Salad “Tropical Island

Begin by washing the chicken fillet under cold water, removing any excess fat.
Season the chicken fillet with 1 tablespoon of chicken seasoning and a pinch of salt.
Heat a skillet or frying pan with a little oil and cook the chicken fillet for 7-8 minutes on each side, or until golden brown and fully cooked through.
Once cooked, remove the chicken from the pan and allow it to cool. Once cooled, cut the chicken into small cubes or shred it with a fork. Set it aside.

Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let it simmer for 10-12 minutes to achieve hard-boiled eggs.
Once the eggs are cooked, remove them from the boiling water and transfer them to a bowl of cold water to stop the cooking process. Peel the eggs once they are cool enough to handle, then chop them into small pieces.

Open the canned pineapple and corn. Drain both of them thoroughly to avoid any excess liquid in your salad.
Cut the pineapples into small, bite-sized chunks if they aren’t already in pieces.