Elizabeth salad

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.

Bon appetit!