The composition of this dish includes simple and affordable ingredients: eggs, cheese, mayonnaise, which already greatly simplifies its preparation. By the way, you can use our cooking recipe. The taste of the salad may vary depending on which cheese you choose. The highlight of our dish is the pineapple. It has a unique tropical flavor. Thanks to this fruit, a sweetish exotic flavor dominates the salad. Since I suggest serving a salad with chicken and pineapple in portions, we need a special ring for molding. Thanks to this culinary device, our salad will turn out beautiful and neat. Write down this chicken and pineapple salad recipe with photo step by step layers in your cookbook and cook it for your family more often, each time surprising them with new interpretations.

Chicken and Pineapple Salad Ingredients

Chicken fillet	300 g
Canned pineapple	200 g
durum varieties	200 g
homemade	3 pcs
Garlic	1 clove
Nuclei walnuts	50 g
	4-6 art. l.
Parsley	100 g
Salt	taste
Ground black pepper	taste

Step by step cooking salad with chicken and pineapple

We decorate the salad with crushed walnuts and herbs: parsley, lettuce or
green onion. Enjoy your meal!

Fresh, bright salad with pineapple, cooked in layers - decoration of the festive table! Choose the best recipe.

Surprisingly balanced taste - pineapple is responsible for sweetness, eggs are responsible for tenderness, pickled onions and garlic are responsible for spiciness. And, by the way, unlike a fur coat, it is not at all greasy, due to the fact that we use sour cream in the dressing.

• chicken breast boiled - 1 pc.
• onion - 1 pc.
• vinegar - 1 tsp
• eggs - 5 pcs.
• cheese - 200 g
• canned pineapples (rings) - 1 can of 500 ml
• sour cream - 5 tbsp.
• mayonnaise - 7 tbsp.
• garlic - 3 cloves
• salt - to taste
• ground pepper - to taste
• ground ginger - optional

First, let's prepare the dressing - mix sour cream, mayonnaise, garlic, passed through a press. Then we cut the breast against the fibers and put it on a flat dish in the first layer. You can salt, pepper, add ground ginger. Lubricate with mayonnaise-sour cream dressing.

The next layer will lay out pickled onions. Finely chop the onion and pour boiling water over it. Leave for a couple of minutes, completely drain the water. Add a teaspoon of plain vinegar, wait a couple of minutes, drain the vinegar completely. We spread the onion on the second floor on the chicken, then the dressing.

Three eggs on a coarse grater and spread the floor above on the onion. Then grease with dressing.

Three cheese on a coarse grater, spread on eggs, add dressing.

The topmost layer is the visual and taste decoration of the salad - pineapples. We put a circle in the center, cut the remaining circles in half and lay out in the shape of a sun.

We put the salad to soak for half an hour in the refrigerator. Salad ready!

Recipe 2: Chicken Layered Salad with Pineapple and Cheese (Step by Step)

Today we will cook a wonderful simple dish - a salad with chicken and pineapples, we provide a recipe with a photo. In general, it must be said that chicken with pineapples is simply perfectly combined, you can improvise with products, you can add a layer of mushrooms fried with onions - the salad will become more satisfying and rich. But today we will cook light tender salad, therefore we will do without mushrooms, which nevertheless makes the dish heavier. Such a salad can be served both for breakfast and for dinner due to its lightness, and to festive table will be just right.

• boiled chicken meat - 250 grams;
• hard-boiled eggs - 3-4 pcs.;
• canned pineapple - 250 grams;
• hard cheese - about 120-150 grams;
• light fat mayonnaise for dressing;
• some greenery for decoration.

First of all, boil the chicken (you can take both the breast and the chicken legs, only the breast will need to be greased with more mayonnaise, since the meat is still a little dry), and hard boil the eggs.

Grind the chicken meat (it is better to cut it into small cubes), and put the first layer on a wide flat dish, grease with mayonnaise.

To do this, I either take mayonnaise in a bag with a lid, or carefully cut off a corner on the bag so that the sauce falls in a thin stream, then the soybeans will not be damaged during lubrication. You can do as I cooked - I just mixed the chicken and eggs in a separate bowl before laying them on the layers.

Drain the liquid in which they were located from pineapples, cut into cubes, put on top of the meat.

Now we separate the whites from the yolks at boiled eggs. Set the yolks aside for now, and rub the squirrels on a grater and lay them in a third layer on top of the pineapples. Above - again mayonnaise mesh.

hard cheese coarsely grate and spread evenly over the egg whites.

Cover the cheese layer with a thin mesh of mayonnaise and put grated egg yolks as a final layer.

Note: it is advisable not to tamp the layers, then the salad will turn out even more tender, make the salad a little ahead of time before serving so that it has time to brew well, and only after that you can decorate with herbs.

Well, here is our simple (but incredibly tasty!) puff salad with pineapple, chicken and cheese is ready, you can use it with pleasure, bon appetit!

Recipe 3: puff salad with pineapple and corn (with photo)

Layered salad with pineapple is, without exaggeration, to say extraordinary dish. Here, it would seem, it consists of the most ordinary products, and the taste is simply amazing. The delicate sweetness of pineapple, the severity of hard cheese, the juiciness of bell pepper create a wonderful and crazy delicious combination. And such beauty is very worthy to take its place on the festive table. By the way, you can cook a similar pineapple salad with cheese and New Year, giving the ingredients the shape of cute snowmen.

Preparing a vegetarian salad with pineapple is quite simple and quick, since all the products are used ready-made, and nothing needs to be boiled or baked beforehand. All you need is to stock up on all necessary ingredients, get a sharp knife, a cutting board and a beautiful plate. And after 5 minutes you can enjoy a delicious vegetable dish.

• Canned pineapple - 120 g
• Canned corn - 100 g
• Bulgarian pepper - 1 large
• Chinese cabbage - 2 large leaves
• Hard cheese - 80 g
• Sour cream (mayonnaise) - about 2 tablespoons

First of all, I rinsed it, blotted the moisture and cut the leaves not very large Chinese cabbage. Put it in a salad bowl. By the way, the layers can be arranged in any order.

Greased with mayonnaise.

Then finely chopped bell pepper. Laid out the next layer.

More mayonnaise.

Cut the cheese into cubes. Posted next to the pepper.

After cheese - diced canned pineapple.

More mayonnaise.

And laid out canned corn.

So an unusually delicious puff salad with pineapple and corn is ready! I recommend eating it right away, because the vegetables here are all juicy, and if the salad stands for a while, it will simply drain. And freshly made - it is crispy and fresh.

Recipe 4: puff salad with pineapple and walnuts

In this simple and at the same time original dish the meat base of boiled chicken breast, the juiciness and pleasant sweetness of pineapple, the satiety and tenderness of cheese, the piquancy of walnuts and fragrant fried mushrooms with onion. Mayonnaise is used as a salad dressing - it is best to make it yourself.

• chicken breast - 500 gr
• canned pineapple - 300 gr
• canned champignons - 230 gr
• Russian cheese - 150 gr
• onion - 1 pc.
• walnut - 70 gr
• mayonnaise - 100 gr
• vegetable oil - 50 ml

First, let's cook the chicken breast. In general, there are two basic rules in accordance with which chicken breast is cooked. If you need a broth, the meat is placed in cold water, and when you cook the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, as it will not have time to give all its juices to the broth. So, put the chicken breast in boiling water and cook at a moderate boil for about 15 minutes (after the water boils a second time, the boil stops when you put the meat, as the water temperature drops).

In the meantime, prepare the mushrooms and onions for frying, cut the champignons into neat pieces, and the peeled onion - small cube.

Pour vegetable (I have sunflower) odorless oil into the pan, heat it up and spread the mushrooms with onions. Fry over medium heat without a lid until a pleasant blush and full readiness.

Canned pineapple We take it out of the jar and let the syrup drain well. Then cut the fruit into small pieces.

Grind the cheese on a coarse grater. Then grate a small part of it on a fine grater to decorate the finished salad.

Purified walnuts you need to chop with a knife or grind with a blender. The main thing is not to get small crumbs, but to leave small pieces of nuts so that their texture can be felt.

Mushrooms with onions are ready - they are well reddened and smell very pleasant. Tilt the pan slightly so that excess oil is drained and the mushrooms and onions are not too greasy.

We take out the finished breast from the broth and let it cool. We use the broth for cooking first courses. If you have properly cooked the chicken breast and not overcooked it, the meat cubes will come out nice and neat, and will not break into fibers.

All products are ready, it's time to move on to shaping this puff salad. To make it neat and even, choose any suitable size bowl that you cover with cling film. The layers will go in reverse order, so that later in the finished dish they will be in place.

Lubricate them with a small amount of mayonnaise. In general, in this salad, each layer (except for pineapples, as they are quite juicy in themselves) is smeared with this cold sauce.

Next, put the cheese chopped on a coarse grater, evenly distributing it around the entire perimeter. Let's not forget the mayonnaise.

Then we pour chopped walnuts, which we grease quite a bit with mayonnaise - only for a more reliable connection.

The next layer is pieces of canned pineapple.

And finally, cubes of boiled chicken breast. Here the meat should be generously smeared with mayonnaise, since the breast is, by definition, dryish.

We cover the bowl with salad with a flat plate and turn the structure over. Now remove the bowl and next - cling film, thanks to which the products do not stick to the walls of the dishes.

How to decorate ready meal yours will tell you culinary fantasy. I sprinkled it with cheese and added some fresh parsley and cranberries for a brighter and more festive look. This salad is best to rest in the refrigerator for a couple of hours before serving, so that the layers are properly soaked.

Prepare this simple delicious salad ic on the festive table.

Recipe 5: Salad with Crab Sticks and Pineapple Layers

It's no secret that canned pineapple is a great salad ingredient. Even a small amount of pineapple added to this or that salad will make it not only juicy, but also with special flavor. Most pineapple salads are prepared very quickly if you first take care of the preparation of related products. Many pineapple salads are prepared with boiled chicken, in which case it is tedious to boil it first. No less delicious pineapple-based salads can be made with crab sticks. One of these salads I want to offer you today.

Today you will learn how to make a layered salad with crab sticks and pineapples. From the name it becomes clear that all the ingredients in it will be laid out in layers, but despite this, it is prepared very simply and quickly. And, of course, to make the salad tasty, you should not save on the quality of products, especially on the quality of pineapples and crab sticks. Mayonnaise for this salad is desirable to choose a high fat content.

• Crab sticks - 150 gr.,
• Eggs - 3 pcs.,
• Hard cheese - 100 gr.,
• Canned pineapples - 100 gr.,
• Mayonnaise,
• Salt,
• Parsley for decoration.

Hard boil the eggs. Peel the cooled eggs. Take out the yolks. Separately, rub the squirrels on a fine grater.

Break the yolks into crumbs with a fork.

Grate hard cheese on the same grater as proteins.

Cut canned pineapple rings into cubes.

Cut into small cubes crab sticks.

All ingredients are ready. You can start shaping the salad. Lay crab sticks on the bottom of a flat plate. Pour them with mayonnaise.

Put grated on top egg whites. Salt them and also sprinkle with mayonnaise.

The next layer of salad will be grated cheese.

Sprinkle the salad with a crumb of yolk. Arrange pineapple chunks on salad. Garnish the finished puff salad of crab sticks with pineapple with parsley leaves. Let the salad soak in the refrigerator for about 1 hour before serving. Enjoy your meal!

Recipe 6: Layered Pineapple Salad with Eggs (Step by Step Photos)

Fried chicken with pineapple and hard cheese with sweet corn perfectly harmonize in this salad. Boiled eggs give satiety and set off the taste of mayonnaise sauce.

For a salad, you can buy a fresh pineapple, cut it into fillets and cut into cubes. But it's easier to still buy it in canned form. The fact is that it will be sweeter and more aromatic than fresh, and for a salad, we just need juicy, bright tastes.

It is also better to buy corn in a jar, choose the one whose manufacturer you trust. But if you have frozen Vegetable mix, then it can be boiled and used in a salad.

We will lay out the dish in layers, spreading each product with sauce. Thus, we get a beautiful and very tasty salad.

• chicken meat (breast) - 500 g,
• hard cheese - 150 g,
• chicken eggs- 3 pcs.,
• pineapple slices in syrup - 250 g,
• sweet corn - 200 g,
• mayonnaise sauce.

Rinse the chicken meat thoroughly in warm water, and then wipe it dry with a napkin. After the fillet, cut into several pieces, lightly beat them off, salt, pepper.

Pour into hot skillet sunflower oil and lay out the chicken. Fry the meat on all sides so that it is completely cooked and has a beautiful golden brown.

Once the meat has cooled, cut it into cubes.

Grind hard-boiled chicken eggs on a grater. We do the same with hard cheese. Now we put our dish in a certain sequence. Lubricate each layer with mayonnaise. First, chicken pieces.

Then sweet corn.

Now the pineapple pieces.

The final touch is grated cheese.

Enjoy your meal!

Recipe 7: Layered Cheese Salad with Cucumbers and Pineapple

A simple pineapple salad turns out well soaked and very beautiful.

• chicken leg -2 pcs.
• crab sticks - 100 gr
• cucumbers - 2 pcs.
• eggs - 5 pcs.
• onion - 2 pcs.
• pineapples
• mayonnaise
• hard cheese - 200 gr

I made chicken salad with layers of pineapple step by step with a photo, so it will be easy for you to repeat the recipe.

First of all, cook the chicken legs until cooked and hard-boiled eggs.

We disassemble the chicken, remove the bones, and cool the eggs and clean them from the shell.

We cut cucumbers and crab sticks into thin strips (cucumbers can be peeled if desired).

We rub the cheese and eggs on a large grater.

We rub the onion and cut it into half rings, put it in a bowl and pour it with boiling water for 15 minutes, drain the water, season it with vinegar, sugar and a little salt.

The recipe for chicken salad with pineapples should be airy on the dish, then the chicken salad with canned pineapples turns out to be lush and tall.

We take a dish on which we will serve and lay out our ingredients in layers:

1 layer - the chicken is torn into thin strips

2 layer - pickled onions

3 layer - mayonnaise

4 layer - crab sticks

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Layered salads with chicken and pineapple are popular in every family, because it is hearty and tasty dish. By combining chicken with pineapple, the salad acquires a certain lightness and unique taste. And his presentable appearance adorns the table.

Chicken is used in boiled, baked and smoked form. Pineapple in particular canned. As a sauce, mayonnaise or sour cream is harmoniously combined. Usually, products for such salads are boiled or fried until tender. Canned fruits are often used in such dishes.

Serve salads on transparent beautiful dishes to better see the layers. Decorate in different ways: herbs, fruits, nuts. I propose to consider interesting options cooking holiday salads chicken and pineapple.

How to cook layered salad with chicken and pineapple - 15 varieties

Salad in the form of pineapple with nuts will decorate your festive table.

Ingredients:

• Chicken fillet - 2 pcs.
• Pickled mushrooms -200 gr.
• Walnuts - 100 gr.
• Chicken eggs - 4 pcs.
• Canned pineapple - 200 gr.
• Mayonnaise - 150 gr.

Cooking:

Finely chop all the ingredients separately.

Fold the salad in layers, lubricating them with mayonnaise, an oblong slide. In order: chicken fillet, eggs, mushrooms, pineapple. Decorate with nuts on top.

A quick and easy recipe for a celebration.

Ingredients:

• Canned corn - 200 gr.
• boiled eggs- 2 pcs.
• Boiled chicken - 200 gr.
• Hard cheese - 150 gr.
• Pineapple - 200 gr.
• Mayonnaise - to taste.

Cooking:

The first layer will be chicken breast (cut it as small as possible), soak with sauce.

Fold the corn in the second layer and soak. Cut the pineapple into cubes with the third layer and brush with mayonnaise. Then a layer of boiled eggs, followed by hard cheese. Decorate the salad as desired.

Combination smoked chicken with pineapple and pomegranate will leave bright and unforgettable sensations.

Ingredients:

• Pomegranate - 0.5 pcs.
• smoked breast- 200 gr.
• Boiled potatoes - 1 pc.
• Boiled carrots - 1 pc.
• Boiled eggs - 3 pcs.
• Cheese - 150 gr.
• Nuts - 50 gr.
• Sour cream - 100 gr.
• Mayonnaise - 100 gr.
• Lemon - 0.5 pcs.

Cooking:

Cut boiled vegetables into small cubes separately. Chop the eggs and chicken too. Combine sour cream with mayonnaise, add the juice of half a lemon. This will be the salad dressing. Cut the pineapple rings into cubes, grate the cheese, crush the nuts, disassemble the pomegranate into grains.

Separately, toss the chicken, eggs, carrots, and potatoes into the sauce in separate bowls. Collect the salad in a ring, in the sequence: Potatoes, chicken, nuts, pineapple, cheese, carrots, eggs, pomegranate seeds.

The usual combination of chicken, pineapple and mayonnaise makes the salad rich and incredibly tasty.

Ingredients:

• Boiled chicken fillet - 1 pc.
• Fresh champignons - 400 gr.
• Onion - 1 pc.
• Boiled eggs - 6 pcs.
• Pineapple rings - 1 can.
• Hard cheese - 150 gr.
• Mayonnaise - 200 gr.

Cooking:

Fry the mushrooms with finely chopped onion in a pan until soft. Grate eggs and cheese separately. Cut the pineapple into slices.

This salad will be stacked on a dish in the form of a slide. Lay the first layer on the bottom of the plate, disassembled into fibers, chicken fillet and grease with mayonnaise. Put the mushrooms in the second layer and lightly spread with mayonnaise. Next, smooth over the surface of the chopped pineapple with mayonnaise and sprinkle with black ground pepper. Lay eggs on top, brush with mayonnaise and grated cheese. Garnish the salad with pineapple slices, if desired.

This salad is very popular on holiday tables.

Ingredients:

• Pitted dried prunes - 100 gr.
• Chicken fillet - 2 pcs.
• Pineapple - 150 gr.
• Hard cheese - 100 gr.
• Onion - 1 pc.
• Egg - 2 pcs.
• Mayonnaise - 3 tablespoons

Cooking:

Boil chicken meat until tender in salted water. Steam prunes with boiling water for 10 minutes. Boil eggs. Onion finely chop and lay out the first layer, put chopped chicken fillet on top of it, then pineapple, followed by prunes, then hard cheese.

Grate on top chicken proteins and generously grease with mayonnaise. Put the yolks crushed into crumbs on top, and decorate with herbs. Enjoy your meal.

Incredibly tasty and beautiful salad, will decorate the festive table.

Ingredients:

• Chicken drumsticks - 400 gr.
• Pineapple - 200 gr.
• Carrots - 2 pcs.
• Garlic - 1 clove.
• Boiled eggs - 4 pcs.
• Hard cheese - 150 gr.
• Parsley greens - 1 bunch.
• Mayonnaise - to taste.

Cooking:

Boil the drumsticks, cool, remove the peel, separate the meat from the bone and chop finely. Grate one carrot on a medium grater, and cut the second into thin beautiful slices and boil them for one minute. Cut pineapple rings into cubes.

We collect the salad on the dish in the forming ring. First lay out the chicken meat, coat with mayonnaise. Next, put the pineapple, grated carrots on them and again a layer of mayonnaise. Rub the eggs upstairs and brush with mayonnaise. Lay the last layer of grated cheese with garlic and mayonnaise. Decorate the salad with herbs, carrot slices and boiled egg flowers. Let the salad stand and soak, remove the culinary ring.

Delicate and very tasty salad with nut flavor and sour cream sauce.

Ingredients:

• Chicken fillet - 1 pc.
• Pineapple rings - 100 gr.
• Chicken eggs - 2 pcs.
• Champignons - 150 gr.
• Processed cheese - 1 pc.
• Sour cream - 150 gr.
• Spices - to taste.
• Nuts - 50 gr.

Cooking:

Rub the chicken with spices and bake in the oven, in foil, until tender. Boil eggs, peel and cut into cubes. Chop the mushrooms and fry until golden brown in a pan. Chop the pineapple, grate the cheese. Lay out all the components in turn, in layers, soaking with sour cream. Top with crushed nuts.

The piquancy and tenderness of this salad will not leave you indifferent.

Ingredients:

• Canned pineapple - 1 can.
• boiled chicken- 250 gr.
• Boiled eggs - 3 pcs.
• Proteins from boiled eggs - 2 pcs.
• Boiled potatoes - 2 pcs.
• Cheese - 150 gr.
• Onion - 1 pc.
• Garlic - 3 cloves.
• Mayonnaise - 150 gr.
• Spices - to taste.

Cooking:

Finely chop the onion and marinate it with the addition of sugar, vinegar and warm water. We fold the salad using a round shape. We rub the potatoes with the first layer, grease with mayonnaise. We put pickled onions on it.

Next, cut the chicken meat, lightly tamp with a spatula and grease with mayonnaise. On the chicken, place a layer of sliced ​​pineapples (press down lightly to get rid of excess liquid). Next, grate the eggs and brush with mayonnaise.

Spread finely chopped garlic on top of the eggs.

When smearing the layers, do not use a lot of sauce, apply a thin mesh on top, otherwise the salad will become greasy watery.

Simple and at the same time original salad With just three ingredients, perfect for lunch or a light dinner.

Ingredients:

• Chicken fillet - 2 pcs.
• Pineapple - 200 gr.
• Boiled eggs - 4 pcs.
• Fat-free yogurt - 70 gr.

Cooking:

Boil chicken meat in water with spices (salt, ground black pepper, Bay leaf), cool, and cut into small cubes. Cut the pineapple in any shape.

Cool the fillet in water, so the meat will be juicier.

Lay out the components in layers in any shape, soaking the ingredients with yogurt.

The most successful combination of ingredients seasoned with mayonnaise and served in the form of a chamomile cake.

Ingredients:

• Boiled chicken meat - 200 gr.
• Boiled eggs - 4 pcs.
• Canned pineapples - 200 gr.
• Cheese - 150 gr.
• homemade mayonnaise- 150 gr.

Cooking:

Cut into small cubes chicken, pineapple. 3 eggs and cheese rubbed on a coarse grater. We lay the first layer of lettuce with chicken, grease with mayonnaise. The second layer will be pineapples, then eggs, soaked with mayonnaise, the final layer is cheese.

In order to soak the airy, grated ingredients well with the sauce, tamp them down with small force pressure with a spatula or spoon.

From the protein of the remaining egg, cut thin straws and lay them around, in the form of a flower, on the top layer, make the middle from the yolk, then decorate with greens.

A delicious salad in the form of a cake will create a festive atmosphere at the table.

Ingredients:

• Chicken fillet - 300 gr.
• Onion - 1 pc.
• Pineapple from a jar - 250 gr.
• Hard cheese - 200 gr.
• Eggs - 4 pcs.
• Nuts - 250 gr.
• Sunflower seeds - 50 gr.
• Mayonnaise - to taste.
• Cherry tomatoes - 100 gr.

Cooking:

Finely chop all the ingredients, grate the cheese. Pickle the onion, add white wine vinegar, sugar and water. Leave for 10 minutes. Then drain the liquid and mix the onion with the seeds. Cut the tomatoes in half, they will be used only as a decoration.

Let's get a salad. Tamp the chicken meat with the first layer and soak with mayonnaise, then onion with seeds, then pineapple, followed by grated cheese, brush with mayonnaise. Grate the eggs with the top layer and decorate the salad with pineapples and tomatoes.

Salad from simple and available ingredients in a festive setting.

Ingredients:

• Chicken fillet - 200 gr.
• Pineapple -200 gr.
• Hard cheese - 200 gr.
• Champignons - 200 gr.
• Onion - 1 pc.
• Homemade mayonnaise - 200 gr.

Cooking:

Rub the chicken fillet with spices and fry in a pan until golden brown. Then finely chop the cooled meat. Saute mushrooms with onions until tender. Cool and mix with a spoonful of mayonnaise. Cut the pineapple, grate the cheese. Set the detachable ring on the dish and form the salad.

Put the mushrooms in the first layer, half the pineapples on top. Mix chicken meat with a spoonful of mayonnaise and lay out the next layer. Next is the remaining pineapple. Combine grated cheese with a spoonful of mayonnaise, mix well and lay out the last layer. Leave the salad to soak, then remove the ring and decorate.

Combination of pineapple with green peas and pickled cucumber will delight your taste buds.

Ingredients:

• Pickled cucumber - 1 pc.
• Green peas - 50 gr.
• Canned pineapple - 100 gr.
• Boiled potatoes - 1 pc.
• Boiled chicken - 100 gr.
• Mayonnaise - 150 gr.

Cooking:

Peas boil for one minute, cool cold water. Cut all other products into cubes. Separately, mix chicken, potatoes and peas with mayonnaise. Layer the salad as desired.

Incredibly tasty and delicate salad with a nutty flavor.

Ingredients:

• Boiled fillet - 300 gr.
• Spicy cheese - 150 gr.
• Fresh tomatoes - 2 pcs.
• Walnuts - 10 pcs.
• Eggs - 4 pcs.
• Canned pineapple - 0.5 cans.
• Mayonnaise - to taste.

Cooking:

Boil the eggs, chop the fillet, grate the cheese on a fine grater. Grate the eggs and chop the pineapples and tomatoes. Spread the salad in layers in the form of a slide, in the sequence: chicken, pineapple, tomato, eggs, now grease generously with mayonnaise. Next, lay out the grated cheese. Sprinkle the salad with nuts. Enjoy your meal.

The original salad, scatters first at the festive table.

Ingredients:

• Boiled chicken - 150 gr.
• Pineapple - 150 gr.
• Cheese - 150 gr.
• Pickled cucumber - 1 pc.
• Boiled eggs - 2 pcs.
• Canned corn - 150 gr.
• Mayonnaise - to taste.

Cooking:

Grind all the ingredients in any form and stack on top of each other, soaking each layer with mayonnaise, except for the last one. Let the salad infuse in the refrigerator.

Each housewife tries shortly before any celebrations or holidays to find new, unusual recipes salads to not only satisfy and tasty feed the guests, but also surprise them.

I propose to cook a layered salad with chicken and canned pineapple. There are many variations of this salad. I offer my cooking option - with the addition of cheese, boiled eggs and walnuts. Preparing this salad is very easy. Shall we start?

We take the products for making a salad with pineapple, chicken, cheese and eggs in layers according to the list.

First, prepare the ingredients for the salad. Boil chicken meat in salted water until cooked, cool. Boil the eggs until done. We dry the walnut in the oven or in a pan. Drain canned pineapples in a sieve to remove excess liquid.

For the salad, I took the already boiled chicken fillet and cut it into small cubes.

I cut the eggs into small cubes.

I rub the cheese on a fine grater.

Canned pineapple cut into small cubes.

Dried walnuts finely chopped with a knife.

All salad ingredients are ready. We form a salad. The first layer is chicken meat, the second is pineapples, the third is eggs, the fourth is cheese, the fifth is walnuts. On each layer, with the exception of the top, we apply a thin mesh of mayonnaise. We remove the salad for a while in the refrigerator to infuse.

Today we will cook a wonderful simple dish - a salad with chicken and pineapples, we provide a recipe with a photo. In general, it must be said that the chicken with pineapples is simply perfectly combined, you can improvise with products, you can add a layer of mushrooms fried with onions - the salad will become more satisfying and rich. But today we will prepare a light, most delicate salad, so we will do without mushrooms, which still makes the dish heavier. Such a salad can be served both for breakfast and for dinner due to its lightness, and it will be just right for the festive table.

1. boiled chicken meat - 250 grams;
2. hard-boiled eggs - 3-4 pcs.;
3. canned pineapple - 250 grams;
4. hard cheese - about 120-150 grams;
5. light fat mayonnaise for dressing;
6. some greenery for decoration.

Cooking:

First of all, boil the chicken (you can take both the breast and the chicken legs, only the breast will need to be greased with more mayonnaise, since the meat is still a little dry), and hard boil the eggs.
Grind the chicken meat (it is better to cut it into small cubes), and put the first layer on a wide flat dish, grease with mayonnaise. To do this, I either take mayonnaise in a bag with a lid, or carefully cut off a corner on the bag so that the sauce falls in a thin stream, then the soybeans will not be damaged during lubrication. You can do as I cooked - I just mixed the chicken and eggs in a separate bowl before laying them on the layers.

Drain the liquid in which they were located from pineapples, cut into cubes, put on top of the meat.

Now we separate the whites from the yolks of boiled eggs. Set the yolks aside for now, and rub the squirrels on a grater and lay them in a third layer on top of the pineapples. Top - again mayonnaise mesh.

Coarsely grate hard cheese and evenly distribute over proteins.

Cover the cheese layer with a thin mesh of mayonnaise and put grated egg yolks as a final layer.