Chicken salad with pineapples and prunes and walnuts

The longest in the preparation of this salad is the preparation of meat. There are several ways to deal with chicken fillet: boil or fry. In the case of cooking, the salad will be less caloric, and when frying chicken, it will get a richer taste.

Before starting work, pour boiling water over the prunes, they should swell and soften before slicing.

This time we fry the fillets in a frying pan. Pre-rinse it with running water, dry it on paper towels and cut it. Small slices of arbitrary shape are ideal. We spread them on a cutting board and add salt.

Pour a small amount of vegetable oil into the pan, it should only lubricate the surface. Warm up and spread the fillets, fry each piece on both sides until cooked. The fillet should not burn, but only slightly browned.

We leave the finished fillet to cool down. If it turned out to be too greasy, we spread it on a dry towel to absorb excess oil.

While the fillet is cooling, cut the walnuts. They should not be large, so as only to complement, and not to clog the taste.

Pour the nuts into a deep bowl. The chicken fillet that has already cooled down is cut into cubes and sent to the nuts.

Prunes are taken out of the water, dried with paper towels and cut into cubes. We try to make them the same size as the fillet pieces.We send prunes to chicken and nuts.

Pineapple pieces are discarded in a colander to get rid of the syrup. If there are not pieces, but washers, cut them into cubes. We send pineapple to the salad, add salt to taste. It is better to put less, and then add salt, salt has already been used when frying fillets, so it is important not to add too much.

We fill the salad with sour cream, mix well and let it brew for 20-30 minutes, soaked, it will become softer and tastier. After that, we serve it to the table.

Bon appetit!