Pineapple, Chicken and Egg Salad
2 servings
30 minutes
Salad with pineapples, chicken, and eggs is a refined combination of juicy chicken pieces, sweet pineapples, and tender boiled eggs enriched with the soft texture of grated cheese and bright notes of corn. Dressed with mayonnaise, it acquires a rich, creamy taste that makes it perfect for festive gatherings. The origins of this salad trace back to European cuisine, where it is valued for its balance of freshness and richness. Thanks to the pineapples, it has a light fruity sweetness that harmonizes with the spiciness of cheese and chicken. This dish is great for both formal events and cozy family dinners, delighting with its originality and richness of flavors.
1
Prepare all the ingredients.
2
Boil water in a small saucepan. Carefully lower the eggs into the water and cook for 13 minutes.
- Chicken egg: 2 pieces
3
Heat vegetable oil in a pan and fry the chicken breast until golden brown, about 5 minutes. Flip the chicken and fry on the other side for another 4-5 minutes.
- Chicken breast fillet: 300 g
- Vegetable oil: 40 ml
4
Pat the cooked chicken breast dry with paper towels and let it cool. Slice into small pieces.
- Chicken breast fillet: 300 g
5
Slice the pineapple like chicken.
- Canned pineapple: 250 g
6
Grate the cheese on a fine grater.
- Hard cheese: 50 g
7
Cool the eggs under running water, peel them, and grate them on a coarse grater.
- Chicken egg: 2 pieces
8
Mix chicken, pineapple, eggs, cheese, and corn.
- Chicken breast fillet: 300 g
- Canned pineapple: 250 g
- Chicken egg: 2 pieces
- Hard cheese: 50 g
- Canned sweetcorn: 150 g
9
Dress the salad with mayonnaise, season to taste, and mix.
- Mayonnaise: 130 g
- Salt: to taste
10
Serve at the festive table.
