Dice the boiled chicken fillet, slice the tinned pineapple, put them on a dish in turns.

Grate walnuts, leave 2 walnuts for decoration. Chop parsley and dill greens, leave 2 leaves for decoration.

To make the dressing, stir sour cream, mayonnaise and lemon juice. Add the dressing to the salad; decorate it with the whole walnut kernels and leaves of parsley and dill.