Elizaveta salad with chicken, pineapple and nuts for the most tender and beloved Ladies.
Cooking time 30 minutes
Chicken fillet 300 g
Canned pineapple 200 g
Prunes 100 g
Walnuts 100 g
Kiwi 2 pcs
Mayonnaise 2-3 tbsp l.
Salt to taste
Boil the chicken fillet until tender and cool.
Place a layer of finely chopped chicken fillet on a flat dish. Season with salt and grease with mayonnaise.
Layer in a layer of finely chopped pineapple. Lubricate with mayonnaise.
Layer a layer of finely chopped prunes.
Sprinkle with chopped walnuts.
Garnish with kiwi slices. Let the salad soak, refrigerate for 1 hour.
Our delicious Elizaveta salad is ready. Can be served with a festive table.