Chicken Pineapple & Mushroom Salad with Cheese

The most delicious, juicy, bright and beautiful, for the holiday table. Everyone will like the chicken, pineapple, mushrooms, cheese salad from the very first try. It is incredibly aromatic, tasty, but at the same time easy to prepare. Fried champignons go well with ripe fruit, and a hint of cheese adds piquancy to the salad.
cook time: 1h
Gavin Tanner
Chicken Pineapple & Mushroom Salad with Cheese

Nutrition Facts (per serving)

200
Calories
17g
Fat
4g
Carbs
9g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Pepper to taste
Eggs 4 pc
Walnuts (Grind 30g into a salad and use about 28 whole halves for decoration.) 20 pc
Green onions (For decoration 3 lush feathers.) 100 g
Hard cheese 100 g
Bulb onions 1 pc
Vegetable oil (For frying mushrooms.) 3 tbsp
Champignon 230 g
Mayonnaise 4 tbsp
Chicken fillet 230 g
Pineapples 200 g

Recipe instructions

Step 1

Step 1
How to make a salad with chicken, pineapple, mushrooms and cheese? Prepare your food. Instead of fresh pineapple, you can use canned ones. Any cheese that can be grated well on a fine grater is suitable. You can replace champignons with other mushrooms. You can boil chicken fillet and eggs the night before. Boil the eggs hard for about 10-13 minutes after the water boils.

Step 2

Step 2
To make the chicken fillet juicy, boil it like this: put a whole breast in a pan, fill it with water so that the meat is just covered, no more. Remove the meat from the water, bring the water to a boil and return the fillets to the pan. Add onion, carrots to taste, 3-4 peppercorns. Remove any foam, if any, and cook for about 15-25 minutes. Add salt 5-10 minutes before the end of cooking. Let the chicken cool in the broth, even if you cook it the next day.

Step 3

Step 3
Rinse the champignons and dry. Cut them into four parts, then into slices. Peel the onion and also cut into quarters. Cut the boiled chicken fillet and eggs into small cubes.

Step 4

Step 4
Fry the onion in a frying pan with vegetable oil. Add mushrooms to it. Stirring, fry the mushrooms and onions until tender, so that no liquid remains; at the end, add salt to taste.

Step 5

Step 5
Peel fresh ripe pineapple in any convenient way. Do not use the hard core, but chop the tender pulp finely.

Step 6

Step 6
Place the prepared mushrooms and chopped pineapple in a colander so that the products remain juicy, but excess liquid drips off.

Step 7

Step 7
Grate the cheese on a fine grater, mix with chopped egg and a couple of tablespoons of mayonnaise.

Step 8

Step 8
Season the chopped chicken fillet with mayonnaise and pepper if desired. Set aside some of the walnuts for decoration, grind the rest in a meat grinder or blender.

Step 9

Step 9
Start layering the lettuce. Place the first layer on the bottom of the oval dish — these will be fried mushrooms.

Step 10

Step 10
Spread a layer of chicken fillet over the mushrooms to create a pineapple shape. Cover the fillet with a layer of chopped pineapple.

Step 11

Step 11
Place a layer of egg-cheese mixture on the pineapple. Spread it over the entire surface of the pineapples, including the sides of the lettuce.

Step 12

Step 12
Lightly dust the egg-cheese layer with chopped nuts. Top the salad with walnut halves, creating a pineapple themed look. Complete the look using a green onion. Thatʼs it, the salad can be served! It does not need time for soaking, because the products were seasoned at intermediate stages. Over time, the salad will begin to become saturated with pineapple juice, and it will reach the bottom of the salad bowl, so calculate the serving time.

Additional rubrics

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