Salad with chicken, pineapple, corn, cheese and egg. Pineapple Chicken Cheese and Corn Salad Pineapple Chicken and Corn Cheese Salad
![Salad with chicken, pineapple, corn, cheese and egg. Pineapple Chicken Cheese and Corn Salad Pineapple Chicken and Corn Cheese Salad](https://i0.wp.com/nakormi.com/wp-content/uploads/2017/12/salat-s-ananasami-kuricej-syrom-i-kukuruzoj1-300x200.jpg)
Pineapples with chicken provide an interesting flavor composition. The sweet and sour, aromatic and juicy fruit complements chicken meat, which many find a bit dry. You can use fresh and frozen pineapples in salads and other dishes. However, most housewives prefer to take canned pineapples in syrup for culinary needs.
For chicken salad with pineapple and corn you need:
- can (380 ml) pineapple in light syrup;
- can of corn;
- egg – 2-3 pcs.;
- chicken breast – 400 g;
- salt to taste;
- pepper and spice mixture;
- oil (preferably olive) – 2 tbsp;
- cheese (Russian or Dutch) – 100 g.
Cooking steps:
- Remove the skin from the chicken breast. Use a sharp knife to cut out the bone. Salt the meat, rub it with pepper and spices. You can use a set of Provencal herbs.
- Fry the fillet in oil and spices on all sides.
- Place the spice-fried fillet on a napkin to remove excess oil.
- Cut the cooled chicken into cubes.
- Boil the eggs until they reach what is commonly called “hard-boiled.” Cool them and cut them into pieces.
- Remove pineapples from syrup. If they are in circles, then cut into pieces. If the pineapples are already chopped, then you can leave them as is, or cut them even smaller.
- Open the corn and drain the liquid from the can.
- Cut the cheese into very small cubes or grate coarsely.
- Combine meat, eggs, corn, cheese and pineapples.
- Add mayonnaise. Stir.
The finished salad should not be salted, since chicken, corn, and mayonnaise already contain salt.
Video on the topic:
Salad with smoked chicken, pineapple, corn and egg
For the salad you need:
- a jar (340 - 380 ml) of pineapple pieces in syrup;
- can of corn;
- boiled egg – 2 pcs.
- 1 onion;
- mayonnaise – 200 g;
- smoked chicken legs – 700 g;
- greens – 2-3 sprigs;
- ground pepper to taste.
Recipe:
- After opening the jar of pineapples, pour out the syrup. It can be used for sauces or compote.
- Pour all the water out of the can of corn.
- Remove the skin from the smoked legs, carefully remove the bones and cut the flesh into pieces.
- Cut the onion into slices and pour boiling water over it; after five minutes, drain the liquid. This will remove the extra sharpness from the bow.
- Chop the eggs into pieces with a knife.
- Take a bowl and put all the ingredients prepared for the salad into it.
- Add mayonnaise, stir.
Place the delicious chicken and pineapple salad in a salad bowl, garnish with herbs and serve. There is no need to add salt to this salad, as most foods already contain salt.
Pineapple salad with chicken, pineapple, corn, walnuts, cheese
Chicken meat is combined not only with pineapples, but also with walnuts. This combination is popular in many national cuisines. For pineapple salad with walnuts and chicken you need:
- boiled chicken pulp – 500 g;
- peeled walnut – 100 g;
- a can of pineapple (340 ml) in light syrup pieces;
- cheddar cheese – 150 g;
- garlic;
- ground pepper to taste;
- a sprig of cilantro;
- 1 can of corn;
- mayonnaise – 200 g.
Cooking steps:
- Place the peeled nuts into a hot frying pan. Warm them up for a few minutes. They will dry out, the aroma will become stronger and the taste will be more pleasant.
- Cool the nuts, pour them into a bag and lightly roll them with a rolling pin, this makes it much easier to chop the kernels for salad. Leave 3-4 kernels whole to decorate the top.
- Open the corn and pineapples. Pour out all the liquid from the jars.
- Grate the cheese coarsely.
- Cut the boiled chicken into cubes.
- Place cheese, chicken, corn and pineapples in a suitable container. Add nuts and squeeze out a couple of garlic cloves.
- Add mayonnaise and mix.
- All that remains is to put everything in a salad bowl, decorate the top with whole kernels and cilantro. If cilantro is not to your taste, you can replace it with parsley or dill.
Video on the topic:
Salad with chicken, pineapple, pepper, corn
Sweet bell peppers are the richest source of vitamin C, and green vegetables are not inferior in content to red and yellow ones. For the salad, you can take peppers of any color, but if you take them in different colors, the dish will be bright and elegant.
For the pepper salad you need:
- peppers of different colors – 300 g;
- boiled chicken without bones and skin – 300 g;
- 1 can of corn;
- dill – 20 g;
- garlic;
- vinegar (9%) – 40 ml;
- olive oil –50 ml;
- salt;
- can of pineapple pieces.
Recipe:
- Cut off the stems of the peppers. Cut them in half and remove all seeds.
- Scald the pepper halves with boiling water and blanch them for 1-2 minutes in boiling water.
- Immerse the peppers in ice water for 30 seconds. Remove the thin skin from them.
- Slice the prepared peppers into narrow tongues.
- Cut the chicken into pieces.
- Drain open cans of pineapple and corn.
- Finely chop the dill, pass the garlic (one or two cloves) through a press.
- Combine oil with vinegar.
- Place peppers, chicken, pineapples and corn in a bowl. Add dill and garlic. Salt everything to taste.
- Pour the oil and vinegar dressing into the salad.
Place the salad in a salad bowl and serve. The dish with peppers will taste better if you keep it in the refrigerator for an hour. This recipe is suitable for those who fundamentally do not use factory-made mayonnaise.
Step-by-step recipes for salad with chicken, pineapple and corn, complemented with cheese, ham or herbs
2017-10-10 Yulia KosichGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
14 gr.
10 gr.
Carbohydrates
4 gr.165 kcal.
Option 1: Classic salad recipe with chicken, pineapple and corn
As soon as canned pineapples appeared on the shelves of our stores, housewives immediately began culinary experiments with this ingredient. And it turned out that they are ideal for meat. And it doesn’t matter which one. However, in this collection we would like to talk about a salad with chicken, pineapple and corn, which will undoubtedly brighten up any feast.
Salad ingredients:
- three eggs;
- chicken fillet - 210 g;
- pineapples - 50 g;
- three spoons of mayonnaise;
- salt;
- pickled corn - 50 g;
- greens for decoration.
The presented appetizer can be served mixed or layered using a large metal ring. In this case, all prepared ingredients will need to be mixed in separate plates with mayonnaise (this does not apply to pineapples).
Step-by-step recipe for salad with chicken, pineapple and corn:
1. Carefully place fresh chicken eggs in a saucepan, pour in cold water and place over medium heat. Boil the ingredient for 20 minutes, after which pour out the hot liquid, add ice water and easily peel off the shell.
2. At the same time, boil a medium chicken fillet in a small amount of liquid, not forgetting to add salt. This will take approximately 20 minutes.
3. Cool the finished eggs and chicken and cut into neat pieces, then transfer the ingredients into a deep bowl.
4. Also measure the planned amount of corn and pineapples and place them in a bowl with meat and eggs.
6. Place the appetizer on a suitable plate, for which you can use a special ring, garnish with fresh herbs and serve.
You can buy mayonnaise in the store, but it is better to make it yourself. Then you will be confident in the quality of the filling. Moreover, it really only takes 5 minutes to prepare it. To do this, beat the egg with salt, mustard, sugar, refined oil and vinegar using a blender.
Option 2: Quick salad recipe with chicken, pineapple and corn
By replacing fresh fillet with smoked fillet, you can significantly reduce the amount of time required to create this appetizer. After all, all you need to do is boil the eggs, quickly chop all the ingredients and mix them with mayonnaise dressing.
Ingredients:
- smoked chicken - 180 g;
- three eggs;
- three tablespoons of pickled corn;
- salt;
- pickled pineapple - 50 g;
- three spoons of mayonnaise;
- ground pepper.
How to quickly prepare a salad with chicken, pineapple and corn:
1. Place a pan of water over medium heat, where after it boils, carefully place the chicken eggs and boil them for 12 minutes.
2. At this time, chop the thoroughly washed and well-dried smoked chicken fillet into small cubes on a kitchen board.
3. Also open the jars and pour the pickled corn and sweet pineapple into a bowl with high sides.
4. Send the prepared chicken there.
5. At the next stage, drain the liquid from under the eggs and peel them under cold water so as not to burn your hands.
6. Then quickly cut the eggs into relatively large cubes and place them in a future salad of chicken, pineapple and corn.
7. Season the appetizer with mayonnaise, add fine salt if necessary and place on a small dish, garnish with ground pepper.
Due to the fact that only eggs of all the ingredients will be heat treated, we will reduce the time for creating the salad to 20 minutes. That is, if guests are already on the way, and you have nothing in the refrigerator except canned food, do not despair. Prepare the presented salad, complement it with wine and enjoy the evening with your favorite friends.
Option 3: Salad with chicken, pineapple and mushrooms
By adding pickled mushrooms to the salad, you will get brighter flavor nuances. And if you like spicy snacks, we recommend including a couple of cloves of garlic in the dish. It is better to pre-bake it in the oven for 5 minutes, and then squeeze it directly into the salad.
Ingredients:
- chicken fillet - 210 g;
- three spoons of mayonnaise;
- pineapples - 50 g;
- salt;
- pickled corn - 50 g;
- three eggs;
- pickled champignons - 60 g;
- greens for decoration.
1. Carefully clean the fresh fillet from fat, wash it well and, after drying, cut into 2-3 parts. Place them in a saucepan and boil in a small amount of water with salt for about 20 minutes.
2. At the same time, put chicken eggs on medium heat and cook them “hard-boiled” for the same amount of time.
3. Pour a few spoons of tender corn and sweet pineapples into a separate bowl, then add pickled champignons.
4. At the next stage, cool the finished eggs, remove the shell and chop into neat cubes.
5. Also cut the boiled fillet and place it together with the eggs in a bowl with a salad with chicken, pineapples and corn.
6. Add mayonnaise (preferably homemade) to the aromatic mixture and add salt if you consider it necessary to add this spice.
7. When serving, complement the excellent appetizer with any chopped herbs and a glass of dry wine.
Marinated champignons can be replaced with fresh ones. In this case, it is recommended to pre-fry them together with chopped onions in a frying pan. In addition, it is permissible to include other mushrooms (both fried and salted) in the recipe. For example, chanterelles, white, shiitake or honey mushrooms.
Option 4: Salad with chicken, pineapples, corn and herbs
Fresh herbs always refresh dishes, especially if they are not heat-treated. Therefore, in the spring-summer season, when there is a lot of it on the shelves, do not miss the chance and make this salad with parsley, dill, cilantro or green onions.
Ingredients:
- pickled corn - 5 g;
- three eggs;
- pineapples - 50 g;
- salt;
- three spoons of mayonnaise;
- chicken fillet - 220 g;
- one onion;
- three lettuce leaves;
- fresh parsley;
- green onions.
Step-by-step cooking recipe
1. Peel, wash and chop relatively large onions into thin rings. Place them in a small bowl and pour lemon juice (or vinegar), not forgetting to add salt.
2. While the onions are marinating, boil the chicken eggs and fillets in separate pans for 20 minutes.
3. While this is happening, wash all the greens and be sure to dry them with paper towels. You can also just leave it on napkins.
4. Also, place the pineapples and corn in a large bowl.
5. At the next stage, cut the shelled eggs into thin slices, and also disassemble the boiled chicken meat.
6. Transfer the fillet, eggs and onions, from which you want to drain the marinade, into a bowl with pineapples and corn.
7. Sprinkle chopped parsley and green onions inside, and then add a few spoons of spicy mayonnaise.
8. Mix the chicken, pineapple and corn salad, adding salt if desired, and add the torn lettuce.
9. Place a delicious appetizer in a deep salad bowl and serve with other dishes on the table.
Instead of onions, you can use red or Yalta varieties. Then be sure to add a little olive oil to the marinade so that the more delicate types of onions do not soften under the influence of lemon juice or vinegar.
Option 5: Salad with chicken, pineapple and cheese
As for cheese, adding it will enrich the snack with milky flavors. If you decide to use several types at once, you will get a real cheese masterpiece that everyone will like.
Ingredients:
- hard cheese - 55 g;
- three chicken thighs;
- three spoons of mayonnaise;
- mozzarella - 55 g;
- pickled corn - 45 g;
- pineapples - 45 g;
- salt;
- three eggs;
- greenery for decoration.
Step-by-step cooking recipe
1. Clean and rinse the chicken thighs, then boil them in a sufficient amount of cool water, where it is recommended to add salt.
2. Also, hard-boil all the eggs, and then cool them in cold water and peel them from the hard shell.
3. Now cut small mozzarella balls into 4 pieces and grate hard cheese into large cubes.
4. Separate the finished meat from the bones and disassemble it into small pieces.
5. In addition, transfer the planned amount of corn and juicy pineapples into a suitable salad bowl.
6. At the next stage, place both types of cheese, chicken and eggs there.
7. Add mayonnaise with salt and carefully, in a few movements, mix the salad ingredients with chicken, pineapples and corn.
8. Clean the edges of the dishes with a napkin, garnish with chopped herbs and serve.
In addition to these types of cheese, you can use other types. For example, suluguni, parmesan or gouda. It is also acceptable to replace thighs with legs or fillets. It depends on what exactly you have.
Option 6. Salad with chicken, pineapple, corn and ham
Despite the bright taste of pineapples, the presented salad can be filled with even deeper flavor notes. To do this, we suggest including spicy ham in the recipe. But this time we will boil the corn, which will make our salad unique in its own way.
Ingredients:
- ham - 90 g;
- chicken fillet - 190 g;
- pineapples - 55 g;
- salt;
- four tablespoons of mayonnaise;
- ear of corn;
- three eggs;
- two potatoes.
Step-by-step cooking recipe
1. Pour water on an ear of fresh corn (without leaves and fibers), add salt and boil for 30 minutes.
2. Also, cook the fillet in a sufficient amount of water over medium heat, which takes 20-25 minutes.
3. In addition, boil eggs and a couple of potatoes, then cool them and peel them.
4. At the next stage, disassemble the finished chicken meat and cut the corn kernels from the cob (row by row).
5. Now prepare the remaining ingredients: cut the ham, eggs and potatoes into small cubes.
6. Place them along with pineapples, chicken and corn in a suitable dry bowl, add salt and mayonnaise, mix and place on a serving plate.
This recipe calls for fresh corn. But if the season does not allow such luxury, replace it with pickled one. Just be sure to drain the liquid, which will make the Chicken, Pineapple and Corn Salad watery.
Salad with chicken and pineapple is a real New Year's prize, an original holiday appetizer that will not go unnoticed. Sour pineapple harmoniously sets off the warm salty taste of cheese and juicy boiled chicken. The main thing is not to overwhelm the unique aroma of an exotic fruit with an abundance of spices.
If the purpose of cooking is not broth, but meat, it should be placed in boiling water. According to the recipe, the meat fibers should be separated by hand. But the breast, if it is not overcooked, can simply be cut into large pieces.
The salad is dressed before serving.
Ingredients
- chicken fillet - 1 pc.
- canned pineapples - 200 g (0.5 cans)
- canned corn - 200 g
- hard cheese - 150 g
- mayonnaise - to taste
- salt - 1–2 pinches
- ground black pepper - to taste
- bay leaf - 1–2 pcs.
- black pepper (peas) - 2–3 pcs.
- allspice (peas) - 2–3 pcs.
- cloves - 1 pc.
Preparation
1. Place the washed chicken fillet in a pan of cold water. Add a couple of pinches of salt, bay leaf, black and allspice. Send to cook over high heat. As soon as the water boils, reduce it and cook for about 20–30 minutes (the larger the piece of meat, the more time, respectively).
2. While the chicken is cooking, cut the cheese into small cubes.
3. Remove the boiled meat from the broth and cool to make it easier to work with. Separate into fibers, this will take some time, but in a salad such meat will look more impressive. If you don’t have much time, just cut the fillet into small pieces of arbitrary shape.
4. Add cheese cubes to the meat fibers.
5. Open a can of corn. Place the contents in a colander to drain the brine. Add corn to remaining ingredients.
6. Open a jar of pineapples. You can drink the juice with pleasure. Add the slices to the salad bowl. You can use pineapples in rings or pieces; in the first case, cut them into additional small slices.
Description
Three ingredients make a simple and incredibly tasty salad - you won’t notice how it mysteriously disappears from the salad bowl! Typically, such salads include a larger range of products: eggs, chicken fillet or ham, and some even make it with Chinese cabbage. But, as our recipe today confirms, a long list of ingredients is not a prerequisite for a delicious salad!
I prepared a salad with pineapple, corn and cheese for a holiday dinner - so what? When it was time to set the table, there were still a couple of spoons left at the bottom of the bowl :)
Well, I tried it several times while I was cooking, and then a couple more spoons, then my husband tried it, and then the children - lovers of sweet corn - decided to taste it :) so I recommend it - despite the minimum ingredients, the salad turns out wonderful!
Ingredients:
- Half a can of canned pineapple pieces;
- 2/3 cans of canned corn;
- 100 g of hard cheese (preferably the salty variety);
- Sauce for dressing.
- 3 tablespoons sour cream;
- 1 tablespoon of aromatic vegetable oil (sunflower or olive);
- 0.5 tablespoon of lemon juice;
- 0.5 teaspoon paste mustard;
- Salt, ground black pepper - to your taste.
Instructions:
We are preparing the dressing. Combine vegetable oil, mustard, lemon juice, salt, pepper in a bowl and mix thoroughly. Add sour cream (any fat content - this does not affect the taste, but the thickness of the sauce), and mix well again until smooth. Delicious homemade mayonnaise is ready.
Now let's prepare the ingredients for the salad. Take the pineapples out of the juice and chop them a little. Salt the liquid from the corn. Grate the cheese on a coarse grater.
![](https://i0.wp.com/new-recipes.ru/wp-content/uploads/2017/03/salat-ananas-kukuruza-syir-2.jpg)
Mix all the ingredients in a salad bowl and season. Taste and add salt or additional pepper if necessary.
First you need to cook the chicken meat. You can take chicken breast or fillet. The chicken can be boiled in advance. To cook, rinse the chicken thoroughly under running water. Place in a saucepan with cold water. To saturate the chicken fillet with aroma and taste, add allspice and black peppercorns, a couple of bay leaves and add a little salt. Boil the contents of the saucepan and cook for 30-40 minutes until soft. Cooking time depends on the size of the meat piece. Remove the boiled chicken from the broth and cool to room temperature.
If you have a lot of free time, play around with the meat a little. Divide it into thin fibers as in the photo. Thus, the finished salad will have a more interesting taste. Otherwise, simply cut into thin strips with a sharp knife and add to a deep salad bowl.
![](https://i1.wp.com/na-mangale.ru/wp-content/uploads/2018/02/salat-kurica-ananas-kukuruza-3.jpg)
You can use canned corn for the salad. Or, if you have frozen grains in your freezer, boil them until soft and add them to the salad bowl.
![](https://i1.wp.com/na-mangale.ru/wp-content/uploads/2018/02/salat-kurica-ananas-kukuruza-4.jpg)
Open a jar of pineapples. If they are rings, cut them into arbitrary pieces.
Before adding fruit to the salad bowl, place them in a colander to drain all the liquid. Add prepared pineapples to the rest of the ingredients. Stir the salad mixture.
Add a little salt and, if desired, sprinkle with ground pepper. Add mayonnaise to taste. Stir.