- Fillet of chicken - 300 Grams
- Corn - 300 Grams
- Pineapples - 300 Grams
- Mayonnaise - 50 Grams
- Greens - 50 Grams
- Black pepper powder - - To taste
- Salt - - To taste
Ingredients - only a few. Chicken fillet washed, thrown into boiling water and cook until cooked. The finished fillet is cooled and cut into small cubes. Chopped chicken meat is transferred to some deep container. Then add about 2/3 of our corn. Pineapples cut into small cubes. In addition, it is necessary to cut out three rectangles from pineapple, which will become candles during decoration. Add the pineapple to the corn and chicken. We fill with mayonnaise. Mix well, if desired, add salt and pepper. Actually, now it only remains for us to shift the salad into a dish in which we will serve it. Ready salad remains only to decorate. We spread on the surface of the salad three rectangles of pineapples - they will be the basis of our candles. From the fennel stems we make the candelabrum contour. On the perimeter of the salad lay the rest of the corn. It remains only to make the flame of the candle - ketchup, some red vegetable or berry. Salad is sent to the refrigerator for an hour or two, after which it can be served to the table.
Servings: 3-4