Chicken salad pineapple mushroom cheese

8 servings
1 hour

Just like champignons, you can immediately fry oyster mushrooms. But boil any other raw mushrooms first (at least 20 minutes). Then drain, rinse the mushrooms, let the excess liquid drain. And only in this form begin to fry them.

How to make a salad with chicken, pineapples, mushrooms and cheese? Prepare the products. Instead of a fresh pineapple, you can take canned ones. Cheese will suit any of those that rub well on a fine grater. Champignons can be replaced with other mushrooms. You can boil chicken fillet and eggs from the evening. Boil the eggs hard, about 10-13 minutes after the water boils.

To make chicken fillet juicy, boil it like this: put a whole breast in a saucepan, fill it with water so that the meat is only covered with it, no more. Remove the meat from the water, bring the water to the boil and return the fillet to the pan. Add the onions, carrots to taste, 3-4 peppercorns. Remove, if any, the foam, cook for about 15-25 minutes. Salt for 5-10 minutes before cooking is over. Leave the chicken to cool in the stock, even if you cook the next day.

Rinse champignons, dry. Cut them into four pieces, then cut them into slices. Peel the onions from the husks and also cut into quarters. Cut the boiled chicken fillet and eggs into a small cube.

Fry the onions in a pan with the vegetable oil. Add mushrooms to it. Stirring, fry the mushrooms with onions until tender, so that there is no liquid left, at the end salt to taste.

Clean the fresh ripe pineapple in any convenient way. Do not use the hard core, and finely cut the delicate flesh.

Tip the ready-made mushrooms and chopped pineapple into a colander so that the products remain juicy, but there is excess liquid from them.

Grate the cheese on a fine grater, mix with the chopped egg and a couple of tablespoons of mayonnaise.

Also season the chopped chicken fillet with mayonnaise, pepper it if desired. Set aside some walnuts to garnish, grind the rest in a meat grinder or blender.

Start picking the salad in layers. Put the first layer on the bottom of the oval dish - these will be fried mushrooms.

Spread a layer of chicken fillet onto the mushrooms so that the shape of the pineapple is created. Cover the fillet with a layer of chopped pineapple.

Put a layer of egg-cheese mixture on the pineapple. Spread it over the entire surface of the pineapples, including the sides of the salad.

Lightly powder the egg-cheese layer with crushed nuts. Lay out the top of the salad with halves of walnuts, creating a thematic image of pineapple. Complement the look with a green onion feather. Everything, salad can be served! He does not need time to soak, because the products were refueled in the intermediate stages. The salad will eventually begin to soak in pineapple juice, and it will reach the bottom of the salad bowl, so calculate the serving time.

To prevent the mucous eye from irritating when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you grate it with a piece of lemon before cutting.

Buy fresh medium-sized champignons, snow-white without stains, damage, smell of rot. To the touch, they should not be slippery. Rinse the mushrooms thoroughly from the soil under a stream of warm or cold water. Cut out the spoiled spots, if any. It is not necessary to clean miniature fungi up to 2 cm in size, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.

Mayonnaise is better to cook on its own. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise. Also, not only mayonnaise, but also sour cream or natural yogurt can be used as a dressing. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.