Salad with chicken breast and pineapple fresh and canned: 5 best recipes, design with photos

Calcular, with a juicy note - this is all about the salad. A pineapple-crour mix with a delicious addition will be a great dish on a festive and dining table. This dish will be original for the New Year and on the birthday, the day of lovers and the annual holidays on February 23 and March 8.

If you want your favorite dishes to play with new colors, then use our selection of delicious salads. A balanced taste can be emphasized by adding a variety of ingredients. Improvisation with new products allows you to make the dish more satisfying and rich.
We take a note of the 5 best recipes for salad with chicken breast and pineapple.

Portioned salad with chicken breast and canned pineapple and cheese

The classic recipe for salad with chicken breast and pineapple due to its piquant taste is the highlight of any festive table. Fragrant pineapple gives a unique tenderness to the culinary dish. The main advantage of the dish in its rapid preparation. The dinner of the couple in love will perfectly complement the portioned salad laid out in layers in a transparent bowl.

The grocery set consists of:

• 160 g of chicken breast
• 2 pcs. eggs
• 50 g of solid grades
• 100 g of canned pineapple
• 1 tbsp. l. mayonnaise
• 1 tbsp. l. Grenade grains
• 1-3 branches of greens for decoration

Phased preparation of a portioned salad with chicken breast and pineapple:

1. In boiling salted water, lower the chicken breast and cook until readily - 40 minutes.
2. Next, you need to boil two eggs, cool and remove the shell.
3. Let the meat cool. In parallel, we harvest the salad bowls.
4. Cut the chicken and lay on the bottom of the mold with the first layer.
5. We take canned pineapples and with the help of a coryl we get rid of excess fluid. We transform the rings into cubes. We lay the second layer.
6. We cut the eggs and put in the salad bowl the third layer. Carefully distribute mayonnaise on top.
7. Sprinkle with the last layer grated cheese.
8. Grenade grain is eliminated from the peel. We scatter on the surface of the salad. The whole dish is ready for use.

Puff salad with chicken breast, corn and pineapple

In the technique of execution, it is necessary to apply laying out in layers or cutting with cubes. For refueling, the use of mayonnaise, sour cream or yogurt is allowed. Pineapples can be selected both fresh and canned. The layers must be laid out with the help of a culinary ring, both portions and in a general salad bowl.

The grocery set consists of:

• 300 g chicken boiled breasts
• 2 pcs. eggs
• 1 cup of canned corn
• 200 g of canned pineapple
• 2 pcs. pickled cucumbers
• 2 tbsp. l. mayonnaise
• Salt on the tip of a knife
• 1-3 branches of greens for decoration

Phased preparation of puff salad with chicken breast and pineapple:

1. Chicken meat is boiled until cooked, removed from the broth and cooled.
2. Cucumbers without brine are cut in the form of straws.
3. We clean the boiled eggs and cut into cubes.
4. We disassemble the chicken breast into feathers and carefully cut into cubes. We form the first layer of salad. We distribute a little mayonnaise on top.
5. We save pineapples from the liquid, chop into cubes and form the second layer. The second layer of mayonnaise will follow.
6. We lay the cucumber straw in the third layer and shake a layer of mayonnaise.
7. The penultimate layer is filled with egg cutting. We cover with mayonnaise again.
8. At the final stage, a uniform layer of corn forms. The dish is ready for use.

Crispy salad with chicken breast and pineapple

The option of preparing a salad with crackers is performed immediately before serving. Thus, crackers will not have time to soften.

The grocery set consists of:

• 300 g chicken boiled breasts
• 200 g of solid cheese
• ¼ glass of vegetable oil
• 200 g of canned pineapple
• 100 g. Crackers from a loaf or white bread
• 0.5 glass of mayonnaise
• Salt on the tip of a knife
• 1-3 branches of greens or leaves of salad for decoration

Phased preparation of crispy salad with chicken breast and pineapple:

1. We grind the raw chicken fillet into cubes.
2. We heat the pan and fry the chicken until golden.
3. Baton, cut into cubes, dry in a pan until golden crackers. You can use purchased crackers without spices.
4. We free pineapples from excess fluid and give the shape of small cubes.
5. Grind the cheese into small cubes.
6. In a deep bowl, mix the prepared ingredients. Gently refuel the products with mayonnaise.
7. We place a crispy dish with chicken and pineapple in a salad bowl for the festive table.

Salad with chicken breast and fresh pineapple and tangerine

We present an ideal option for salad with chicken breast and pineapple for the summer menu.

The grocery set consists of:

• 200 g chicken boiled breasts
• 150 g of fresh pineapple
• 130 g of solid grades
• 1 PC. pickled or salty cucumbers
• 2 pcs. Persian
• 2 pcs. Mandarin
• 0.5 glass of mayonnaise
• Salt on the tip of a knife
• 1-3 sprigs of parsley and salad leaves

The phased preparation of salad with chicken breast and fresh pineapple:

1. Boil the chicken fillet and leave to cool.
2. We squeeze the salty cucumber from excess moisture and cut into small pieces. We transfer to a deep vessel.
3. Mandarin slices are cut into cubes. Let us drain a little and send there.
4. We transform the cheese into cubes and attach to other ingredients.
5. We share the meat on the fibers and cut into cubes. Pour into a common container.
6. Grind several sprigs of parsley and add to the cut.
7. We carefully cut fresh peaches and send pineapple to the vessel with pineapple cubes.
8. The ingredients are carefully mixed and seasoned with salad mayonnaise.
9. Before serving, we transfer to the salad bowl and give a couple of hours for impregnation. We spread the slide in a beautiful shape and begin to tast.

Salad with chicken breast and canned pineapple with nuts nuts

Adding salad leaves with nuts allows you to make a salad with chicken breast and pineapple fresh and nutritious.

The grocery set consists of:

• 1 average chicken breast boiled
• 200 g of canned pineapple
• 30 g.
• ¼ glass of mayonnaise
• Salt on the tip of a knife and pepper to taste
• 1 bunch of salad leaves

The phased preparation of the Hawaiian salad with chicken breast and pineapple canceled:

1. Boil the halves of chicken fillet in salted water. Drain the broth and let cool.
2. Grind salad leaves in large pieces. Pour into a large salad bowl.
3. From pineapples we drain the juice and cut into large pieces. Combine with salad leaves.
4. Grind the meat into cubes and send there.
5. The cut ingredients are carefully mixed and seasoned to taste.
6. We pour a slightly obtained salad on a small portioned plate, pour mayonnaise on top and sprinkle with walnut crumbs. The salad is ready for use.

Video: Delicious salad for the festive table