Salad recipe
Description
A simple dish to prepare. For a more pronounced flavor, you can add some fresh garlic to the mayonnaise. The chicken fillet can be boiled, as in my version, or baked, or you can use smoked chicken. I used boiled chicken fillet prepared the day before. To get tasty meat, place it into already boiling water, boil for 20 minutes, salt the water, then remove the pot from the heat, cover with a lid, and let the chicken cool completely in the broth. This method ensures the chicken fillet will be tender, soft, and juicy. Serve chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Boil the eggs hard, cool them, and peel. Take the pineapple out of the syrup and gently squeeze it. You can assemble the salad in a ring mold or pile it on a plate.
- 2
Step 2
Place a 16-centimeter removable ring mold onto a plate. Cut the chicken fillet into small cubes and place it as the first layer, press it down firmly, and spread a small amount of mayonnaise on top.
- 3
Step 3
Next, spread the sliced eggs as a layer and also brush them with mayonnaise.
- 4
Step 4
Then add a layer of pineapple, also cut into smaller pieces. Spread a thin layer of mayonnaise over this layer.
- 5
Step 5
Grate the cheese on a medium grater and carefully place it on top of the pineapple slices, without pressing down. Place the salad in the ring mold into the refrigerator for a couple of hours to set.
- 6
Step 6
Carefully remove the ring and serve the salad.