Classic Chicken and Pineapple Salad

Ingredients

• Chicken fillet 10 oz
• Canned Pineapple Chunks 10 oz
• Canned Corn 5 oz
• Chicken Egg 4 pieces
• Hard Cheese 0 oz
• Mayonnaise 5 oz
• Bay leaf 1 piece
• Ground Black Pepper 2 pieces
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Place the chicken breast in cold water. Add a bay leaf and allspice, then bring to a boil.

Step 3

Cover the pot with foil, turn off the heat, and let the chicken breast rest for 20 minutes.

Step 4

Bring water to a boil in a small saucepan. Carefully lower the eggs into the water and cook for 13 minutes.

Step 5

Cut the pineapples into small cubes.

Step 6

Grate the cheese using a fine grater.

Step 7

Cool the cooked eggs under running water, peel them, and then grate them.

Step 8

Remove the chicken breast from the pot, pat it dry with paper towels, and let it cool. Cut it into cubes, similar to how you would cut pineapples.

Step 9

Combine all the prepared ingredients with the corn. Dress the salad with mayonnaise, season with salt to taste, and mix well.

Step 10

Serve at the festive table.