Salad with mushrooms, pineapple and chicken breast in layers

Salad with chicken breast, pineapples and champignons

Chicken and pineapple are a traditional combination of sweet and salty. Not many people will like it; people with limited views on cooking do not like such combinations. But if you like to experiment, try everything new and original, then you will like this salad with mushrooms, pineapple and chicken breast.

Chicken fillet is suitable in any form: boiled, smoked or lightly fried in vegetable oil. It is most convenient to eat pineapples canned in a jar, cut into cubes. In this recipe, a salad with pineapple and chicken breast is laid out in layers; it would be great to serve the dish in bowls, or you can mix everything right away in a salad bowl.

Ingredients:

Chicken fillet (breast) - 300 g;
Chicken egg - 2 pcs.;
Fresh mushrooms (champignons) - 200 g;
Hard cheese - 200 g;
Canned pineapples - 150 g;
Unflavored vegetable oil - 3 tbsp;
Mayonnaise - to taste;
Onion - 40 g;
Vinegar 9% - 1 tbsp;
Sugar - 1 tsp;
Salt - to taste;
Ground dark pepper - to taste.

Salad recipe with mushrooms, pineapple and chicken breast

1. Wash the chicken breast and fill it with cool water. Send to medium heat. Boil until done. To make the fillet juicier, there is no need to salt it at this step. At the same time, put the eggs on medium heat, immersing them in cool water. From the moment of boiling, boil them for 10 minutes.

2. Peel the onion and chop it very finely. To prevent the onion from being very spicy, it is better to marinate it. Add salt, sugar and vinegar. Mix and squeeze lightly with your hands. We leave it to marinate in the kitchen.

Onions can be replaced with sweet Crimean or greenish onions with feathers.

3. Of the mushrooms, greenhouse champignons are ideal - they are soft, cook quickly and have a pleasant smell. Wash the mushrooms, dry them and cut them into medium-sized cubes. Pour a little vegetable oil into the frying pan for frying. Fry the champignons over medium heat, stirring occasionally with a spatula. We don't add salt.

4. The mushrooms should fry and acquire a pleasant ruddy color. Let them cool in the pan.

5. Place the boiled eggs under ice-cold running water, cool and peel. For decoration, leave 1 egg. We make cuts to the middle in a circle as in the step-by-step photo. It is more convenient to use a small and narrow knife.

6. Grate the second egg on a small grater.

7. Grate the cheese on a small grater.

8. Cut the canned pineapples into small cubes.

9. Check the chicken for doneness by piercing it with a knife. If there is no ichor and cloudy juice, the fillet is simply pierced - it is ready. Remove from the broth and cool.

10. Cut into small cubes.

11. We begin assembling the salad with pineapple and chicken breast in layers. First add the pickled onions. To remove additional bitterness, you can wash the onions in cool water. There doesn't have to be a lot of it.

12. Spread half of the grated cheese.

13. Add fillet pieces. Sprinkle them with salt and pepper to taste.

14. Lubricate with mayonnaise, lightly compact with a spoon.

15. Spread the grated egg.

16. The next layer is fried mushrooms, lay them out together with the juice from the frying pan. Lightly salt and pepper, grease with mayonnaise.

17. Sprinkle with remaining cheese.

18. Add pineapple pieces. The salad will be tastier if you let it cool slightly and soak in the refrigerator; it is better to cover the form with cling film or a plate.

19. Carefully remove the ring or springform pan. Decorate with a boiled egg flower.

Salad with chicken breast, pineapples and champignons in layers is ready. Bon appetit! And next time, be sure to try the Ladies’ cocktail salad with chicken and canned pineapples.

Salad with chicken, pineapples and mushrooms - even a child can handle it, but the queen herself will like it

Preparing a salad with chicken, pineapples and mushrooms is surprisingly simple. What compares to it in terms of taste? The dish looks great, and even the most inveterate critics will probably love it. Of course, the sweetness of the fruit, mushroom taste and dietary chicken mix perfectly and complement each other. In a word, simply delicious!

The salad can be decorated by laying it in layers, or to save time, it can be created using the usual method - cut the ingredients and mix in one bowl, seasoned with sauce. Eggs and cheese are added as desired and if you need to increase the size of the salad for a larger group. We will prepare from only 3 main ingredients in order to fully experience their combination and smell.

Ingredients

Manufacturing steps

Video recipe

Useful tips

I add pineapples and dressing to the salad right before serving. If you keep it in the refrigerator for a couple of hours, the pineapples will release juice, which can cause the salad to become unpleasantly soggy.
I like to add smoked meat as an additional component.
Instead of pickled champignons, oyster mushrooms or honey mushrooms are also suitable. They are even the most useful. We have prepared a separate article about the benefits and harms of champignons for the human body.
Instead of chicken breast, thigh meat is suitable, although it is not as dietary.
Before cutting, it is better to place pineapples on a sieve for 10 minutes to allow excess moisture to drain. But if you plan to add crackers, you don’t have to do this - they will absorb excess water.
For those who want to prepare the salad in layers, but do not have molding rings on hand, you can take any unnecessary sieve and cut out nylon tissue from it (a medical system of cells and intercellular substance, united by a common origin, structure and functions) .
To lay out layers, first coat the dish with sauce and spread evenly. And lay out in this order: 1st layer - meat, 2nd - onions, then pineapples and finally mushrooms. Lubricate any layer with sauce and compact it.

Benefit or harm

Pineapple in this recipe is used in almost equal proportions with meat. Because to find out how healthy salad is, you can look at this product separately. Not long ago we had an article on the topic: the benefits and harms of pineapples.

If we briefly recall why it is fascinating, we can highlight several points:

suppresses the feeling of hunger, so you can eat at night (that is, in the dark) ;
participates in the growth of muscle tissue;
relieves spasms of smooth muscles;
relieves edema (excessive accumulation of fluid in the extracellular tissue spaces of the body) ;
breaks down fats;
saturates with vitamins.

But not everything is as smooth as we would like. Like any product, pineapple has a number of contraindications:

acute and inflammatory diseases (disturbances in normal functioning, performance) tract (gastrointestinal tract - the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) ;
increased blood clotting (internal environment of the human and animal body) ;
low pressure;
personal intolerance.

Naturally, if you want to get the maximum benefit from a salad, it is best to take fresh fruit instead of canned fruit, and homemade sauce instead of mayonnaise.

5 other options

Traditional

Find out what other ingredients housewives put in a traditional salad. In my opinion, this option is the most high-calorie and nutritious of all its brothers.

Toasted walnuts top this dish off into a towering mound. Nuts provide a piquant flavor, and pineapple balances out their calorie content. Try not to turn the nuts into small dust, but throw the coarsely chopped ones on top. This will allow you to fully sense any component separately.

With tangerines

Tangerines enhance the sweetness effect of pineapples. The result is a fruity, meaty and juicy meal. It is better to clear the film from citrus fruits in advance.

Conclusion

Now we have prepared a tasty and light salad that can decorate any table. We found out what other products can be added for contrast.

Cook with us, share recipes and dishes with loved ones to create a more enjoyable life.

Layered salad with chicken, pineapples and champignons

This wonderful layered salad with chicken, champignons, pineapples and cheese is unusually tasty and looks beautiful on a festive table. The first time my guests saw it, they decided it was a cake!

Well, the fact that it is layered will only add to its popularity, because such salads are the most delicious and allow you to feel the taste of any product separately and in combination with each other.

2-3 pcs. chicken fillet
250 g mushrooms - champignons or oyster mushrooms
3 testicles
100 g walnuts
1 can of canned pineapple (250-300 g)
100 g hard cheese
1 medium carrot
1 medium onion
80-100 g mayonnaise

1 narrow slice of cheese for sandwiches
2 pieces of carrots for the pistils
green onions for decoration

Recipe for making chicken and pineapple salad with photo:

Cook the chicken fillet in salted water for about 20 minutes until tender.

While the fillet is cooking, take care of the mushrooms. This salad is suitable not only for champignons (which, as usual, cannot be found in the store before the holidays), so you can safely use oyster mushrooms:

Cooking them is as simple as champignons - wash the mushrooms, cut them, place them in a frying pan with a small amount of water, add salt to taste:

simmer for 20 minutes, then add finely chopped onions and add vegetable oil and fry.

Boil hard-boiled eggs, cool, peel and finely chop:

Assembling the puff salad:

Finely chop the chicken fillet and place in the first layer on a flat plate:

Coat the top with mayonnaise:

Then place diced canned pineapples on top:

Three cheeses on a grater and place some on the pineapples:

Place the next layer of mushrooms fried with onions: champignons or oyster mushrooms:

Boil the carrots, peel them, grate them on a large grater (throw in 3 thin sticks for the pestles in advance)

Coat a layer of carrots with mayonnaise on top:

When forming the layered salad, remember to maintain its highest round shape.

Then a layer of finely chopped eggs.

Then we form the outermost layer: sprinkle the remaining grated cheese around the edges and on top in a circle, leaving the middle for chopped walnuts:

All that remains is to decorate. For decoration we need:

3 thin slices of boiled carrots,
3 green onions and
1 slice of cheese for sandwiches (Hochland, President, etc.)

We cut the cheese plate into 4 parts, of which only three will be useful to us. Roll any small square into a beautiful little bag, which will be a calla flower. Place a carrot pestle inside.

We make trunks from onions, cut out the leaves and place them beautifully on top of the salad.

This is such a wonderful layered salad with chicken, pineapple, mushrooms and cheese. From a distance it even looks more like a cake; don’t be surprised if your guests confuse the salad with it.

When preparing for the feast, put the salad in the refrigerator for half an hour and decorate it before serving (although the cheese in the plates does not lose its beautiful appearance for a very long time).

In principle, the salad is ready to eat immediately after preparation - pineapples give this salad not only a special taste, but also juiciness, but a chilled salad will be tastier.

That's all, layered salad with chicken, mushrooms, pineapples and cheese can be served, cut it into pieces like a cake and put it on plates - delicious and wonderful!

Salad with chicken, pineapples and champignons

Recipe for making salad with chicken, pineapples and champignons. On the eve of the winter holidays, I hasten to share with you a recipe for a rather exciting salad from the usual set of goods. This type of salad is usually laid out in layers in the form of a round or square cake. This salad-cake includes such various products as: chicken, pineapples, mushrooms, eggs, vegetables, and is sprinkled with grated cheese on top. If desired, the boiled chicken can be replaced with smoked or fried in pieces - it will turn out no less interesting, I think, even the opposite. If you don’t like the taste of canned champignons, take raw ones and fry them with vegetable oil - experiment, maybe you’ll get something even tastier or even more unexpected.

Required ingredients:

1 chicken breast (boiled);
1 carrot;
4 canned pineapple rings;
1 jar of champignons;
3 testicles;
300 g potatoes;
150 ml. mayonnaise;
salt to taste;
120 – 150 cheese.

Manufacturing process:

First, boil medium-sized carrots and potatoes with their skins until tender. Cool. The chicken breast for the salad can be taken ready-made, in other words smoked, or boiled in salted water until tender. Boil the eggs hard and cool.

It is very convenient to lay out this kind of snack in layers using a mold (round, square). Any crushed ingredient is split into a mold, smeared with mayonnaise, and this continues until all the layers are laid out. It's quick, easy and simple, but if you want to arrange the salad in a ring, you'll have to do a little fiddling.

I would like to warn you right away that to assemble the salad in the form of a ring, it is best to take a larger flat plate, otherwise the salad will turn out very tall. Place a glass in the middle of the plate. Chop the chicken fillet into small cubes and place around the glass. Place the mayonnaise in a plastic bag and cut off the corner. Squeeze mayonnaise in streaks onto chicken layer. Strain the marinated champignons, set aside a few mushrooms for decoration, chop the others finely with a knife. Spread the mushrooms in an even layer on the chicken and press down lightly with a spoon. Absolutely, all subsequent layers must be compacted with a spoon or hands. Make a mesh of mayonnaise on the champignons. Peel the boiled potatoes and chop into small cubes. Lay out the potato cubes, compact them, sprinkle with salt and squeeze out the mayonnaise. Peel the boiled carrots, grate them on a large grater, and spread them on the surface of the previous layer. You can salt the carrots a little, and also make a grid on top. Chop four rings of canned pineapple very finely (otherwise it will be difficult to distribute them over the surface), place them on the carrot layer. Apply a grid of mayonnaise. Peel the eggs and grate them together with the yolks on a large grater. Place the eggs on the salad, tamp down, season with salt and apply a net. The final final layer is cheese grated on a small grater.

For convenience, I immediately grated the cheese over the surface of the dish, then gently pressed it with my hands. Place the finished salad in the refrigerator for half an hour - all ingredients should be soaked in mayonnaise and set. Then carefully remove the glass. The salad with chicken, pineapple and champignons is ready, start decorating it. Decorate the salad with reserved champignons, fresh herbs and improvised flowers from carrots or eggs. How to decorate such a salad with boiled eggs can be seen in the Tenderness salad recipe. This is the salad cake we came up with, which would be appropriate on any festive table.