Pineapple Salad
Description
The salad is quick and easy to prepare. The base of the salad is chicken fillet; we'll also add cheese, boiled eggs, and canned pineapple. For dressing, use mayonnaise; if desired, mix it with a clove of garlic for a richer flavor. The salad should not be served immediately—it's best to let it marinate for about an hour before serving. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Place the chicken fillet in a saucepan, cover with water, and cook for 25 minutes.
- 3
Step 3
Boil chicken eggs for 10 minutes. Then cool the eggs in cold water and peel them.
- 4
Step 4
Slightly cool the fillet, then cut the chicken into small strips.
- 5
Step 5
Place the fillet in the salad bowl as the first layer and lightly coat with mayonnaise.
- 6
Step 6
Cut the pineapple rings into small cubes and place them on top of the chicken. This will be the second layer.
- 7
Step 7
Separate the peeled eggs into whites and yolks. Grate the whites on a medium grater and place them as the next layer, then spread with mayonnaise.
- 8
Step 8
Grate the hard cheese on a medium grater and spread it as the next layer.
- 9
Step 9
Spread mayonnaise over the cheese layer.
- 10
Step 10
The final layer of the salad is chicken yolks grated on a fine grater.
- 11
Step 11
Can be served at the table.