Pineapple and Chicken Salad

A delicious and refreshing summer salad, perfect for picnics and parties. The interesting mix of ingredients will bring a true freshness and excellent taste.

Details

Preparation Time: 80 minutes
Cooking Time: 15 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Ingredients

1 piece Papaya, fresh
2 piece Meat, chicken, breasts
1 piece Green, raw
1 piece Pineapple, fresh
100 g Peanuts, raw
250 ml Mayonnaise
2 spoons Spices, curry powder
150 g Salad, ice
100 g Grapes, nutmeg, fresh
1 handful Nuts, almonds

Steps

Wash and dry the meat. Bring salted water to a boil in a pot and add the chicken breasts. Cook them for about 15 minutes. Drain the cooked meat, let it cool, and cut it into 3 cm cubes. Wash and peel the papaya. Cut it in half, remove the seeds, and cut it into cubes of any size. Wash the grapes and strawberries. Cut larger strawberries in half.
Wash the celery and slice it into rings. Using a sharp knife, trim the pineapple so that only the juicy yellow flesh remains. Cut it first into quarters, remove the hard core, and then cut it into triangles. In a large bowl, mix the papaya, chicken, celery, pineapple, grapes, and peanuts.
In a small bowl, mix the mayonnaise and curry. Pour the mayonnaise and curry mixture into the bowl with the chicken and fruit, and mix well with a spoon or your hands to ensure it is evenly distributed. Place the salad in the refrigerator for 1 hour to cool thoroughly.
Before serving, wash the lettuce leaves and arrange them in four salad bowls. Take the salad out of the refrigerator and evenly distribute it among the four bowls on top of the lettuce leaves. Sprinkle almond flakes on top for garnish.

Nutrition Information (Per 100g)

Calories: 86.56 kcal
Fat: 3.34 g
- Saturated Fat: 0.54 g
Carbohydrates: 10.09 g
- Sugars: 6.41 g
Protein: 4.07 g
Fiber: 1.27 g

Advice

Instead of fresh pineapple, you can also use canned pineapple.