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Lady's Caprice Salad with Chicken and Pineapples
Instructions
I prepare all the ingredients from the list for the layered Lady's Caprice salad with chicken and pineapples.
I boil the chicken in advance in salted water with parsley, parsnip and carrot roots. I also add an onion, allspice and a bay leaf. The chicken breast boils for 30 minutes and should cool completely in the broth – this way the meat stays juicier.
I cut the meat into small cubes. Cubes of the same size are the secret to the look of a layered salad.
I crush the garlic through a press or grate it on a fine grater. Fresh garlic gives that characteristic touch of flavour.
I boil the eggs in advance. I separate the white and the yolk. I grate them on a fine grater.
I toast the nuts in a dry pan and chop them with a knife. Toasting brings out the aroma of the nuts – the secret to a rich nutty flavour.
I grate the hard cheese on a fine grater. A fine grater is better than a coarse one for a layered salad.
I cut the pineapples into pieces. The size should be roughly that of the chicken cubes, for an even look.
The Lady's Caprice is a layered salad, so I assemble it in a pastry ring on a flat dish. The first layer is the chicken breast. On top I add pepper, a little garlic and cover it with mayonnaise.
The second layer is the pineapples. I do NOT cover them with mayonnaise – they give off their own juice and do not need any extra dressing.
The third layer is the egg white. I spread it over the pineapples and cover it with a very thin net of mayonnaise.
The next layer is the walnuts. Mayonnaise is added to this layer if desired.
The grated cheese is the next layer. On top I add garlic and mayonnaise.
I add a little more mayonnaise. I spread it evenly with a spatula.
I place the bright egg yolks as the last layer. The yellow colour is the crown of the salad.
I remove the ring. The Lady's Caprice salad with chicken and pineapples is ready. I put it in the refrigerator for 2 hours. Once the salad has firmed up, I take it out and decorate it to my taste. It is best to decorate with ingredients that are part of the salad. This salad can be made at any time of year and for any celebration.
Tips
- 1
Leave the chicken breast in the broth until it has cooled completely – this way the meat keeps its juiciness and does not turn rubbery.
- 2
Do NOT cover the pineapples with mayonnaise – they give off their own juice, and extra dressing would make the layer runny.
- 3
Lightly toast the nuts in a dry pan – the secret to releasing the nutty aroma. I use a similar principle in other layered salads.
- 4
Let the salad rest for 2 hours in the refrigerator – the layers soak up the mayonnaise and the flavours come together.
Video
FAQ
Which cheese is best to choose? +
Any hard cheese will do: Dutch, Russian, Gouda, Edam, Maasdam, Cheddar. The main thing is that it grates well on a fine grater. For a premium version, use Parmesan (a more pronounced flavour). For a lighter version, use firm mozzarella. Adyghe and Suluguni will not work – they are too soft. For the classic Lady's Caprice, Russian cheese is the familiar and affordable choice.
Can the pineapples be replaced? +
Alternatives: canned peaches (a close substitute in juiciness and sweetness), canned pears (a more delicate option), mango (a tropical note, but more expensive), sweet apples (a budget option). Without the sweet fruit layer you end up with an ordinary chicken salad. Pineapples are the highlight of the Lady's Caprice – they give a characteristic sweet-and-sour note. Fresh pineapples will also work, but they need to be cut up and lightly patted dry.
How long does the finished salad keep? +
In the refrigerator – 1–2 days in a closed container. On the second day the salad is tastier, but the pineapples may release juice and the salad can become runny. I do not recommend keeping it longer – mayonnaise plus moisture spoils. For longer storage, prepare all the components separately and assemble the salad just before serving. There is no point in freezing it.
What can replace the walnuts? +
Alternatives: almonds (a more European flavour), hazelnuts (aromatic), cashews (a delicate creamy taste), pecans, pine nuts. For a budget version, use peanuts, but they are less premium. Without nuts the salad will have less texture – nuts give a characteristic crunch. If there are no nuts, you can add sesame or sunflower seeds (1–2 tbsp). The main thing is that they are toasted or dried, for aroma.
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