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➠ Chicken, mushroom and pineapple salad

Chicken, mushroom and pineapple salad

2190

Kitchen European

Calorie content 152.2 kcal

Portions 8 port.

Cooking time 90 minutes

Proteins * 11.3 gr.

Fats * 10.4 g

Carbohydrates* 7.6 gr.

Content

Many people know the combination of chicken meat and canned pineapple, tender white meat perfectly complements sweet juicy pineapple. Such a tandem can also be in a salad, it is prepared simply and quickly disappears from the table.

Ingredients

Cooking process

Rinse the chicken fillet and cook in slightly salted water, if desired, you can add seasonings or garlic to the meat. Let the meat cool in the broth, so it will be more juicy, then chop it finely.

Rinse the mushrooms with water and remove the top layer from the caps, finely chop. Remove the husk from the onion, chop it with a knife.

Pour the mushrooms into a preheated pan, fry them, stirring constantly, until all the moisture has evaporated. Then add sunflower oil and onions to the mushrooms, fry until golden brown, in the process you can add a little salt and season.

Grate the cheese on a coarse grater. Drain the pineapples and chop finely.

Combine all salad ingredients in a deep bowl and sprinkle with chopped herbs on top. For a festive serving, you can make a flaky salad. The layers are stacked in the following order: mushrooms and onions, a little mayonnaise, then chicken with mayonnaise, pineapples on top, a mixture of cheese and mayonnaise, sprinkle with chopped herbs on top.

Bon Appetit!