This recipe is recommended for lovers of unusual flavor combinations and exotic cuisine. The original salad with chicken and pineapples in its next variation turns out to be moderately spicy and tasty. This dish will delight the guests.
Ingredients:
- 300 g of boiled chicken meat;
- 250 g pineapple in a jar;
- 90 g rice (parboiled);
- 30 g of dill greens;
- 1 tablespoon sour cream;
- 2 tablespoons mayonnaise (low fat);
- 4 tablespoons of pineapple syrup from a jar
- 1 mandarin.
Preparation:
- Rinse parboiled rice in cool water, it is recommended to do this several times. When the water stops cloudy, the rice is washed well. Boil in lightly salted water until cooked through, but do not boil. Drain into a colander or sieve to remove excess liquid.
- In a small bowl, combine sour cream and mayonnaise, pour in the specified amount of canned pineapple syrup. Mix all the products to make a salad sauce.
- Cut the pre-cooked chicken meat into small pieces. Take a shallow salad bowl with a wide bottom, in it we will lay out the salad in layers.
- The chopped chicken will be the first layer and should be evenly spread over the bottom of the dish. Pour the chicken layer with about half of the sauce.
- Combine finely chopped greens with boiled rice, stir the mass thoroughly. Put in the next layer in a salad bowl.
- Cut canned pineapples into small slices and mix with the remaining half of the sour cream-mayonnaise sauce. This will be the last layer in the salad.
- In order for the products to be better saturated, leave the salad in the refrigerator for 1, 5-2 hours. If you wish, you can decorate the salad with tangerine slices or vegetables (cucumbers, tomatoes). After that, the salad is completely ready to eat.
