Recipes for salads with chicken, pineapple and corn. Salad with chicken, pineapple, corn, cheese and egg Corn chicken meat and pineapple salad

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.

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.

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.

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.

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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.

The salad, which includes canned corn and pineapple, is a tasty and juicy dish that can decorate any table. An unusual spicy taste with a slight sweet note adds sophistication. The appetizing appearance corresponds to high taste qualities. Universal and simple recipes are suitable for the daily diet and for the holiday menu.

This simple dish is easy to prepare in minutes. You can diversify the recipe if you wish, add vegetables, decorate the salad at your discretion.

Required Products:

hard cheese – 150-200 g;
eggs – 6 pieces;
large tomato – 2 pieces;
greens to taste;
dressing to taste.
Add garlic if desired for added spice.

Cooking method:

Boil the eggs, chop.
Cut the tomatoes into cubes. Before this, they can be pre-blanched and peeled.
Slice or grate the cheese.
Finely chop the greens (parsley, dill). Add green onions, cilantro or basil to taste.
Remove the pineapple from the syrup and cut into cubes.
Prepare a dressing from olive oil and soy sauce. Homemade mayonnaise, yogurt-based dressing or sour cream are also suitable.
Add corn, mix all ingredients. Place in a mound and garnish with chopped herbs or grated cheese.

Using vegetable oils in the recipe will make the salad light and low in calories. If desired, you can add fresh cucumber and replace canned pineapple with fresh one. The salad, laid out in layers in a bowl, looks beautiful. Syrup from canned pineapple will add piquancy and a slightly sweet taste to the salad. To ensure that the dish is thoroughly soaked, place it in the refrigerator for at least an hour before eating.

Video on the topic:

Salad with pineapple, egg and corn

This “quickly” recipe will come in handy in emergency situations when you need to prepare something quickly. The delicate taste can be varied if desired with spices or hot pepper.

Required Products:

canned corn – 1 can:
eggs – 8 pieces;
pineapples (canned in rings) – 1 jar;
onion (medium size) – 1 piece (you can replace onions with leeks to taste);
mayonnaise.

Cooking method:

Boil the eggs, chop or mash with a fork.
Remove pineapples from syrup and cut into cubes.
Cut the onions into half rings or cubes, add water and vinegar and (in a 1:1 ratio) for 20-30 minutes, squeeze.
Mix all products, season. You can make your own mayonnaise or season the salad with a dressing made from sour cream, yogurt or olive oil.

Onions in the recipe can be replaced with leeks or green onions. For taste, add a little syrup from canned pineapples. Serve the salad as a separate dish or use as a side dish. It is suitable for preparing cold appetizers: sandwiches, stuffed vegetables, filling tartlets and pancakes.

Video on the topic:

Salad with ham, pineapple, corn and cheese

The salad is quick to prepare, but it looks elegant and can decorate any holiday table. Especially if you lay out each ingredient sequentially, alternating layers, in a glass container.

Required Products:

hard cheese – 200 g;
ham – 200 g;
pineapples (canned in rings) – 1 jar;
canned corn – 1 can;
refueling

You can use any ham: canned, boiled, boiled-smoked. Canned pineapples can be replaced with fresh ones in this recipe.

Cooking method:

Grate hard cheese or cut into small cubes.
Cut the ham into strips or small cubes.
Remove pineapples from syrup and cut into cubes.
Mix ingredients with corn and dressing.

For piquancy, you can add a couple of cloves of finely chopped garlic. Dress the salad to taste with store-bought or homemade mayonnaise. The dressing can be prepared in several ways:

from sour cream, mustard and pineapple syrup;
from lemon juice, balsamic vinegar and olive oil;
from mustard, mayonnaise and olive oil.

You can decorate the finished dish with grated yolks, strips of ham or herbs if desired. The salad served in pineapple halves looks original and unusual. This option is possible when using fresh fruits in cooking.

Video on the topic:

Salad with ham, pineapple, corn and egg

Even a novice cook can prepare this hearty dish. This salad won’t take much time; you just need to have the necessary ingredients on hand.

Required Products:

ham – 200 g;
canned pineapple – 1 can;
canned corn – 1 can;
gas station;
eggs – 6 pieces;
for piquancy and spiciness, you can add chopped garlic, hot pepper, and herbs to taste.

Cooking method:

Finely chop the boiled eggs or crush them with a fork.
Cut the pineapple and ham into cubes.
Mix everything, add corn and dressing.

Season with mayonnaise or dressing to taste: olive oil, mustard and soy sauce. Or use pineapple syrup: add sour cream and mustard to it.

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.

Since I don’t buy mayonnaise, I use homemade sauce to dress the salad, which is easy to prepare, tastes very similar to mayonnaise, and has a healthy composition. For the sauce (enough dressing for 2 servings of salad):

3 tablespoons of 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.

Mix all the ingredients in a salad bowl and season. Taste and add salt or additional pepper if necessary.

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.