Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Chicken dessert salad with pineapple and wine
4 servings
Rinse the champignons well, lower into a saucepan with salted boiling water and cook for 20-25 minutes. Then remove and cut into small slices. Cut chicken fillet and liquid-spun pineapples into small cubes. 4 Line wide glasses or vases from the inside with lettuce leaves and fill evenly with a mixture of chicken, mushrooms and pineapples. Combine yogurt, mayonnaise, white wine and mustard and pour the contents of the glasses with this mixture. Put the salad in the fridge for 15-20 minutes and then serve.
Rinse the champignons well, lower into a saucepan with salted boiling water and cook for 20-25 minutes. Then remove and cut into small slices. Cut chicken fillet and liquid-spun pineapples into small cubes. 4 Line wide glasses or vases from the inside with lettuce leaves and fill evenly with a mixture of chicken, mushrooms and pineapples. Combine yogurt, mayonnaise, white wine and mustard and pour the contents of the glasses with this mixture. Put the salad in the fridge for 15-20 minutes and then serve.
chicken fillet - 400 g, canned pineapple - 120 g, fresh champignons - 7-9 pcs., mayonnaise - 0.5 cups, dry white wine - 4 tbsp. spoons, mustard - 2 tsp, lettuce leaves - 1 bunch, salt - 1 g, yogurt - 1.5-2 cups
