Pineapple, Chicken and Nut Salad
4 servings
30 minutes
This exquisite salad of pineapple, chicken, and nuts is a gem of Pan-Asian cuisine, combining the sweetness of tropical fruit, the tenderness of chicken fillet, and the crunchy texture of nuts. The origins of such a combination trace back to Asian traditions where exotic fruits harmoniously intertwine with meat ingredients. Pineapple, filled with sunny freshness, envelops the tender chicken fillet creating a unique flavor contrast while lightly roasted nuts add a piquant touch to the dish. The mayonnaise dressing with curry adds an Eastern note and enriches the taste. Serving it in half a pineapple is not only an aesthetic gesture but also a way to emphasize the dish's freshness. This salad is perfect for both festive gatherings and light dinners with an exotic twist.
1
Thoroughly wash and cut the pineapple in half. Use a sharp knife to remove the flesh and cut it into cubes.
- Pineapple: 1 piece
- Pineapple: 1 piece
- Pineapple: 1 piece
2
Boil the chicken fillet, cool it down, and cut it into cubes. Chop the green leaves.
- Chicken fillet: 400 g
- Green salad: 1 bunch
3
To enhance the nutty flavor, roast them in a dry pan for 3 minutes and chop them as well.
- Nuts: to taste
4
Mix chicken, pineapple, greens, and nuts in a bowl. Separately, mix mayonnaise with curry and salt.
- Chicken fillet: 400 g
- Pineapple: 1 piece
- Green salad: 1 bunch
- Nuts: to taste
- Mayonnaise: 4 tablespoons
- Curry: 0.5 teaspoon
- Salt: to taste
5
Place the salad in half a pineapple and lightly pepper it.
- Ground black pepper: to taste
6