Holiday Salad with Chicken and Pineapple
300 g Chicken Breast
200 g canned pineapple
4 pcs. Egg
80 g Cheese
4 tbsp. l Mayonnaise
1 pinch salt
Boil chicken breast and eggs in salted water. Cool when ready. We take transparent glasses, add 1 tsp to each. mayonnaise.
Finely chop the boiled chicken breast. We spread it with the first layer.
Then add the cubes of pineapple, eggs and a layer of mayonnaise. Grind the cheese on a fine grater and sprinkle the salad.
Garnish with pomegranate seeds each serving of salad! Bon Appetit!