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➠ Salad with chicken, pineapple, cheese, egg and mushrooms

Salad with chicken, pineapple, cheese, egg and mushrooms

1370

Kitchen World

Calorie content 123.3 kcal

Portions 8 port.

Cooking time 40 minutes

Proteins * 9.1 gr.

Fats * 10.8 g

Carbohydrates* 5.4 gr.

Salad with chicken, pineapple, cheese, egg and mushrooms

Content

For lovers of delicate and well-soaked salads, I wholeheartedly recommend using an unusually successful recipe and preparing a salad with chicken, pineapple, cheese, egg and mushrooms. The process of preparing such a salad will take a minimum amount of time.

Ingredients

Frozen mushrooms 400 gr. Chicken fillet 400 gr. Salt taste Onion 1 PC. Egg 5 pieces. Canned pineapple 400 gr. Parmesan cheese 250 g Vegetable oil for frying Mayonnaise 200 gr.

Cooking process

Prepare all the ingredients you need to make a great salad. Boil the chicken fillet in salted water in advance. Remove the frozen mushrooms in advance so that they defrost. Boil chicken eggs.

Cool the boiled fillet, and cut into medium cubes, put in a dish.

Salt a little and coat with mayonnaise.

Put the defrosted mushrooms in a well-heated frying pan greased with vegetable oil.

Peel the onions, rinse and cut into cubes.

Put the peeled onions in a pan with mushrooms.

Salt and, stirring occasionally, fry until the liquid has completely evaporated.

Cool the fried mushrooms and onions completely and lay out in the next layer.

Coat the layer with mayonnaise.

Open a can of canned pineapple, drain the liquid. Spread the pineapples in the next layer.

Spread mayonnaise on the layer.

Cool the boiled chicken eggs, peel and chop finely, put in a dish.

Season with salt and coat with mayonnaise.

Grate the hard cheese on a coarse grater and sprinkle with the next layer. Instead of hard cheese, you can use processed cheese like "Orbit" or "Friendship".