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Chicken Salad with Pineapple, Prunes, and Walnuts

A salad worthy of pride of place on the holiday table! Chicken salad with pineapple, prunes, and walnuts is an exotic dish with an unconventional but very successful combination. It comes together quickly and can save the day even when unexpected guests are on their way.

lika7Author avatar
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Chicken salad with pineapples and prunes and walnuts
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 8 g
Fats 36 % 10 g
Carbohydrates 36 % 10 g
158 kcal
GI: 80 / 20 / 0
  • The most time-consuming part of this salad is prepping the meat. There are a couple of ways to handle chicken fillet: boil it or pan-fry it. Boiling makes the salad lower in calories, while frying the chicken gives it a richer flavor. Before you start, pour boiling water over the prunes — they should swell and soften before slicing. This time we'll pan-fry the fillet. First rinse it under running water, pat it dry with paper towels, and cut it up. Small, irregularly shaped slices work perfectly. Lay them on a cutting board and lightly salt them. Pour a small amount of vegetable oil into the pan — just enough to coat the surface. Heat it, add the fillet, and fry each piece on both sides until cooked through. The fillet shouldn't burn — just brown slightly. Set the cooked fillet aside to cool. If it turned out too greasy, lay it on a dry towel to absorb the excess oil. While the fillet cools, cut up the walnuts. They shouldn't be large — they should complement the flavor, not overwhelm it. Tip the nuts into a deep bowl. Cut the now-cooled chicken fillet into cubes and add it to the nuts. Take the prunes out of the water, pat them dry with paper towels, and cut them into cubes. Try to make them the same size as the fillet pieces. Add the prunes to the chicken and nuts. Tip the pineapple pieces into a colander to drain off the syrup. If you have rings rather than pieces, cut them into cubes. Add the pineapple to the salad and salt to taste. It's better to add less and adjust later, since salt was already used when frying the fillet, so it's important not to add too much. Dress the salad with sour cream, mix well, and let it sit for 20–30 minutes; once it has soaked, it'll be softer and tastier. Then serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black English walnut - 628  kcal/100g
  • Black Persian walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Pineapple - 49  kcal/100g
  • Canned pineapple - 57  kcal/100g
  • Prunes - 227  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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