Chicken salad with pineapple, mushrooms and cheese
4 servings
15 minutes
Chicken salad with pineapples, mushrooms, and cheese is an exquisite combination of juicy chicken fillet, aromatic champignons, tender cheese, and sweet pineapples. Its flavor palette is a harmony of freshness and richness where the sweetness of the fruit balances the spicy notes of garlic and creamy mayonnaise. This salad was born in the search for the perfect combination of ingredients for a festive table when chefs aimed to combine the heartiness of meat with the lightness of fruits. It has become a favorite guest at gatherings due to its versatility – it can be served as a main dish or appetizer and is suitable for both family dinners and formal events. Rich in proteins and vitamins, it provides gastronomic pleasure and leaves a pleasant aftertaste. Serve it chilled to further enhance its layers of flavor.
1
Fry the mushrooms with onions adding salt. Do not chop the mushrooms too finely.
- Button mushrooms: 300 g
- Onion: 1 head
2
Boil the chicken breast without skin (you can use ready-made chicken fillet), cut into pieces, and add chopped eggs.
- Chicken breast fillet: 1 piece
- Chicken egg: 3 pieces
3
Cheese can be cut into small cubes or grated on a coarse grater. It can also be added to chicken with eggs.
- Cheese: 200 g
4
Drain the pineapple juice. Cut the pineapples into pieces. Add the pineapples to the chicken.
- Canned pineapple: 1 jar
5
Next, press the garlic, mix it with mayonnaise, and dress the salad with this sauce. Add salt if necessary.
- Garlic: 2 cloves
- Mayonnaise: to taste
