If you don't have the opportunity to visit countries where pineapples and kiwi grow freely in the backyard, the exotic taste and tropical look of this salad will cheer you up even on the darkest day.
It is necessary
- - 2 melons of the Kolkhoznitsa variety (each about 500 g);
- - 250 g chicken fillet;
- - 150 g of cheddar;
- - 2 kiwi;
- - 2 cups of pineapple;
- - 2 tbsp. tablespoons of mustard oil.
- For refueling:
- - 2 tbsp. spoons of yogurt;
- - 1 tbsp. a spoonful of mayonnaise;
- - black pepper, salt.
- For the marinade:
- - 1 hot chili pepper;
- - 2 teaspoons of lemon juice;
- - 1 tbsp. a spoonful of pineapple juice;
- - black pepper, salt.
Instructions
Step 1
Set the melon with the tail up, cut the “cap” evenly with a sharp knife - about a third of the melon. Remove the seeds, take out the pulp with a large spoon, taking care not to damage the peel. Follow the same procedure for the second melon. Cover the peel basket with plastic wrap, put it in the refrigerator and prepare a salad.
Step 2
Cut the melon pulp into small pieces. Heat the mustard oil in a skillet, put the chicken fillet pieces, fry on each side for 3 minutes. Then cover the chicken with foil and let it sit for 10 minutes.
Step 3
Cut the cheddar cheese into thin strips. Peel the kiwi, cut it in half lengthwise, then into slices. Cut the pineapple into small cubes.
Step 4
Now prepare the marinade. To do this, remove the seeds from the chili pepper, remove the white partitions, and finely chop. Mix pineapple juice with lemon juice, add chili, salt and stir.
Step 5
Mix separately the melon, cheese, fillet, kiwi and pineapple, pour over the marinade, put in the refrigerator for 1 hour.
Step 6
Mix mayonnaise with yogurt, add pepper and salt to taste. Put the salad in the "baskets" made of melon peel, pour over the dressing, serve immediately.
