Pineapple and pomegranate salad

Juicy, vitamin salad with sweet and sour notes of pineapple and pomegranate! A delicious, pleasant salad that is suitable for both a family feast and a festive table. It is very convenient to cook it for a big holiday when there is little time, but you need to cook a lot of dishes. This salad will not take you much time to prepare.

mom of sweet tooth

Recipe author

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Composition / ingredients

servings:

Chicken fillet (boiled or smoked)

350

Pineapples (canned 0.5 to 1 cans (if you want a sweeter salad, take a whole jar))

to taste

Garnet

0.5

Chicken eggs

Garlic (large teeth)

Lettuce (leaves)

Mayonnaise (can be replaced with natural yogurt or sour cream)

200

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 12 g

Fats 53 % 18 g

Carbohydrates 12 % 4 g

213 kcal

GI: 75 / 25 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
Salad products. Boil hard-boiled eggs, peel. Cook for 30-40 minutes until the chicken fillet is ready. Extract the pineapples from the syrup into a colander, let the syrup drain. I wash the lettuce leaves, shake off the water from them. Peel, wash the garlic cloves. My pomegranate, extract the grains.
Step 2:
Cut eggs, chicken fillet and pineapples into cubes (if they have not been crushed in canned food).
Step 3:
In a bowl, mix the chopped products, add pomegranate seeds (leave a little to decorate the salad), a little salt.
Step 4:
In a container with mayonnaise, squeeze garlic through a press, mix thoroughly.
Step 5:
Tear the lettuce leaves or put them whole on the dish, put the salad on top. Sprinkle the salad with the pomegranate seeds left for decoration.