Chicken and Pineapple Salad
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
An unconventional mayonnaise salad for a Russian feast that could rival Olivier and crab salads for popularity. This recipe does not require complex techniques, a lot of time, or rare ingredients. Instead of canned pineapple, you can use fresh pineapple if you are confident in its sweetness and ripeness. You can also add some green onions or any other favorite herbs to the salad.
Ingredients
- Jasmine Rice - 3.5 oz
- Chicken fillet - 14.1 oz
- Canned Pineapple Chunks - 7.1 oz
- Celery stalk - 3 pieces
- Spanish onions - 1.4 oz
- Parsley - 0.7 oz
- Mayonnaise - 5.3 oz
- Sweet Chili Sauce - 1 fl oz
- Olive Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Rinse the rice under running water, transfer it to a pot, add water in a ratio of 1:1.5, bring to a boil, and then simmer on low heat with the lid on for 15–20 minutes. Allow the cooked rice to cool.
Step 2
Season the chicken fillet with salt and pepper, brush it with olive oil, and place it in an oven preheated to 392°F (about 400 degrees Fahrenheit) for 20 to 30 minutes. To check if the chicken is done, pierce it in the thickest part; clear juices should run out.
Step 3
Chop the red onion and parsley, then mix with mayonnaise and sweet chili sauce.
Step 4
Cut the chicken and pineapple into cubes about 1 cm on each side. Slice the celery stalk into thin rounds.
Step 5
Combine the chicken, pineapple, celery, and rice, dress the salad with the prepared sauce, season with salt and pepper to taste, and serve.
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