20.05.2020
33
Recipe information
Cooking:
40 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
1616.1
Carbohydrates:
48.55
Fats:
144.56
Squirrels:
28.23
Water:
40

Ingredients

Title Value
1. Chicken fillet 1 PC.
2. Hard cheese 50 Column
3. Canned corn 150 Column
4. Canned pineapple 150 Column
5. Walnuts 50 Column
6. Mayonnaise 150 Column
7. Salt taste

Cooking

1. Stage

Fry the nuts in a dry frying pan, rub with your hands to remove the skin and chop into large pieces. Boil the meat until cooked in salted water, cool and cut into cubes. Add the corn.

1. Stage. Fry the nuts in a dry frying pan, rub with your hands to remove the skin and chop into large pieces. Boil the meat until cooked in salted water, cool and cut into cubes. Add the corn.

2. Stage

Pineapples if rings, then cut not very large, add to the meat and pour grated cheese.

1. Stage. Pineapples if rings, then cut not very large, add to the meat and pour grated cheese.

3. Stage

Add a few nuts, salt to taste and season with mayonnaise.

1. Stage. Add a few nuts, salt to taste and season with mayonnaise.

4. Stage

Chicken salad with cheese and pineapple is ready, put in a salad bowl and garnish with the remaining nuts.

1. Stage. <strong>Chicken salad with cheese and pineapple is</strong> ready, put in a salad bowl and garnish with the remaining nuts.

5. Stage

Bon Appetit!!!