Pineapple chicken and mushroom salad. Salad with chicken, canned pineapples and mushrooms “Special”

You will want to try and cook each of the recipes. Don't deny yourself this, as adding pomegranate berries or nuts will greatly change the taste of the salad. Perhaps this way you can quickly determine the best recipe for you.

In addition to chicken, pineapples and mushrooms, the salad includes chicken eggs, hard cheeses, nuts, various greens, and there is a recipe that includes canned corn.

This salad is easy and quick to prepare; some of the ingredients just need to be chopped, and some of them pre-boiled. The cutting depends on the serving of the dish. Each of the salad recipes is dressed with mayonnaise.

For salad, it is better to use canned pineapple rather than fresh. It is canned pineapple that contains a uniquely sweet taste.

How to cook salad with chicken and pineapples and mushrooms - 15 varieties

The sweetness of canned pineapple and chicken with the addition of cashew nuts makes this salad a unique taste. This salad will be light and satisfying.

It is better to use cashew nuts lightly roasted or dried in the oven in advance.

Ingredients:

• Chicken fillets - 2 pcs.
• Canned pineapples -1b.
• Chicken eggs - 2 pcs.
• Canned corn -1b.
• Marinated champignons -60 gr.
• Cashew nuts -100 gr.
• Mayonnaise-80 gr.
• Salt to taste.

Cooking method:

Boil chicken meat in salted water. Boil chicken eggs hard. Cut all ingredients into small cubes. Mix all the prepared ingredients with mayonnaise and place on a dish using a round mold.

Place cashew nuts in a circle and on top of the salad.

The delicate taste of the salad and its original presentation will attract the attention of each of your guests. This salad recipe serves 6 people.

For the salad, it is better to take homemade chicken eggs, the yolk of which will be a richer yellow color.

Ingredients:

• Chicken eggs - 6 pcs.
• Chicken meat - 400 gr.
• Marinated mushrooms -150 gr.
• Canned pineapple -1b.
• Cucumber - 2 pcs.
• Mayonnaise to taste.
• Greenery.

Cooking method:

Boil chicken meat and eggs. Finely chop all ingredients. Lay out the salad in layers and coat each one with mayonnaise.

The first layer is chicken meat, then pineapples, fresh cucumber, pickled mushrooms, protein and sprinkle the top of the salad with yolk.

This salad will be new for your holiday dinner. An interesting and original combination of chicken, pineapples and mushrooms with hard cheese will be enjoyed and remembered for a long time.

Ingredients:

• Boiled chicken fillet - 1 piece
• Fried mushrooms with onions (preferably champignons) - 400 gr.
• Eggs - 6 pcs.
• Canned pineapples -1b.
• Cheese -200 gr.
• Mayonnaise.

Cooking method:

Place chicken fillet meat in the first layer, fried mushrooms and onions in the second layer.

Fry mushrooms and onions with seasonings. Use salt and black pepper to taste.

Coat all layers with mayonnaise. Place pineapples on top. The last layer is grated chicken eggs. Coat two layers with mayonnaise.

Grate the cheese and sprinkle the salad on top and garnish the salad with pineapple.

Bright colors in a salad create interest and appetite. The salad has a meaty taste, moderately sweet and sour.

For salad, choose sweet and sour pomegranate.

Ingredients:

• Boiled chicken fillet - 2 pcs.
• Canned pineapples -1b.
• Pomegranate - 1 pc.
• Boiled chicken eggs - 4 pcs.
• Hard cheese -150 gr.
• Fried champignons -150 gr.
• Mayonnaise -80 gr.

Cooking method:

Finely chop all the ingredients, grate the cheese on a fine grater. Pour mayonnaise into the bottom of the glasses. Layer chicken fillet, mushrooms, pineapples, eggs, cheese and pomegranate. Can be served.

The beauty of this salad is that it is filling, but at the same time very light. The sweetness of pineapples and fresh cherries will leave a pleasant aftertaste.

Ingredients:

• Chicken fillet - 2 pcs.
• Champignons -200 gr.
• Pineapple - 1 pc.
• Cherry -150 gr.
• Chicken eggs - 3 pcs.
• Hard cheese -150 gr.
• Mayonnaise -80 gr.
• Greenery.

Cooking method:

Chicken fillet, boil eggs. Fry the mushrooms with onions and add spices to your taste.

Cut all ingredients into small cubes. Grate the cheese onto a fine grater. Leave 3 pineapple rings for decoration.

Mix all ingredients with mayonnaise and place in the center of the dish. Decorate the salad with pineapple and cherry half rings with herbs. The salad can be served.

The classic recipe for this salad remains unchanged. Everyone will recognize the taste of this salad. Delicious, light and very filling.

The recipe is for 4-5 servings.

Ingredients:

• Canned pineapples - 500 gr.
• Chicken fillet - 300 gr.
• Champignons - 300 gr.
• Eggs (whites) - 5 pcs.
• Onion - 1 pc.
• Mayonnaise to taste.
• Spices to taste.

Cooking method:

Before cooking, boil the chicken and eggs, and fry the mushrooms with onions and cool.

We form the salad. Place mushrooms on the bottom of the dish, place finely chopped chicken on top and coat it with mayonnaise. Place egg whites on top. Spread the top layer with pineapple.

In winter, the lightness of this salad will transport you to the summer time. The taste of this salad is incompatible in combination. Chicken meat, mushrooms and sweet pineapples with viburnum will please every guest. Everyone will ask you for the recipe.

Ingredients:

• Chicken fillet - 2 pcs.
• Champignons -150 gr.
• Canned pineapple -1b.
• Bulgarian sweet pepper - 2 pcs.
• Viburnum -60 gr.
• Lettuce leaves.
• Mayonnaise.

Cooking method:

Cut the chicken fillet into small cubes and fry with the addition of spices to taste. Coarsely chop the mushrooms, season with seasonings to taste and marinate in mayonnaise for 20 minutes.

Champignon mushrooms can be added to salads raw. The marinade for them will be seasonings and mayonnaise.

Cut bell peppers and pineapples into large cubes. Roughly tear the lettuce leaves. Mix all ingredients and add mayonnaise. Place the salad on a plate and sprinkle with viburnum berries.

The sweetness of pineapple, the taste of chicken, walnuts and fried mushrooms will force you to prepare this salad again and again.

The salad is served in portions, the recipe is for 6 people.

Ingredients:

• Chicken fillet - 2 pcs.
• Canned pineapple -1b.
• Mushrooms -200 gr.
• Walnut -60 gr.
• Cucumber - 2 pcs.
• Mayonnaise -80 gr.
• Spices to taste.

Cooking method:

Boil the chicken fillet and chop finely. Finely chop the mushrooms and fry until tender with spices to your taste. Cut pineapples into small cubes. Cut one cucumber into small cubes, and cut one into thin layers and roll it into roses. Finely chop the nuts.

Pour mayonnaise into the bottom of the glasses. Sprinkle chicken, mushrooms, cucumber, nuts on top and place a layer of pineapples with cucumber roses.

Quick and easy recipe. The salad is tasty and filling. This salad can be prepared not only for a holiday table, but also for dinner for your family.

Ingredients:

• Chicken fillet - 200 gr. (boiled)
• Marinated mushrooms - 150 gr.
• Canned pineapples - 200 gr.
• Mayonnaise.
• Greenery.
• Salt.

Cooking method:

Cut the boiled fillet into small strips and cut the mushrooms in half. Cut the pineapples into cubes and mix all the ingredients with mayonnaise.

The savory flavor of the smoked chicken with the sweetness of the pineapple makes this salad taste like no other. You will want to make this salad for every holiday occasion.

Ingredients:

• Smoked chicken meat-200 gr.
• Canned pineapples -1b.
• Marinated mushrooms -1b.
• Chicken eggs - 4 pcs. (boiled)
• Mayonnaise.

Cooking method:

Finely chop all ingredients and mix with mayonnaise. Place on a plate through a round pan. Decorate the top of the salad with a pineapple ring, coarsely chopped pickled mushrooms and herbs.

A light and original salad with a beautiful presentation will decorate any holiday table. Get ready for all your guests to ask for the recipe for this salad.

Ingredients:

• White meat fillet -300 gr.
• Canned pineapple pieces -1 b.
• Hard cheese -300 gr.
• Fresh champignons -400 gr.
• Eggs -3-4 pcs.
• Mayonnaise - 1 pack.

Cooking method:

Wash the champignons, cut into cubes and fry. Boil chicken breast and eggs.

Grate the cheese, cut the chicken breast into small pieces, grate the eggs. put fried champignons in a salad bowl, grease a layer with mayonnaise, then lay out chicken breast, grease a layer with mayonnaise, then pineapple cubes, grease with mayonnaise, then cheese, grease with mayonnaise and the last layer is grated white, and then the yolk.

The secret to the unforgettable taste of this salad is a small amount of garlic, which adds a piquant taste to chicken meat and sweet pineapples.

According to this recipe, it is better to add champignon mushrooms raw; they will be marinated with mayonnaise in the salad.

Ingredients:

• Chicken meat, fillet - 2 pcs. (boiled)
• Pineapples -1b. (canned)
• Chicken eggs - 2 pcs. (boiled)
• Champignon -150 gr.
• Garlic - 1 zb.
• Mayonnaise-80 gr.

Cooking method:

Prepare all ingredients and cut into small cubes. Finely chop the garlic. Combine everything, mix and season with mayonnaise.

The salad can be served.

A salad with a bright taste. A combination of various ingredients that would seem impossible to combine in one salad.

For this salad, it is better to take pickled cucumbers, slightly spicy and slightly salted.

Ingredients:

• Chicken fillet -2 pcs. (boiled)
• Pineapples -1 b. (canned)
• Cucumbers - 3 pcs. (pickled)
• Mushrooms -150 gr. (fresh)
• Corn -1 b.
• Chicken eggs - 3 pcs. (boiled)
• Mayonnaise.

Cooking method:

Cut the boiled chicken into strips. Pineapples in large cubes. Finely chop the cucumbers, mushrooms and chicken eggs.

Lay out the salad layer by layer and coat everything with mayonnaise. The first layer is chicken meat, then pineapples, mushrooms, cucumbers, chicken eggs and corn.

The salad is easy to prepare and delicious. Its original presentation will decorate any table. Any of your guests will want to try this salad.

Ingredients:

• Pineapple -1 b.
• Chicken fillet - 1 piece.
• Eggs -4 pcs.
• Potatoes -4 pcs.
• Mushrooms -300 gr.
• Onion - 1 pc.
• Cucumber - 1-2 pcs.
• Walnuts -150 gr.
• Green onion.

Cooking method:

Pre-boil chicken, potatoes and eggs. Chop the champignons and fry.

Grate the potatoes and eggs on a coarse grater. Finely chop the chicken and cucumber.

Lay out the salad in layers and coat each layer with mayonnaise. Place half of all the prepared ingredients on the dish: potatoes, mushrooms, chicken, cucumbers, eggs, pineapples and repeat layer by layer one more time.

Top the salad with finely chopped nuts and herbs.

Chicken salads are remarkably versatile; not only do we get a low-fat broth by boiling the breasts, but then you can make a wonderful salad.

Ingredients:

• Chicken breasts - 1 kg.
• Fresh pineapple - 1 pc.
• Pistachio - 100 gr.
• Hard cheese - 100 gr.
• Champignons-150 gr.
• Chinese cabbage - 100 gr.
• Mayonnaise, sour cream and herbs to taste.

Cooking method:

Cut boiled chicken breasts and pineapples into pieces. Cut the champignons into four parts and quickly fry them, add them to the chicken and pineapples. But if you wish, you can leave the mushrooms raw.

Chop the pistachios a little and grate the cheese. Cut the cabbage into thin strips. Finely chop the greens.

Mix equal parts of mayonnaise and sour cream, this makes the dressing healthier, but you can also season it with just mayonnaise.

Mix all ingredients, add dressing and mix well.

Not a single lunch or holiday feast is complete without tasty and satisfying salads, I think you will agree with me! I suggest treating your family and preparing a salad with pineapples, chicken and mushrooms. All the ingredients in the salad are in perfect harmony with each other. As a result, you get a hearty salad that can be prepared both for every day and for any holiday. It’s best to make this salad in layers and give it a little time to soak.

Taste Info Holiday salads / Chicken salads

Ingredients

• Chicken fillet 200 g;
• Canned pineapple 150 g;
• Champignons 120 g;
• Onion 80 g;
• Chicken eggs 3 pcs.;
• Hard cheese 100 g;
• Salt to taste;
• Mayonnaise to taste;
• Sunflower oil for frying;
• Allspice peas 5 pcs.;
• Ground bay leaf 1 pinch;
• For decoration:
• Parsley;
• Kalina;
• Fresh cucumber.

How to make a salad with chicken, mushrooms and pineapples

For the salad we need chicken meat. To do this, you can buy chicken fillet or legs, in general, those parts where there is meat. Rinse the fillet well and place in a saucepan. Pour in cold water. Add, for flavor, ground bay leaves or leaves, allspice, lightly salt and send to the fire. Cook until meat is tender, 20-25 minutes. Afterwards, remove from the broth and cool.

In the meantime, let's cook the mushrooms. You can use champignons, oyster mushrooms or forest mushrooms. In this recipe, I use fresh champignons. Rinse thoroughly and, if desired, remove the skin. Cut into small slices. Peel the onion and cut into small cubes.

Heat sunflower oil, add mushrooms and onions. Fry over moderate heat until done. At the end of frying, add salt and cool to room temperature.

Boil chicken eggs in salted water for about ten minutes after boiling. Cool in cold. Peel and grate on a medium grater.

Divide the cooled chicken meat into fibers. If you don't want to play, just cut into small cubes.

Grate the hard cheese on a medium grater. It is better to take canned pineapples in pieces. If the pieces are large, cut smaller. To arrange the lettuce, use a deep salad bowl or a molding ring. Place the ring on a flat plate and layer the ingredients: chicken, canned pineapple, fried mushrooms, chicken eggs, grated cheese. Season each layer with mayonnaise and, if necessary, add salt. Let it soak a little.

Decorate as you wish. Salad with pineapples, chicken and mushrooms is ready. Bon appetit!

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Salad with chicken, pineapples, champignons and carrots

Dishes made from chicken and mushrooms are quite often present in our daily menu. To diversify your list of recipes, I suggest making a pineapple salad with chicken and champignons. This will be a layered salad with which you can replace one full meal or snack. Canned pineapples add a special flavor to this salad.

Ingredients for one serving:

• chicken thigh 1 pc.
• champignon mushrooms 80 g
• carrots or onions 1 pc.
• canned pineapple pieces 3 tbsp. l.
• mayonnaise or sour cream 120 ml
• refined oil 30-50 ml
• salt a pinch
• ground black pepper a pinch

Preparation:

To prepare the salad, use chicken thigh or fillet. Pre-boil the chicken thigh in water with salt and spices to taste. Cool the meat, peel off the skin and remove the bones.

Chop the washed champignon mushrooms into cubes. Also chop the peeled carrots or onions finely.

Heat the vegetable oil in a frying pan and fry the mushrooms and carrots over moderate heat. While frying, add salt and black pepper to taste. Spices reveal the taste well and add piquancy to any dish.

In a small bowl, combine chicken and mayonnaise (sour cream).

Assemble the salad in layers on a plate with a mold. In this case, when serving the finished salad, the layers and ingredients that are included in the composition are clearly visible. Plus, layered salads look beautiful on the table. Place the chicken in the first layer, press the mixture with a fork.

Remove excess oil from the cooled mushrooms using a sieve and place in a second layer in the pan.

The final component of this salad is pineapple. They will add juiciness and a sweet touch to the dish. Chop the pineapples finely and place on top of the mushroom layer. If you don't have canned pineapples, then use pickled cucumbers.

Now remove the form from the salad. The finished dish can be decorated with fresh herbs, such as mint leaves. Just in case you haven't strained the oil well enough from the mushrooms, it may seep onto the plate after preparing the salad. To do this, simply blot the oil around the salad with a napkin.

A beautifully decorated, delicate salad will serve well at any holiday dinner; it will always be at home at a banquet and will be an excellent addition to a romantic dinner. Pineapple salad adds special sophistication to the holiday table. It is tender, tasty and original.

Below are several options for delicious holiday salads with pineapple. There are stacked and puff salads here, and you choose what you like best or what is easier for you to prepare.

Preparing a holiday salad is not at all difficult, you just need to follow the instructions and then decorate it responsibly.

Salad with chicken, pineapple, mushrooms and corn

I suggest preparing an exquisite salad with chicken, pineapples, mushrooms and corn; it is simple to prepare and looks very presentable on the holiday table. In addition, preparing and decorating it is not difficult, just stock up on the necessary products.

Ingredients for 2 servings:

• Mushrooms (marinated, spicy) – 100 g;
• Corn (canned, sweet) – 100 g;
• Chicken (boiled fillet or smoked thigh) – 100 g;
• Mayonnaise – 80 g;
• Salt, pepper - on the tip of a knife;
• Hard cheese – 60 g;
• Mint – 1 sprig.

Preparation:

1. To assemble this salad you will need a cooking ring. For these purposes, you can use special devices, or make it yourself.
2. Take a 1.5-liter plastic bottle and cut off the bottom and top from it with scissors - your ring is ready.
3. Let's do some preparatory work:
4. Rinse the chicken fillet under running water, fill it with cold water, add 1/3 tsp. salt, let it cook. Our salad will be much tastier if we use smoked thigh instead of boiled fillet. In this case, there is no need to boil it. Just remove the skin and pits and chop finely.
5. Remove the pineapple from the marinade, place it in a metal sieve or colander, and let the liquid drain. Cut the pineapple slices into cubes and set aside in a bowl. If you have pineapple already cut into cubes, then you just need to drain the liquid.
6. Now remove the mushrooms from the liquid and let the marinade drain. If the champignons are very small, you don’t have to cut them. We cut the larger ones into quarters, and then into eighths. The size of the pieces should be small (comparable to pineapples). Add the mushrooms to the bowl with the pineapple.
7. We will also strain the marinade from the corn. And put it in a bowl too.
8. Now let's add meat here. If we cooked the fillet, then it needs to be cooled and then cut across the grain (so the pieces will be more presentable) with a very sharp knife.
9. Salt all the ingredients in a bowl, add a little pepper, add mayonnaise and mix. It’s better to stir with a fork, so you don’t break the structure.
10. Now we take a beautiful plate and put a ring on it. It is better to grease the inside with mayonnaise (it will be easier to remove). Place the salad into the ring with a spoon and press it down well.
11. When the desired height is reached, place hard cheese grated on a coarse grater on top (no need to trample it down).
12. Then carefully remove the ring and decorate the salad with a sprig of mint or lemon balm on top.
13. This version of the pineapple salad can be layered. In this case, each ingredient must be placed in a separate bowl, and then placed one by one in a ring: chicken, mayonnaise, mushrooms, pineapple, corn with mayonnaise, cheese.
14. Do not spread mayonnaise on the ingredients, but make a grid. The mesh should be thin; to do this, pierce the corner of the plastic bag with a gypsy needle (the hole will be very small), and then squeeze the required amount of mayonnaise from the bag onto the salad layer.

Salad with chicken, pineapples, mushrooms and Chinese cabbage

If you need to prepare an airy, juicy salad, then you should use a salad recipe with pineapples, chicken, mushrooms and Chinese cabbage. This dish will be light and airy. It is created in the traditions of French cuisine and will be a soft addition to the main dishes.

Ingredients for 2 servings:

• Pineapple (canned) – 100 g;
• Champignons (marinated) – 70 g;
• Egg – 2 pcs;
• Beijing cabbage – 100g;
• Mayonnaise – 80 g;
• Salt - on the tip of the knife;
• Lemon juice – 5 g;
• Corn (canned) – 60 g.

Preparation:

1. It is advisable to cut the salad coarsely. We serve it without a ring, as the larger cuts will taste better this way.
2. So, let's get started: wash and boil the chicken fillet in salted water. Let it cool and cut it into small strips. Put it in a bowl. The second option for meat is to de-fiber it: cut the fillet into long pieces, and then use your hands to pull the pieces apart into fibers.
3. Remove the pineapples (it’s better to take them in slices) from the marinade, let the liquid drain and cut them into long strips. Add to meat.
4. Chop the Chinese cabbage finely, sprinkle with lemon juice and grind a little. Add to the rest of the ingredients.
5. Boil the egg hard, cool and chop finely.
6. Cut the champignons into cubes. If you manage to find very small mushrooms, cut them only into halves.
7. Strain the marinade from the corn and place it in a bowl as well.
8. Now add mayonnaise and mix everything. You can add salt if you want, but this option is good without salt.
9. Place on a plate in a beautiful mound, garnish with herbs and lettuce leaves.

Salad with chicken, pineapples, mushrooms and cucumber

The combination of pineapple, chicken and cucumber is a classic combination for this salad. However, even today it has not lost its charm and always serves as a pleasant addition to delicious dishes on the holiday table. A salad with chicken fillet, pineapples, mushrooms and cucumber is always new and unusual; shrimp will add a special flavor to the dish.

Ingredients for 2 servings:

• Pineapple (canned) – 100 g;
• Chicken fillet (boiled) – 100 g;
• Champignons (marinated) – 100 g;
• Cucumber (fresh) – 100 g
• Egg – 1 piece;
• Mayonnaise – 80 g;
• Tiger shrimps – 70 g.

Preparation:

1. It is better to lay out this dish in layers. We will use a culinary ring for this and decorate the salad with a cucumber slice.
2. To begin: place the pineapples in a colander, and place the thawed and boiled (if raw) shrimp in the remaining marinade. Let stand for 20 minutes, then remove from the marinade, cut into cubes, and place in a separate bowl.
3. Cut the pineapple into cubes and set aside separately.
4. Boil chicken fillet in water with 1/3 tsp. salt, cool and cut into small cubes.
5. Boil a hard-boiled egg, cool it and cut it. Add to the shrimp, mix everything with mayonnaise.
6. Cut the mushrooms into cubes.
7. Also cut the cucumber into cubes and place in a separate bowl.
8. Let's start assembling the salad:
9. Take a ring and put meat on the bottom. Compact it a little with a spoon and make a mayonnaise grid on it.
10. On top of the ball of meat we put a ball of mushrooms on top, again a mesh of mayonnaise, then cucumbers and the topmost layer of pineapple, a mesh of mayonnaise and then shrimp and an egg. We compact each layer with a spoon and only then make a grid of mayonnaise.
11. Carefully remove the ring and wrap a cucumber slice around it (you can cut it off using a vegetable peeler). Top with half a shrimp.

• You need to cut all the components of the salad with a very sharp, thin knife. This way, the pieces will not lose their shape.
• When buying pineapples, take a jar weighing 560 g. There are 4 servings of pineapples here.
• Mix the ingredients very carefully - the cut shape must be preserved.
• To make the salad look presentable and not get weathered, store it in a bowl until serving, and only just before serving, put it in a ring and decorate.
• A layered salad will look better if the sides are hidden behind a vegetable slice or coated with mayonnaise.
• If you make a ring from a small bottle (0.5 l), then you can beautifully arrange several servings on one plate.
• Pineapple marinade can be used for compotes or marinated meat in it.

An important requirement in preparing any salad is a harmonious combination of components in one dish - a salad with chicken, pineapple and mushrooms is the ideal option for an unusual but excellent combination. Most likely, the appetizer is a very recent invention of culinary experts and does not have a centuries-old history, however, nothing will stop us from enjoying the exquisite taste and decorating the holiday treat.

Salad with chicken, pineapple and mushrooms

Adding other products changes the taste somewhat, but the overall taste experience of the dish is always excellent. If you are cooking for the first time, get to know some of the nuances so that the cooking picture is complete and you feel confident.

True, you will feel free in any case, since experiments are encouraged in the choice of ingredients, and the additives in recipes are quite wide.

Judge for yourself: you can take pineapple fresh or canned. Chicken can be boiled or smoked. There are no strict restrictions on mushrooms - add fried, canned, pickled ones. In addition to champignons, salad with chicken and pineapple can be prepared with honey mushrooms, oyster mushrooms, chanterelles and other representatives of mushrooms.

Tip: don’t skimp on mayonnaise for your layered salad. The components should be well soaked, which will add flavor and nutrition.

Sometimes the salad is called “bourgeois”, recalling the famous poem about pineapples. If you choose the right presentation, the dish can look really chic. The food can be served in a common salad bowl or placed in separate bowls and bowls. For a buffet table, an excellent option would be salted crackers with a handful of salad on it. Approach the decoration with imagination; pieces of red sweet pepper, pineapple, and herbs look beautiful. If you want to achieve real “bourgeoisness”, decorate the dish with red caviar.

I offer several options for culinary imagination, good taste and positive feelings.

Delicious salad with smoked chicken and mushrooms

A belly feast and rave reviews await you if you follow this recipe. A classic cooking recipe at first glance, but the smoked meat ingredient will radically change the taste.

Take:

• Smoked chicken fillet – 300 gr.
• Canned pineapples - 260 g jar.
• Marinated mushrooms – 100 gr.
• Cheese – 200 gr.
• Pine nuts – a handful.
• Garlic cloves – 2 pcs.
• Mayonnaise.

How to make chicken salad:

1. Drain the liquid from the jars of champignons and pineapples and remove the contents. Cut the pineapple into cubes; deal with the mushrooms according to the situation - divide the large ones into smaller parts.
2. Cut the smoked breast into pieces; I don’t recommend chopping it too much, since it is the main ingredient in the salad. Divide the cheese into cubes, chop the garlic with a press.
3. Combine the ingredients in a salad bowl and season with mayonnaise sauce. Stir and decorate. Be sure to let the salad brew.

Recipe for a simple chicken salad with pineapple, cheese and mushrooms

Take:

• Chicken – 250 gr.
• Cheese – 150 gr.
• Pineapples - a jar.
• Fresh champignons – 200 gr.
• Bulb.
• Mayonnaise, a little sunflower oil, optional spices.

Preparing the salad:

1. Boil the chicken fillet, adding spices as desired. Cool and chop into cubes.
2. Fry the mushrooms cut into slices, add finely chopped onion and fry together until tender. Cool.
3. Chop the pineapple slices into cubes, grate the cheese coarsely - the preparatory work is completed.
4. All that remains is to combine the ingredients in a salad bowl, add sauce and mix well. Add salt as desired. Don't forget to decorate the salad beautifully with herbs and pieces of fruit.

Layered salad with pineapple, chicken and fried mushrooms

I advise you to take champignons, since they fry quickly and it will take a little time to prepare the chicken salad. The salad is laid out in layers and beautifully decorated, which looks incredibly cute among a festive treat. Look at the photo for an example. If you are watching your weight, season the dish not with mayonnaise, but with natural yogurt with a neutral taste, for example, Greek.

You will need:

• Chicken fillet – 300 gr.
• Bulb.
• A jar of pineapples.
• Egg – 4 pcs.
• Walnuts – 150 gr.
• Mayonnaise.

How to cook a dish with chicken and mushrooms:

1. Boil the chicken meat, adding salt and other spices to improve the taste. Boil the eggs at the same time.
2. Chop the onion and mushrooms and fry. Start frying with mushrooms, then add onions and fry until tender.
3. Place the walnuts in the microwave for a couple of minutes or dry them in a dry frying pan, then chop them.
4. At the same time, take care of the cheese - cut into cubes, also crumble the cooled chicken, eggs, and pineapples.
5. We will arrange the salad on a wide festive dish in layers. First, lay out half the chicken and coat with a small layer of mayonnaise sauce. Sprinkle the salad with nuts in the next layer, followed by half of the total number of eggs. Add mayonnaise again and continue adding layers.
6. Half sautéed mushrooms, half cheese and finish off the layers with pineapple. There is a large layer of mayonnaise on top.
7. Repeat the listed layers in the suggested order. Sprinkle crushed nuts on top and garnish with pineapple slices.

How to cook salad and chicken with prunes and pineapple

Take:

• Chicken leg, boiled – 250 gr.
• Bulb.
• Pineapple rings – 150-200 gr.
• Prunes – 100 gr.
• Champignon mushrooms, fresh or marinated – 150 gr.
• Cheese – 150 gr.
• Mayonnaise.

How to make a delicious salad with mushrooms and prunes:

1. Tip: if you take fresh champignons, fry them and marinate the onion rings in a glass of water, adding a teaspoon of essence and salt, plus a tablespoon of sugar. After an hour, the onion is ready. Decide to add pickled onions, then decide for yourself whether to marinate or add fresh, finely chopped onions.
2. Boil the chicken in water with seasonings to make the meat tastier. Cool and chop into arbitrary pieces.
3. Steam the prunes with boiling water until they become soft. Then cut.
4. At the same time, boil the eggs and chop into cubes. If you decide to make a layered salad with pineapples, then separate the white, grate it, and leave the yolks to decorate the top layer.
5. Coarsely grate the cheese and cut the pineapple into cubes.
6. Place the ingredients in a salad bowl, season and mix.
7. If you decide to prepare the salad in layers, then lay it out in the following order: onion, chicken, mayonnaise, protein, prunes, cheese, mayonnaise, yolk cap, mayonnaise. Next, decorate to your taste and refrigerate for an hour to steep.

Salad with pineapple, canned corn, chicken – Shanghai

The chef who came up with an interesting recipe went even further with an unimaginable combination of products. I added salted olives and lemon sourness to the mushrooms. Incredibly tasty and quick to prepare salad recipe.

Take:

• Chicken fillet (smoked, boiled) – 350 gr.
• Pineapples – 250 gr.
• Olives – 50 gr.
• Canned corn – 150 gr.
• Mushrooms, marinated – 300 gr.
• Lemon juice - to taste.
• Mayonnaise and parsley.

How to cook:

1. Cut chicken and pineapple slices into cubes of arbitrary size. Chop the olives into rings.
2. Drain the marinade from the jars and chop the mushrooms into smaller pieces.
3. Place the ingredients in a salad bowl, season with lemon juice and mayonnaise. Taste for salt, although you probably won’t need to add more salt. Garnish with parsley.

You will learn a step-by-step recipe for preparing a simple salad - chicken, pineapple and mushrooms by watching the video, and may it always be delicious for you!

Chicken salads, with the addition of fruits and vegetables, cheese and mushrooms, have long become an integral part of the festive and everyday table. These are hearty and tasty dishes that both children and adults enjoy. There are many combinations and variations on the theme of such a salad, so we only send proven and most interesting recipes to the notebook.

Ingredients:

Chicken fillet - 300 grams

Pineapples canned - 500 gram jar

Mushrooms champignons - 300 grams

Olives seedless - 300 gram jar

Onion onion - 1 head

Mayonnaise- taste

How to make chicken, pineapple and mushroom salad

1. Boil the chicken fillet. Wash the champignons, dry them, cut into slices. Fry onions and mushrooms in a frying pan.

2. Cut the chicken into cubes and add to the mushrooms.

3 . Cut the olives into quarters. Add to salad.

4. Cut the pineapples into small pieces (about the size of chicken fillet cubes). Season the salad with mayonnaise and mix.

Delicious chicken salad with pineapples and mushrooms is ready

Bon appetit!

Recipes for chicken salad with pineapple and mushrooms

Salad with chicken and pineapple in garlic dressing

• Chicken fillet – 1 breast (500 grams).
• Pineapples – 300 grams. You can take canned or fresh, if you like it sweeter, take canned pineapple pieces.
• Champignons – 300 grams.
• Hard cheese – 150 grams.
• Eggs – 2 pieces.
• Green onions - 10 feathers.
• Garlic – 5 cloves.
• Mayonnaise or sour cream – 100 grams.
• Salt and ground black pepper.

Boil the chicken breast until tender - cut into squares. We also set the eggs to boil hard, after which we also cut them into small cubes. Wash and peel the mushrooms, cut into small pieces and leave in the pan for 15 minutes. Mix the ingredients, add chopped pineapples and chopped green onions, chopped cheese into small cubes.

We pass the peeled garlic through a press, which we add to sour cream or mayonnaise, add a little pepper and salt here, mix and season our aromatic salad. You can finely chop your favorite herbs, such as basil or dill, into a simple garlic sauce.

Chicken salad with pineapple, mushrooms and walnuts

• Boiled chicken breast – fillet, weighing 300 grams.
• Canned pineapples – 200 grams.
• Canned corn – 250 grams.
• Mushrooms (champignons) – 300 grams.
• Potatoes – 4 pieces, medium size.
• Walnuts, shelled – 50 grams.
• Quail eggs – 5 pieces.
• Mayonnaise – 2 tablespoons.
• Green onion feathers - half a bunch.

We start preparing the salad by boiling eggs and chicken fillet, as well as potatoes. Peel and chop the mushrooms, not very finely, fry them a little until the juice appears in a frying pan over medium heat. Cut boiled potatoes, eggs and chicken fillet into small squares.

Lay out the salad in layers: potatoes + chopped green onions + eggs and mayonnaise. Then: chicken + mushrooms + pineapples. Grease with a small amount of mayonnaise, add a layer of corn, and decorate with walnuts. Those who prefer mixed salads don’t have to worry about laying out layers at all. But on a festive table, such a salad is usually served in the form of a pineapple fruit; it turns out beautiful, original and tasty.

Salad with chicken, mushrooms, pineapples and prunes

• Smoked chicken – 200 grams.
• Fresh pineapple – 100 grams.
• Hard cheese – 100 grams.
• Champignons – 200 grams.
• Onion – 1 medium size piece.
• Prunes – 30 grams.
• Walnuts – 30 grams.
• Sweet bell pepper, red – 1 piece.
• Dill - half a bunch.
• Mayonnaise – 3 tablespoons.
• Garlic – 4 cloves.
• Salt and ground black pepper.
• Pomegranate seeds – 20 grams.

This salad is served in portions, in small bowls, as it is very filling. One serving is enough to have a good snack or surprise guests with a rich recipe. Lay out the dish in layers. But first, let's prepare the ingredients, each in a separate plate. Finely chop the greens, mix them with garlic and mayonnaise, salt and black pepper, passed through a press. The salad dressing is ready.

Now cut the smoked chicken fillet, pineapples, mushrooms, bell peppers and onions into cubes. Grate the cheese on a coarse grater. And after steaming the prunes (pour boiling water for half an hour, drain the water), finely chop them, just like the nuts.

Mushrooms and onions must be stewed in butter over medium heat, cool - the first layer of salad is ready. Place a layer of prunes/nuts on top, then chicken and pineapples, then mayonnaise (a little). The next layer of salad is bell pepper and on top is grated cheese and sauce. And decorate with pomegranate seeds.

Chicken salad with pineapple and pickled mushrooms + olives

• Chicken fillet – 400 grams.
• Small champignons, canned – 200 grams.
• Olives – 150 grams.
• Tomatoes – 3 pieces, small size.
• Red onion – 1 piece.
• Fresh pineapple – 200 grams.
• Red beans – 100 grams.
• Mayonnaise – 2 tablespoons.

Chicken fillet should be boiled when half cooked and then put in the oven for half an hour until golden brown. Cool and cut into squares. We also cut the tomatoes into squares, and peel the red onion and chop it into thin half rings. Stew the beans and cut the pineapples into small square pieces. Olives can be served whole, as a decoration, or cut into slices. Mix the ingredients, add pickled champignons and season with mayonnaise.

Chicken salad with greens

• Green salad – 1 bunch.
• Smoked chicken – 300 grams.
• Pineapple or grapes (pink, large) – 10 grams.
• Nuts – 50 grams. You can take any, preferably cashews, or another soft nut.
• Yogurt without additives, unsweetened - 4 tablespoons.
• Seasonings and spices - to taste.

We rinse the salad under running water, chop it or simply tear it with our hands, as you prefer. We cut the chicken into long strips, and the pineapples into squares; if you use grapes, and they add a special taste, just cut each berry into two parts. We crush the nuts, but do not turn them into dust. Mix all the ingredients, season with yogurt and add your favorite seasonings and spices, we recommend garnishing with purple basil leaves.

Chicken salad with pineapple and sour apple

• Canned pineapples, cubes – 100 g.
• Canned corn – 100 gr.
• Boiled chicken – 200 gr.
• Green, sour apple - 1 medium size.
• Mozzarella cheese – 200 gr.
• Sour cream – 2 tablespoons.
• Sesame seeds – 5 gr.
• Dried garlic - half a teaspoon.

And so, let's prepare the dressing: just mix sour cream with sesame seeds and add dried garlic. If you like spicier dishes, add red or white ground pepper.

Cut the chicken into slices, add pineapples and corn to it, mix with the dressing. Place mozzarella in a salad bowl, top with salad, and serve with thinly sliced ​​green apple slices. If you want to make the salad more satisfying, add boiled eggs, previously chopped with a fork.

Hearty salad with chicken, pineapple and egg pancakes

• Eggs – 6 pieces.
• Chicken fillet, smoked – 300 gr.
• Fresh pineapple – 200 gr.
• White onion – 1 head, medium size.
• Champignons – 200 gr.
• Cucumbers – 2 pieces.
• Butter - for frying.
• Mayonnaise for dressing.

Wash and peel the mushrooms, cut into slices and fry in butter. Finely chop the onion and pour vinegar, add a little water, salt and black pepper, leave for 20 minutes to marinate, so it will be less bitter, but will retain the aroma.

Let's make the pancakes: beat each egg separately, seasoning with a little salt and pepper. If you fry in butter, the pancakes turn out tender, with a milky taste. And so, beat one egg, pour it into a heated frying pan, fry on one side, transfer to the other. We do this with each egg, put the pancakes in a stack, and cut them into strips.

Cut the chicken into small strips, do the same with cucumbers and pineapple. Mix all ingredients, season with mayonnaise.

Chicken salad with vegetables and pineapple

• Smoked chicken fillet – 300 gr.
• Bell pepper, red – 1 piece.
• Fresh pineapple – 200 gr.
• Olives – 100 gr.
• Parsley - half a bunch.
• Pink tomatoes - 1 piece, large size.
• Cucumbers – 2 pieces, medium size.
• Cauliflower (small florets) – 100 gr.
• Champignons – 100 gr.
• Olive oil – 2 tablespoons.
• Mustard beans – 1 teaspoon.
• Salt, ground white pepper.

We wash the vegetables, cut them into cubes, and chop the mushrooms in the same way. We don’t fry anything; the salad consists of raw vegetables. Cut the pineapple into squares, chicken fillet into strips. And finely chop the greens. Cut the olives into two halves. Mix all the ingredients, season with mustard and olive oil, add salt and pepper, as well as your favorite seasonings.

Quite often there is a desire to add some variety to your menu and cook something unusual. Especially when it comes to preparing salads for the holiday table. After all, many people are already tired of such salads as Olivier, under a fur coat or crab. Then you need to show your imagination and start experimenting.

Don’t think that a salad made from chicken, pineapples and mushrooms will turn out inedible, quite the contrary. You will be surprised when you try this snack, because it turns out very tasty and unusual.

Do not put off cooking until later, but start immediately and certainly in a good mood.

A wonderful appetizer with chicken, pineapples and mushrooms

How to cook:

Rinse the chicken meat, cut off the skin and place in a container. Pour water and cook until tender, about 30-40 minutes;

Cool the finished meat, cut it into medium pieces and place in a deep bowl;

Remove the husk from the onion and cut into small squares;

Rinse the mushrooms and cut into small slices;

Place a roasting pan on the stove, put butter in it and heat it. Sprinkle onions and mushrooms onto the melted butter. Fry the mushrooms until done;

Peel the pineapple and cut into cubes the same size as the chicken;

Cut the canned champignons into small slices;

Place all chopped components in a bowl with the remaining ingredients;

Season everything with mayonnaise and put it in the cold for an hour to soak;

Place the finished salad in a salad bowl and place it on the table.

Cheese salad with chicken and canned pineapples

We will need the following:

• 250 grams of chicken meat;
• 200 gram jar of canned pineapples;
• 200 grams of fresh champignons;
• Onion - 1 piece;
• Cheese piece 150 grams;
• A little vegetable oil;
• A little salt and spices;
• Mayonnaise or unsweetened yogurt for dressing.

Cooking period – 1 hour.

Nutritional value – 220.

How to do it:

1. Rinse the chicken meat, place it in a container, add water and cook until tender, about 40 minutes;
2. Next, separate the cooled meat from the bones and chop into medium pieces;
3. Remove the skin from the onion and cut into half rings;
4. Rinse the mushrooms and cut them into thin slices;
5. Place a frying pan on gas, pour in vegetable oil and heat;
6. Place the onion pieces along with the mushroom slices onto the heated oil. Fry everything until the mushrooms are ready, stir occasionally. Remove from gas and leave to cool;
7. Then open the can of canned pineapples and drain the juice. Cut the pineapple slices into small squares;
8. Place all the chopped ingredients in a deep cup, season with salt and ground black pepper;
9. Rub the cheese with a large mesh grater. Pour cheese shavings into the salad and mix;
10. Add mayonnaise to the salad to taste and mix well;
11. Place the finished salad in a cold place for a couple of hours to soak;
12. Then we take it out, put it in a salad bowl and put it on the table.

Exotic salad: sweet pineapples with cheese and chicken

Components:

• 200 grams of canned pineapples;
• 350 grams of fresh champignons;
• Chicken meat pulp – 250 grams;
• Onion – 1 head;
• Garlic cloves – 3-4 pieces;
• Chicken eggs – 5 pieces;
• A piece of hard cheese 150 grams;
• Vegetable oil;
• A little mayonnaise for dressing.

Cooking time – 1 hour.

Calorie level – 280.

Let's start cooking:

1. Let the chicken meat boil until done. Boil it for about 30-40 minutes;
2. Remove the skin from the finished meat, separate from the bones and cut into cubes;
3. Peel the onion and cut into strips;
4. We wash the mushrooms and cut them into slices or strips;
5. Place the onions and mushrooms in a frying pan with oil and fry. Add some salt and mix everything;
6. Boil the eggs until hard, cool with cold water and remove the shells. Cut the peeled eggs into medium cubes;
7. A piece of cheese can be cut into squares or rubbed with large shavings;
8. Open the jar of pineapples and pour out all the syrup. Cut the circles into medium slices;
9. Place all chopped ingredients in a bowl and mix;
10. In a bowl, prepare the dressing sauce. To do this, peel the garlic cloves, pass them through a press and place them in a bowl;
11. Then add mayonnaise to the bowl with garlic and mix;
12. Season the salad with garlic dressing and mix well. Add some salt if necessary;
13. Place in the refrigerator for 1-2 hours to soak;
14. Place the finished salad in a salad bowl and place it on the table.

Recipe for layered chicken salad with pineapple and mushrooms

We will need the following:

• 400 grams of chicken meat;
• 450 grams of canned pineapples;
• Forest mushrooms – 450 grams;
• Onion – 1 head;
• 300 grams of hard cheese;
• 5 pieces of chicken eggs;
• Vegetable oil;
• A little salt;
• Mayonnaise.

Cooking period: 1 hour 15 minutes.

Calorie content – ​​280.

How to do:

1. Wash the chicken meat, put it in a container, add water, add a little salt and cook until tender;
2. Cool the finished meat and cut it into small cubes;
3. We prepare a wide and deep salad bowl. Place pieces of chicken meat in the form of a layer on the bottom of the salad bowl;
4. Coat the layer thoroughly with mayonnaise;
5. Remove the peel from the onion and cut into small cubes;
6. Wash the mushrooms and cut them into thin small slices;
7. Place onion slices and mushroom slices on a frying pan with hot oil. Add a little salt and water there. Fry everything until done, 15-20 minutes;
8. Remove the mushrooms and onions from the stove and cool;
9. Place a layer of fried pieces of mushrooms and onions on top and coat with mayonnaise;
10. Open the jar of pineapples and drain all the syrup. Cut the circles into small slices;
11. On top of the mushrooms and onions we place pineapple pieces in the form of a layer. Lubricate with mayonnaise;
12. Boil chicken eggs hard, cool, remove the shell and cut into small cubes or three on a grater with small meshes;
13. We also lay out a layer of chicken eggs and grease with mayonnaise;
14. Rub a piece of cheese with small or large shavings and place it in the last layer, also grease it with mayonnaise;
15. Place the finished salad in the refrigerator for a couple of hours to soak. After this, serve the finished salad on the table.

An amazing fall dish - creamy soup with a creamy pumpkin base. how to cook properly, see step-by-step photos and videos.

Culinary Notes

• To prepare the salad, it is best to use chicken breast, it is very soft and tasty;
• It is best to add fresh mushrooms. They are more aromatic and have a good taste, unlike pickled mushrooms;
• You can also add boiled carrots, canned corn and fresh cucumber to the salad. It will turn out unusual and very tasty;
• For a layered salad, use as much mayonnaise as possible, it will saturate the salad and the dish will be much more nutritious.

A salad with pineapples, chicken and mushrooms prepared according to these recipes turns out to be very unusual and delicious. You can safely serve it on the festive table, because all guests will definitely like it. Don’t worry, even those who are very picky eaters will appreciate it.