Chicken salad with pineapple

Chicken salad with pineapple is the kind of recipe I tried out of curiosity and ended up making it again because it's quick to prepare and suitable for breakfast or dinner. It doesn't have hard-to-find ingredients and doesn't require much organization. On busy days, it has saved me a few times. The pineapple and pickles add an interesting contrast next to the boiled chicken.

Quick Info

Total time: 35-40 minutes
Preparation time: 10-15 minutes
Cooking time: 15-20 minutes
Servings: 2-3
Difficulty: easy
Recipe type: hearty salad, suitable for breakfast or dinner

Ingredients

1 chicken breast
4-5 tablespoons canned pineapple chunks
2-3 tablespoons canned corn (drained)
1-2 pickles
1 parsnip
3-4 tablespoons mayonnaise
salt and pepper, to taste

Preparation method

1. Drain the pineapple well in a strainer. If too much liquid remains, the salad will be watery.
2. Boil the chicken breast along with the peeled parsnip. Let them cook over medium heat for 15-20 minutes until well cooked.
3. After boiling, remove the chicken and parsnip to a plate, let them cool for a few minutes, and then cut them into cubes.
4. Cut the pickles into small cubes as well. I prefer them quite small so they don't overpower the flavor.
5. In a bowl, mix the cubed chicken and parsnip, drained corn, pickles, and pineapple chunks.
6. Add salt and pepper to taste.
7. Add the mayonnaise and mix everything well, just enough to combine.

Why I make this recipe often

It’s one of the quickest meat salads I can prepare without needing complicated ingredients. I like it because I can use leftover chicken or cook everything on the spot. It’s filling but not heavy and keeps well in the fridge for a few hours.

Tips and variations

Tips
- Drain the pineapple and corn well; otherwise, the salad will get soggy.
- Don’t cut the pieces too large, so they are easy to eat.
- If the chicken is cooked in advance, the salad can be assembled much quicker.

Substitutions
- Parsnip can be omitted if you don’t have it, but it slightly changes the taste and texture.
- Instead of chicken breast, you can use leftover chicken from another meal.
- Mayonnaise can be replaced with Greek yogurt for a lighter version, but the taste will be different.

Variations
- You can add a little finely chopped red onion for a stronger flavor.
- If you want more freshness, a bit of chopped parsley works too.

Serving ideas
- The salad can be served on toasted bread slices or flatbread.
- It can also be served simply in a bowl alongside some green leaves.

Frequently asked questions

1. Can I use grilled or baked chicken breast?
Yes, grilled or baked chicken can be used; it doesn’t have to be boiled, but the texture will be slightly different.

2. How far in advance can I prepare the salad?
The salad can be made a few hours ahead, but it’s best to keep it in the fridge and not leave it overnight to avoid getting too soggy.

3. Is fresh pineapple good for this recipe?
Fresh pineapple can also be used, but the taste will be less sweet, and the texture may be firmer than canned.

4. If I don’t have parsnip, what can I substitute it with?
Parsnip can be omitted. If you want, you can try using boiled carrot, but the salad won’t be as sweet.

5. How much mayonnaise should I add if I want it creamier?
You can increase the amount to 5 tablespoons, but it will be heavier. Start with the amount in the recipe and add according to your preference.

Nutritional values

Values are approximate, per serving:
- Calories: 280-350 kcal
- Protein: 20-25 g
- Carbohydrates: 16-20 g
- Fats: 13-18 g (depending on mayonnaise)

The salad has a balanced proportion of protein and carbohydrates, with fat coming from the mayonnaise. If you replace the mayonnaise with yogurt, the fats and calories decrease.

Storage and reheating

The salad keeps well in the fridge, covered, for up to 24 hours. If it sits longer, it may release water from the vegetables and pineapple. It is not reheated; it is served cold. It is best consumed as fresh as possible.

 Ingredients: Chicken breast 4-5 tablespoons of pineapple pieces from compote 2-3 tablespoons of corn 1-2 pickled cucumbers 1 piece of parsnip 3-4 tablespoons of mayonnaise salt/pepper

 Tags:  vegetable salad chicken salad