Venezuelan chefs were the first to combine chicken and pineapples in one dish.

It is in this country of Latin America that you can find a traditional salad with chicken meat, which is served at the festive table.

It also includes potatoes, boiled carrots and green peas.

Such a nutritious salad can completely replace olivier on the New Year's table or during a festive dinner in the family circle.

I want to share a recipe for a low-calorie salad with chicken and pineapples.

Bulgarian pepper adds a fresh note to it, garlic gives it a spicy flavor.

Ingredients:

• 2 chicken fillets (450 g)

• 250 g of canned pineapple

• 200 g of canned corn

• 200 g of mayonnaise

• 1 bell pepper

• 2 cloves of garlic

• salt, pepper (to taste)

Preparation:

1. Boil the chicken fillet.

To make the meat tasty and tender, pour boiling water over it or immerse it in hot water.

Thanks to this, it will boil less and retain juices.

Cook on medium heat, when it boils, add a whole onion and a medium-sized peeled carrot.

A few minutes before readiness, throw 1-2 bay leaves into the pan.

Cooking time depends on the amount of meat.

2. Cut the meat into cubes and transfer to a bowl.

We also cut canned pineapple rings and bell pepper into cubes.

Add the corn to the bowl.

3. Pass the garlic through a press and also send it to the bowl with the rest of the ingredients.

Season with mayonnaise or sour cream and mix thoroughly.

Salt, pepper and leave to infuse.

Chicken and pineapple salad is ready.

Video version of cooking:

Bon appetit!

Find more recipes on Dmytro Doroshenko's website 

Read also: 

• Tender cupcake with pumpkin puree and raisins

• An American classic: Cinnabon rolls

• Pavlova cake: the history of the famous dessert and the recipe

• 3 best New Year's fish snacks

• Quick chicken cutlets for the New Year's table

Read more recipes in the "Kitchen" section.