Chicken salad with pineapple
6 servings
25 minutes
Chicken salad with pineapple is a harmony of sweetness and spiciness, combining tender chicken fillet, refreshing celery, and juicy pieces of pineapple. Its origin is linked to the popularity of meat and fruit combinations in Russian cuisine, where chefs love to experiment with flavor contrasts. Dressed with aromatic curry mayonnaise, it acquires an Eastern note that makes the dish unusual and memorable. This salad is perfect for festive occasions, light dinners, and even holiday feasts, while fresh cilantro adds sophistication to it. It is light, refreshing, with a soft texture of chicken and unexpected sweetness of pineapple. Served chilled and pairs wonderfully with crispy toasts or soft flatbreads.
1
Prepare all the ingredients.
2
Submerge the chicken breast in cold water, add bay leaf and allspice, and bring to a boil.
- Chicken fillet: 400 g
- Bay leaf: 1 piece
- Allspice peas: 3 pieces
3
After boiling, cover with a lid, turn off the stove, and let it sit for 20 minutes.
4
Let the breast cool a bit to make it easier to cut.
5
Cut the pineapple into small wedges.
- Canned pineapple: 200 g
6
Wash the celery and cut it into thin slices.
- Celery stalk: 150 g
7
Cut the chicken breast into pieces that match the size of celery and pineapple slices.
- Chicken fillet: 400 g
8
Mix mayonnaise with curry.
- Curry powder: to taste
- Mayonnaise: 100 g
9
In a large bowl, mix the prepared ingredients and dress with curry mayonnaise, seasoning with salt and pepper to taste.
- Curry powder: to taste
- Salt: to taste
- Ground black pepper: to taste
10
Serve the chicken salad with pineapple, sprinkled with chopped cilantro.
- Coriander: 3 sprigs