Both chicken fillet and pineapple pulp have a rather weak taste of their own.
But both products are surprisingly susceptible to spices and ingredients of dishes with strong aromas.
It can be argued that both of these products are, ultimately, "fillers."
They perfectly absorb the juices of other products and therefore they can be specially pickled, or simply soaked in juices or light wines.
And for fans of unconventional cuisine there is such a little secret.
Boiled breast can be marinated overnight in syrup from a pair of cans of pineapples. And those, in turn, soak in a brackish marinade.
Salads with chicken and pineapple - general principles of preparation
• Almost any salad can be added originality if you put chicken fillet and pineapple. Tender chicken meat in harmony with almost all foods and vegetables. Pineapple gives the dish a special freshness and a specific sweetness.
• Chicken before being added to the salad must be subjected to heat treatment - boiled or fried. Smoked chicken breast is often used.
• Pineapples are suitable and canned and fresh. The taste of the dish from this does not fundamentally change. Each time it acquires its own zest.
• For salads, you can take fruits canned both in rings and slices. But it is worth considering that if they need to be chopped, then it is more convenient to cut the rings, rather than pieces.
• Products in such salads are mixed or layered. Especially original and festive look dishes decorated in the form of pineapple fruit.
• Salads with chicken and pineapple season with mayonnaise or yogurt. The fat content is selected independently.
Simple salad with chicken and pineapple
Ingredients:
• pulp of chicken breast - 200 gr.;
• pulp of fresh pineapple - 150 gr.;
• celery - 1 stalk, approximately 100 gr.;
• two boiled chicken eggs;
• 100 gr. sugar canned corn;
• 50 ml of natural yogurt;
• fresh dill and parsley - to taste;
• lemon quarter juice;
• table. a spoon of high-quality oil (for dressing).
Cooking method:
1. Wash the chopped chicken, separate the fillets, fill with water and boil until cooked. Salt slightly water after boiling. Cool the prepared meat well, and cut into small pieces.
2. Form a pineapple into cubes, and a celery stalk into small pieces.
3. Peel the eggs and chop into small strips.
4. Combine all the crushed components in the salad bowl. Add corn and chopped greens.
5. Mix yogurt with oil (for example, olive) and lemon juice. Rub the sauce until smooth and season it with the dish.
Multilayer salad with chicken and pineapple
Ingredients:
• chilled breast - about 300 grams;
• fresh eggs - 4 pieces;
• a can of pineapple slices;
• 200 gr. Kostroma cheese;
• green onions;
• onion head;
• mayonnaise for dressing;
• walnut kernels.
Cooking method:
1. Hard-boiled eggs. Cool in a large container with cold water, clean.
2. Pour breast water with boiling water, add salt and boil until tender. Remove the chicken from the broth and cool well.
3. Onion, cooled meat and eggs, cut into medium-sized slices. Drain the syrup from the can with the canned slices, and grate the cheese into small crumbs.
4. Put the ingredients on an oval dish, layering with mayonnaise. First put the chicken, then the onions. On top of it are eggs, and then pineapples. The final layer will be cheese. Layers can be repeated.
5. On top of the cheese, lay the halves of the toasted walnuts, imitating the pineapple peel. Make the crown of the green onion feathers and put the salad in the refrigerator for an hour.
Celery salad with chicken and pineapple
Ingredients:
• fresh chicken fillet - 400 gr.;
• 200 gr. sugar canned corn;
• four celery stalks;
• low-fat mayonnaise;
• semi-hard cheese - 50 grams;
• three fourth banks of pineapples;
• teaspoon "Spices for poultry";
• 0.5 tsp mixtures of provence herbs.
Cooking method:
1. Dry the fillet washed in water. Cut it into cubes half as much as shish kebabs, sprinkle with "Chicken Spices", Provencal herbs. Add a little salt and put in the cold for half an hour.
2. Warm a couple of tablespoons of vegetable oil in a pan. Put the chicken meat in the oil and fry with moderate heat until a delicate golden color. Put the chicken in a bowl, let it cool completely.
3. Drain the syrup from the cans. Pineapples chop strips, and celery stalks - thin rings. Rinse the corn well and discard it on a sieve.
4. Cut the cheese into small squares.
5. Combine everything in a deep salad bowl. Add cooled chicken pieces. Season the salad to your taste with ground pepper, be sure to salt it. Add mayonnaise on a spoon and stir until an acceptable consistency is obtained.
Salad with chicken and pineapple - "Festive"
Ingredients:
• boiled ham - 200 gr.;
• a can of corn;
• 200 gr. champignons;
• chicken fillet - 250 gr.;
• canned pineapples - 5 rings;
• one boiled egg;
• butter, unsalted butter - 30 gr.;
• mayonnaise for dressing;
• greens, artificial red caviar and olives.
Cooking method:
1. Chop fresh mushrooms into thin slices. If the mushrooms are large - straws. Fry until tender in butter over low heat.
2. Dip the chicken in boiling water and boil it, slightly adding salt to the water. Cool and cut medium-sized, into cubes.
3. Place the corn on the bottom of the serving platter. Put a thin layer of ham on it and coat well with mayonnaise. Next, lay the chicken. On top of it is a layer of pineapples and again well coat. Rub the cheese with a fine grater.
4. Garnish with sprigs of greens, caviar and rings of olives.
Salad with chicken and pineapple - "Crystal"
Ingredients:
• 250 grams of "Dutch" cheese;
• white chicken meat, fresh - 300 gr.;
• 200 gr. Pineapples, sliced;
• salad mayonnaise to dressing;
• two small pieces of loaf (100 gr.).
Cooking method:
1. Fry the chicken slices in vegetable, calcined oil. Cook with moderate heat, stirring until a light fried crust is obtained.
2. Cut the loaf into slices the size of sugar. Fry until golden brown in a separate frying pan.
3. Rub cheese with a fine grater.
4. In a large salad bowl, put the cooled chicken, dried pineapples and toasted loaf.
5. Season the salad with mayonnaise and, without insisting, serve to the table.
Salad with chicken and pineapple - "Perfect"
Ingredients:
• smoked chicken breast - 300 grams;
• two small sour apples;
• 250 gr. pineapples (canned);
• three tbsp. l "European" mayonnaise, or other fatty.
Cooking method:
1. Remove the skin from the smoked beep and remove the bones, if any. Strip chicken into strips.
2. Thinly peel the apples. Remove seeds and chop with straws.
3. Drain the syrup from the can. If pineapple rings - cut them into small slices. If in pieces, you can simply cut them in half. The salad will have a more delicate taste if you take fresh fruits.
4. Mix all chopped ingredients. Mix well and season the salad with pepper to your liking. Add mayonnaise, slightly add salt and mix well.
Piquant Chicken Fillet Salad with Pineapple and Pickled Mushrooms
Ingredients:
• pickled champignons - 200 grams;
• a can of pineapples (200 gr.), "In own juice";
• 300 gr. juicy smoked breast;
• 200 gr. Russian cheese;
• to taste salt, spices and mayonnaise sauce.
Cooking method:
1. Cut marinated mushrooms and smoked breast very finely. If possible, pieces of the same size.
2. Cut pineapple rings into thin strips, and grate cheese into coarse crumbs.
3. Thoroughly mix all chopped foods. Season with spices. Add salt with mayonnaise and mix everything carefully again.
Chicken fillet salad with pineapple and squid
Ingredients:
• squid - 300 gr.;
• 50 gr. bacon
• 100 grams of chicken breast;
• two large fresh cucumbers;
• half an apple;
• 100 gr. mayonnaise;
• juice from a quarter of lemon.
Cooking method:
1. Scrape the squid carcasses with a knife. Rinse thoroughly under the tap, especially the inside.
2. Salt boiled water. Dip the squid and boil for no more than three minutes. Remove the carcass from the broth and refrigerate. Remove the chitin plates and cut the meat into rings.
3. Lay strips of bacon in a dry frying pan and dry. Cool completely and cut into thin strips.
4. Rinse chicken with water, wipe dry and cut into small slices. Fry the pieces of meat in olive oil until tender and set to cool.
5. Cut off the ends of the cucumbers and chop the straws together with the pineapples and apples.
6. In a volumetric container, mix the squid with chicken and bacon. Add cucumbers with apples and pineapples. Pepper and season with mayonnaise. Add salt if necessary.
Tartlets with chicken and pineapple salad
Ingredients:
• boiled white chicken meat - 200 gr.;
• 70 gr. "Dutch" cheese;
• 2 tablespoons of crushed walnut;
• two small cloves of garlic;
• hard boiled eggs - 2 pcs .;
• for dressing mayonnaise;
• wafer tartlets.
Cooking method:
1. Cut boiled chicken into small pieces and combine with small pieces of pineapple.
2. Add crushed garlic, nuts, and chopped eggs. Straw coarsely rub the cheese.
3. To taste, put ground pepper and lightly add salad. Add a little mayonnaise and mix thoroughly. Report mayonnaise and salt as needed.
4. The dish is served in waffle tartlets. To prevent them from getting wet, fill them with salad just before serving.
Salads with chicken and pineapple - cooking tricks and useful tips
• When boiling or frying the fillet, do not overdo it on fire. Cool the boiled chicken without removing from the broth. Otherwise, the meat will be hard and dry.
• Decant syrup or brine well from cans. Dry food thoroughly before shredding to prevent moisture. If this is not done, the salad may “leak”.
• Boil squid no longer than the specified time. Overcooked squid meat becomes "rubber".
• When washing squid carcasses, turn them out. Clean off the remnants of the entrails well so that the meat is not bitter after cooking.
• Put the mushrooms in a dry pan and fry over high heat. Add oil only after all the moisture has evaporated. Bring to readiness by slightly lowering the flame level.
• To grease salad layers, take a thin mayonnaise. It is easier to apply and the layers are impregnated not only better, but also faster.
• Since we have such a set of products, it’s a sin not to compose anything. Take the classic Olivier. We replace peas with sweet corn, instead of potatoes, sweet, non-juicy apples. Pineapples are suitable instead of cucumbers, pickled white boiled meat in a mixture of Madera with a carbonated mine. water. Instead of mayonnaise - yogurt, and onions will be replaced by chopped unripe pear. Do you think this is a children's afternoon snack? Do not guess! This is a great fortified salad, perfect as a dinner with diets. Or, on the contrary, as a main course, shortly before an intense workout.
