Calla's chicken and pineapple salad

11 serving
1 hour

Salad products. We recline canned mushrooms in a colander and rinse very carefully under running water, let the water drain. Remove the pineapples from the syrup and also put in a colander so that the syrup is stacked. Boil or bake chicken fillet. Boil the eggs hard-boiled, cool, peel. We go over the greens, we drain mine. Clean my raw vegetables. Just mine carrots and boil until soft for 20-30 minutes, checking for readiness with a fork or knife.

We cut mushrooms as small as possible (you can take any, I have butter). Pour vegetable oil into a hot pan. As soon as it heats up, we put chopped onions there, fry a little, add canned mushrooms. Fry until the onion darkens (5-7 minutes). Remove the frying pan from the heat.

Cut the chicken fillet into cubes of about 0. 5 cm x 0. 5 cm.

Cut the carrots into thin straws. Cut 3 thin slices of carrots so that one end turns out to be narrower, making them look like pestles. We leave them to decorate the salad. Grind dill.

We rub hard cheese on the grater. Cut eggs into small cubes.

Put the lettuce leaves on a large flat plate or dish, put a layer of already cooled mushrooms with onions on top. This layer can not be smeared with mayonnaise or sour cream, since it is quite juicy in itself.

Then lay out a layer of chopped chicken fillet, lubricate evenly with mayonnaise. If the chicken was cooked without salt, you can add this layer a little and pepper.

Next, we lay out pineapple slices, mayonnaise or sour cream can be lubricated quite a little or not at all.

Then - grated cheese, mayonnaise.

Now - boiled carrots - mayonnaise.

And the last layer is chopped eggs, you can add a little. Carefully apply a layer of mayonnaise over the entire surface of the salad.

Sprinkle the salad on top with chopped dill. We decorate with callas: stems - from green onion feathers, petals - from cheese, pestles - from 3 carrots specially left for this narrowed slice. Treat yourself, salad is ready!