Today I will prepare a bright, rich, unusual salad. Especially for women by March 8! :)
I bring the water to a boil and salt.
I put the chicken fillet in boiling water and cook for 20 minutes. It is important not to overcook so that the chicken fillet remains juicy and tender.
I chop 400 g of mushrooms not very finely.
Fry the mushrooms until golden brown over high heat, stirring occasionally.
At the end of frying, I salt, add black ground pepper. Another minute on the fire and shoot.
I cut a small onion into very thin half rings. I add a pinch of salt and sugar to the onions, I remember a little with my hands so that the onions let out the juice. I add 1 tablespoon of apple cider vinegar and 1 tablespoon of cold water. Stir and set aside to marinate.
I chop 200 grams of canned pineapple.
Fresh green salad can be cut into small pieces, I'll just pick the salad with my hands.
Boiled chicken can be cut, but I will also disassemble it with my hands into fibers.
I will have a portioned serving, I will use a serving ring. If you don't have one, you can cut a cylinder out of a plastic bottle.
The bottom layer is salad.
I spread the pickled onions on the salad.
Then the chicken breast. I grease the chicken breast with mayonnaise. I have homemade mayonnaise. The recipe can be viewed here.
Next is a layer of canned pineapple pieces.
Fried mushrooms.
Mayonnaise mesh again.
Sprinkle with finely grated cheese and sprinkle with walnuts a little.
I carefully remove the ring... and serve to the table :)
The salad is deliciously tasty, bright, full-bodied. Perfect for a festive table. Try to cook!
Ingredients:
- 1 chicken breast (2 fillets)
- 400 gr champignons
- 200 gr canned pineapple
- 150 gr cheese
- 50 gr walnuts
- green salad
- 1 onion
- salt
- pinch of sugar
- 1 tbsp apple cider vinegar
- 3-4 tbsp mayonnaise