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Puff salad with chicken, pineapple, cheese and mushrooms

913

Kitchen World

Calorie content 143.2 kcal

Portions 4 port.

Cooking time 40 minutes

Proteins * 9.2 g

Fats * 9.4 gr.

Carbohydrates* 15.4 g

Puff salad with chicken, pineapple, cheese and mushrooms

Content

Puff salads are quite popular and widespread. Puff salads are most often prepared for festive feasts - birthdays, New Year, March 8. Today I want to share a recipe for a puff salad with chicken, pineapple, cheese and mushrooms. The cooking process will take almost no time from you and will give you an unforgettable pleasure.

Ingredients

Cooking process

Prepare all the ingredients you need to make the flaky salad. Boil chicken fillet in salted water. Peel and rinse the onions. Open a can of canned pineapple, drain the liquid. Boil chicken eggs in salted water and cool.

Leave one onion. Cut the remaining onions into half rings.

Put the chopped onions in a bowl, pour boiling water over, add granulated sugar and vinegar. Leave it on for 5-10 minutes.

Peel the champignons and cut into large slices. Finely chop the onion.

Heat a frying pan, add butter, chopped mushrooms and chopped onions. Cook for a few minutes. Salt.

Cool the boiled chicken fillet and cut into medium-sized cubes. Grate hard cheese on a coarse grater. Cool the fried mushrooms. Peel chicken eggs and chop finely. Pour the pickled onions through a sieve, and let the excess liquid drain.

Prepare the dish on which you will collect the salad. Lay out the chicken fillet. Season with salt and coat with mayonnaise. Spread the canned pineapples evenly with the next layer.