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

Salad with chicken, pineapple, cheese, egg and mushrooms

798

Kitchen World

Calorie content 141.5 kcal

Portions 4 port.

Cooking time 40 minutes

Proteins * 9.5 g

Fats * 11 gr.

Carbohydrates* 6.6 gr.

Content

Once upon a time I had a chance to taste an extraordinary-tasting salad with chicken, pineapple, cheese, egg and mushrooms. Since then, I have been using this recipe all the time and prepare an incredibly tender and juicy salad for all family holidays!

Ingredients

Cooking process

Peel the champignons and cut into small cubes. Heat the pan and brush with vegetable oil. Lay out the mushrooms.

Boil the chicken fillet in salted water in advance, then cool completely. You can use smoked chicken. It will be even tastier.

Boil chicken eggs in salted water, cool, peel.

Fry the mushrooms until they are even golden brown. Season with salt and pepper. If necessary, fresh mushrooms can be replaced with canned ones.

Measure out the required amount of croutons or dry the bread yourself in a dry frying pan or in the oven, cutting it into cubes.

Cool the cooked meat and cut into medium-sized cubes.

Cut the chicken eggs into small cubes.

Open a can of canned pineapple, drain the liquid. Place with the rest of the ingredients.

Cool the fried mushrooms and add to the salad.

Grate hard cheese on a fine grater. Add to the rest of the ingredients. Season with salt and pepper, season the salad with mayonnaise. Stir the salad well.