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Chicken, pineapple, walnut and mushroom salad

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718
Kitchen World
Calorie content 131.7 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 7.1 gr.
Fats * 12.8 g
Carbohydrates* 4.5 gr.
* per 100 gr. product
Chicken, pineapple, walnut and mushroom salad
Content

The tandem of chicken fillet and pineapple allows you to be aware of different variations of salads and always turn out very tasty. The trick of this recipe is not in the ingredients, but in the presentation. This dish will definitely attract the attention of guests.

Ingredients

Cooking process

step 1 out of 9
Chicken fillets and eggs can be boiled in advance, the night before. Cut eggs and chicken into cubes and place in separate bowls. Cut the mushrooms into thin slices.
step 2 out of 9
Peel the onion and chop finely. Fry the onion first, then add the mushrooms to the pan and continue to fry until tender, salt at the end.
step 3 out of 9
Peel and dice the pineapple.
step 4 out of 9
Grate the cheese on a fine grater, mix it with eggs and mayonnaise.
step 5 out of 9
Season the chicken fillet with mayonnaise and season to taste.
step 6 out of 9
Now you need to collect the salad in layers. For this, an oval-shaped dish is best suited. Place the first layer of fried mushrooms and onions.
step 7 out of 9
Then make a layer of chicken fillet. Lay out the layers so that you end up with an oval slide.
step 8 out of 9
After the meat layer, lay out the pineapple pieces, then the egg-cheese mass.
step 9 out of 9
Sprinkle chopped nuts on the salad and create a real pineapple look with halved walnut kernels. Complement the look with green onion feathers and refrigerate for soaking.

Bon Appetit!

 

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