If you do not have the opportunity to visit countries where pineapples and kiwi freely grow in the backyard, the exotic taste and tropical appearance of this salad will cheer you up even on the darkest day.
Pick your recipe
You will need
- - 2 melons of the variety "Collective Farm Girl" (each approximately 500 g);
- - 250 g of chicken;
- - 150 g of cheddar;
- - 2 kiwi;
- - 2 cups of pineapple;
- - 2 tbsp. tablespoons mustard oil.
- For refueling:
- - 2 tbsp. tablespoons of yogurt;
- - 1 tbsp. a spoonful of mayonnaise;
- - black pepper, salt.
- For marinade:
- - 1 hot chili pepper;
- - 2 teaspoons of lemon juice;
- - 1 tbsp. a spoonful of pineapple juice;
- - black pepper, salt.
Instruction manual
1
Set the melon upside down, evenly cut the “lid” with a sharp knife - about a third of the melon. Pull out the bones, pull out the flesh with a large spoon, trying not to damage the peel. Perform a similar procedure with the second melon. Cover the “basket” of the peel with plastic wrap, put in the refrigerator and cook the salad.
2
Cut the flesh of the melon into small pieces. Warm the mustard oil in a frying pan, put pieces of chicken fillet, fry on each side for 3 minutes. Then cover the chicken with foil, let it stand for 10 minutes.
3
Cut the cheddar cheese into thin strips. Peel the kiwi, cut in half lengthwise, then into slices. Pineapple cut into small cubes.
4
Now make the marinade. To do this, peel the chili pepper from the seeds, remove the white partitions, chop finely. Mix pineapple juice with lemon juice, add chili, salt and mix.
5
Mix melon, cheese, fillet, kiwi and pineapple separately, pour the marinade, and put in the refrigerator for 1 hour.
6
Mix mayonnaise with yogurt, add pepper and salt to taste. Put the salad in the “baskets” of melon peel, pour the dressing, serve immediately.
Useful advice
Roasted nuts such as cashews or macadamia can be added to this tropical salad if desired.