Chicken Salad with Pineapple
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Total: 1 h 20 min
Prep: 20 min
·Wait: 1 h
Nutrition:438 kcalPer serving
If you are making chicken broth, you often end up with cooked meat and no clear idea what to do with it, especially since not everyone enjoys it served as-is.
Fortunately, it makes a great base for other dishes. This quick salad with chicken, pineapple, and corn is a simple and tasty way to use it up.
Ingredients
4
500 g cooked chicken meat (from broth)
1 can of pineapple (about 340 g drained)
400 g canned corn
4-5 tablespoons of mayonnaise
a handful of parsley
salt to taste
pepper to taste
Preparation
1
Finely chop or shred the chicken into smaller pieces.2
Drain the pineapple and cut it into small cubes.3
Drain the corn.4
Finely chop the parsley.5
Transfer all the ingredients to a bowl.6
Add the mayonnaise and season with salt and pepper.7
Mix thoroughly.8
Chill in the refrigerator for 30-60 minutes before serving.Rate this recipe
