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Salad with pineapple and walnuts

Author
Cookinero 25 Dec 2025
50
Salad with pineapple and walnuts

This salad has become one of the favorites of restaurant and holiday dishes due to the unusual combination of pineapple and walnut. In many places, the salad has acquired the title of "Royal". A beautiful and hearty dish will not take you much time to prepare and will look great at the holiday table.

How to cook Salad with pineapple and walnuts

Step 1

Salad with pineapple and walnuts

Cut the boiled and cooled chicken fillet into random pieces.

Step 2

Salad with pineapple and walnuts

Place the chicken pieces and some chopped walnuts in a deep container.

Step 3

Salad with pineapple and walnuts

Add pineapple, corn and mayonnaise.

Step 4

Salad with pineapple and walnuts

Grate the cheese on a coarse or fine grater, add to the salad. Salt and pepper to taste and mix thoroughly.

Salad with pineapple and walnuts - FAQ About Ingredients, Baking Time and Storage

Yes! Almonds, pecans, or cashews work well as walnut substitutes. Ensure they're chopped to a similar size for texture consistency.
Store in an airtight container for 3-4 days. The mayo-based dressing may cause the pineapple to release moisture over time, so drain excess liquid before serving leftovers.
Use grilled tofu, chickpeas, or tempeh for protein. You could also double the pineapple and corn for a lighter, fruit-forward version.
Reduce the corn and pineapple quantities, and substitute mayo with Greek yogurt. Add crunchy veggies like celery or bell peppers instead.
Toasting walnuts for 5-7 minutes at 350°F (175°C) enhances their flavor, but raw walnuts work perfectly if you prefer a milder taste.
Yes! Mix all ingredients except walnuts up to 24 hours ahead. Add nuts just before serving to maintain their crunch.
Serve chilled in lettuce cups, as a sandwich filling, or alongside crusty bread. Garnish with extra cheese or pineapple chunks for presentation.
Use a 1:1 ratio: double/triple all ingredients equally. Keep dressing ingredients (mayo) at about 1 tbsp per serving to prevent sogginess.

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