A delicious mix - chicken with pineapple and mushrooms - an excellent salad option for a banquet feast or a variety of your daily diet. It is probably familiar to many, but if you have not tried it yet, believe me, the dish is worth it, it will be difficult to come off the plate.
You can serve such a salad to the table in portions on fresh lettuce leaves or just in a beautiful salad bowl. I assure you, it will be eaten very first. If desired, in the future, you can slightly change this recipe, adding not only fried mushrooms, but also pickled ones. Well, if you're interested, it's time to get started.
Ingredients:
Chicken fillet - 200 g
Canned pineapples - 100 g
Champignons - 200 g
Bulb onion - 1 pc.
Salt, pepper - to taste
Mayonnaise - 1 tablespoon
Vegetable oil - 1 tbsp.
Description:
1. Prepare all the foods that are listed.
2. Wash fresh champignons well under running water, then peel and cut into small pieces. Peel and rinse the onion, cut in the same way or into cubes.
3. Rinse the chicken fillet and blot with napkins. Boil the meat until tender. By the way, baked fillet with herbs and spices will give an unusual taste to the salad. Cool boiled chicken, cut into small cubes or fiber - whichever you prefer.
4. Uncork a can of pineapple, drain the juice. It can be used for making desserts, impregnating cakes, marinades for meat. Cut the sweet pineapple rings into slices.
5. Lightly brown the champignons and onions in a lightly oiled frying pan and cool.
6. Put the eggs in a saucepan, add water, throw in a handful of salt and put on fire. After boiling, boil for 10 minutes, then transfer to cold water. Peel and cut into cubes.
7. Send the entire row of chopped ingredients to a salad bowl, season with mayonnaise, salt and pepper. Stir thoroughly and remove a sample, if everything is fine - serve chicken salad with pineapple and mushrooms to the guests!
Bon Appetit!
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