Salad with Chicken, Potatoes, Corn and Canned Pineapple
by Editorial Staff
A salad with boiled chicken fillet and potatoes is an easy-to-prepare, hearty dish that will perfectly complement both the everyday menu and the festive feast. Juicy canned pineapple slices, fresh greens, and a splash of sweet canned corn kernels add a multifaceted flavor to the salad, while potatoes and chicken add nutritional value. Simple and delicious!
Servings: 4
Ingredients
- Chicken fillet – 550 g
- Potatoes – 300 g
- Canned pineapples – 250 g
- Canned corn – 200 g
- Mayonnaise – 200 g (or to taste)
- Fresh parsley – 20 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Boil 1-1.5 liters of water with 1-2 pinches of salt. Place the chicken fillet in boiling water, bring to a boil and simmer for 5 minutes. Then cover the pan with a lid, turn off the heat and leave the fillets in the cooling hot water for another 25-30 minutes. Then put the fillet on a plate, cool completely.
- Place the potatoes in a separate container. Cover with cold water, bring to a boil, and cook for 30-35 minutes, until tender. Then pour cold water over the tubers and cool.
- Peel the potatoes. Cut the potatoes and chicken fillets into small cubes.
- Place the chicken pieces and potatoes in a salad bowl.
- Cut canned pineapples into small pieces. Add pineapples and canned corn to a salad bowl.
- Chop the parsley finely. Add parsley and mayonnaise to the rest of the salad. Save 1-2 pinches of parsley for garnish if desired.
- Mix everything well. Try the salad and add some salt and ground black pepper to taste.
- Salad with chicken, potatoes, corn, and canned pineapple is ready. Place the salad in a heap on a serving plate, sprinkle with a pinch of herbs and serve.
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