Usuba
Chicken Salad with Pineapple and Nuts
A hearty salad with tender chicken, sweet pineapple, and crunchy walnuts. Eggs and cheese make it more nutritious, while a savory garlic and cilantro sauce adds a special flavor.
- Total
- 60 min
- Standard serving
- 153.6 g
Ingredients
Total 12
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Lightly roast walnuts in a dry pan to release their aroma.
- 3
Step 3
Cool the nuts and crush them coarsely.
- 4
Step 4
Boil the eggs hard: place them in cold water, bring to a boil and cook for 10 minutes so that the yolk does not develop a gray coating.
- 5
Step 5
Cover the eggs with cold water, peel and cut into cubes with 3–5 mm sides.
- 6
Step 6
Cut the boiled chicken into the same size cubes.
- 7
Step 7
Drain the liquid from the canned pineapple and cut it into cubes of the same size.
- 8
Step 8
Finely chop the cilantro and green onions.
- 9
Step 9
Grate the cheese on a fine grater.
- 10
Step 10
Prepare the sauce: mix mayonnaise and ketchup.
- 11
Step 11
Press garlic into the sauce using a garlic press, adjusting the amount to taste. Add chopped cilantro.
- 12
Step 12
Place the chicken, eggs, pineapple, green onions, and nuts in a bowl. Reserve some nuts for garnish.
- 13
Step 13
Add grated cheese and mix.
- 14
Step 14
Dress the salad with sauce and mix well. Taste it and add more salt and pepper if needed.
- 15
Step 15
Sprinkle with the remaining nuts and serve.
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