Salad with Smoked Chicken Breast, Pineapple, and Cheese

Name: Salad with Smoked Chicken Breast, Pineapple, and Cheese
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 300 g Smoked chicken

Fast, impressive, and tasty. Perfect for a celebration or dinner! I discovered this salad with smoked chicken breast, pineapple, and cheese - it’s even easier to make than the classic version with boiled or fried chicken. The flavor combination is bright and perfectly balanced. Try it once, and you’ll want to make it again!

4.5

(21)

Updated : 16 October, 2025

Easy

More than 1 hour.

Ingredients

300 grams

Smoked chicken

150 grams

Pineapple

100 grams

Hard cheese

3

Eggs

15 grams

Parsley

15 grams

Dill

2 tablespoon

Mayonnaise

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

This is a classic recipe with traditional ingredients, but you can adjust or substitute them as you like. You may use store-bought or homemade mayonnaise.

Step 2

Remove skin and bones from the smoked chicken breast and cut into small cubes. You can also use meat from smoked chicken legs.

Step 3

Drain the syrup from the canned pineapples and pat them dry. If using rings, cut them into small pieces. It’s best to squeeze them lightly so the salad doesn’t become watery.

Step 4

Grate cheese on a large or medium grater. Any cheese you like will work well.

Step 5

Boil eggs until hard (about 10 minutes / 212°F), cool, and peel. Separate whites and yolks. Grate the whites on a coarse grater or cut into thin strips.

Step 6

Grate the yolks on a fine grater. You can grate them ahead, but it’s best to grate directly on the salad so they stay airy.

Step 7

Wash, dry, and finely chop dill and parsley. You can also use other greens - cilantro, green onion, or a mix of herbs.

Step 8

You can mix everything in a salad bowl, but for a more elegant look, layer it using a cooking ring (14-16 cm / about 5.5-6.3 in diameter). Start with smoked chicken, then drizzle with mayonnaise (a piping bag works best).

Step 9

Add a layer of pineapples and drizzle with mayonnaise again.

Step 10

Next, add the grated egg whites, then mayonnaise.

Step 11

Sprinkle half of the chopped greens over the whites - no need to add mayo here.

Step 12

Add grated cheese and make a mayonnaise lattice on top.

Step 13

Then add the grated yolks (grate directly over the cheese layer).

Step 14

Finish with the remaining chopped greens. Refrigerate the salad for 1-2 hours to let it set and soak up flavors.

Step 15

Before serving, gently remove the cooking ring. Decorate as desired - for example, with a pineapple ring and red onion slices. Enjoy!