Chicken, Prune, and Pineapple Salad

Boil the chicken breast fillet in salted water for 20 minutes from the moment it comes to a boil. Drain the water and let the fillet cool.

Cut the prunes into thin strips (if they are dry, you can soak them in boiling water for 5–10 minutes beforehand).

Chop the walnuts into small pieces.

Cut the chicken breast fillet into small cubes.

Place the fillet, prunes, walnuts, and pineapple pieces in a salad bowl (if the pineapple is in rings, cut them up first). Add a little salt, stir in the sour cream, and mix well.

Once the salad has had time to soak, it becomes softer, juicier, and more flavorful.