Chicken breast and pineapple salad - 10 step by step recipes

To make the salad tasty, you need to know a few secrets of its preparation. Boil chicken in salted water so that it can be easily removed from the bone. It is better not to add dry spices to the salad, use herbs instead.

Classic Chicken Breast Pineapple Salad Recipe

The salad recipe will help you out in case guests unexpectedly come and you need to feed them something hearty and tasty. Preparing the dish is simple, the most important thing is to boil eggs and chicken in advance.

Cooking time - 1 hour 45 minutes.

Cooking time - 30 min.

Servings Per Container - 6.

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  Let's start with the chicken breast. We study it for the presence of unnecessary details - cartilage and films. When they are removed, the meat must be rinsed.
• 
  Put the washed breast in a saucepan and fill it with purified water. Cook the meat on the stove until tender, about 30 minutes. Salt water to taste.
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  Put the required number of eggs in another pan. Fill them with water. We put the container on the adjacent burner and boil the eggs. When the water boils, we continue the cooking process for another 7 minutes.
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  We take out the finished breast from the pan and put it on a plate so that it has the opportunity to cool down. Drain the boiling water from the pan with eggs and fill them with cold water.
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  Open the can of pineapple and drain the juice. Place the slices on a cutting board and cut into cubes. Next, grind the cheese into cubes of the same size.
• 
  We peel the eggs. We cut them. The chicken is already cold. It also needs to be cut into cubes. Choosing a large bowl or salad bowl. We put all the ingredients in it. Add salt to taste and mayonnaise to the salad. Mix the ingredients thoroughly and treat the guests.

Bon Appetit!

Smoked chicken breast salad with pineapple and croutons

For adding to a salad, it is best not to use purchased crackers, in which there are many additives, but made at home from natural ingredients. The dish will turn out to be very tasty, satisfying and crunchy.

Cooking time - 30 minutes.

Cooking time - 25 min.

Servings Per Container - 6.

Ingredients:

• Smoked chicken breast - 300 gr.
• Canned pineapple - 200 gr.
• Baton - 100 gr.
• Cheese - 200 gr.
• Mayonnaise to taste.
• Vegetable oil - 2-3 tbsp.

Cooking process:

1. Let's start with smoked chicken. Cut it into longitudinal slices of small thickness, and then into cubes. Choosing a suitable salad bowl. If it is not there, take any bowl and put the smoked fillet in it.
2. Cut off the required amount of loaf from the roll and cut into slices. Grind them into pieces in the form of cubes. Pour vegetable oil into the pan. We heat the container for a couple of minutes and pour the loaf into it. Fry the cubes until golden brown.
3. Open the can of pineapple and drain the juice. It can be poured into a cup and drunk - the juice is delicious and sweet. Cut the pineapple slices into cubes.
4. Grind the required amount of cheese on a coarse grater.Put all the ingredients in a bowl of chicken. It is better to add the croutons before serving, so that the loaf does not have time to soften and remains crispy.
5. Put a few tablespoons of mayonnaise in the salad. Mix the ingredients well. You can serve the dish in a bowl or salad bowl. Also, salad can be served in small salad bowls in portions.

Bon Appetit!

Puff salad with chicken breast, pineapple, cheese

We offer you a recipe for a delicious and satisfying flaky salad, which will be an excellent decoration for a festive table. If desired, you can decorate it with cucumber slices and herbs.

Cooking time - 2 h. 5 min.

Cooking time - 35 min.

Servings Per Container - 6.

Ingredients:

• Canned corn - 200 gr.
• Eggs - 2 pcs.
• Chicken breast - 200 gr.
• Cheese - 150 gr.
• Canned pineapple - 200 gr.
• Mayonnaise to taste.

Cooking process:

1. First you need to boil the chicken and eggs. Chicken breast should be removed from films and skins before cooking, rinsed and wait until it dries. Then the chicken meat must be put in a saucepan and covered with water. We put the container on the stove and boil the chicken until it is fully cooked, about 30 minutes.
2. Put a couple of eggs in a separate container and fill them with cold water. We put the pot on the stove and wait for the water to boil. After boiling, boil the eggs for about 7-8 minutes. Now you need to drain the boiling water and pour cold water over the eggs.
3. We take out the chicken meat from the pan. After cooling completely, cut it into cubes and put it on a plate as the first layer. Lubricate the chicken with mayonnaise.
4. We open a jar of corn. Pour the juice into the sink and place the required amount of the ingredient on top of the chicken and mayonnaise layer. We also grease the corn with mayonnaise.
5. We open a jar of pineapples. Also drain the juice and cut the required number of slices into cubes. This is the next layer of lettuce. Lubricate pineapples with mayonnaise.
6. Remove the egg husks and grind the eggs. We spread them with the next layer and coat with mayonnaise. Next, we send the cheese, previously chopped on a grater. Pour mayonnaise on the cheese.

Bon Appetit!

Simple and delicious salad with chicken breast, pineapple and mushrooms

Juicy salad with an unusual taste is designed for 6 servings. The dish turns out to be tender and satisfying. Its original presentation especially attracts attention: homemade eggs with rich yellow yolks are best suited for decoration.

Cooking time - 2 hours.

Cooking time - 45 min.

Servings Per Container - 6.

Ingredients:

• Eggs - 6 pcs.
• Chicken breast - 400 gr.
• Pickled mushrooms - 150 gr.
• Canned pineapple - 250 gr.
• Fresh cucumber - 2 pcs.
• Mayonnaise to taste.
• Greens - for decoration.

Cooking process:

1. Cooking chicken breast: before boiling it, cut off the films and remove the cartilage, rinse and wipe the meat. We put it in a saucepan and fill it with water. We boil the meat on the stove for about 30 minutes until fully cooked.
2. Now it's the turn of the eggs. We put them in a saucepan and fill with cold water. The water should boil. When this happens, continue to cook the eggs for about seven minutes. We drain the hot water. To cool the eggs, fill them with cold water.
3. When the chicken breast is ready, cool it down and cut into small pieces. Put on a salad plate and pour with mayonnaise. We will lay out the next layer from pineapples. To do this, you must first open the jar and drain the juice, and then cut the slices of the ingredient as small as possible.
4. Lubricate pineapples with mayonnaise. Cut off both ends of the cucumbers and chop the vegetable. We spread the cucumbers on top of pineapple and mayonnaise, pour over them with mayonnaise.
5. We also cut the pickled mushrooms and form a new layer of lettuce from them. Lubricate it with mayonnaise. We also grind the egg white and put it on top of the mushroom slices. Sprinkle with mayonnaise. Rub the yolks for decoration on a fine grater and sprinkle on the salad. We supplement the dish with pre-washed herbs.

Bon Appetit!

How to make a salad with chicken breast, pineapple and walnuts?

Walnuts add a touch of piquancy to the salad, and fried mushrooms with onions add a delicious aroma. The role of pineapple in the composition of the dish is to give it juiciness and sweetness, and cheese and eggs make it tender.

Cooking time - 1 h. 50 min.

Cooking time - 1 h. 20 min.

Servings Per Container - 6.

Ingredients:

• Chicken breast - 500 gr.
• Canned pineapple - 300 gr.
• Canned champignons - 230 gr.
• Cheese - 150 gr.
• Onions - 1 pc.
• Walnut - 70 gr.
• Mayonnaise - 100 gr.
• Vegetable oil - 50 ml.

Cooking process:

1. Before cooking, the chicken breast will need to be processed: get rid of the skins and films, rinse. Pour water into a saucepan and bring to a boil on the stove. Put the chicken in boiling water and boil until fully cooked for about 20-30 minutes.
2. We peel the onion and chop it. We remove the mushrooms from the top layer, rinse and cut. Let's start roasting them. Pour vegetable oil into the pan and distribute it over the bottom of the container. We heat up on the stove for a couple of minutes. Pour in the onion and begin to fry. A few minutes later, put the mushrooms in the pan. Mix them with onions. Fry until tender (the ingredients should brown).
3. Open the pineapple jar and drain the syrup. Cut the slices into small pieces. Cut a small piece from a piece of cheese. We will need it to decorate the salad. We rub a piece of larger cheese on a coarse grater, a piece of smaller cheese on a fine grater.
4. Split the walnuts and remove the core. It must first be cut with a knife and then lightly chopped in a blender. Small crumbs should not turn out, you need to leave pieces of nuts.
5. We take out the chicken breast from the pan and, after cooling it, cut into cubes. Drain the vegetable oil from the pan with mushrooms so that the salad does not turn out to be greasy.
6. Now it's time to put the ingredients in the mold. We choose a suitable dish and cover it with cling film. We spread a layer of champignons with onions on the bottom of the container. Lubricate them with mayonnaise and distribute the next layer of cheese.
7. Pour mayonnaise on the cheese and sprinkle with walnuts, which are also covered with mayonnaise. Next, there will be a layer of pineapples, then chicken fillet. Cover the chicken with mayonnaise. Cover the prepared salad with a flat plate and turn the structure over. We remove the deep container and cling film. Decorate the salad with finely grated cheese.

Bon Appetit!

Delicious chicken, pineapple and corn salad recipe

For salad, you need to choose lean and dietary chicken breast, and instead of canned pineapples, you can cut fresh ones. It is also most convenient to use canned corn for salad.

Cooking time - 1 hour 45 minutes.

Cooking time - 40 minutes.

Servings Per Container - 4.

Ingredients:

• Chicken breast - 400 gr.
• Canned corn - 250 gr.
• Canned pineapple - 250 gr.
• Salt to taste.
• Mayonnaise to taste.
• Greens - optional.

Cooking process:

1. We remove skins and white films from chicken breast. We wash and put the meat in a saucepan and fill it with purified cold water. Add some salt to the water and place the container on the stove. Cook the breast for 30-40 minutes.
2. We put a deep salad bowl on the work surface. We take out the finished chicken from the pan and let it cool. When this happens, the chicken can be fiberized and then put into a salad bowl.
3. We open the jar of corn using a special device, drain the juice and put the ingredient on top of the chicken.
4. Now open the pineapple jar, drain the syrup and cut the slices into small cubes. To prevent the salad from turning out watery, transfer the pineapples to a colander and wait for some more juice to drain. Then they can be put in a salad bowl.
5. Mix the ingredients. Salt the dish and pour with mayonnaise to taste. Mix the mass again and, if desired, decorate with pre-washed herbs - parsley or dill.

Bon Appetit!

Salad with chicken fillet, pineapple, cheese and egg

Try a rather unusual combination of products from which you get an amazingly tasty, tender and satisfying salad. It is prepared quickly enough from a set of ingredients available to any housewife.

Cooking time - 1 hour 40 minutes.

Cooking time - 45 min.

Servings Per Container - 4.

Ingredients:

• Canned pineapple - 200-250 gr.
• Chicken breast - 300 gr.
• Eggs - 3 pcs.
• Cheese - 150 gr.
• Salt to taste.
• Mayonnaise to taste.
• Greens - optional.

Cooking process:

1. First you need to boil the breast and eggs. To do this, we free the chicken from films and skins with a sharp knife, and then gently rinse it with running water.
2. Pour the required amount of water into a saucepan. It is better if it is cleaned beforehand. Add some salt to the liquid and put the chicken breast into it. Cook the product on the stove for 20-30 minutes until fully cooked.
3. We put the eggs in a separate container and fill them with cool water. As soon as the water boils, cook the eggs over high heat for about seven minutes. Pour the hot water into the sink and pour the cold eggs over to cool.
4. Put the chicken on a plate and wait until it cools. We remove the husks from the finished eggs and cut them into small cubes. Grind the cooled chicken meat as well. Choose a suitable salad bowl and put the sliced ​​eggs and chicken breast into it.
5. Open the can of pineapple and drain the juice. We take pineapple slices from the container and cut. To drain the remaining juice, put the pieces in a colander.
6. Grind the required amount of cheese on a coarse grater. Put pineapples and cheese in a salad bowl. Season the ingredients with mayonnaise to taste and mix the mixture thoroughly.
7. If desired, the salad can be seasoned with herbs - parsley or dill. First we wash a small amount of them with running water and soak, and then finely chop or tear with our hands into small branches. We decorate the salad with herbs.

Bon Appetit!

Chicken breast, pineapple and Chinese cabbage salad

From the ingredients of the salad, a nutritious dish is obtained: chicken fillet is rich in proteins, Chinese cabbage helps to relieve stress and fight fatigue, and pineapples reduce weight and strengthen the immune system.

Cooking time - 55 minutes.

Cooking time - 35 min.

Servings Per Container - 2-3.

Ingredients:

• Chicken breast - 200 gr.
• Canned pineapple - 100 gr.
• Canned corn - 100 gr.
• Cheese - 50 gr.
• Peking cabbage leaves - 5-6 pcs.
• Mayonnaise to taste.

Cooking process:

1. We rid the chicken breast of films and skins - cut them off with a sharp knife. We wash the meat with tap water.
2. We send the breast into a pot of water and boil for about 20-30 minutes. When the chicken is completely cooked, cool it right in the broth.
3. Cut the cooled chicken breast into small cubes. We put them in a salad bowl or a bowl of a suitable size.
4. We open a jar of pineapples and carefully pour out the juice. Put the sweet slices on a cutting board and cut into pieces of the same size as the chicken. To drain the remaining juice, put the pineapples in a colander.
5. Rub a piece of cheese on a fine grater. We spread pineapples and cheese to the chicken. Peking cabbage leaves must first be washed and wiped off, and then cut into small pieces. We send them to the salad.
6. Uncork a jar of corn. Drain the juice and put the required amount of the ingredient in a salad bowl. We complete the preparation of the salad by adding mayonnaise. Thoroughly mix the dish, which is now ready to serve.

Bon Appetit!

Smoked chicken breast salad with pineapple, cheese and garlic

Quite an unusual combination of garlic and canned pineapples: the result is a very interesting dish - both sweet and tart in taste, popular in the culinary environment.

Cooking time - 30 minutes.

Cooking time - 30 min.

Servings Per Container - 4.

Ingredients:

• Smoked chicken breast - 300 gr.
• Canned pineapples - 200 gr.
• Cheese - 100 gr.
• Garlic to taste.
• Mayonnaise to taste.

Cooking process:

1. Put the finished smoked breast on a cutting board. Cut it into thin slices with a sharp knife and then chop it into cubes. Pour the chicken into a prepared salad bowl.
2. Now let's start processing pineapples. To get the slices, you first need to open the jar and drain the sweet juice. Then the pineapples need to be chopped and put in a colander to get rid of any remaining juice.
3. Now we need a grater to grate the cheese for the salad. Place the appliance on the bottom of a deep plate and grind the ingredient. Put the cheese from the plate into the salad bowl. It is not necessary to grate the cheese in a separate container; you can immediately grind it into a salad bowl.
4. Following the cheese, we send pineapples to the salad bowl. Separate several cloves from the head of garlic. Add garlic to taste. We peel the cloves from the husks, rub them on a fine grater or squeeze the garlic with the help of a garlic dish into a salad bowl.
5. Pour all ingredients with mayonnaise. Mix the contents of the salad bowl with a tablespoon. We serve the finished dish to the table. If you like greens, you can complement the salad with parsley or dill.

Bon Appetit!

Step-by-step recipe for chicken, pineapple and cucumber salad

To prepare a delicious and satisfying salad, the breast must be boiled in advance. The skins of the cucumbers also do not need to be trimmed. The ingredient will need to be chopped right with it and then added to the salad.

Cooking time - 1 h. 20 min.

Cooking time - 35 min.

Servings Per Container - 2-3.

Ingredients:

• Chicken breast - 200 gr.
• Fresh cucumber - 1 pc.
• Canned pineapple - 2 slices.
• Cheese - 60 gr.
• Mayonnaise to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Pomegranate seeds - for decoration.

Cooking process:

1. Released from films, we put the washed chicken breast in a saucepan and fill it with purified water. We boil it on the stove until fully cooked. After the chicken breast is ready, it should be cooled, cut into small cubes and put into a salad bowl.
2. First, wash the cucumber in a stream of running water. Wipe it off and cut off both ends of the ingredient. Grind the cucumber into cubes of the same size as the chicken breast. We supplement the chicken in a salad bowl with cucumber cubes.
3. Open a jar of pineapples and use a fork to pull out a couple of slices of the product. We transfer them to a cutting board and cut them. Then pour the pineapples into a colander. When the juice drains, we send the pieces to the salad bowl.
4. We need 60 grams of cheese to make a salad. We grate a piece and add to the salad.
5. Now season the chopped ingredients with mayonnaise to taste, sprinkle with salt and pepper.
6. Mix the contents of the salad bowl. First, rinse the pomegranate and wipe it with a cloth towel, and then cut it to extract the required number of seeds. We decorate the salad with them.

Bon Appetit!