Chicken and Pineapple Salad

Method

1. 01

   Step 1: Poach the chicken

   Cover the breast with cold water, bring to a boil and simmer for 15 minutes. Let it cool in the liquid so the meat stays moist.

2. 02

   Step 2: Drain the fruit

   Tip the pineapple and sweetcorn into a sieve and leave for 10 minutes until all the syrup and brine has run out.

3. 03

   Step 3: Cut the chicken

   Cut the cooled breast into 1.5 cm cubes — don't shred it, the salad needs texture.

4. 04

   Step 4: Grate the cheese

   Grate the cheese coarsely. A fine grater turns it into paste that glues the salad together.

5. 05

   Step 5: Make the dressing

   Mix the mayonnaise with the yogurt, mustard, salt and pepper for a lighter dressing that won't bury the pineapple.

6. 06

   Step 6: Combine

   In a large bowl fold the chicken, pineapple, sweetcorn and cheese through the dressing.

7. 07

   Step 7: Let it sit

   Chill for 30 minutes so the flavours come together and the cheese softens slightly.

8. 08

   Step 8: Serve

   Scatter with parsley and add another spoon of dressing if it looks dry.