Calories: Not specified
Cooking time: Not specified

Who doesn't love boiled tender chicken? And if we add sweet juicy pineapple, sharp hard cheese with a nutty taste, spicy pickled mushrooms and fresh aromatic tomato, we will get a very refined and incredibly tasty dish. A layered salad with pineapples, chicken and mushrooms, a recipe with a photo of which we offer, can diversify any holiday menu.

In order for your culinary skills to be rated at the highest level, add aesthetic pleasures to the taste pleasures. Present in small portioned bowls, placing all the ingredients in them in layers, covering them several times with a mayonnaise mesh. You can add a sprig of your favorite herb, or just chop it finely.

To prepare the salad, we will need to go to the store and buy fresh chicken meat. In principle, you can add both white and red chicken meat to the appetizer as a base. Therefore, the choice is yours whether to buy chicken breast or ham. You can also vary the method of preparing chicken, for example, today you will prepare a salad with a sirloin boiled in spices, and next time you will try to bake a ham or thigh marinated in vinegar with onions and spices in the oven. You will get a completely different taste of the meat, and, accordingly, the finished snack. Try, experiment, never stop wanting to bring something new into the kitchen, and the result will only please you!

You can also try cooking.

As for pickled mushrooms, the easiest way is to buy a ready-made jar of canned champignons with spices. Their taste is neutral, delicate, and baked chicken is ideal as a meat base. But, you can try other mushrooms, if you pick and marinate them yourself, then why not add them to your salad? Before adding mushrooms to the appetizer, be sure to rinse them from the marinade so that they are not sticky.
You can use any tomatoes for this salad: fleshy, juicy, aromatic. But if you take Cherry tomatoes, you can cut them into halves, and they will look very beautiful in portioned rosettes.

Cheese in chicken salad with pineapple and mushrooms plays a very important role; think over the flavor range of the entire appetizer as a whole. If you have spicy pickled mushrooms, then you need to soften the taste of the salad by choosing delicate creamy varieties of cheese, such as Maasdam or Smetankovy. And if the salad just doesn’t have enough piquancy, then we’ll add it by adding cheese like Gouda, Edamer or Cheddar.

So, let's prepare chicken salad with pineapple, mushrooms and tomatoes.



Ingredients:
- chicken meat - 300 g,
- pineapples in a jar - 250 g,
- fresh tomato fruits - 80 g,
- pickled mushrooms - 100 g,
- hard cheese - 90 g,
- mayonnaise sauce.

Step-by-step recipe with photos:

We cook chicken according to our convenience, for example, boil it in broth with spices.

Cool and cut into small pieces.
Cut the hard cheese into equal cubes of about 1 cm. Leave a piece to sprinkle on the top layer of the salad.
Wash the mushrooms in running water and chop finely.

Now add some canned pineapple and mayonnaise again.

Then add the cheese cubes.

The next stage is pickled mushrooms, coated with mayonnaise.




Now cut the ripe tomatoes into cubes or halves and place them on top of the mushrooms. We make a mesh of mayonnaise on top.




The final touch is a layer of grated cheese.
Place in the refrigerator to soak for an hour, then serve.






Salad with chicken, mushrooms and pineapple is ready. Bon appetit!




Starinskaya Lesya
We also recommend that you prepare

A light, very ladylike salad.

Ingredients:

• 2 boiled chicken fillets
• 100 g cheese
• 1/2 can canned pineapple
• 2 tomatoes
• 1 bunch of green onions
• Salt, ground black pepper, mayonnaise

Lay out the ingredients in layers, adding salt, pepper and coating with mayonnaise. Chicken pieces: Finely chopped green onions: Seedless tomatoes: Pineapple slices: Finely grated cheese Refrigerate before serving:

The presented recipe “Salad with chicken, tomatoes and pineapple “Lyudmila”” can be prepared from the following ingredients:

Canned pineapplesGreen onionsChickenTomatoesCheese

Similar photo recipes for the dish Salad with chicken, tomatoes and pineapple “Lyudmila” can be found in the menu

Meat saladsSalads

Fresh, bright salad with pineapples, prepared in layers - a decoration for the holiday table! Choose the best recipe.

Surprisingly balanced taste - pineapple is responsible for sweetness, eggs for tenderness, pickled onions and garlic for spiciness. And, by the way, unlike fur coat, it is not at all greasy, thanks to the fact that we use sour cream in the dressing.

• boiled chicken breast – 1 pc.
• onion – 1 pc.
• vinegar – 1 tsp.
• eggs – 5 pcs.
• cheese – 200 g
• canned pineapples (rings) – 1 jar 500 ml
• sour cream – 5 tbsp.
• mayonnaise – 7 tbsp.
• garlic – 3 cloves
• salt - to taste
• ground pepper - to taste
• ground ginger - optional

First, let's prepare the dressing - mix sour cream, mayonnaise, garlic, passed through a press. Then cut the breast against the grain and place it on a flat dish as the first layer. You can add salt, pepper, and ground ginger. Lubricate with mayonnaise-sour cream dressing.

The next layer will be the pickled onions. Finely chop the onion and pour boiling water over it. Leave for a couple of minutes, drain the water completely. Add a teaspoon of simple vinegar, wait a couple of minutes, drain the vinegar completely. Place the onion on the second floor on top of the chicken, then add the dressing.

Three eggs on a coarse grater and place one floor above on the onion. Then grease with dressing.

Three cheese on a coarse grater, place on eggs, add dressing.

The topmost layer is the visual and taste decoration of the salad - pineapples. Place a circle in the center, cut the remaining circles in half and place them in the shape of a sun.

Place the salad in the refrigerator to soak for half an hour. Salad ready!

Today we will prepare a wonderful simple dish - salad with chicken and pineapples, we provide the recipe with photos. In general, I must say that chicken and pineapples go just great, you can improvise with the ingredients, you can add a layer of mushrooms fried with onions - the salad will become more satisfying and rich. But today we will prepare a light, delicate salad, so we will do without mushrooms, which still weigh down the dish. This salad can be served for breakfast or dinner thanks to its lightness, and it will be just right for the holiday table.

• boiled chicken meat – 250 grams;
• hard-boiled eggs – 3-4 pcs.;
• canned pineapple – 250 grams;
• hard cheese - approximately 120-150 grams;
• light fat mayonnaise for dressing;
• a little greenery as decoration.

First of all, boil the chicken (you can take both the breast and the leg, but the breast will need to be coated with more mayonnaise, since the meat is still a bit dry), and hard-boil the eggs.

Grind the chicken meat (it is better to cut it into small cubes), and place it in the first layer on a wide flat dish, grease with mayonnaise.

To do this, I either take mayonnaise in a bag with a lid, or carefully cut off a corner on the bag so that the sauce flows in a thin stream, then the soybeans will not be damaged when smeared. You can do it the way I cooked it - I simply mixed the chicken and eggs in a separate bowl before laying them out on layers.

Drain the liquid they were in from the pineapples, cut into cubes, and place on top of the meat.

Now let's separate the whites and yolks of the boiled eggs. For now, put the yolks aside, grate the whites and place them in the third layer on top of the pineapples. On top there is again a mayonnaise mesh.

Coarsely grate the hard cheese and distribute evenly over the whites.

Cover the cheese layer with a thin mesh of mayonnaise and add grated egg yolks as the final layer.

Note: it is advisable not to compact the layers, then the salad will turn out even more tender; make the salad a little ahead of time before serving so that it has time to brew well, and only after that can you decorate with herbs.

Well, our simple (but incredibly tasty!) puff salad with pineapple, chicken and cheese is ready, you can eat it with pleasure, bon appetit!

Layered salad with pineapple is, without exaggeration, an extraordinary dish. It would seem that it consists of the most ordinary products, but the taste is simply amazing. The delicate sweetness of pineapple, the severity of hard cheese, and the juiciness of bell pepper create a wonderful and incredibly tasty combination. And such beauty is very worthy of taking its place on the holiday table. By the way, you can prepare a similar pineapple salad with cheese for the New Year, giving the ingredients the shape of cute snowmen.

Preparing a vegetarian salad with pineapple is quite simple and quick, since all the products are used ready-made, and nothing needs to be boiled or baked first. All you need is to stock up on all the necessary ingredients, get a sharp knife, a cutting board and a beautiful plate. And in just 5 minutes you will be able to enjoy a delicious vegetable dish.

• Canned pineapple – 120 g
• Canned corn – 100 g
• Bell pepper – 1 large
• Chinese cabbage – 2 large leaves
• Hard cheese – 80 g
• Sour cream (mayonnaise) – about 2 tbsp.

First of all, I rinsed, blotted off the moisture and chopped the leaves of Chinese cabbage into small pieces. I put it in a salad bowl. By the way, the layers can be arranged in any order.

Lubricated with mayonnaise.

Then I finely chopped the bell pepper. I laid it out in the next layer.

Mayonnaise again.

I cut the cheese into cubes. I placed it next to the pepper.

After the cheese – diced canned pineapple.

Mayonnaise again.

And put out some canned corn.

So your incredibly delicious layered salad with pineapple and corn is ready! I recommend eating it right away, because the vegetables here are all juicy, and if the salad sits for a while, it will simply drain. And freshly prepared, it is crispy and fresh.

This simple and at the same time original dish ideally combines the meat base of boiled chicken breast, the juiciness and pleasant sweetness of pineapple, the richness and tenderness of cheese, the piquancy of walnuts and aromatic fried mushrooms and onions. Mayonnaise is used as a salad dressing - it is best to make it yourself.

• chicken breast - 500 gr
• canned pineapple - 300 gr
• canned champignons - 230 gr
• Russian cheese - 150 gr
• onions - 1 pc.
• walnut - 70 gr
• mayonnaise - 100 gr
• vegetable oil - 50 ml

The recipe for this simple and very tasty salad includes the following ingredients: chicken breast, Russian or Dutch cheese, canned (you can use fresh or frozen) champignons, canned pineapple, a small onion, peeled walnuts, refined vegetable oil and mayonnaise.

First of all, let's put the chicken breast to boil. In general, there are two basic rules according to which chicken breast is cooked. If you need broth, place the meat in cold water, and when you are preparing the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, since it will not have time to give all its juices to the broth. So, put the chicken breast in boiling water and cook at a moderate boil for about 15 minutes (after the water boils a second time - the boiling stops when you add the meat, as the water temperature drops).

In the meantime, prepare the mushrooms and onions for frying. Cut the champignons into neat pieces, and the peeled onion into small cubes.

Pour odorless vegetable oil (I use sunflower oil) into a frying pan, heat it and add mushrooms and onions. Fry over medium heat without a lid until nicely browned and fully cooked.

We take the canned pineapples out of the jar and let the syrup drain thoroughly. Then cut the fruit into small pieces.

Grind the cheese on a coarse grater. Then we grate a small part of it on a fine grater to decorate the finished salad.

Peeled walnuts need to be chopped with a knife or chopped using a blender. The main thing is not to get fine crumbs, but to leave small pieces of nuts so that their texture can be felt.

The mushrooms and onions are already ready - they are well browned and smell very nice. Tilt the pan slightly so that excess oil drips off and the mushrooms and onions are not too greasy.

Remove the finished breast from the broth and let it cool. We use the broth to prepare first courses. If you cook the chicken breast correctly and do not overcook it, the meat cubes will turn out nice and neat in shape, but will not disintegrate into fibers.

All the ingredients are ready, it’s time to move on to shaping this puff salad. To make it neat and even, choose any suitable-sized bowl, which you cover with cling film. The layers will go in reverse order so that later in the finished dish they will be in their places.

So, first we put the fried champignons with onions and press them with a spoon so that the layer is quite dense.

Lubricate them with a small amount of mayonnaise. In general, in this salad, each layer (except for pineapples, since they are quite juicy on their own) is coated with this cold sauce.

Next, add the cheese, shredded on a coarse grater, evenly distributing it around the entire perimeter. Don't forget about mayonnaise.

Then pour in chopped walnuts, which we grease with a little mayonnaise - solely for a more reliable connection.

The next layer is pieces of canned pineapple.

And finally, cubes of boiled chicken breast. The meat needs to be generously coated with mayonnaise, since the breast is, by definition, a bit dry.

That's all, the salad with chicken, pineapples, cheese and walnuts is ready.

Cover the bowl with the salad with a flat plate and turn the structure over. Now remove the bowl and then remove the cling film, thanks to which the food does not stick to the walls of the dish.

The salad turns out smooth and neat, the layers are clearly visible.

Your culinary imagination will tell you how to decorate the finished dish. I topped it with cheese and added some fresh parsley and cranberries for a brighter, more festive look. It is better for this salad to rest in the refrigerator for a couple of hours before serving so that the layers are properly soaked.

Prepare this simple and delicious salad for your holiday table.

It's no secret that canned pineapples are an excellent ingredient for salads. Even a small amount of pineapples added to a particular salad will make it not only juicy, but also with a special aroma. Most pineapple salads are prepared very quickly if you first take care of preparing the accompanying products. Many pineapple salads are prepared with boiled chicken fillet, in which case it is tedious to boil it first. No less tasty pineapple-based salads can be made with crab sticks. I want to offer you one of these salads today.

Today you will learn how to prepare a layered salad with crab sticks and pineapples. From the name it becomes clear that all the ingredients in it will be laid out in layers, but despite this, it is prepared very simply and quickly. And, of course, to make the salad tasty, you should not skimp on the quality of the products, especially on the quality of pineapples and crab sticks. It is advisable to choose mayonnaise for this salad with a high fat content.

• Crab sticks – 150 gr.,
• Eggs – 3 pcs.,
• Hard cheese – 100 gr.,
• Canned pineapples – 100 gr.,
• Mayonnaise,
• Salt,
• Parsley for decoration.

Boil the eggs hard. Peel the cooled eggs. Take out the yolks. Separately, grate the whites on a fine grater.

Crush the yolks into crumbs with a fork.

Grate hard cheese on the same grater as the whites.

Cut the canned pineapple rings into cubes.

Cut crab sticks into small cubes.

All ingredients are ready. You can start forming the salad. Place crab sticks on the bottom of a flat plate. Pour mayonnaise over them.

Place grated egg whites on top. Salt them and also pour mayonnaise on them.

The next layer of salad will be grated cheese.

Sprinkle the salad with yolk crumbs. Place pineapple pieces on the salad. Garnish the finished layered salad of crab sticks with pineapples with parsley leaves. Before serving, the salad should soak in the refrigerator for about 1 hour. Enjoy your meal!

This salad perfectly harmonizes fried chicken with pineapples and hard cheese with sweet corn. Boiled eggs add satiety and highlight the taste of mayonnaise sauce.

For the salad, you can buy fresh pineapple, fillet it and cut it into cubes. But it’s easier to buy it in canned form. The fact is that it will be sweeter and more aromatic than fresh, and for a salad we just need juicy, bright flavors.

It is also better to buy corn in a jar; choose one whose manufacturer you trust. But, if you have frozen vegetable mixture, you can boil it and use it in a salad.

We will lay out the dish in layers, coating each product with sauce. This way we will get a beautiful and very tasty salad.

• chicken meat (breast) - 500 g,
• hard cheese - 150 g,
• chicken eggs - 3 pcs.,
• pineapple pieces in syrup - 250 g,
• sweet corn - 200 g,
• mayonnaise sauce

We thoroughly wash the chicken meat in warm water and then wipe it dry with a napkin. After the fillet, cut into several pieces, lightly beat them, add salt and pepper.

Pour sunflower oil into a heated frying pan and add chicken meat. Fry the meat on all sides so that it is completely cooked and has a beautiful golden brown crust.

Once the meat has cooled, cut it into cubes.

Grind hard-boiled chicken eggs on a grater. We do the same with hard cheese. Now we put our dish in a certain sequence. Lubricate each layer with mayonnaise. First, pieces of chicken meat.

Then sweet corn.

Now for the pineapple pieces.

Add chopped eggs.

The final touch is grated cheese.

Lubricate with mayonnaise, decorate with herbs and corn kernels or pineapple.

Bon appetit!

A simple salad with pineapples turns out well soaked and very beautiful.

• chicken leg - 2 pcs.
• crab sticks - 100 gr
• cucumbers - 2 pcs.
• eggs - 5 pcs.
• onion - 2 pcs.
• pineapples
• mayonnaise
• hard cheese - 200 gr

I made the layered chicken salad with pineapple step by step with photos, so it will be easy for you to repeat the recipe.

First of all, cook the chicken legs until tender and the eggs hard-boiled.

We disassemble the chicken, remove the bones, and cool and peel the eggs.

We cut cucumbers and crab sticks into thin strips (cucumbers can be peeled if desired).

Grate the cheese and eggs onto a coarse grater.

Grate the onion and cut it into half rings, put it in a bowl and pour boiling water for 15 minutes, drain the water, season with vinegar, sugar and a little salt.

Chicken salad with pineapples recipe needs to be airily placed on the dish, then the chicken salad with canned pineapples turns out fluffy and tall.

We take the dish on which we will serve and lay out our ingredients in layers:

1st layer - chicken is torn into thin strips

2nd layer - pickled onions

3rd layer - mayonnaise

4 layer - crab sticks

5 layer - cucumbers

6th layer - mayonnaise

7 layer - eggs

8 layer - hard cheese

9 layer - a lot of mayonnaise

10 layer - pineapples

Give our salad time to soak in and that’s it. Chicken salad with canned pineapples is ready to serve, a chic option for a festive New Year's table or for a birthday. A beautiful, tasty, tender salad chicken cheese pineapple recipe is to the taste of almost everyone.

The most delicious stuffed dishes Kostina Daria

Tomatoes with pineapple

Tomatoes with pineapple

10 tomatoes, 1 pineapple, 5 green salad leaves, 1 bunch of celery root, 3 tbsp. spoons of mayonnaise, salt, ground black pepper to taste.

Cut off the top of each tomato and remove the seeds and some of the pulp with a teaspoon. Peel the pineapple, cut the pulp into circles, remove the core. Then chop the pulp, combine with finely chopped tomato pulp and celery, add salt and pepper. Fill the tomatoes with the minced meat, pour over mayonnaise and place them on a dish covered with lettuce leaves.

This text is an introductory fragment. From the book of 500 recipes from around the world author Perederey Natalya

Chicken with pineapple Ingredients: Boiled chicken meat – 500 g, chicken broth – 100 ml, dessert wine – 50 ml, asparagus – 200 g, pineapple – 0.5 pcs., pineapple juice – 2 tbsp. spoons, corn starch - 2 tbsp. spoons, soy sauce - 2 tbsp. spoons, vegetable oil - 4 tbsp. spoons, ginger, salt and

From the book Your Dumpling House author Maslyakova Elena Vladimirovna

With pumpkin and pineapple Required: 900 g flour, egg, 1 glass of water. For filling: 350 g pumpkin and pineapple, 50 g butter, salt, sugar. Method of preparation. Pour flour onto the table in a heap, make a depression, add salt, egg, pour in water and knead into a stiff dough. For swelling

From the book Tasty and healthy dishes made from dairy products. For adults and kids author Zvonareva Agafya Tikhonovna

Yogurt with pineapple Ingredients: yogurt - 2 cups, pineapple juice - 0.5 cans. Mix all ingredients and

From the book A Million Salads and Appetizers author Nikolaev Yu. N.

Tomatoes stuffed with celery and pineapple Ingredients: 5–6 tomatoes, 100 g pineapple pulp, 1 celery root, 2 tablespoons of mayonnaise, 5–6 lettuce leaves, pepper and salt to taste. Wash the tomatoes, remove the stems, cut off the tops, remove the tea spoon seeds and part

From the book A Million Dishes for Family Dinners. Best Recipes author Agapova O. Yu.

Tomatoes stuffed with cod and pineapple Required: 3 tomatoes, 50 g each of pineapple and cod, thick mayonnaise, pepper. Method of preparation. Select large tomatoes, remove juice and seeds and some of the pulp. Rub it through a sieve and mix with finely chopped boiled

From the book Multicooker SUPRA MCS-4511. Recipes. author Savich Elena

Pineapple pie - 1 multi-cup canned pineapple - 1 multi-cup pineapple syrup - 4 eggs - 1.5 multi-cup sugar (2 cups if you like it sweeter) - 1 packet of baking powder (10g) - 3 multi-cup flour - 200 g melted butter - 1 teaspoon spoon vanilla

From the book Lunch in half an hour author Petrov (Culinary) Vladimir Nikolaevich

Tea with pineapple Preparation time: 8-10 min Number of servings: 4 Ingredients: 7 teaspoons of black tea, 0.5 l of water, 2 tbsp. spoons of lemon juice, 1 glass of blueberry juice, 1 glass of orange juice, 3-4 canned pineapple slices. Method of preparation: Pour tea leaves

From the book The Best Dishes of Tomatoes, Cucumbers, Peppers, Cabbage and Zucchini author Kashin Sergey Pavlovich

Tomatoes stuffed with celery and pineapple Ingredients: 5–6 tomatoes, 100 g pineapple pulp, 1 celery root, 2 tablespoons of mayonnaise, 5–6 lettuce leaves, pepper, salt. Method of preparation: Wash the tomatoes, remove the stems, cut off the tops, remove teaspoon

From the book The Best Recipes for Homemade Ice Cream and Desserts author Velichko Lydia

Ice with pineapple and banana Ingredients: Pineapple (finely chopped) – 1 pc.; banana (cut) – 1 pc.; rum (golden rum) – 100 ml; honey - a little; chocolate (bitter, melted) – 200 ml; coconut (dried) – 4 tbsp. spoons. Preparation: Blend the pineapple in a blender.

From the book Quick Breakfasts, Hearty Lunches, Light Dinners author Kashin Sergey Pavlovich

Hercules with pineapple Ingredients: 10 tbsp. l. rolled oats, 100 g pineapple pulp, 100 ml drinking yogurt, 1 tbsp. l. honey (liquid), vanilla on the tip of a knife. Method of preparation: Pour Hercules with 150 ml of warm water overnight, in the morning excess water is necessary

From the book Chinese, Japanese, Thai cuisines author Perepelkina N. A.

Tea with pineapple Ingredients: 7 tsp. black tea, 1/2 liters of water, 2 tbsp. l. lemon juice, 1 cup blueberry juice, 1 cup orange juice, 3-4 canned pineapple slices. Preparation method: Pour tea leaves

From the book there are 200 recipes for 200 calories. Delicious dishes for breakfast, lunch and dinner author Boykova Elena Anatolyevna

Rice with coconut and pineapple PRODUCTS 200 g long grain rice 500 ml coconut milk 2 pcs. lemongrass 200 ml water 2 pieces fresh pineapple, peeled and finely chopped 2 tbsp. spoons of dried coconut PREPARATION Wash the rice in cold water several times and

From the book Holiday Salads author Lukovkina Aurika

Oatmeal with pineapple 3 servings 185 kcalIngredients: 10 tablespoons oatmeal, 100 g pineapple pulp, 100 ml low-fat drinking yogurt, 1 tablespoon liquid honey, vanilla on the tip of a knife. Method of preparation Pour Oatmeal oatmeal with 150 ml of warm water overnight, excess water in the morning

From the book Festive Table author Iovleva Tatyana Vasilievna

Chicken with pineapple Number of servings – 4,500 g raw chicken 200 g canned pineapples 250 g mayonnaise 100 ml vegetable oil herbs Preparation 40 min. Cooking time: 60 min. 1. Fry chicken meat in vegetable oil.2. Cut into small pieces

From the book Cocktails for adults and children author Zvonareva Agafya Tikhonovna

Chicken with pineapple 250 g boiled chicken meat, 0.25 sliced ​​pineapple, 100 g asparagus, 0.5 tbsp. l. herbs (or soy sauce), 2–3 tsp. starch, 20 g dessert wine, ginger, sunflower oil, chicken broth, pepper, salt to taste. Prepare a marinade from a mixture of herbs with

From the author's book

Yogurt with pineapple Ingredients: yogurt - 2 cups, pineapple juice - 0.5 cans. Mix all ingredients and

Usually, we prepare salads for the holidays that everyone loves: Olivier, with crab sticks, Bride, Mimosa, with squid. Men love them very much because of their nutritious and rich taste.

But we women sometimes want to eat something more tender than pickled onions or pickled cucumbers. For example, a salad with pineapples and chicken, which is also called “Lady’s” (that’s a telling name, right?) or “Tender”. But no matter what they call it, we like its sweet and sour delicate taste without the admixture of a huge number of ingredients.

The products are all very affordable and can be purchased at any store near your home. Also, all the salad ingredients can be mixed, not just laid out in layers, but also combined in your own way.

Salad with canned pineapple and chicken (chicken breast) and cheese layers

This salad looks very beautiful in a transparent salad bowl or on a flat plate. To see the layers, you can use any round shape, some make it from cardboard, others use a biscuit ring if it is small.

For the salad we use chicken fillet or breast, but you can take any well-boiled chicken meat, cut off the drumsticks, for example. The meat just needs to be cut and chewed well.

Remember that for salads we cook any meat in hot water so that the protein curls and all the meat juice remains inside and does not go into the broth, but if we cook soups, then on the contrary, we begin to cook the meat in cold water, gradually bringing it to a boil so that the meat juice goes into the broth.

But this is so, a digression, you can also add fresh cucumber to this salad, then freshness will appear. But it is better to peel the cucumber.

• 1 boiled chicken fillet
• 4 eggs
• 6 pineapple slices
• 200 g hard cheese
• Mayonnaise

Chop the boiled chicken and put it in a container.

Open the jar of pineapples and cut them. I cut them even if I bought them in pieces. It seems to me that their size is too large for a delicate salad.

All the ingredients have been chopped and they are waiting their turn.

Grease the bottom of the salad bowl with mayonnaise, sprinkle chicken slices on top.

Then again a layer of mayonnaise, followed by an egg and again sauce.

The top layer is laid out with pineapple.

Sprinkle grated cheese on top of the pineapple slices.

Classic chicken and pineapple salad recipe

The classic recipe assumes a greater sweetness in taste, which is imparted by the addition of canned corn.

We also take hard cheese, because we need to chop it into the salad, and soft cheeses may not hold their shape and smear on a knife or grater.

You can buy pineapples already cut into cubes, or you can take them in half rings and cut them yourself.

• One boiled chicken breast
• 3 eggs
• Small jar of corn
• Hard cheese
• Canned pineapple

Shred the chicken or separate it into fibers.

To get beautiful layers, we will use a mold (you can make it yourself).

Grease the bottom of the salad bowl with mayonnaise.

Row 2: chicken and mayonnaise.

Row 3: grated egg and mayonnaise.

Row 5: pineapples and mayonnaise.

Get a very beautiful design in layers where each row is visible.

Salad with pineapple, smoked chicken breast and corn

Smoked meat gives a unique taste to the whole dish.

In this recipe we use sweet bell pepper, but I know that not everyone likes it, so you can replace it with cucumber, the taste, of course, will change, but you won’t be dissatisfied. And the freshness and tenderness of the salad will be preserved. It is better to take white smoked chicken meat, but if this is not available, take any kind.

• Smoked chicken meat - 0.4 kg
• Canned pineapples – 200 gr
• Bell pepper – 1 piece
• Canned corn – 200 gr
• Hard cheese – 150 gr
• Mayonnaise – 5 tbsp. l.

The cheese needs to be cooled and sliced. It is better to take hard varieties, because they do not smear on the knife.

Place chopped smoked chicken meat, prepared pieces of cheese, pineapple pieces and corn into a container.

Peel and finely chop the pepper, then put it in a common container.

Lubricate everything with mayonnaise.

There is also the option of dressing the salad with grated red pepper or chili.

Take mayonnaise without strong flavoring additives so as not to interrupt the taste.

A very tasty salad recipe with pineapples and crab sticks (with photo)

This recipe has not yet been tested in my family, but it also turned out very tasty. There are also recipes for salads with crab sticks and how to choose them in the previous article. Here, we replace the chicken with surimi meat.

This version of the salad also turns out to be very rich in protein content. If you take light mayonnaise or mix it with yogurt, you will also get a dietary version of a holiday treat.

• 6 boiled eggs
• Can of pineapples
• 150 grams of hard cheese
• Packaging of crab meat or sticks
• Mayonnaise

Grind eggs or three and place them first next to the mayonnaise.

Place crab meat in the second row, pour a little mayonnaise on top.

In a third layer, pour pineapple cubes from a jar without juice.

And rub the cheese on the top layer.

Salad with pineapples, chicken, cheese and egg layers

Various additives add piquancy to the salad, for example, walnuts themselves are healthy, and in combination with the protein in cheese and chicken, they will generally make up for the lack of protein and microelements in the body. I saw that nuts can be replaced with pomegranates and grapes. And you’ll immediately get a completely different version of the salad under different names and with different tastes.

It is also very beautifully decorated in the shape of a pineapple fruit, laying out the surface with walnut halves.

In this recipe we will use boiled chicken fillet.

For thinner layers, make two rows of the same ingredients rather than just one. Just repeat the sequence again.

• Fillet – 0.3 kg
• Pineapples – 0.2 kg
• Grated cheese – 0.2 kg
• Walnuts – 100 gr
• Mayonnaise

We lay out rows of prepared ingredients.

First row: fillet cubes and mayonnaise

Second: pineapples and mayonnaise

Third: cheese (grated or cubes)

Fourth: Walnuts

Fifth: pineapples and mayonnaise

Decorate with walnuts.

Salad with pineapples and chicken breast and champignons

Champignons in any form go well with pineapple because of their mild taste and smell. You can take them ready-made canned, or you can buy them frozen and fry them.

By the way, we don’t boil chicken either. You can simply roll it in spices and fry until cooked, or you can first marinate it in kefir and saute it later. This is what we will do in the recipe below.

• Fried chicken breast – 0.4 kg
• 2 fresh cucumbers
• Cheese 0.2 kg
• Champignons – 0.4 kg
• Can of pineapples
• Salt pepper

We don’t boil the chicken, as we are used to, but fry it in spices. Chicken pieces go first in the salad. Lubricate each layer with mayonnaise or sauce.

Place chopped fresh cucumbers in the second row.

Grated cheese with mayonnaise is the third layer.

We fry the champignons in advance and mix them with mayonnaise; they are the penultimate layer.

Place pineapple cubes on top of this row.

How do you like it? This salad option may seem a little fatty. Then lighten the mayonnaise with less fatty sauce options (yogurt, cream cheese).

We laid everything out in layers, but if you’re not cooking for a holiday, you can just mix everything.

Pineapple and Chicken Salad: 7 Best Pineapple and Chicken Salads

When there is a salad with pineapples and chicken on your holiday table, the guests will always eat it and, smacking their lips, praise the hostess of the house. And it is true. Today you will learn how to prepare such a salad with many, alternating ingredients.

The proposed theme allows you to prepare a salad with mixing the ingredients and dressing, or prepare a recipe where the ingredients are placed in layers and the dressing is coated.

Everyone's favorite mayonnaise is often used as a dressing.

Salad with pineapples and chicken - recipe with a description of all layers with photos

The salad turns out airy and tender, everyone who has tried it loves it.

Ingredients:

• Boiled chicken breast - 230 g
• Canned pineapples - 280 g
• Hard cheese - 180 g
• Mayonnaise - 150 g

1. Using a knife, cut the chicken breast into small cubes.

2. Cut the canned pineapples into cubes with a knife.

3. All ingredients are chopped and prepared: pieces of chicken breast, pineapple cubes, grated hard cheese, grated boiled eggs.

4. Place 1 layer of chicken breast pieces on the prepared serving dish and coat with mayonnaise.

5. Place 2nd layer of chopped pineapple on the chicken layer.

6. On the layer of pineapples we place the third layer, grated chicken eggs and coat this layer with mayonnaise.

7. The last and top layer of the salad will be grated cheese. Spread it in an even layer over the surface of the salad.

8. The salad turned out to be such a yellowish color on the platter. Let's start thinking about how to decorate it?

9. It was decided to decorate with strips of egg white and lettuce leaves - it looks like a field of chamomile, what do you think?

Salad with pineapples and chicken is ready.

Salad of pineapples, chicken and boiled champignons - with mixed ingredients

Ingredients:

• Chicken fillet - 300 - 400 g
• Boiled champignons - 300 g
• Canned pineapples - 1 can
• Green onions, mayonnaise

Preparation - Salad with pineapples and chicken

1. Boil the chicken fillet and cut into large cubes.
2. Cut mushrooms into large slices
3. Cut the pineapples into large cubes.
4. Chop green onions.
5. Mix everything, add salt to taste, season with mayonnaise.

Decorate beautifully with pineapples and herbs.

Salad with pineapples, chicken, mushrooms, cheese and fresh cucumbers - puff salad recipe

Meet the most delicious salad with pineapples and chicken for the holiday table.

Ingredients:

• Chicken breast - 400 g
• Pineapples - 1 jar
• Mushrooms - 400 g
• Hard cheese - 200 g
• Fresh cucumbers - 2 pcs.
• Mayonnaise - 300 g
• Salt, pepper - to taste

Preparation

1. Salt the chicken breast, sprinkle with spices and fry over low heat on both sides. Then cut into cubes.

2. Add mayonnaise to the pieces of chicken meat and mix everything.

3. 1 - place a layer of salad in a mold in the form of pieces of chicken with mayonnaise. Lightly compact with a fork. The form is installed with the bottom up and it’s clear why.

4 . Slice fresh cucumbers and mix with mayonnaise.

5. 2 - a layer of chopped fresh cucumbers mixed with mayonnaise.

6. 3 - layer, grated hard cheese on a coarse grater and mixed with mayonnaise.

7. Fry the champignons until tender, add salt and let cool. Then mix the mushrooms with mayonnaise.

8. 4 - layer, mushrooms mixed with mayonnaise.

8. 5 - layer, pineapple pieces.

9. Cover a layer of pineapples with mayonnaise and put the salad in the refrigerator to let it brew.

10. Take the salad out of the refrigerator and carefully remove the round shape.

11. Cut fresh cucumber into thin slices for decoration and trim the sides of the salad with a spatula.

12. Decorate the surface of the salad with slices of fresh cucumber, as in the photo. Salad with pineapples and chicken is ready.

Salad with pineapples and chicken “Pineapple” - video recipe with corn, cheese, eggs

After watching the video recipe, you should have noticed that the taste of this salad with the presence of corn and eggs will be different compared to the previous recipes and the following ones.

Salad with canned pineapple, smoked chicken, cheese, canned mushrooms, Chinese cabbage and walnuts

We form the salad in layers in the shape of an oval to highlight our salad (large pineapple) among other dishes on the holiday table.

Ingredients:

• 1 can of canned pineapple
• 1 smoked chicken breast
• 300 g hard cheese
• 1 can canned chopped mushrooms
• 300 g Chinese cabbage
• Walnuts, green onions
• For the sauce: full-fat mayonnaise, pineapple juice

Preparation

1. 1st layer - chop the Chinese cabbage and mix it with the sauce, place it on an oval-shaped dish.
2. 2nd layer - cut the smoked chicken breast into strips, pour over the sauce.
3. 3rd layer - finely chop the pineapples and pour the sauce over again.
4. 4th layer - lay out the chopped canned mushrooms and pour over the sauce.
5. 5th layer - three cheeses and sprinkle on the salad.
6. 6th layer - lay out the walnuts in a checkerboard pattern, add green onions and parsley on the sides.

Our pineapple and chicken salad tasted like a real pineapple. Guests will immediately notice this salad.

Layered salad with pineapples, chicken, carrots, egg and cheese

In this salad recipe we will learn how to decorate it with carrot roses and squirrel daisies.

We see all the ingredients for the salad in the photo: chicken thighs, pineapple pieces, boiled eggs, grated raw carrots, minced garlic.

Preparing the recipe

1. Separate the meat from the bones of the chicken thighs and cut it into pieces with a knife. Place chicken meat in a springform pan as the first layer.

3. 2nd layer - pineapple pieces. We do not coat it with mayonnaise.

4. 3rd layer - raw carrots grated on a medium grater.

5. Make a mesh of mayonnaise over a layer of carrots.

Salad decoration

7. Using a sharp knife in the middle of the boiled egg, make forward and downward movements and at the same time rotate the egg in a circle. We separate the white from the yolk and see the result of a creative approach.

8. The result is a chamomile like this.

9. Do the same with other eggs using a knife. If the chamomile is torn, it’s okay, we connect its ends and fix it on the surface of the salad.

10. To make a raw thin slice of carrot pliable for twisting, cook it for only 1 minute and cool.

11. To create a rose, first twist one plate, then the second one onto it.

12. Cut the rolled roll in half with a knife.

13. We got 2 roses.

14. Grate the remaining parts of the boiled eggs on top of the layer of carrots.

15. Apply a mesh of mayonnaise to the egg layer and smooth it with a spatula.

16. Our cheese is taken in slices, so we cut it with a knife into small and narrow strips. If you have whole cheese, grate it on a coarse grater.

17. In a separate bowl, mix chopped cheese with mayonnaise and a clove of garlic squeezed through a press. Place the cheese on top of the eggs and press down lightly with a fork.

18. Decorate the salad with green leaves, carrot roses and egg white daisies.

19. We got a beautiful and tasty salad with pineapples and chicken.

Salad with pineapples and chicken “Ladies” - puff paste video recipe

Frankly, when I’m visiting and there’s chicken salad with pineapple, I eat it with bliss.