Salad with chicken, pineapple and walnuts
8 servings
60 minutes
Chicken salad with pineapple and walnuts is an unusual and exquisite combination of flavors that perfectly fits the traditions of Russian cuisine. The lightness of chicken fillet paired with the sweetness of pineapple creates a contrasting yet harmonious perception, while walnuts add richness and a crunchy texture. This salad is often prepared for festive tables as it is not only tasty but also visually appealing. The dressing made from mayonnaise and ketchup adds spiciness to the dish, while the aroma of garlic makes the flavor expressive. The salad turns out tender yet multifaceted, ideal as a standalone dish or as an accompaniment to meat appetizers. Seasoned with fresh herbs, it enlivens the table and becomes a true decoration of the feast.
1
Prepare all the products.
2
Lightly roast the nuts in a dry pan to release their aroma.
- Walnuts: 50 g
3
Cool the nuts and crush them coarsely.
- Walnuts: 50 g
4
Boil the eggs hard: place in cold water, bring to a boil and cook for 10 minutes, no more, to prevent the yolk from turning gray.
- Chicken egg: 4 pieces
5
Pour cold water over the eggs, peel them, and cut into cubes of 3–5 mm sides.
- Chicken egg: 4 pieces
6
Cut the chicken fillet into the same cubes.
- Boiled chicken: 400 g
7
Drain the liquid from the canned pineapple and cut it into cubes of the same size.
- Canned pineapple: 200 g
8
Chop cilantro and green onions finely.
- Cilantro: 5 sprig
- Spring onion: 4 pieces
9
Grate the cheese on a fine grater.
- Rossiysky cheese: 200 g
10
Prepare the sauce: mix mayonnaise and ketchup.
- Mayonnaise: 70 g
- Ketchup: 30 g
11
Press garlic into the sauce (adjust the amount of garlic to your taste). Add chopped cilantro to the sauce.
- Garlic: to taste
- Cilantro: 5 sprig
12
Place chicken fillet, eggs, pineapple, green onions, and nuts in a salad bowl (leave some nuts for decoration).
- Boiled chicken: 400 g
- Chicken egg: 4 pieces
- Canned pineapple: 200 g
- Spring onion: 4 pieces
- Walnuts: 50 g
13
Add grated cheese to the salad. Mix it.
- Rossiysky cheese: 200 g
14
Dress the salad with the prepared sauce. Mix it. Taste and add salt and pepper to your liking.
- Mayonnaise: 70 g
- Ketchup: 30 g
- Garlic: to taste
- Salt: to taste
- Ground black pepper: to taste
15
Sprinkle with walnuts and serve.
- Walnuts: 50 g
