Salad with chicken, pineapple and corn
6 servings
30 minutes
Chicken salad with pineapple and corn is an exquisite combination of sweetness and tenderness. Its origin is linked to modern Russian cuisine, where salads with meat and fruits are popular. Tender chicken fillet, fried to a golden crust, harmoniously combines with juicy pieces of pineapple and sweet corn. The addition of grated cheese gives the dish a creamy texture, while eggs enhance its nutritional value. Dressed with mayonnaise, it becomes rich yet balanced. This salad is perfect for both festive tables and cozy home dinners. Its fresh, sweet taste makes it a favorite among lovers of unusual gastronomic combinations.
1
Salt and pepper the chicken fillet to taste.
- Chicken breast fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Fry the chicken fillet for 10 minutes on each side.
- Chicken breast fillet: 500 g
3
Grate the cheese.
- Hard cheese: 100 g
4
Boil the eggs for 7 minutes after the water starts boiling.
- Chicken egg: 3 pieces
5
Chop chicken fillet and eggs randomly.
- Chicken breast fillet: 500 g
- Chicken egg: 3 pieces
6
Add corn and pineapples.
- Canned sweetcorn: 250 g
- Canned pineapple: 300 g
7
Mix all the ingredients.
- Chicken breast fillet: 500 g
- Hard cheese: 100 g
- Canned sweetcorn: 250 g
- Canned pineapple: 300 g
- Chicken egg: 3 pieces
- Salt: to taste
- Mayonnaise: to taste
- Ground black pepper: to taste
