Chicken and Pineapple Salad
4 servings
60 minutes
An unusual mayonnaise salad for a Russian feast, which can take over the leading positions from Olivier and crab. This recipe does not require complex techniques, a lot of time and rare ingredients. Instead of canned pineapple , you can use fresh pineapple, if you are absolutely sure of its sweetness and ripeness. You can add some green onions or any other favorite greens to the salad.
1
Rinse the rice under running water, transfer to a pot, add water in a 1:1.5 ratio, bring to a boil and cook on low heat covered for 15-20 minutes. Let the cooked rice cool.
- Jasmine rice: 100 g
2
Season the chicken fillet with salt and pepper, brush with olive oil, and place it in an oven preheated to 200 degrees for 20-30 minutes. To check if the chicken is done, pierce it at the thickest part; clear juice should run out.
- Chicken fillet: 400 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Chop red onion and parsley, mix with mayonnaise and sweet chili sauce.
- Red onion: 40 g
- Parsley: 20 g
- Mayonnaise: 150 g
- Sweet chili sauce: 50 ml
4
Cut the chicken and pineapple into cubes about 1 cm on each side. Slice the celery stalk into thin pieces.
- Chicken fillet: 400 g
- Canned pineapple: 200 g
- Celery stalk: 3 pieces
5
Mix chicken, pineapple, celery, and rice, dress the salad with the prepared sauce, season with salt and pepper to taste, and serve.
- Chicken fillet: 400 g
- Canned pineapple: 200 g
- Celery stalk: 3 pieces
- Jasmine rice: 100 g
- Mayonnaise: 150 g
- Salt: to taste
- Ground black pepper: to taste