Chic Salad with chicken and pineapple

Salad 16 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Chic Salad with chicken and pineapple
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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In a salad with spicy chicken and pineapple, add some corn, eggs, cheese, pickled red onions. As a dressing, we take light mayonnaise and be sure to flavor the finished dish with a handful of chopped walnuts. The salad is quite satisfying.

Ingredients

Directions

  1. Wash the chicken fillet under cool water, dry with a kitchen towel.
  2. Rub the prepared spices into the poultry fillet, leave the meat for literally 15-20 minutes to marinate it. Typically, these spices contain the following composition: paprika, garlic, pepper, thyme, nutmeg, curry.
  3. Heat a frying pan with refined oil, fry the breaded meat on both sides for 3-5 minutes over high heat to make it ruddy.
  4. Immediately seal the meat in a double layer of foil, send it to the oven for 7-10 minutes, the heating temperature is 190 degrees.
  5. Peel the red sweetish onion from the husk, chop into a small cube (or as you like). Transfer the onion to a deep plate, pour in the same water and rice vinegar in equal proportions. Marinate the onion in a cool place for 10 minutes.
  6. Cut canned pineapple rings into cubes.
  7. Transfer the pineapple to a deep container, add chopped boiled eggs.
  8. Throw in the right amount of canned corn.
  9. Grate the cheese with small chips, transfer to the rest of the ingredients.
  10. Add pickled onion.
  11. Unwrap the meat, let it cool slightly, then cut into small pieces.
  12. Add chicken to salad bowl.
  13. Season the finished salad with a pinch of salt, season with light mayonnaise. Sprinkle generously with crushed walnuts.
  14. Enjoy your meal!

Chic Salad with chicken and pineapple



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

In a salad with spicy chicken and pineapple, add some corn, eggs, cheese, pickled red onions. As a dressing, we take light mayonnaise and be sure to flavor the finished dish with a handful of chopped walnuts. The salad is quite satisfying.

Ingredients

Directions

  1. Wash the chicken fillet under cool water, dry with a kitchen towel.
  2. Rub the prepared spices into the poultry fillet, leave the meat for literally 15-20 minutes to marinate it. Typically, these spices contain the following composition: paprika, garlic, pepper, thyme, nutmeg, curry.
  3. Heat a frying pan with refined oil, fry the breaded meat on both sides for 3-5 minutes over high heat to make it ruddy.
  4. Immediately seal the meat in a double layer of foil, send it to the oven for 7-10 minutes, the heating temperature is 190 degrees.
  5. Peel the red sweetish onion from the husk, chop into a small cube (or as you like). Transfer the onion to a deep plate, pour in the same water and rice vinegar in equal proportions. Marinate the onion in a cool place for 10 minutes.
  6. Cut canned pineapple rings into cubes.
  7. Transfer the pineapple to a deep container, add chopped boiled eggs.
  8. Throw in the right amount of canned corn.
  9. Grate the cheese with small chips, transfer to the rest of the ingredients.
  10. Add pickled onion.
  11. Unwrap the meat, let it cool slightly, then cut into small pieces.
  12. Add chicken to salad bowl.
  13. Season the finished salad with a pinch of salt, season with light mayonnaise. Sprinkle generously with crushed walnuts.
  14. Enjoy your meal!

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