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Salad chicken pineapple mushrooms cheese

Chicken, Pineapple, Mushroom, and Cheese Salad

Utterly delicious, juicy, bright, and beautiful, perfect for a holiday table. This chicken, pineapple, mushroom, and cheese salad wins everyone over from the very first bite. It's remarkably fragrant and tasty, yet easy to make. Sauteed mushrooms pair beautifully with ripe fruit, and a note of cheese adds a savory edge.

BLUE-EYED

Recipe author

Salad chicken pineapple mushrooms cheese

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Composition / ingredients

Servings:

Chicken breast

230

White mushrooms

230

Hard cheese

100

Pineapple

200

Eggs

Onion

Green onion (3 full stalks for garnish.)

100

Vegetable oil (for sauteing the mushrooms.)

Walnuts (about 30g chopped into the salad, plus about 28 whole halves for garnish.)

Mayonnaise

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 9 g

Fats 55 % 16 g

Carbohydrates 14 % 4 g

198 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

How do you make a salad with chicken, pineapple, mushrooms, and cheese? Gather your ingredients. Instead of fresh pineapple, you can use canned. Any cheese that grates well on a fine grater will work. You can swap the white mushrooms for other mushrooms. You can boil the chicken and eggs the night before. Hard-boil the eggs for about 10 to 13 minutes after the water comes to a boil.
Step 2:

To keep the chicken juicy, cook it like this: put a whole breast in a pot and add just enough water to barely cover it. Lift the meat out, bring the water to a boil, then return the chicken to the pot. Add some onion, a little carrot, and 3 to 4 peppercorns. Skim off any foam and simmer for about 15 to 25 minutes, salting 5 to 10 minutes before the end. Let the chicken cool right in the broth, even if you're making the salad the next day.
Step 3:

Rinse and dry the mushrooms. Quarter them, then slice them thin. Peel the onion and cut it into quarters too. Cut the cooked chicken and eggs into small dice.
Step 4:

Saute the onion in a skillet with the oil. Add the mushrooms and cook, stirring, until they're done and all the liquid has cooked off. Salt to taste at the end.
Step 5:

Peel a fresh ripe pineapple however you like. Discard the tough core and finely chop the tender flesh.
Step 6:

Tip the cooked mushrooms and chopped pineapple into a colander so they stay juicy but drain off any excess liquid.
Step 7:

Grate the cheese on a fine grater and mix it with the chopped egg and a couple of tablespoons of mayonnaise.
Step 8:

Dress the diced chicken with mayonnaise too, and pepper it if you like. Set aside some walnuts for the garnish and grind the rest in a meat grinder or blender.
Step 9:

Start layering the salad. Spread the sauteed mushrooms as the first layer on the bottom of an oval platter.
Step 10:

Spread the chicken over the mushrooms, shaping it into a pineapple silhouette. Cover the chicken with a layer of chopped pineapple.
Step 11:

Spread the egg-cheese mixture over the pineapple, covering the whole surface including the sides of the salad.
Step 12:

Lightly dust the egg-cheese layer with the ground walnuts. Arrange walnut halves over the top to suggest a pineapple's texture, and finish the picture with green onion stalks as the leaves. That's it, the salad is ready to serve! It doesn't need time to soak, since each layer was already dressed. Over time it will start to absorb the pineapple juice, which sinks to the bottom of the bowl, so plan your serving time accordingly.

Like white mushrooms, oyster mushrooms can go straight into the pan. But any other raw mushrooms should be boiled first (at least 20 minutes), then drained, rinsed, and left to drain off excess liquid before you saute them.
To keep onions from stinging your eyes, rinse the onion and the knife in cold water before cutting. Your cutting board won't pick up the onion smell if you rub it with a piece of lemon first.
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or off smell, and not slippery to the touch. Rinse off any soil well under warm or cold water and trim away any blemishes. Tiny mushrooms under about an inch don't need peeling, just a good rinse; larger ones are best peeled of their thin skin.
It's best to make your own mayonnaise, it tastes better and is healthier. You can also use sour cream or plain yogurt as the dressing, either on its own or mixed with mayonnaise in any ratio you like, which lightens the dish.