Pineapple and Chicken Breast Salad
2 servings
30 minutes
Salad with pineapples and chicken breast is a refined combination of tender chicken fillet, juicy pineapples, and aromatic mushrooms, harmoniously complemented by a spicy mayonnaise curry dressing. This salad was born in European culinary tradition, where the balance of flavors is valued—the sweetness of the fruits highlights the tenderness of the meat, while mushrooms and onions add depth to the taste. It is perfect for a festive table, decorating it with bright colors and an original combination of ingredients. Its lightness makes it not only delicious but also a refreshing snack option. When serving it, you can add fresh herbs or nuts to enhance texture and aroma.
1
Prepare all the ingredients.
2
Place the chicken breast in cold water. Add bay leaf and allspice, and bring to a boil.
- Chicken breast fillet: 300 g
- Bay leaf: 1 piece
- Allspice: 2 pieces
3
Cover the pot with foil, turn off the stove, and let the chicken breast sit for 20 minutes.
4
Chop the onion finely. Slice the mushrooms.
5
Fry the onion in vegetable oil until transparent.
- Onion: 50 g
- Vegetable oil: 40 ml
6
Add mushrooms and fry on high heat until golden brown.
- Button mushrooms: 200 g
7
Cut the pineapple into cubes.
- Canned pineapple: 200 g
8
Cut the cooked chicken breast into the same cubes.
- Chicken breast fillet: 300 g
9
Mix chicken, mushrooms with onion, and pineapple. Season with mayonnaise mixed with curry. Add salt to taste and stir.
- Chicken breast fillet: 300 g
- Button mushrooms: 200 g
- Canned pineapple: 200 g
- Mayonnaise: 90 g
- Curry powder: 0.5 teaspoon
- Salt: to taste
10
Serve at the festive table.
