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Salad with Smoked Chicken, Pineapple Cheese and Corn Recipe

Vibrant, celebratory, flavorful, easy, and quick! The smoked chicken, pineapple, cheese, and corn salad offers a perfect balance of tastes. It’s a speedy and uncomplicated dish to prepare. This salad is an ideal choice for any celebration – it exudes elegance and a burst of colors!

Servings	Prep Time
5	5minutes

Cook Time

30minutes

Servings	Prep Time
5	5minutes

Cook Time

30minutes

Ingredients

300gram Smoked chicken
200gram CornCanned
200gram PineappleCanned
200gram Chinese cabbage
100gram Hard cheese
2pieces Eggs
1pieces Carrot
4tablespoon Mayonnaise
Ground black pepperto taste
Saltto taste

Instructions

Begin by preparing the necessary ingredients listed. Opt for smoked chicken meat from the breast, legs, or shins—your choice based on personal taste. Whether store-bought or homemade, choose your preferred mayonnaise.
Disassemble the smoked chicken into fibers using your hands, discarding the skin. Half a smoked breast works well for this recipe.
Drain the liquid from the canned pineapples and pat them dry. If the pineapples are in rings, cut them into small pieces. It’s advisable to gently squeeze the pineapples to prevent excess moisture in the salad.
Finely chop the Peking cabbage. For a more delicate texture, use the green part of the leaf and trim off the white part.
Boil the carrots with the peel until tender. Peel and grate them on a coarse grater.
Hard-boil the eggs, let them cool, peel, and grate on a coarse grater. Optionally, separate the eggs into whites and yolks, grate them separately, and arrange them in distinct layers.
Drain the liquid from the canned corn and dry the grains.
Grate the cheese on a coarse grater.
Layer all the ingredients in a salad bowl, or use a cooking ring (Ø 16-18 cm) for a visually appealing presentation. Start with the pineapples as the first layer and drizzle mayonnaise over them. Using a pastry bag with a cut tip is more convenient than a spoon.
Place the smoked chicken in the next layer and pour mayonnaise on top. Ensure each layer is well-packed to prevent the salad from falling apart when removing the cooking ring. Optionally, sprinkle some layers with salt and pepper, although spices are usually not added to mayonnaise-based salads.
Add grated eggs and mayonnaise as the next layer.
Follow with grated carrots, pouring mayonnaise over them.
Spread canned corn on the carrots, lightly pressing into the previous layer for stability. Mayonnaise is optional for this layer.
Top everything with grated cheese and create a mayonnaise mesh.
The final layer consists of shredded Peking cabbage. No need to add mayonnaise. Adjust the ingredient order according to your preference. If time is limited, mix everything in a salad bowl and pour mayonnaise over it.
Decorate the finished salad with pineapples, corn kernels, fresh herbs, and vibrant berries. Refrigerate for 1 hour. Carefully remove the cooking ring before serving. Enjoy your meal!

Recipe Notes

It’s preferable to prepare your own mayonnaise for a tastier and healthier option. Additionally, consider using sour cream or natural yogurt as dressings instead of or in combination with mayonnaise. Adjust the proportions according to your taste preferences to reduce the dish’s calorie content.

When purchasing canned corn, pay attention to the expiration date on the jar. If the container is glass, carefully inspect the grains. They should be uniform in size and color, firm, and free of blemishes. Ensure the composition does not include dyes, preservatives, or flavor enhancers.

Given that individual preferences vary in terms of saltiness, sweetness, bitterness, spiciness, acidity, and heat, always incorporate spices and seasonings based on your taste. If you’re trying certain seasonings for the first time, be cautious, as there are spices, like chili pepper, that are particularly crucial not to overuse.

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