Chicken, pineapple and cheese salad
Cooking time:
35 minutes
Active time:
35 minutes
Complexity:
Easy
Must be allowed to soak
Festive layered salad, which is very simple to prepare. The classics of taste combinations of chicken, nuts and cheese have long been found by many fans, so such a salad will be appropriate on the New Year's table, and if you are gathered on another solemn occasion .
See all recipes category Salad 
5
Recipe "Salad with chicken, pineapple and cheese"
Ingredients for 6 servings
chicken fillet
600 g
Gouda cheese
200 g
canned pineapples
1 bank
walnut
80 g
mayonnaise
200 g
parsley
a few twigs
Step 1/7
Boil water in a saucepan, salt, put chicken fillet. Bring to a boil, cook for 5 minutes. Turn off the heat and leave the fillet in the water for another 15 minutes under the lid. Then take out the finished fillet and cool.
Step 2/7
Grind the cheese on a coarse grater. Finely chop the parsley. Cut the pineapple rings into small pieces.
Step 3/7
Grind walnuts (fresh nuts crumble easily when pressed with a hand or rolling pin).
Step 4/7
Chop the cooled fillets into small pieces. Toss the chicken meat with three tablespoons of mayonnaise and chopped parsley.
Step 5/7
Place a ring on the plate to layer the salad, or use a clear salad bowl. Put the chicken in the bottom layer.
Step 6/7
Then pineapple, part of the nuts, cheese, and mayonnaise on top (it must be distributed over the surface of the salad with a spoon). Sprinkle nuts over the top of the salad .
Step 7/7
Leave the salad in the fridge for 2-3 hours and serve.
Ingredients for 6 servings
chicken fillet
600 g
Gouda cheese
200 g
canned pineapples
1 bank
walnut
80 g
mayonnaise
200 g
parsley
a few twigs
Nutritional value per 100 g
Calories
272 kcal
Proteins
16 g
Fats
20 g
Carbohydrates
6 g
Saturated fat
5 g
Dietary fiber
1 g
Added sugar
0 g