them easier to peel.
Homemade mayonnaise is the way to go — it tastes better and is healthier. See our collection of homemade mayonnaise recipes. You can also dress the salad with sour cream or plain yogurt instead, either on their own or blended with mayonnaise in any ratio you like — that'll cut the calories.