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Salads are a universal favorite in kitchens around the world, offering a versatile and refreshing option for any meal or occasion. The Salad “Tropical Island” stands out as a delightful and exotic dish that brings together the richness of chicken, the sweetness of canned pineapples, the crunch of walnuts, and the creaminess of mayonnaise. This salad is not only easy to prepare but also offers an incredible burst of flavors and textures, making it perfect for festive gatherings, casual dinners, or as a standalone meal.
Imagine enjoying the taste of a tropical vacation right from your plate! The tropical sweetness from pineapples blends perfectly with the savory taste of chicken, while the walnuts add a satisfying crunch. Whether served as an appetizer or a main dish, Salad “Tropical Island” is sure to impress both family and guests alike with its refreshing flavors and colorful presentation.
This recipe is timeless because of its balance between savory and sweet, light yet filling, and the ease with which it can be prepared. The ingredients are simple and easy to find, yet they come together in a way that elevates the salad beyond the ordinary. If you’re in search of something that feels special but doesn’t require hours in the kitchen, look no further than this tropical-inspired salad!
Full Recipe:
Ingredients
- Canned pineapples: 1 can
- Canned corn: 1 can
- Eggs: 6-7 large eggs
- Chicken fillet: 350 g
- Chicken seasoning: 1 tablespoon
- Walnuts (halves): 200 g
- Fresh parsley: A handful, chopped
- Mayonnaise: 3-4 tablespoons (or to taste)
- Salt: To taste
Preparation Steps
Prep Time:
20 minutes
Cooking Time:
20-25 minutes
Total Time:
40-45 minutes
Servings:
4-6 servings
Calories per Serving:
Approximately 350-400 kcal (varies depending on the amount of mayonnaise used)
Instructions
Step 1: Prepare the Chicken
- Begin by washing the chicken fillet under cold water, removing any excess fat.
- Season the chicken fillet with 1 tablespoon of chicken seasoning and a pinch of salt.
- Heat a skillet or frying pan with a little oil and cook the chicken fillet for 7-8 minutes on each side, or until golden brown and fully cooked through.
- Once cooked, remove the chicken from the pan and allow it to cool. Once cooled, cut the chicken into small cubes or shred it with a fork. Set it aside.
Step 2: Boil the Eggs
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let it simmer for 10-12 minutes to achieve hard-boiled eggs.
- Once the eggs are cooked, remove them from the boiling water and transfer them to a bowl of cold water to stop the cooking process. Peel the eggs once they are cool enough to handle, then chop them into small pieces.
Step 3: Prepare the Pineapple and Corn
- Open the canned pineapple and corn. Drain both of them thoroughly to avoid any excess liquid in your salad.
- Cut the pineapples into small, bite-sized chunks if they aren’t already in pieces.
Step 4: Toast the Walnuts
- For an added depth of flavor, lightly toast the walnut halves.
- Place the walnuts in a dry pan over medium heat for about 5 minutes, stirring occasionally until they become golden and fragrant.
- Remove from heat and let them cool, then chop the walnuts into smaller pieces.
Step 5: Assemble the Salad
- In a large bowl, combine the cubed chicken, chopped eggs, pineapple chunks, drained corn, and chopped walnuts.
- Add fresh parsley to the bowl for a burst of color and freshness.
- Stir the mixture gently to combine all the ingredients evenly.
Step 6: Dress the Salad
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