# Chicken Salad with Pineapple and Homemade Mayonnaise

Recipe by [Kofi Asante](https://fridge.menu/en/u/kofiasante)

A creamy salad of poached chicken thigh, pineapple and celery, finished with a homemade mayonnaise and Greek yoghurt dressing.

Servings: 4 · Prep 30 min · Cook 20 min · Salads

Contains: milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chicken Salad with Pineapple and Homemade Mayonnaise](https://image.fridge.menu/adaptations/52di9gt6/2c91ba9cbf1732570a0183516c3ff63aa5c4566adb1ad5719049ee069cf12bc2.jpg)

## Ingredients

- 300 g [Chicken thigh](https://fridge.menu/en/i/chicken-thigh)
- 250 g [Pineapple](https://fridge.menu/en/i/pineapple)
- 100 g [Greek yoghurt](https://fridge.menu/en/i/greek-yogurt)
- 250 ml [Sunflower oil](https://fridge.menu/en/i/sunflower-oil)
- 1 pcs [Celery stick](https://fridge.menu/en/i/celery)
- 1 pcs [Carrot](https://fridge.menu/en/i/carrot)
- 2 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 100 ml [Lemon juice](https://fridge.menu/en/i/lemon-juice)
- 1/2 pcs [Onion](https://fridge.menu/en/i/onion)
- [White wine](https://fridge.menu/en/i/white-wine) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- [Salt](https://fridge.menu/en/i/salt) — to taste

## Steps

1. Wash the celery stick and carrot, peel the carrot with a vegetable peeler, and peel the onion.
2. Pour 3 litres of water into a pan, add the celery, carrot, onion, black pepper, white wine and salt, and bring to the boil.
3. Add the chicken thighs and cook for about 20 minutes, checking that they are done. Done: internal temperature 74°C. (20 min)
4. Leave the chicken thighs to cool in the stock.
5. Pour 50ml of lemon juice into a bowl and add two egg yolks at room temperature.
6. With the mixer on medium speed, pour in the oil in a thin stream, then add the remaining 50ml of lemon juice and a further 50ml of oil.
7. Put the homemade mayonnaise in the fridge.
8. Remove the bones from the chicken and cut into thin strips; cut the pineapple into cubes.
9. In a large bowl, combine the chicken, pineapple and celery.
10. Add the Greek yoghurt to the mayonnaise and pour this dressing over the salad, mixing well.
11. Add salt and pepper to taste and refrigerate for 2 hours. (120 min)
12. Serve well chilled.

Published 2026-10-09

https://fridge.menu/en/r/chicken-pineapple-salad-52di9gt6

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