Chicken and Pineapple Salad

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This is an American dish from the southern counties.

A crunchy salad of chicken pieces, pineapple, and celery in mayonnaise.

Quantities are for four double portions.

Served with a few salad potatoes, cherry tomatoes, and toasted seeds, this makes a nice cool main course evening meal.

Ingredients

1
small cooked chicken
2 rings

(1 cm thick)
FAIRTRADE fresh pineapple
1
FAIRTRADE apple
2
sticks organic celery
150 ml
mayonnaise
to taste
salt and fresh FAIRTRADE ground black pepper
a few
lettuce leaves
2
hens eggs
1
FAIRTRADE lemon
FAIRTRADE
Sources

Method

Preparation

In dicing the ingredients, try to make them roughly the same size.

Dice the chicken, discarding all gristle, bone, skin and fat.

Core and skin the pineapple, discarding the core and edges to leave juicy flesh. Chop the flesh.

Remove the core from the apple and chop into pieces. Wash, top, tail and slice the celery.

Separate the lettuce leaves and wash them. Shake them to dry a little.

Hard boil the eggs, 12 minutes, cool under cold running water, shell them, and slice them for garnish.

Slice the lemon into 4 squeezing portions.

Assembly

In a mixing bowl, combine the chicken, apple, celery and pineapple.

Add the mayonnaise and turn gently.

Season with salt and pepper to taste.

To serve

Make a bed of lettuce leaves in a serving dish.

Spoon the chicken mixture over the lettuce.

Garnish with egg slices.

Serve with the lemon slices.