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"Chamomile" chicken, mushroom and pineapple salad

0
1576
Kitchen European
Calorie content 163.5 kcal
Portions 8 port.
Cooking time 40 minutes
Proteins * 10.3 g
Fats * 9.4 gr.
Carbohydrates* 19 gr.
* per 100 gr. product
Chicken, mushroom and pineapple salad Chamomile
Content

Chicken is a product from which you can prepare a lot of interesting dishes. I recommend making a salad with chicken, mushrooms and canned camomile pineapples. The salad turns out to be very tasty and original in design.

Ingredients

Cooking process

step 1 out of 8
Peel the onion. Chop finely, transfer to a small bowl. Pour boiling water over, add granulated sugar and vinegar. Put cold water in a deep saucepan, add salt, add chicken fillet, bring to a boil, remove foam and cook for 25 minutes. Boil the eggs.
step 2 out of 8
Peel the champignons. Cut into medium sized pieces. Pour a small amount of vegetable oil into a well-heated skillet. Add chopped mushrooms, salt and fry until golden brown.
step 3 out of 8
Cool the finished chicken meat, cut into small cubes. Rinse lettuce leaves well, dry, put on a dish. Lay out the chopped chicken fillet, coat with mayonnaise. Place the fried mushrooms on top.
step 4 out of 8
Cool the boiled eggs, peel and grate on a fine grater. Save three eggs for decoration. Place on top of the mushrooms. Brush with mayonnaise.
step 5 out of 8
Open a jar of canned pineapples, drain the syrup into a separate container, cut the pineapples into small pieces and place on a serving dish.
step 6 out of 8
Drain the onion through a sieve and place on top of the pineapples.
step 7 out of 8
Grate hard cheese on a fine grater. Lubricate the layer with mayonnaise.
step 8 out of 8
Make chamomile from the three eggs left. Make petals from the protein, and the middle from the yolk. Rinse the dill and parsley greens well under running water, dry and decorate the flower meadow.

Bon Appetit!

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