Exotic salad with pineapple and chicken breast is a great appetizer for the festive table. It differs from the usual "Olivier" in its originality and will help to pleasantly surprise guests. Moreover, such an appetizer always turns out to be juicy, tasty and light.

Classic salad with pineapple and chicken breast

Dressing for the discussed snacks can be prepared in various ways, but in the classic version it is prepared on the basis of mayonnaise. In addition to this popular sauce (110 g), it is used: 2 raw eggs, salt, 240 g chicken, 280 g canned pineapple, 120 g of any hard cheese, a pinch of curry.

  1. Chicken meat is boiled in salted water. You can also add a bay leaf to it.
  2. The treat will be laid out in layers and the first of them will be a cooled boiled breast cut into small pieces.
  3. After the meat there are cubes of canned pineapple without syrup.
  4. Hard boiled eggs, cut into medium pieces and laid out on a fruit layer.
  5. At the end, the salad is sprinkled with small cubes of hard cheese.
  6. Mayonnaise, salt, curry and some pineapple syrup are mixed for the sauce. Each layer of salad is generously oiled with it.

Before serving, the dish should be well infused.

Smoked Taste Cooking

Smoked meat will make the treat especially piquant and unusual. Beijing cabbage has a neutral taste, but it will add a dish of juiciness. In addition to smoked breast (170 g) and cabbage (210 g), taken: 120 g of fresh or frozen pineapple, salt, mayonnaise to taste, egg, ground black pepper.

  1. First of all, you need to prepare Beijing cabbage - rinse, dry with paper towels and finely chop.
  2. Smoked chicken breast is cut into strips and mixed with vegetable in a large deep dish.
  3. If frozen pineapple is used, it must first be thawed at room temperature. Fresh fruit is immediately cut into thin sticks and sent to the rest of the ingredients.
  4. It remains to add a hard-boiled hard-boiled egg to a bowl.
  5. All products are sprinkled with salt and pepper to taste.

Mayonnaise seasoned just before serving.

Puff Pineapple Salad with Chicken Recipe

This recipe includes canned mushrooms. Mushrooms will be enough 420 g. Also used: 350 g of boiled chicken, 280 g of any hard cheese, 4 selected eggs, salt, 180 g of mayonnaise.

  1. All products are immediately ready for laying in layers, except for eggs. They are boiled hard boiled.
  2. Next, you can form a salad.
  3. The first layer will be chopped chicken, sprinkled with salt and greased with mayonnaise.
  4. Next are: canned champignons without liquid from a jar, diced pineapple, again salt and mayonnaise, chopped with a fine egg grater.
  5. The last one is hard cheese grated with the largest cells.

A chicken breast salad with pineapples, prepared according to this recipe, can be laid out immediately in portions in small bowls.

Read also: watermelon slice salad

With the addition of pomegranate

This salad variation is little known to modern housewives. But she certainly deserves the attention of the culinary experts. Pomegranate seeds add an interesting sour note to the appetizer. In addition to half the fruit, you need to prepare: 320 g chicken, 260 g canned pineapple, salt, 140 g light mayonnaise.

  1. The meat is boiled until fully cooked in salt water. When it has completely cooled, chicken is cut into tiny pieces.
  2. Slices of chicken are laid out in a deep salad bowl.
  3. Next, pineapple cubes and pomegranate, divided into grains, are sent to the same container.
  4. It remains to salt, grease with mayonnaise and serve.

To make a diet snack, you need to use low-calorie sauce for dressing.

Dietary Chicken Salad with Pineapple and Celery

This unusual treat can be safely eaten even by those who are on a strict diet. The main thing is to choose a light sauce for him. If you don’t need to think about calories, you should take a regular mayonnaise for dressing (3 tbsp). The recipe includes: a can of canned pineapple, salt, 4 celery stalks, 480 g chicken fillet.

  1. Chicken boiled for half an hour in salt water. When the meat has cooled, it is finely cut with a sharp knife.
  2. Pineapple slices from the jar are slightly squeezed from the syrup, after which each of them is cut into 6 parts.
  3. Celery stalks are thoroughly washed and brushed if necessary.
  4. In a roomy salad bowl, all the prepared ingredients listed are combined, slightly salted and seasoned with mayonnaise or the selected sauce.

Serve immediately after mixing.

Read also:pineapple salad recipe

With the addition of corn

Fans of sweet-salty combinations in snacks will definitely like this salad option. Canned corn will make the dish more juicy and crispy (1 can). In addition, it will be used: 480 g canned pineapple rings, 220 g mayonnaise, 5 selected chicken eggs, salt, 1 chicken breast, mayonnaise to taste, 210 g of any hard cheese.

  1. Chicken is boiled in salted water with a bay leaf until cooked. When it cools down a little, you can cut the meat into small pieces and send in a suitable salad bowl. If the meal is planned to be served at the festive table, portioned serving will look spectacular. In this case, the ingredients are immediately laid out in small bowls or wide glasses.
  2. Syrup is poured from pineapple, after which the fruit is cut into small cups and sent to chicken.
  3. Hard boiled eggs and cut in any convenient way.
  4. Cheese - chopped into cubes.Some housewives prefer to rub it on the grater with the largest cells, but in this case the product will not be felt enough in the salad.
  5. Eggs, canned corn and cheese cubes also spill out to the rest of the ingredients.
  6. It remains to salt the appetizer and generously season it with mayonnaise.

Serve with spicy garlic sauce.

Warm salad with pineapple and chicken breast

This is a recipe with Italian notes that is complemented by unexpected products such as green peas and peanuts. It will be based on a chicken breast (430 g). The recipe will also include: 160 g of long rice, 320 g of fresh sliced ​​pineapple, 90 g of frozen green peas, salt, 60 g of salted peanuts, 40 ml of quality olive oil, half a lemon, 15 g of peanut butter, ground pepper.

  1. Pre-thawed green peas are dropped into boiling water for 3-4 minutes, after which they are doused with ice water and dried.
  2. Rice is cooked crumbly in salt water.
  3. Poultry meat is finely chopped and fried until golden brown.
  4. Pineapple is cut into cubes.
  5. For refueling, two types of oil are mixed, salt, pepper and lemon juice. The mass is slightly beaten with a fork.
  6. All prepared sliced ​​products are placed in a deep bowl, watered with dressing, and if necessary they are salted.
  7. Last of all, the snack is sprinkled with chopped peanuts.

In this salad, you can not replace fresh pineapple with canned.

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