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Salad chicken pineapple cheese eggs walnut cheese

Layered Chicken, Pineapple, Cheese, Egg, and Walnut Salad

Quick, easy, and delicious — perfect for the holidays! This salad of chicken, pineapple, cheese, egg, and walnuts is both simple and elegant. You can find everything for it at any store, and it takes just 20 minutes to make. The ideal appetizer for any occasion.

Lyalich

Recipe author

Salad chicken pineapple cheese eggs walnut cheese

Composition / ingredients

Servings:

Chicken breast (boiled)

150

Pineapple (canned)

100

Egg

Hard cheese

Mayonnaise

100

Walnuts

Parsley

Dill

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 13 g

Fats 58 % 22 g

Carbohydrates 8 % 3 g

258 kcal

GI: 25 / 75 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a chicken, pineapple, cheese, egg, and walnut salad? Start by gathering all your ingredients. Cook the egg over medium heat for 8-9 minutes after the water boils, then cover it with cold water and let it cool. Boil the chicken breast ahead of time and let it cool — to keep it from drying out, put it in a bag and tie it shut. Lift the pineapple out of its syrup and let it drain.
Step 2:

Set a plating ring on a plate. Cut the chicken into a small dice, pack it inside the ring, and press it down with a spoon.
Step 3:

Pipe or drizzle a thin lattice of mayonnaise over the chicken.
Step 4:

Spread the finely chopped canned pineapple over the chicken and mayonnaise.
Step 5:

Add a lattice of mayonnaise over the pineapple.
Step 6:

Usually herbs go on top of a salad, but since all the layers here are fairly pale, I wanted to break them up a bit. So I finely chopped some herbs, spread them over the pineapple layer, and added a little mayonnaise.
Step 7:

Grate the hard cheese on the fine or medium side of a box grater and spread it over the herb layer. The sharper the cheese, the more interesting the salad's flavor.
Step 8:

Coat the cheese with mayonnaise, pressing the layers down.
Step 9:

Peel the cooled egg and separate the white from the yolk. Grate the white on the coarse side of a box grater and spread it in an even layer on top.
Step 10:

Coat the egg white with mayonnaise. Very carefully lift off the plating ring.
Step 11:

Grate the yolk finely and make a border around the edge of the salad.
Step 12:

Finely chop the walnuts and fill the space inside the yolk border. Decorate however you like — I'd suggest adding some tart berries, such as cranberries, as I did; they beautifully offset the mild, slightly sweet flavor. Chill in the fridge for 30 minutes, then serve. Enjoy!

You can swap the chicken for turkey or any other meat you like, but keep in mind the cooking time and calorie count will change.
Mayonnaise is better homemade — tastier and better for you. There are some good homemade mayo recipes worth trying. You can also dress this with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayo in whatever ratio you like, which cuts the calories.
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.