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Chicken salad with pineapple

Salads32 minutes4 people200 calories
1/52/53/54/55/5 (1 votes)
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By Irene Arcas

Chicken and pineapple salad

Today we present a very rich, very juicy and refreshing recipe: chicken salad with pineapple. But the best thing is that it is a very very complete salad because in addition to the chicken and pineapple it has hard-boiled egg, pasta, green leaves and a touch of pink sauce. So we can say that it is a very healthy and balanced dish.

If you are following a hypocaloric or low-fat diet, you can do without the pink sauce (although in reality it is very little amount that is used) or use a light version.

I do not recommend leaving it mixed in advance because the pineapple when it is seasoned and they spend a lot of time is not so good. So what I did to get it ready the day before was to store each ingredient separately in tuppers and mix and season everything at the time of serving.

Chicken salad with pineapple

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Tasty and exotic salad made with chicken and pineapple and complemented with pasta, egg, green leaves and pink sauce. Ideal as a single dish.

  • Irene Arcas
  • Kitchen: Modern
  • Recipe type: salads
  • Calories: 200
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 chicken breast without skin (400 g approx)
  • 500 g of water
  • 200 g of pineapple
  • 2 eggs
  • 50 g of pasta (the one you like the most: wholemeal, normal, wheat, egg, macaroni, fusili ...)
  • 1 ripe avocado
  • 1/2 sweet chives (approx 50-70 g)
  • 4 generous handfuls of green leaves to your liking (I really like tender shoots)
  • Pink sauce to taste (I used 1 tablespoon per person)
  • salt to taste
  • pepper to taste

Preparation

  1. If you want to make the homemade pink sauce, I leave you the recipe here.

  2. We put the water in the glass with a pinch of salt and a splash of olive oil and we program 8 minutes, varoma temperature, spoon speed.

  3. While we wrap each chicken breast in cling film.

  4. When the time is up, we put the pasta into the glass, place the basket with the eggs, close the glass and place the varoma with the breast inside. We program 8 minutes, varoma temperature, speed 1, left turn

  5. When the time is up, we remove the varoma, take out the basket with the eggs, drain the pasta (be careful not to throw away the water that we are going to use again!) And put the water back into the glass.

  6. We close the glass, place the varoma again and program 15 minutes, varoma temperature, speed 2.

  7. We let everything cool down.

  8. We put the pasta on the base, the sliced ​​avocado, the chives, the green leaves, the sliced ​​chicken and the pineapple cut into small cubes.

  9. We open the eggs in half, remove 1 yolk and reserve it to decorate. We place the egg in slices. We add salt and oil to the salad.

  10. We put a little pink sauce on top, pepper and the crumbled yolk.

  11. Ready to eat!

Adapt this recipe to your Thermomix model


Discover other recipes of: From 1 year to 3 years, Salads and Vegetables, Easy, Summer recipes, Varoma Recipes

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