Ingredients:

• 1.5lb of boneless chicken breasts
• 3 medium size potatoes
• 20 oz can of pineapple chunks in juice
• 15 oz can of sweet fresh cut whole kernel corn (salted)
• 2 marinated bell peppers (I took fire roast peppers and they fit perfectly)
• Fresh parsley
• Ground black pepper
• Salt to taste
• Mayonnaise

How to make, step-by-step:

1. Prepare ingredients: boil potatoes for the salad skin-on, drain liquid from corn and pineapple chunks:

   

2. Put chicken breasts to the salted boiling water and boil them for about 15-20 mins until ready:

   

3. While chicken is being prepared, skin boiled potatoes and dice them and put to the big salad bowl:

   

4. Get marinated roast peppers out of jar, remove seeds if it has any and slice into stripes, add them to the salad bowl:

   

5. Add pineapple chunks:

   

6. And corn:

   

7. Get chicken breast out of the water once they are ready, and let them cool till room temperature:

   

8. Then dice them into middle size pieces, add to the salad bowl:

   

9. Add fine chopped fresh parsley:

   

10. Season salad with salt and ground black pepper, add mayonnaise:

    

11. Mix everything:

    

12. Serve on the bed of lettuce leaves: