A gorgeous light snack made from diet chicken, sweet and sour pineapple slices, fragrant champignons is good for an everyday table and a festive meal.
Simple cooking of all year-round ingredients made this tasty, juicy salad a culinary hit long ago.
The dish is very beautiful in serving: you can serve it in the traditional way, collect it in layers, serve it in portions. Very appetizing!
Yes, and variations of salad with chicken, pineapples and mushrooms a great many. Combinations of basic ingredients with bell pepper, asparagus, hard and young cheese, corn, crabmeat, shrimps, Chinese cabbage, pine or walnuts, olives are permissible.
You can fill up salad not only with light store or homemade mayonnaise, but also with lighter dressings: yogurt, sour cream, lemon-oil emulsion.
Salad with chicken, pineapple and champignons - the general principles of cooking
Time for cooking salad with chicken, pineapples and mushrooms need not much. Most often, chicken breast is used as a meat component: it is the lowest-calorie, cooks literally in twenty minutes, has a pleasant softness. However, instead of white meat, a more fragrant fillet cut from the legs is fine.
The chicken should be washed, divided into pieces, pour the necessary part with cold water, and boil over medium heat until boiling. Then reduce the power of fire to a minimum, cook for twenty minutes. Cool meat, disassemble into fibers or cut into even beautiful cubes. Broth to use for making light soup or sauce.
Canned exotic fruit for salad with chicken, pineapples and champignons can be taken in any shape, in slices or circles. If you do not want extra sweetness, you can take fresh pre-peeled pineapple. This will make the taste of the dish sharper.
Smooth, dense champignons are used fresh or canned. In the first case, the mushrooms should be thoroughly washed, chopped into thin strips, heat the oil in a frying pan and fry for ten to fifteen minutes, salt and cool.
Salad with Chicken, Pineapples and Mushrooms with Garlic Sauce
A great recipe for a light, tasty salad with chicken, pineapples and mushrooms is complemented by spicy spicy vegetables. Cheese and egg give additional heartiness, and garlic - a light, sharp note.
Ingredients:
• whole chicken breast;
• three hundred grams of champignons;
• medium bulb;
• three medium sized chicken eggs;
• two hundred grams of any semi-hard cheese;
• two cloves of garlic;
• bank of pineapples (400 grams);
• a little mayonnaise for refueling.
Cooking method:
Boiled meat, completely cooled, cut into small cubes with a sharp knife.
Boil chicken eggs, cool, chop with a knife or chop in an egg cutter.
Grate a piece of cheese rather large or cut it into small cubes.
Chop the onion very finely.
Grind the mushrooms.
Heat the pan, fry the onions and mushrooms together.
Pineapple slices cut into cubes of the same size with cheese.
Garlic very finely chop with a knife (you can use the press or rub).
Mix garlic and half a cup of mayonnaise.
Mix the crushed ingredients in a large bowl, add some salt and season with garlic sauce.
Salad with chicken, pineapples and champignons in tartlets
The original delicious way to serve a salad with chicken, pineapples and champignons - put it in fresh crumbly tartlets. This dish will decorate the holiday table. Juicy corn gives the salad tenderness, pickled mushrooms - spiciness, and salad greens - wonderful freshness.
Ingredients:
• three hundred grams of chicken meat;
• 150-200 grams of pickled champignons;
• ordinary jar of expensive canned corn;
• bank of pineapples in rings or slices;
• packaging of fresh tartlets;
• bunch of lettuce leaves;
• incomplete glass of high-quality mayonnaise.
Cooking method:
Boiled chicken meat cut quite finely.
Carefully drain the liquid from the corn.
Pineapples out of the jar, chop.
Chop marinated champignons.
Mix all the ingredients of the salad, slightly salted.
Season with mayonnaise.
Stuff tartlets.
Salad leaves spread out on the surface of a wide flat dish.
Beautifully put tartlets on the leaves, garnish with parsley sprigs.
Layered salad with chicken, pineapples and champignons "Cheese bouquet"
A great idea is to supplement the components of puff salad with chicken, pineapples and champignons with carrots, green onion arrows, thin slices of melted cheese. Additional ingredients not only decorate the dish, but also give it interesting flavors.
Ingredients:
• three hundred grams of boiled fillet;
• 15-200 grams of canned champignons;
• medium bulb;
• two hundred grams of pineapple rings;
• three eggs;
• one hundred grams of semi-hard cheese;
• several green onions;
• medium carrot;
• three slices of finished cheese cuts (you need melted cheese);
• a glass of mayonnaise;
• a bunch of fresh dill.
Cooking method:
Canned champignons dry and chop.
Finely chop the dill.
From boiled carrots cut into three bars.
Finely chop the onion bulb.
On a hot skillet fry the onion with canned mushrooms.
Dice pineapple into small cubes.
Boiled egg chop or large grate.
Boiled chicken fillet chopped, a little salt.
Chop a piece of cheese on a coarse grater or with a knife (very finely).
Spread out layers: mushroom fry (add salt), then chicken fillet, chopped pineapple, cheese crumb, egg.
All layers to coat with a small amount of mayonnaise.
Cover the last layer with chopped dill.
Decorate the salad "calla" from plates of melted cheese (roll up envelope), carrots (carrot pieces - the middle of the flower), onions (this is a stalk).
Salad with chicken, pineapple and champagne "Festive"
Very beautiful salad with chicken, pineapples and mushrooms is complemented by walnuts, onions. This is the "nutty version" of the previous salad.
Ingredients:
• large fillet of boiled chicken meat;
• three large eggs;
• three hundred grams of champignons;
• large boiled carrot;
• one hundred grams of semi-hard cheese;
• a jar of pineapples;
• incomplete glass of mayonnaise;
• one hundred grams of peeled walnuts;
• one slice of processed cheese in the finished cutting;
• arrow green onions.
Cooking method:
Use a sharp knife to cut the onion as small as possible.
Coarse grate cheese.
Pineapples blot with a paper towel, finely chopped.
Grind the washed and dried mushrooms.
Grind the walnuts with a rolling pin (or grate on a medium grater).
Boil carrots and grate them, leaving a small piece for decorating.
Extinguish the mushrooms in a little oil, add a little salt in the end.
When the water is evaporated, put onions in a frying pan and fry all together.
Boiled, fully cooled breast cut into small cubes, salt.
Chop hard-boiled eggs as you like.
Put the salad layers in the following order: chicken pieces, sunny pineapples, half grated cheese, onion and mushroom zazharki, carrots, chopped eggs.
Coat the layers with mayonnaise.
The remaining cheese sprinkle the top and sides of the salad "cake".
Center fall asleep nut crumb.
Decorate the salad with a flower like it was described in the previous recipe. Instead of one large flower, you can make three small ones, if you cut a cheese platter into three parts.
Before serving, put the dish in the fridge for an hour.
Salad with chicken, pineapple, mushrooms and crab sticks
The unexpectedly tasty combination of chicken meat and crab sticks pleases and surprises. A fresh, fairly spicy salad with chicken, pineapples and champignons is perfect with a glass of chardonnay.
Ingredients:
• three hundred grams of crab meat or chopsticks;
• 150 grams of boiled chicken meat;
• a jar of pineapples;
• medium bulb;
• a jar of pitted olives;
• oil for the pan;
• teaspoon of table vinegar;
• half a cup of mayonnaise.
Cooking method:
Slice the onion into transparent half-goats, marinate in a spoonful of vinegar, a spoonful of water and a spoonful of pineapple syrup for about twenty minutes.
Fresh champignons cut into small strips.
Heat the oil in a frying pan, toss the mushrooms, fry for about fifteen minutes, at the end add some salt.
Chicken fillet cut into small beautiful cubes.
Crab sticks chop.
Cut olives into halves or circles.
Onion squeeze marinade.
Mix all ingredients.
Season with a spoon or another mayonnaise to taste.
Salad with chicken, pineapple, mushrooms and rice "Parenki"
Beautiful portioned towers decorate the festive table. The taste of salad with chicken, pineapples and mushrooms will complement boiled rice.
Ingredients:
• half a cup of steamed white rice;
• one hundred grams of pineapple;
• 150 grams of chicken fillet;
• three hundred grams of champignons;
• medium bulb;
• any fresh greens;
• three spoons of soy sauce;
• one hundred grams of mayonnaise.
Cooking method:
Cook rice.
Chop the boiled chicken in small cubes, add a little salt.
Cut the champignons and onion into strips, fry in a well heated pan for ten to fifteen minutes.
Peeled pineapples finely chopped.
Mayonnaise mixed with soy sauce.
Spread out in a detachable form of small diameter in layers, be sure to grease each spread layer with mayonnaise sauce: pineapples, mushroom zazharka, chicken, rice.
Turn and remove the form.
Fluff pineapple top with sauce, cover with chopped greens.
Salad with chicken, pineapples, freshness champignons
Apple, bell pepper and lemon give the salad with chicken, pineapples and mushrooms a wonderful freshness.
Ingredients:
• three hundred grams of chicken fillet with legs;
• half a cup of canned corn;
• small Bulgarian pepper;
• two hundred grams of champignons;
• one hundred grams of pineapple;
• medium apple;
• half a cup of sour cream;
• lemon;
• some salt and sugar;
• salad greens;
• several olives;
• fresh parsley.
Cooking method:
Cut off the flesh from the boiled chicken legs (remove the skin beforehand).
Cut fillets into small cubes.
Chop up fresh champignons into strips or cubes, heat up the butter and fry, then salt.
Cut the pepper into small squares.
Grind the apple with a knife.
Drain pineapple, chop is not very fine.
Mix all ingredients, including corn.
Prepare a salad dressing from sour cream, one spoon of freshly squeezed lemon juice, salt and sugar (salt and sweeten to taste).
Dress up the salad, put in a salad dish.
Cover the dish leafy greens, put the salad.
Decorate with a transparent slice of lemon, olives, sprigs of parsley.
Salad with chicken, pineapple, mushrooms, asparagus
Lovers of healthy food and asparagus will appreciate this salad recipe with chicken, pineapple and mushrooms.
Ingredients:
• three hundred grams of boiled chicken meat;
• two hundred grams of champignons;
• one hundred grams of canned corn;
• three chicken eggs;
• one hundred grams of fresh or frozen asparagus;
• one hundred grams of canned pineapple;
• two or three spoons of mayonnaise.
Cooking method:
Boiled hard-boiled eggs chop.
Cut meat into strips whenever possible.
Boil the mushrooms in salted water.
Cooled champignons cut into thin strips.
Pineapple pieces or rings chop into cubes.
Frozen asparagus, defrost, boil in salt water (about ten minutes).
Chop asparagus finely.
Mix ingredients, season with light mayonnaise to taste.
Smoked Chicken Salad with Pineapples, Champignons
Gorgeous juicy salad with chicken, pineapples and mushrooms is obtained thanks to Chinese cabbage and fresh cucumbers. Garlic gives pleasant spiciness to the dish, smoked chicken meat has a spicy aroma.
Ingredients:
• two hundred grams of smoked chicken breast;
• one hundred grams of fresh Peking cabbage;
• two medium cucumbers;
• 200 grams of pineapple rings;
• two cloves of garlic;
• mayonnaise;
• A tablespoon of chopped walnut (optional).
Cooking method:
Smoked meat cut into strips.
Remove the pineapple from the liquid, blot with a paper napkin, finely chop into cubes or cubes.
Thin straw cut cucumbers.
Chop the garlic.
Mix all the ingredients, add a little salt, dress with mayonnaise.
If you wish, fill the salad with chiseled walnut.
Salad with chicken, pineapples and mushrooms - tricks and tips
- The ingredients of the dish are completely interchangeable. So, instead of boiled, you can take smoked chicken or even replace it with shrimp.
- Bulgarian pepper and corn are acceptable to replace rye crackers.
- Excess calorie mayonnaise can be reduced by diluting it with store sour cream (one to one).
- Pineapple syrup can be drained into a glass jar and stored in the refrigerator. Use for marinating meat.
