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Salad with chicken breast in layers

Layered Chicken Breast Salad

A very delicate salad. Dedicated to fans of chicken breast with pineapple. One of my all-time favorite salads — I make it for every holiday. It's just so delicious! Not heavy at all thanks to the tomatoes and pineapple, and just sweet enough. It's great for a festive spread and is one of the first things to disappear from the table.

hallen-bunny

Recipe author

Composition / ingredients

Servings:

Chicken breast

Eggs

Pineapple

200

Tomatoes

Canned corn

Green onion

Mayonnaise

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 43 % 10 g

Carbohydrates 26 % 6 g

140 kcal

GI: 20 / 80 / 0

Cooking method

Cooking time: 40 min

Step 1:

Cook the chicken breast however you like. You can simply boil it, or fry or roast it. I usually make this salad with boiled chicken breast, but this time I wanted something special. So I marinated the breast in soy sauce the night before and roasted it in the morning. That gave the salad a special kick.
Step 2:

Prepare all the other ingredients for the salad: boil and peel the eggs, open the cans of corn and pineapple and drain the liquid, and wash and dry the tomatoes and green onions.
Step 3:

Cut the cooled chicken breast into small cubes.
Step 4:

We'll build the salad in layers in a deep salad bowl. The first layer is chicken breast. Spread it with mayonnaise.
Step 5:

Cut the canned pineapple into small cubes too.
Step 6:

Spread the chopped pineapple as the next layer on top of the chicken breast. Spread with mayonnaise.
Step 7:

Then cut the boiled eggs into cubes.
Step 8:

Add the eggs as the third layer and spread with mayonnaise.
Step 9:

Add the canned corn as the fourth layer and spread with a thin layer of mayonnaise.
Step 10:

The final layer is fresh, fragrant tomatoes. If the tomatoes are very juicy, first cut out the seedy pulp with a knife so they don't release liquid and make the salad watery. Cut the tomatoes into small cubes and arrange them on top of the layered salad.
Step 11:

Chop fresh green onion and sprinkle it over the tomato layer. It's best to add the onion just before serving, since over time it develops a not-very-pleasant smell that overpowers all the other ingredients.

If the salad bowl is very deep, build all the layers twice, except for the tomato and green onion layers (those go only on top), spreading each layer with mayonnaise. The salad comes out very bright and juicy and immediately catches your guests' eye. You can also garnish it with corn kernels. Enjoy!