Layered Chicken and Pineapple Salad with Mushrooms

Beautiful, satisfying, very tasty, for any holiday! In a layered salad with pineapples, mushrooms, champignons and chicken, all ingredients are perfectly combined with each other and perfectly complement each other. Thanks to the pineapples, the salad turns out to be a little sweet and tender, and the chicken and mushrooms make it filling.
cook time: 2h 30 min
Ruby Colston
Layered Chicken and Pineapple Salad with Mushrooms

Nutrition Facts (per serving)

155
Calories
11g
Fat
3g
Carbs
11g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Eggs 5 pc
Hard cheese 100 g
Vegetable oil 20 g
Champignon (You can take any mushrooms you like) 200 g
Mayonnaise 100 g
cucumbers 1 pc
Chicken fillet 300 g
Pineapples 200 g

Recipe instructions

Step 1

Step 1
How to make a layered salad with pineapples, champignons and chicken? Prepare all the necessary ingredients for this. Any cheese is suitable for the salad, the main thing is that it is well grated. Choose champignons that are light, without darkening or damage.

Step 2

Step 2
To prepare the salad, you need to boil the eggs and chicken fillet. To do this, boil the eggs in boiling water for 7-8 minutes. Then drain the hot water and cool the eggs in cold water. Boil the chicken fillet in boiling water for 25-30 minutes. Salt it a little. Cool the boiled fillet.

Step 3

Step 3
Peel the onion, rinse in cold water and finely chop. Wash the champignons and cut into slices. Pour a little vegetable oil into a hot frying pan and fry the mushrooms and onions for 4-5 minutes. Donʼt forget to stir so nothing burns. Salt the mushrooms a little when frying. Cool the fried mushrooms completely.

Step 4

Step 4
To assemble the salad, use a cooking ring (16-20cm) or the edge of a springform pan. Place the ring on a wide plate. Finely chop the chicken fillet and place it in a ring as the first layer of salad. Press the meat down a little so that it fits snugly. Lubricate this layer and all subsequent ones with mayonnaise.

Step 5

Step 5
Place the next layer of fried mushrooms.

Step 6

Step 6
Wash the cucumber and cut into small cubes. Place the sliced cucumbers in the mold, pressing them down a little.

Step 7

Step 7
Peel the egg and grate on a coarse grater. Distribute the grated eggs in an even layer throughout the salad.

Step 8

Step 8
Drain liquid from canned pineapples. Cut the pineapples themselves into small cubes and place in the next layer.

Step 9

Step 9
Place the last layer of cheese. Grate it on a fine or medium grater and distribute evenly over the entire surface of the salad. Place the salad in the refrigerator for a couple of hours to soak and cool. By the way, you can experiment with cheese and take any cheese to your taste.

Step 10

Step 10
Before serving, remove the ring from the salad.

Step 11

Step 11
Decorate the salad and serve. For decoration, you can use fresh herbs, berries or slices of fried champignons. Bon appetit!

Additional rubrics

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