Layered chicken salad with kiwi, pineapple and mushrooms
5 servings
60 minutes
This layered chicken salad with kiwi, pineapples, and mushrooms is a bold combination of flavors that creates a harmonious balance of sweetness, tartness, and tenderness. Its multi-layered structure makes each bite unique: juicy chicken fillet, refreshing kiwi, sweet pineapples, rich mushrooms, creamy mayonnaise, and delicate cheese. The origin of this recipe is linked to experimental cuisine where fruits unexpectedly complement meat ingredients revealing new facets. Such a salad is suitable for both festive tables and cozy family dinners. Its bright colors and rich taste make it memorable while chilling before serving allows the layers to soak in creating the perfect texture. This dish is a true gastronomic surprise that will pleasantly surprise even the most discerning gourmets.
1
Chop the mushrooms finely, salt them, fry until all the liquid evaporates, and let cool.
- Button mushrooms: 300 g
- Salt: to taste
2
Boil the chicken fillet, then chop it finely and place it in a deep bowl in an even layer.
- Chicken breast fillet: 2 pieces
3
Chop the pineapple finely (if it's in slices, cut them into 2-3 pieces). Drain the juice and place it on the fillet.
- Canned pineapple: 1 jar
4
Then place the fried mushrooms on the pineapples and spread a layer of mayonnaise.
- Button mushrooms: 300 g
- Mayonnaise: 80 g
5
The next layer is the remaining pineapples. Sprinkle crushed hard-boiled eggs on top. Spread mayonnaise over the layer.
- Canned pineapple: 1 jar
- Chicken egg: 2 pieces
- Mayonnaise: 80 g
6
Then add the grated cheese.
- Cheese: 150 g
7
Finely chop the kiwi and place it on top of the cheese. Put the salad in the refrigerator for 1 hour.
- Kiwi: 2 pieces
