Chicken Salad with Pineapple and Walnuts

Ingredients

• Smoked Chicken 15 oz
• Canned Pineapple Chunks 5 oz
• Chicken Egg 4 pieces
• Russian Cheese 5 oz
• Garlic to taste
• Scallions 4 pieces
• Mayonnaise 0 oz
• Cilantro 5 sprigs
• Ketchup 0 oz
• Walnuts 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Lightly toast the nuts in a dry skillet to bring out their aroma.

Step 3

Cool the nuts and coarsely crush them.

Step 4

Hard boil the eggs: place them in cold water, bring to a boil, and cook for 10 minutes, no more, to prevent the yolk from developing a grayish coating.

Step 5

Cover the eggs with cold water, peel them, and cut into 3–5 mm cubes.

Step 6

Cut the chicken breast into cubes of the same size.

Step 7

Drain the liquid from the canned pineapple and cut it into cubes of the same size.

Step 8

Finely chop the cilantro and green onions.

Step 9

Grate the cheese using a fine grater.

Step 10

Prepare the sauce: mix mayonnaise and ketchup.

Step 11

Press garlic through a garlic press into the sauce (adjust the amount of garlic to your taste). Add chopped cilantro to the sauce.

Step 12

Place the chicken fillet, eggs, pineapple, green onions, and nuts in a salad bowl (set aside some nuts for garnishing).

Step 13

Add grated cheese to the salad. Toss to combine.

Step 14

Dress the salad with the prepared dressing. Toss to combine. Taste and adjust the salt and pepper as needed.

Step 15

Sprinkle with walnuts and serve.