Salad with chicken, pineapple, corn and cheese

Salad with chicken, pineapple, corn and cheese is a dish that is classified as a holiday dish, but you can prepare it, for example, for dinner. The combination of boiled chicken and pineapples can rightfully be considered successful. A salad made from these ingredients is especially popular among the fair sex. From the salad recipes, choose the one you like.

Layered salad with chicken, pineapple, corn and cheese

This salad can be prepared faster: just chop the ingredients and mix them with mayonnaise. To lay out the dish in layers, you need, of course, to tinker, which you will not regret: the appetizer will turn out more tasty and beautiful.

1. 
   How to make a salad with chicken, pineapple, corn and cheese? Place the chicken meat in a saucepan and fill with purified water. Boil it on the stove until done. When the water starts to boil, add some salt and continue cooking the fillet until cooked. Then the meat needs to be cooled and cut into small pieces.
2. 
   Uncork the jar of pineapples and pour the juice into a cup. You should not pour it out, as it is very sweet and tasty. To rid the pineapples of excess liquid, place them on paper towels, then carefully transfer them to a cutting board and cut them into cubes.
3. 
   Grate the hard cheese from the side of the large holes.
4. 
   Boil the eggs: place in a small saucepan and fill with cold water, cook first until the liquid boils, and then for another 7-8 minutes until cooked. Drain the hot water into the sink and fill the eggs with running water (cold). When they have cooled, remove the shells and separate the whites from the yolks. Finely chop them individually.
5. 
   Place a layer of chicken fillet on the bottom of the salad bowl and cover it with mayonnaise (in the form of a mesh). To cover the layers with sauce, you can use a culinary syringe or a regular food bag (put mayonnaise in the corner of the bag, make a small cut and “draw” a mesh). Cover the mayonnaise with a layer of pineapples and again form a network of sauce.
6. 
   Cover the salad with egg whites, then cover it again with mayonnaise. Next in line are the yolks. Pour sauce over them. Now we lay out a layer of corn, which we also pour with mayonnaise.
7. 
   We finish the dish with a layer of cheese. Place the appetizer in the refrigerator for 30 minutes so that the layers are well saturated with the sauce.

Bon appetit!

Salad with chicken, pineapple, corn, cheese and egg

The combination of juicy pineapple with slightly dry chicken meat comes from Eastern cuisine. Together they make up a wonderful tandem, possessing excellent taste. To prepare the salad, some housewives use fresh pineapples, but most prefer canned fruits.

Cooking time – 1 hour 10 minutes.

Cooking time – 30 minutes.

Number of servings – 5-6.

Ingredients:

• Canned pineapples – 1 b. (380 gr.)
• Canned corn – 1 b.
• Eggs – 2-3 pcs.
• Chicken breast – 400 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Mixture of spices - to taste.
• Olive oil – 2 tbsp.
• Cheese – 100 gr.

Cooking process:

Step 1. Remove the skin and bones from the chicken breast (you can use ready-made chicken fillet). Soak the chicken in a mixture of salt, pepper and spices. Place the chicken on a plate. Pour olive oil into the pan and heat it on the stove. Place chicken meat in a container and fry on all sides.

Step 2. Transfer the chicken to a paper towel to absorb excess oil. When the breast has cooled, cut it into small cubes.

Step 3. Place the chicken eggs in a saucepan and fill with cold water. Bring the liquid to a boil on the stove and continue cooking the eggs (7-8 minutes). Turn off the stove and drain the hot water into the sink. To cool the eggs, fill them with cold water. Remove the shell and cut the eggs into cubes.

Step 4. Uncork the jar of pineapples. Pour the syrup into a cup. We grab the product slices with a fork and remove them from the container. Transfer the pineapple slices to a cutting board and chop.

Step 5. Open the can of corn and drain the excess liquid. Either cut a piece of cheese into cubes or grate it on a coarse grater. Mix all the ingredients in a salad bowl and season with mayonnaise. Mix again and serve.

Bon appetit!

Salad with smoked chicken breast, pineapple, corn and cheese

Smoked chicken salad with pineapple is an unusual dish that combines seemingly incompatible and so different products.In fact, the ingredients are chosen wisely: for example, the smoky note slightly mutes the taste of the sweet fruit.

Cooking time – 50 minutes.

Cooking time – 25 minutes.

Number of servings – 4.

Ingredients:

• Smoked chicken fillet – 150 gr.
• Canned corn – 1 b. (280 gr.)
• Canned pineapples – 1 b. (250 gr.)
• Eggs – 4 pcs.
• Cheese – 100 gr.
• Salt - to taste.
• Mayonnaise – 3-4 tbsp.

Cooking process:

Step 1. Open the can of canned pineapple and carefully place the circles in a colander. When the syrup has drained (you need to place a deep container under a colander), transfer the pineapples to a cutting board and cut into cubes.

Step 2. Place chicken eggs in a saucepan, fill with cold water and cook on the stove, first until the liquid boils, and then until the eggs are ready (for 8-10 minutes). Drain the hot liquid and pour cold water over the eggs. Leave for a while to cool. Then we peel the shells from the eggs and cut them into strips.

Step 3. Grind the smoked chicken breast (into cubes or strips). Place the chopped ingredients - chicken, eggs and pineapples - in a salad bowl.

Step 4. To make it convenient to grate the cheese, grease the surface of the device with the holes with vegetable oil, and place the piece itself in the refrigerator for a while to harden slightly. Grind the cheese on a coarse grater.

Step 5. Uncork the can of corn and drain the excess liquid. Place the corn and cheese in a salad bowl. Add some salt to the ingredients to taste, add the sauce and mix the salad thoroughly.

Bon appetit!

Delicious salad with chicken, pineapple, corn, cheese and garlic

Preparing the salad takes a little time if you boil the chicken and eggs in advance.Particular attention should be paid to the unusual salad dressing, which includes mayonnaise, salt, black pepper, curry and garlic.

Cooking time – 1 hour.

Cooking time – 50 minutes.

Number of servings – 6.

Ingredients:

• Chicken fillet – 300 gr.
• Cheese – 100 gr.
• Eggs – 3 pcs.
• Canned pineapples – 1 b. (300 gr.)
• Canned corn – 100 gr.
• Garlic – 1 tooth.
• Mayonnaise – 2 tbsp.
• Curry seasoning – 2 pinches.
• Ground black pepper – 2 pinches.
• Salt – 3-4 tsp.
• Carrots – 1 pc.
• Onion – 1 pc.
• Bay leaf – 1 pc.
• Black peppercorns – 6 pcs.
• Allspice peas – 2 pcs.

Cooking process:

Step 1. First, boil the chicken fillet. To do this, rinse it with running water, wipe it, and then put it in a pan. Next we send pre-peeled and washed carrots, peeled onions, black and allspice and bay leaves. Fill the ingredients with water and salt to taste. Cook the meat on the stove until cooked (15-20 minutes from the start of the liquid boiling), and then cool.

Step 2. Place a pan with eggs and cold water on another burner. Salt the water with 1-2 teaspoons of the bulk ingredient. Bring the liquid to a boil and cook the eggs for about 8-10 minutes until cooked. Then drain the hot liquid into the sink and run cold water over the eggs to cool quickly.

Step 3. Open the jar of pineapples and pour the syrup into a cup. Then we take the fruit out of the container and cut it into cubes. Transfer the pineapples to the salad bowl.

Step 4. Now uncork the jar of corn kernels and also drain the liquid from the container. Then, using a spoon, place the corn in the salad bowl with the pineapples.

Step 5. You can chop a piece of hard cheese in the way you like best. You can simply cut it into cubes or strips.In this recipe, grate the cheese on a coarse grater and add it to the salad bowl.

Step 6. Peel the cooled eggs and grate them on a coarse grater. We also cut the boiled chicken meat, which has already cooled, into cubes. We send the products to the salad bowl.

Step 7. Separate the garlic clove from the head and peel it. Place mayonnaise, curry seasoning, ground black pepper and salt in a separate bowl. Squeeze the garlic into the mass through a press. Mix the ingredients thoroughly and taste the mixture. Its taste should be rich, piquant and slightly salty. Add the mixture to the ingredients in a salad bowl and mix thoroughly. We serve the finished dish to the table.

Bon appetit!

Salad with chicken, pineapple, corn, cheese and mushrooms

For many connoisseurs of delicious dishes, the combination of pineapples and chicken is not entirely familiar. Over time, a salad made from these and other complementary ingredients became very popular. Now you can often see it among the appetizers on the holiday table.

Cooking time – 1 hour.

Cooking time – 30 minutes.

Number of servings – 4.

Ingredients:

• Chicken fillet (breast) – 200 gr.
• Canned pineapples – 1 b. (200 gr.)
• Canned corn – 1 b. (200 gr.)
• Cheese – 100 gr.
• Champignons – 200 gr.
• Onion – 80 gr.
• Garlic – 1 tooth.
• Vegetable oil – 1 tbsp.
• Salt – ½ tsp.
• Mayonnaise – 1 tbsp.
• Parsley - for decoration.

Cooking process:

Step 1. Prepare the ingredients for making the salad. Peel the onion and clove of garlic. We put them aside. We sort through the champignons: remove all defects and thoroughly wash the mushrooms with running water. First we uncork the jar of pineapples, and then the jar of corn. Drain the liquid from both containers into different cups. Place the pineapples in one bowl and the corn in another.Wash the chicken fillet and dry it with a paper towel.

Step 2. Place a pan of water on the stove (we will cook the fillet in it). Salt the liquid to taste and wait until it boils. Then put the chicken meat into boiling water and boil it for 15 minutes. This method of cooking the fillet allows it to become more juicy.

Step 3. Take the peeled onion and cut into cubes. Grind the washed and dried champignons into thin slices.

Step 4. Grate the cheese on a coarse grater (we use a Dutch grater, but if desired, it can be replaced with any other hard cheese).

Step 5. Heat a frying pan with oil on the stove, and then put the onion in a container and fry it until golden brown. We will need 3-4 minutes for this stage. Now add the champignons to the onions, mix the ingredients and simmer them together for 5 minutes. Salt the food during the frying process.

Step 6. When the chicken fillet has cooled, cut it into medium-sized cubes. We put the ingredients - chicken, corn, pineapples (cut into cubes), a mixture of onions and mushrooms, cheese - into a common salad bowl. Then add garlic, crushed through a garlic press, to the products and season the salad with sauce. Mix the dish.

Step 7. When serving, place the salad in bowls and garnish it with a sprig of washed parsley. You can use other greens if you wish.

Bon appetit!