Chicken Salad with Pineapple, Cheese, Eggs, and Walnuts
Quick to make, very tasty and simple - perfect for holidays! The chicken, pineapple, cheese, egg and walnut salad is both easy and refined at the same time. You can buy all the ingredients in any store, and it takes only 20 minutes to prepare. An ideal appetizer for any occasion.
Updated : 15 December, 2025
Easy
About 30 min.
Ingredients
150 grams
Chicken fillet
100 grams
Pineapple
1
Eggs
50 grams
Hard cheese
100 grams
Mayonnaise
25 grams
Walnut
15 grams
Parsley
to taste
Dill
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make chicken salad with pineapple, cheese, eggs and walnuts? First, prepare all the necessary ingredients. Boil the eggs over medium heat for 8-9 minutes after the water comes to a boil. Then pour cold water over them and leave to cool. Boil the chicken fillet in advance and let it cool. So it doesn’t dry out, place it in a bag and tie it. Remove the pineapple pieces from the syrup and let them drain.
Step 2
Place a cooking ring on a plate. Cut the chicken fillet into small cubes and put it inside the ring, pressing it down gently with a spoon.
Step 3
Pipe or spread a lattice of mayonnaise over the surface of the chicken.
Step 4
Place the finely chopped canned pineapple on top of the chicken and mayonnaise.
Step 5
Add another thin lattice of mayonnaise on top of the pineapple.
Step 6
Usually salads are sprinkled with herbs on top, but since all the layers here are rather pale, I wanted to add some color. So I finely chopped fresh herbs, spread them on top of the pineapple layer and lightly brushed with mayonnaise.
Step 7
Grate the hard cheese on a fine or medium grater and place it over the herb layer. The sharper and more flavorful the cheese, the more interesting the taste of the salad will be.
Step 8
Spread a thin layer of mayonnaise over the cheese, pressing the layers slightly.
Step 9
Peel the cooled boiled eggs and separate the whites from the yolks. Grate the whites on a coarse grater and arrange them in an even layer on top.
Step 10
Spread a thin layer of mayonnaise over the egg whites. Very carefully remove the cooking ring.
Step 11
Grate the yolks on a fine grater and make a “border” around the edge of the salad.
Step 12
Finely chop the walnuts and fill the space inside the ring of yolk. Decorate as you like, but I recommend adding some tart berries, such as cranberries as I did - they perfectly set off the mildly sweet flavor of the salad. Let it sit in the refrigerator for 30 minutes, then serve. Enjoy!
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