new olivier salad with pineapple and bell pepper

Step-by-step cooking

1. Step 1:

   

   Boil the chicken breast. You can not add anything and boil it in plain water. I add all kinds of roots and aromatic seasonings to the broth: parsley, celery, onion, carrot, bay leaf. Add according to your taste, so the chicken will turn out more fragrant. I boil the breast in the evening and leave it overnight in broth: the meat turns out juicy.

2. Step 2:

   

   I advise you to take Bulgarian pepper in different colors, red, yellow and orange - for beauty, because the food we eat should be not only delicious, but also beautiful.

4. Step 3:

   

   I most often use canned pineapples, although there is no fundamental difference with fresh pineapple in the taste of the finished salad.

5. Step 4:

   

   I cut all the ingredients into cubes, and green and black olives into circles. Green olives-olives – I buy canned with bitter red chili pepper. I don't salt the salad, but I fill it only with mayonnaise, and it's ready. The salad turns out very juicy. Pineapple gives a sweet taste, and olives and olives - piquancy. Nicely. Pleases both the eye and the stomach.