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Chicken breast salads with pineapples, champignons and cheese

Cooking recipes / Top Picks / Salads

9 servings
45 min

Chicken breasts - 380 grams, Canned corn - 120 grams, Pineapples - 120 gr, Hard cheese - 60 gr, Tangerines - 0.5 pcs., Onions - 2 pcs., Champignons - 120 g, Vegetable oil - 3.5 tbsp., Chicken eggs - 2 pcs., Carrots - 0.5 pcs., Olives - 8 pcs., Sugar - 1 tea, Acetic essence - 1 tea, Water - 150 ml, Mayonnaise - 4 tbsp, Mixture of ground peppers - to taste, Lettuce leaves - 2 pcs., Salt - 3 tea liters, Chips - 10 g

We prepare the necessary products with spices for the preparation of delicious salads on the festive table.

We start making salad & quot; Tenderness & quot; and put one hundred and twenty grams of canned corn in a deep bowl.

Put one hundred and twenty grams of pineapple chopped into a bowl of corn.

Put one hundred and twenty grams of chicken breast cut into a common bowl in small pieces of chicken breast baked earlier in the oven.

We rub sixty grams of hard cheese on a fine grater.

Pour most of the grated cheese into a bowl to the rest of the ingredients.

Add mayonnaise, salt and a mixture of black and red peppers to the bowl to taste.

Mix all the ingredients in a bowl well.

Put the salad in a salad bowl and put the remaining grated cheese on top with a uniform layer.

We decorate the salad with tangerine wedges cut longitudinally in half.

We start making salad & quot; Sunflower & quot; and pour into the pan, which was placed on the stove, two tablespoons of vegetable oil, then put finely chopped onions into it, which are fried over medium heat until clear.

Cut into one hundred and twenty grams of champignons in small arbitrary pieces and put them in a pan to the onion, then stir fry the mushrooms for about seven minutes.

Add salt to the pan to taste, a mixture of black with red peppers and spread the mushrooms from the pan on a plate.

Put one hundred and twenty grams of chicken breast chopped into a salad bowl in small pieces of chicken breast baked earlier in the oven and season to taste with mayonnaise.

Put a layer of mushrooms fried with onions on top.

We make a mayonnaise net from the top of the mushroom layer.

On a coarse grater, rub half of the boiled carrots into a plate, then rub the protein of one boiled chicken egg and mix each other.

Put the carrots with the protein with the final layer in a salad bowl and slightly compact.

We make the next grid from mayonnaise on top.

Spread the softened yolk of one boiled chicken egg on top.

We decorate the salad with potato chips.

We lay out olives cut in half on top and make strips of mayonnaise.

To prepare the third salad, cut into thin half-rings one head of red onions and put it in a bowl.

Pour one teaspoon of sugar and one teaspoon of salt into a bowl of chopped onions.

Add one teaspoon of 70% acetic essence to a bowl of onions.

Completely pour boiling water over the onion in a bowl.

We break one chicken egg into a small bowl.

Pour one-third of a teaspoon of salt into a bowl and add half a tablespoon of vegetable oil.

Mix all the ingredients well in a bowl.

Pour the cooked egg mixture into a pan heated on a stove with added vegetable oil and fry the egg pancake on both sides.

Put the cooked egg pancake on a plate and roll it into a dense roll.

Cut the egg roll into fairly thin straws.

Put one hundred and forty grams of chicken breast previously baked in the oven in a bowl, then add red bulb onions well washed under running water and spread pancake cut into straws.

Add mayonnaise to the salad bowl to taste.

Mix all the ingredients well in the salad bowl.

Put the lettuce leaves in the salad bowl to taste.

Put the prepared salad in a salad bowl.

Delicate and very delicious festive chicken-based salads in different variations are ready.

We cook together, cook simply, cook at home the most delicious dishes from the available products according to our recipes! Pleasant To all appetite!