Pineapple Salad
Description
A simple dish to prepare. The salad should be left to marinate for about an hour after preparation, and only then served. Use canned pineapples, and boil the poultry fillet in advance, letting it cool in the broth—this will make the meat more juicy and tender. Be sure to try this salad; it's incredibly delicious and interesting. Serve chilled.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the mushrooms and dry them, then cut into small pieces. Peel the onion and dice it.
- 3
Step 3
Boil the fillet in advance in salted water, then cool it in the broth. Cut the fillet into small cubes.
- 4
Step 4
Grate the hard cheese on a fine grater. Boil the chicken egg hard for 10 minutes, then peel and grate on a fine grater.
- 5
Step 5
Peel and rinse the kiwi, then slice it into thin rounds.
- 6
Step 6
Now heat a frying pan, grease it with vegetable oil, and add the mushrooms with onions. Fry for 4-5 minutes until fully cooked.
- 7
Step 7
Place the mushrooms as the first layer. Season each salad layer with salt and pepper to taste, and spread with mayonnaise.
- 8
Step 8
Next, layer the chicken eggs and pineapple cut into small pieces.
- 9
Step 9
Next, place the chicken fillet as a layer.
- 10
Step 10
Next comes the hard cheese.
- 11
Step 11
The final layer of the salad is kiwi; arrange it over the entire salad.
- 12
Step 12
The salad is ready!