Salad
Description
Minimum effort — excellent result. For this salad, we'll use a classic combination that many love — chicken, pineapple, and corn. We'll definitely add a creamy touch with cheese, and use mayonnaise for the dressing. This salad is light and incredibly tender, perfect both for everyday meals and special occasions. If you prefer a lighter version, use Greek yogurt for the dressing. Be sure to try making the "Parisian" salad — I'm certain you'll be delighted with the result. Ready to serve immediately.
Instructions
- 1
Step 1
Prepare all the ingredients. Boil the chicken eggs for ten minutes, then cover them with cold water and let sit for 10-15 minutes.
- 2
Step 2
Boil the chicken fillet in advance. Place the fillet into a pot with water and cook for 20-25 minutes after boiling. Cut the cooled fillet into small pieces. Transfer the chicken to a salad bowl.
- 3
Step 3
Peel the hard-boiled eggs and cut them into small cubes as well. Add the eggs to the fillet.
- 4
Step 4
Cut the canned pineapple into cubes and add to the salad.
- 5
Step 5
Grate the hard cheese on a fine or medium grater, whichever you prefer. Add the cheese to the remaining ingredients.
- 6
Step 6
Open the can of canned corn, drain the juice, and add the corn to the salad.
- 7
Step 7
Dress everything with mayonnaise, add a pinch of salt and ground pepper. Mix well and serve the salad.
- 8
Step 8
Serve at the table.