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Chicken salad with pineapple and mushrooms

Cooking recipes / Snack recipes / Salads / Meat salad

3 servings

This chicken salad with pineapples and mushrooms is very tender and savoury, and the recipe is simple.

chicken fillet - 350 g, eggs - 2 pcs., fresh champignons - 5-7 pcs., canned pineapple - 100-150 g, canned asparagus (optional) 100 g, mayonnaise - 200 g, vegetable oil (for frying) 30-40 g, salt - 0.5 tsp.

Boil the eggs hard-boiled (10 minutes), cool under cold water.

Chop the chicken fillet.

Heat the pan with the butter.

Place the chopped fillets in a frying pan and fry for about 5 minutes over a moderate heat.

Turn over the chicken pieces and fry for about 5 more minutes. (You can cover it. ) Transfer the finished fillet to a bowl.

Slice the mushrooms.

Put the mushrooms in the same pan in which the chicken was prepared, fry for 5 minutes over a medium heat. Stir, fry for another 5 minutes.

Peel and finely chop the eggs.

Pineapple with liquid and cut into small cubes. (Also cut asparagus if used. )Combine all the prepared ingredients, season with mayonnaise, salt if necessary. Mix well.

Such a salad with pineapple, chicken and mushrooms will not go unnoticed, including on the festive table.

The salad "chicken with pineapples and champignons, " the recipe of which I offer, will suit both the festive table and for a romantic dinner.