- Twig Petrushki - 10 pieces
- Breast of chicken - 800 Grams
- Pepper and salt - - To taste
- Bank of Canned Pineapples - 1 Piece
- Olive oil - 30 milliliters
- handfuls of walnuts - 2 pieces
- Curry - 1 st. a spoon
- Onions - 1 Piece
- Mayonnaise - 250 Milliliters
- Sweet pepper - 2 pieces
- Apples - 2 pieces
- Chicken Eggs - 2 Pieces
1. First of all, we wash the chicken breast. We put it to boil it with black pepper, bay leaf and onion. We cook about forty minutes. Hard boiled eggs, and clean the shell. 2. Now remove the skin from the breast, from the bones separate the meat, and cut into large cubes. We cut eggs in small pieces. Very finely chop the onion, cut the peppers into four pieces, remove the septa and seeds, cut into thin straws. Cut the apples in half, remove the core, cut the halves into four pieces, and thinly cut. You can peel the apple peel off. 3. Open the jar with pineapple, and merge the juice. Pineapples are cut into pieces. 4. We prepare salad dressing: in sour cream or mayonnaise we add crushed garlic, olive oil, curry and salt. 5. Mix everything until smooth. If desired, add a little pineapple juice. 6. In a bowl, mix all the ingredients, the resulting mixture is refueled. For a few hours we put the salad in the refrigerator. Then decorate it with greens.
Servings: 6