Fruit chicken salad with pineapple and coconut
8 servings
30 minutes
Fruit chicken salad with pineapples and coconut is a gastronomic journey into the world of exotic flavors. Although its roots can be traced back to Italian cuisine, it has absorbed tropical notes, creating an amazing combination of tender chicken fillet, refreshing pineapples and oranges, crunchy peanuts, and aromatic coconut flakes. Coconut milk gives the chicken extraordinary softness, while the sauce made from sour cream, mayonnaise, and lime makes the taste rich and harmonious. This salad is the perfect balance of sweet and salty with a slight tanginess that makes it even more interesting. Served on fresh lettuce leaves, it impresses not only with its taste but also with its elegant presentation. A great choice for a light dinner or festive table!
1
Season the chicken with salt and pepper and place it in a heated skillet. Pour in coconut milk (add water if necessary to fully cover the chicken), bring to a boil over high heat, then reduce to low and cook uncovered for 15 minutes until done. Transfer to a plate and cool. Tear into small pieces by hand and transfer to a bowl.
- Chicken breast fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Coconut milk: 380 ml
2
In a small bowl, mix mayonnaise and sour cream. Add lemon juice, spices, and finely chopped celery. Combine everything with the chicken and add chopped pineapples, oranges, and peanuts. Season with salt and pepper, and mix well. Chill in the refrigerator.
- Light mayonnaise: 200 g
- Sour cream: 5 tablespoon
- Lime juice: 2 tablespoons
- Pickling spice: 2 tablespoons
- Celery stalk: 2 pieces
- Canned pineapple: 300 g
- Canned mandarin/orange segments: 310 g
- Roasted peanuts: 85 g
- Salt: to taste
- Ground black pepper: to taste
3
Place lettuce leaves in a serving bowl, then add the chilled salad on top. Sprinkle with coconut flakes and serve.
- Lettuce leaves: to taste
- Toasted desiccated coconut: 50 g