Chicken salad with pineapple and corn
4 servings
40 minutes
An enduring example of the chic of the post-Soviet era, when Cuban pineapples in tin cans appeared in stores. The popularity of this seemingly absurd mix is easy to explain: firstly, it is an enticing taste of tropical paradise (even if it is walled up in a can), and secondly, pineapple takes the bland chicken breast into a sweet and sour range, which is historically close to our taste buds (remember at least sweet and sour sauerkraut). Thirty years have passed — and chicken salad with pineapple still remains one of the leaders of culinary queries in RuNet. And on our site there are about twenty different variations on this topic. We chose the most popular version, where mayonnaise and corn from a can are taken to the company of chicken and pineapple.
1
Boil the chicken fillet and shred it or cut it into small cubes. Cut the cucumber into strips, boil the eggs hard, and chop them finely.
- Chicken fillet: 300 g
- Cucumbers: 2 pieces
- Chicken egg: 2 pieces
2
It's better to use a rectangular salad bowl for even layers. Layer the ingredients with mayonnaise in this order: chicken, pineapple, cucumbers. Let it sit for 15-20 minutes, then top with layers of eggs and corn.
- Chicken fillet: 300 g
- Canned pineapple: 380 g
- Cucumbers: 2 pieces
- Chicken egg: 2 pieces
- Canned corn: 1 jar
- Mayonnaise: to taste