Chicken and Pineapple Salad
Origin of the recipe
Chicken and pineapple salad, also known as "Chicken and Pineapple Salad," became a popular Soviet dish in the 1970s and 1980s. Its origins stem from the fascination with exotic ingredients and Western cuisine that was characteristic of the time.
What do you need for cooking?
Ingredients
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Chicken
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Pineapple
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Walnuts
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Egg
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Semi-hard cheese
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Mayonnaise
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Salt
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Ground black pepper
Kitchen utensils
- Knife
- Board
- Pot
- shoulder blade
- Salad bowl
Serving a chicken and pineapple salad is a classic way to create a festive atmosphere. Sweet and flavorful canned pineapple pairs perfectly with chicken, eggs, and cheese. It's not the most diet-friendly salad, but it's undoubtedly delicious and filling.
Step-by-step recipe
Step 1:
Boil the chicken, remove the skin and bones, cut the meat into small cubes.
Step 2:
Boil the eggs and cut into small cubes.
Step 3:
Drain the canned pineapples and cut them into small, equal cubes.
Step 4:
Place all ingredients in a salad bowl.
Step 5:
Grate the cheese on a coarse grater and add to the salad.
Step 6:
Lightly crush the walnut kernels and add to the remaining ingredients.
Step 7:
Add salt, pepper, mayonnaise and mix well.
Cooking tips
Cool the chicken meat and eggs well before slicing.
The salad can be served immediately or refrigerated for a couple of hours to allow it to soak well.
My favorite salad
