Chicken, Pineapple and Mushroom Salad
by Editorial Staff
This is one of my favorite salads! It combines ingredients such as boiled chicken fillet, canned pineapples and mushrooms, and pickled onions, which turns the salad into a savory and original holiday snack.
Cook: 1 hour 30 mins
Servings: 3
Ingredients
- Chicken fillet – 300 g
- Canned pineapples – 150 g
- Pickled mushrooms – 150 g
- Bulb onions – 2 pcs.
- Mayonnaise – 2.5 tbsp
For the marinade:
- Boiling water – 1 glass
- Table vinegar – 0.5 tbsp
- Sugar – 0.5 teaspoon.
- Salt – 0.5 teaspoon.
Directions
- Prepare foods for your chicken, pineapple, and mushroom salad.
- Boil chicken breast fillet in salted water for 30 minutes after boiling water. Remove chicken from stock and let cool completely. Then cut into small cubes.
- Peel the onions and cut into thin half rings. Pour boiling water over the onion, then drain the water, and add salt, sugar and table vinegar to the onion. Stir and leave to marinate for 10 minutes.
- Cut the canned mushrooms into halves.
- In a bowl, combine the chicken fillet, mushrooms and pickled onions, which should be squeezed from the marinade before adding.
- Add canned pineapples. If you have pineapple rings, cut them into small pieces.
- Season the ingredients with mayonnaise.
- Stir the salad and refrigerate for 30 minutes
- Transfer the present salad with chicken, pineapple and mushrooms to a salad bowl and serve
Bon Appetit!
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