Onions cut into thin quarter rings, pour vinegar, a little shake and set aside.

Finely chop the walnuts. 3-4 halves of nuts to leave for decoration of the salad

Cut the breast and pineapple cubes. If instead of pineapple, grapes, berries cut in half. Three on a coarse grater eggs.

Drain the vinegar from onion. To combine and mix all the ingredients for the salad.

Salad can fill and sour cream, but I prefer it with mayonnaise. Mayonnaise I always do myself. It takes 3 minutes of your time. It turns out very tasty, thick sauce without any harmful additives and colorings, "flavorings". Need to pick up such a container to blender there were almost back to back. Will fit 500 grams of the Bank. I have for mayonnaise plastic container. At the bottom of the egg gently. The yolk should remain whole. Add the lemon juice. I usually crush 1/4 to 1/6 of the lemon directly into the container. Add the mustard, sugar, salt and the last of the butter. You can do one vegetable oil, but olive is much more aromatic. The proportion of olive oil to increase risk. Will be more fragrant, but will be noticeably bitter. Omit immersion blender, covering all the yolk and turn it on high. A few seconds from under the blender will rise white emulsion. Lift the blender and position all movements up and down. No trickles. Everything is very fast.

Here is our mayonnaise. Thick, yellow and very tasty! All the mayonnaise in the salad will not go away. The remainder is stored in the refrigerator up to 4 days.

Collect salad. I love feeding on leaves of lettuce and always add vergunenko arugula, but without the green. On top put a spoonful of mayonnaise on each serving, sprinkle with nuts. Bon appetit.