Duchin Salad (Chicken, Egg, and Pineapple)

A delicate blend of flavors from simple ingredients in a single salad. I want to recommend a light, tasty, diet-friendly salad. A friend in Europe emailed me the recipe for "Duchin" salad. It suits just about everyone—people watching their weight, vegetarians, anyone who loves good food, and more. I suggest serving it for breakfast, since it's light, delicate, and very appetizing.

Annelly

Recipe author

Composition / ingredients

Servings:

Chicken breasts (medium)

Eggs

Pineapple (canned)

250

Ground black pepper

Salt

Mayonnaise (light)

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 13 g

Fats 45 % 13 g

Carbohydrates 10 % 3 g

180 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 40 min

Step 1:

Put the chicken breast in boiling salted water (it should just barely cover the meat), return to a boil, and simmer, covered, over low heat for about 10 minutes.
Step 2:

Hard-boil the eggs and cut them into large pieces.
Step 3:

Let the cooked chicken breast cool, then cut it into strips.
Step 4:

Combine the chicken with the eggs.
Step 5:

Add the chopped canned pineapple (I buy it pre-cut to save the trouble).
Step 6:

Toss everything together and stir in the light mayonnaise (a garlic dressing works well in its place).
Step 7:

Season with salt and black pepper to taste (don't be too shy with the salt—the pineapple soaks some up—but don't overdo it). The salad is ready. Enjoy!

First, put the chicken breast in boiling salted water, return it to a boil, and simmer, covered, over low heat for 10 minutes (the water should just barely cover the breast). Hard-boil the eggs and cut them into large pieces. Cut the cooked, cooled chicken breast into strips. Combine the meat with the eggs and add the pre-chopped canned pineapple (I buy it already cut so I don't have to fuss with it). Toss everything together and stir in light mayonnaise (you can use a dressing instead of mayonnaise—I personally prefer a garlic one). Season the salad with salt and black pepper to taste (don't skimp on the salt, since the canned pineapple will absorb some, but don't go overboard either). Your light salad is ready. Enjoy!