Viking salad with pineapple and chicken

Very tasty and bright, with pineapples and chicken breast! Viking salad can be served in portions or in a common large salad bowl. It will become a decoration and a wonderful addition to the festive table. Delicious and beautiful!

Pearl

Recipe author

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Composition / ingredients

Servings:

Chicken breasts

400

Potatoes

Canned champignons (pickled)

200

Pineapples (canned)

200

Onion (large or 2 pieces of medium size)

Hard cheese

100

Mayonnaise (to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 8 g

Fats 29 % 7 g

Carbohydrates 38 % 9 g

131 kcal

GI: 88 / 13 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make a Viking salad with pineapples and chicken? First of all, prepare all the necessary products. Drain the juice from the canned pineapples and champignons, grate the cheese on a medium grater, rinse the chicken breast under running water and dry with paper towels.
Step 2:
Cut champignons and pineapples into small cubes.
Step 3:
Peel the onion and rinse. Chop finely.
Step 4:
Wash the potatoes thoroughly with a brush to get rid of the remnants of the earth. Boil the unpeeled potatoes until tender (about 15-20 minutes after boiling, depending on the variety). Boil the chicken breast in slightly salted water. The boiling time depends on the size of the brisket, I had small pieces, so ten minutes was enough.
Step 5:
Cool the poultry meat, peel the potatoes. Cut the breast into small cubes.
Step 6:
Grate potatoes on a coarse grater.
Step 7:
Heat a small amount of refined vegetable oil in a frying pan. Fry the onion until a nice golden brown.
Step 8:
Next, if you decide to make a salad in portions, then take a serving ring or a mold. Make the first layer of potatoes.
Step 9:
Coat the layer with potatoes with mayonnaise (determine the amount to your taste).
Step 10:
Make the next layer of champignons and fried onions. Brush with mayonnaise again.
Step 11:
Next comes a layer with chicken breast and mayonnaise.
Step 12:
With the final layer, send the pineapples to the serving ring.
Step 13:
Put the finished salad in the refrigerator for a while to brew. Before serving, carefully remove the mold and sprinkle the salad with grated cheese.
Step 14:
Garnish with fresh herbs as desired and serve!
Step 15:
Mix all the layers in your plate and enjoy the amazing taste.
Step 16:
Viking salad can be cooked in a large salad bowl, it looks just as beautiful and very appetizing!

It is best to use homemade mayonnaise to prepare a salad.

The salad flew away from our festive table the very first, everyone liked it without exception.

Try it and you!

Bon appetit!

Root vegetables are best washed with a brush or a hard sponge under running water.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.