- Salad with chicken, pineapple and walnuts - the basic technological principles
- 1. Layered salad with chicken, pineapple and walnuts
- 2. Italian-style chicken, pineapple and walnut salad
- 3. Unusual salad with chicken, pineapple and walnuts
- 4. Salad with chicken, pineapple and walnuts
- 5. Simple salad with chicken, pineapple and walnuts
- 6. Salad with Chicken, Pineapple and Walnuts “Cuban”
- 7. Salad with chicken, pineapple and walnut “Polyana”, layered
- Chicken, Pineapple and Walnut Salad - Tips and Tricks
One of the most ancient dishes invented by man is salad.
For a variety of recipes, salads are hundreds of times superior to all other categories of dishes known in world cuisine.
No breakfast, no lunch, and sometimes no dinner, without them.
Suffice it to recall the traditions of the Russian feast, which always begins with several of the most popular salads, which are considered the mandatory program of the festive menu and a sign of a rich and generous treat.
It goes without saying that any housewife who prepared a dozen salads and surprised guests with new and original recipes has the right to be proud of herself and rightly rely on universal admiration.
Salad with chicken, pineapples and walnuts - the basic technological principles
The easiest dish that can be prepared even in 5 minutes, from the products available is salad. If there is also mayonnaise, and this sauce, despite numerous warnings from nutritionists and experts in the field of healthy lifestyles and nutrition, still, after almost three centuries, occupies the most prominent place on the shelf of the refrigerator, then come up with a new recipe, say, salad with chicken, pineapple and nuts is no difficulty. From the well-known categories of salads, however, it is better to exclude warm salads for the declared ingredients by the cooking method: nuts combined with heated juicy pineapple flesh look strange and not very appetizing.
- Chicken meat in a salad can be boiled or smoked, or both. Salad with nuts and chicken will look very Asian, if the pieces of meat before laying in the dish pre-fry. In this case, sharp dressing, salted or pickled ingredients are very appropriate, and pineapple can be used as a savory addition.
- Pineapple has a special substance that can break down animal protein so quickly that the process of digesting meat in the body is reduced significantly, in the presence of the juice of this fruit. Actually, bromelain starts working in a salad bowl, so its splitting properties must be taken into account: never store salads with pineapple for more than two hours and add pineapple slices to meat salads literally 5 minutes before serving. For the same reason, such dishes are prepared in small quantities, so that about any blanks "for later" there can be no question.
- Nuts for meat salad with chicken can serve as an equal component, as well as a small part of the sauce. The degree of their crushing depends on the plan of the cook, but one should not neglect the general canons that govern the harmony of consistency and taste, as well as the aesthetic appearance that should cause appetite. If all the components of the dish are cut into small neat cubes, then the kernels of nuts should look accordingly. If the cutting of the salad is sustained in the Mediterranean style, then you can make a broad gesture and put even whole halves of walnut kernels.
1. Layered salad with chicken, pineapple and walnuts
- Boiled Chicken Breast 500 g
- Eggs 3 pcs.
- Garlic 10-15 g
- Onions, green 80 g
- Any variety of hard cheese with a neutral taste) 180 g
- Pineapples (fresh or canned) 250 g
- Boiled carrot 150 g
- Walnuts (kernels)
- Lemon juice 50 mg
- Cheese and peeled, eggs are rubbed on a grater. The remaining ingredients are finely diced. Garlic, pepper and crushed kernels of nuts are added to the mayonnaise. Add lemon juice or cold boiled water (to taste) to the dressing, as the mayonnaise needs to be made not thick so that it is convenient for them to soak the layers of salad and not add it to the dish in an excess amount. Sliced onion and lemon juice and let stand for 15 minutes.
- We collect the prepared components on a dish, laying layers of chicken, carrots, eggs, cheese, onions, and pineapple cubes. Salad can be decomposed in portions in creamer, tall glasses, serving it in the form of a cocktail.
2. Salad with Italian style chicken, pineapple and walnuts
It is known that pasta in all its variations is a symbol of Italian cuisine. This ingredient in the composition of the salad makes the dish original, elegant and satisfying. Only the paste should be chosen appropriate to the shapes and sizes of the other components of the salad, and, of course, it is better to choose colored items so that the salad looks more bright and appetizing.
- Bows paste (with spinach, carrot and beet juice) 150 g
- Pineapple (canned cubes) 400 g
- Breast (grill) 800 g
- Frozen peas 150 g
- Lemon 150 g
- Small kitchen salt
- Olive Oil
- Basil, green
- Ground Nut
- Throw frozen peas in boiling water, salt, add sugar and ground pepper to taste. Squeeze the juice of 1/2 lemon into hot peas, add a little oil and set aside. While the peas cool and soak in the marinade, boil the colored bows in salted water. Throw the paste through a colander and brush with butter or mayonnaise.
- Cut the grilled and chilled chicken meat, combine it with pasta, diced pineapple, peas and pasta. Finely tear the leaves of basil. Decorate with greens and crushed kernels of nuts.
3. Unusual salad with chicken, pineapple and walnuts
- Boiled chicken fillet 500 g
- Pineapple cubes, canned 250 g
- Cherry, fresh 150 g
- Melon 250 g
- Nuts (walnuts, almond) 150 g
- Mayonnaise with mustard 120 g
- Cut melon, chicken and pineapple into cubes.
- Lightly fry peeled kernels and chop them in a mortar.
- Remove pits from cherries. Combine the components of the salad, mix and season with mayonnaise. You can replace pineapple with oranges.
- Take the largest fruit, cut the peel, remove the flesh from it and use it in the salad, and serve the salad in orange peel halves.
- For decoration use rosemary sprigs.
4. Salad with chicken, pineapple and walnuts
- Prunes, large (without stones) 200 g
- Fried Chicken 0.5 kg
- Cucumber, fresh 350 g
- Cheese 300 g
- Pineapple 450 g
- Green onions 120 g
- Garlic 50g
- Olive mayonnaise (non-greasy) 70 g
- Grape Vinegar 30 ml
- Nuts (baby) 50 g
- Ground pepper, black 20 g
- Raw fillet of poultry and all the ingredients, after preparing, cut into long strips. Raw meat after frying will decrease in volume, so it should be cut into one and a half times larger. Cook until ready in a small amount of refined oil (any), sprinkled with pepper at the end of frying.
- Put on a napkin to remove the oil. The meat should be spicy, so use a mixture of hot and fragrant peppers: a combination of sweet and fresh pineapple, spicy and fried meat with light smoked prune fruits and fragrant cucumber creates a unique taste of the dish. Mix all prepared ingredients in a deep bowl, mix gently so as not to mash.
- Serve salad dressing separately: combine mayonnaise with wine vinegar, peanut and pepper.
5. Simple salad with chicken, pineapple and walnuts
Any salad with mayonnaise is already a tasty dish, and these ingredients are so versatile that they will decorate any recipe, not to mention combining them. Therefore, if there is nothing available except for these products - success is still guaranteed, especially with mayonnaise!
- Nuts 100 g
- Canned pineapple cubes 300 g
- Boiled chicken (pulp) 400 g
- Mayonnaise with Provencal Herbs 80 g
- Fry the nuts in the oven or in a pan until you have a characteristic smell and a light blush. The peel should be separated from the kernels during frying, and the nuts should easily crumble when pressed with fingers. Remove the skin so as not to burn, and mash the nuts when they cool.
- Pine ananas through a sieve: the juice should not remain at all, because the flesh and without it will give the desired consistency, but the excess moisture will make the dish unpleasantly watery.
- Boil chicken meat with spices and roots, throwing it into boiling water, but do not salt or boil it. The fillet must be thick enough so that it does not fall apart in a salad or when sliced.
- Just combine all the ingredients and season with mayonnaise. For beauty, lay on the leaves curly lettuce or Chinese cabbage.
6. Salad with Chicken, Pineapple and Walnut “Cuban”
- Smoked-boiled Chicken Ham 600 g
- Canned peas 250 g
- Pineapple 350 g
- Mayonnaise (67%) 100 g
- Salad pepper (fleshy, red) 300 g
- Canned sweet corn 250 g
- Walnuts and sesame - 50 g
- Sauces, “Tartar” and soy, hot pepper (ground) - for filling
- Chop a salad into thin straws, putting aside a couple of leaves to decorate the dish. Also thinly chop the pepper.
- Cut the rest of the ingredients into small, pea-sized ones. Connect the products and mix with tongs or two forks.
- Make a spicy dressing of two sauces and pepper. Put a salad in a high salad bowl, sprinkle with crushed nuts and sesame seeds, pour dressing on top.
7. Salad with chicken, pineapple and walnuts “Glade”, puff
- Marinated champignons, whole 250 g
- Eggs: chicken - 4 pcs., Quail eggs - 10 pcs.
- Nuts (walnuts or hazelnut) 150 g
- Cheese 200 g
- Chicken fillet (smoked) 350 g
- Garlic 20 g
- Onions 100 g
- Pineapples (diced, canned) 200 g
- Sour cream or mayonnaise 180 g
- Dill 50 g
- Cherry 5-6 pcs.
- Onions (greens) 150 g
- Vinegar or lemon juice 30 ml (for marinade)
- Peel the green onions, fold into a bowl and cover with cold water, boiled with vinegar for 10 minutes. Drain marinade.
- Rub boiled chicken eggs and hard cheese on a large grater. Combine with chopped garlic and mix with mayonnaise.
- Finely chop the smoked chicken fillet.
- Place the salad in wide glasses in layers: diced pineapple, smoked meat, eggs with cheese and mayonnaise, pickled onions. Sprinkle each layer with chopped kernels of nuts and grease with mayonnaise.
- On top of the greens, place the whole marinated mushrooms, peeled quail eggs. On top, put the halves of the tomatoes on the eggs. Garnish with fresh dill sprigs.
Chicken, Pineapple and Walnut Salad - Tips and Tricks
- It is better to add sauces and dressings to the salad before serving, in order to keep the dish fresh longer.
- How many salads are usually prepared for a festive table in your home? Surely, every family member has a favorite salad, and I want to please every household or dear guest. But to cook 5-6 salads two hours before the start of dinner at the same time is a difficult task, and they (salads) should only be fresh.
- What to do? Wash, peel, boil, fry and chop the ingredients for salads in advance. Do this and place the prepared ingredients in separate containers, jars or vacuum bags and put them in the refrigerator.
- Half an hour before the start of dinner, the ingredients according to any of the recipes will only need to be put together and put in a bowl, or a dish, or cocktail dishes. Nothing stagnates and does not deteriorate.
- Just do not forget to hang somewhere in a convenient place, above the desktop, recipes written in advance on separate leaves: so you will not forget anything and will not confuse. Professionals use this method even in expensive and trendy restaurants.