Chicken breast salad with champignons and pineapple
4 servings
25 minutes
Chicken breast salad with mushrooms and pineapple is a refined dish of European cuisine that combines the tenderness of chicken, the spiciness of mushrooms, and the sweetness of pineapples. This salad became popular due to its harmonious balance of flavors, where salty cheese and rich mayonnaise enhance the texture. Its layered structure makes each forkful rich and surprising. Often served on festive tables decorated like flowers, adding elegance to it. Such presentation transforms a simple dish into a culinary masterpiece. This salad is not only delicious but also nutritious, suitable for cozy family dinners and formal events.
1
Layer the salad: mushrooms with onions (fry the champignons beforehand); finely chopped boiled chicken breast; chopped pineapples; cheese, grated on a coarse grater; eggs, grated on a coarse grater. Spread mayonnaise on each layer.
- Canned mushrooms: 200 g
- Onion: 1 head
- Chicken breast: 200 g
- Canned pineapple: 100 g
- Cheese: 100 g
- Chicken egg: 3 pieces
- Mayonnaise: 250 g
2
Make a decoration — 'callas': clean and boil the carrot — this is the flower's stamen.
- Carrot: 1 piece
3
Roll cheese slices into envelopes, insert carrot in the middle. Make stems from green onions.
- Sliced processed cheese: 3 pieces
- Carrot: 1 piece
- Spring onion: 1 bunch
