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Festive table
Viking salad with pineapple and chicken

"Viking" Layered Salad with Pineapple and Chicken

Tasty and bright, with pineapple and chicken breast! This "Viking" salad can be served in individual portions or in one big bowl. It's a beautiful, appetizing addition to any festive table!

Pearl

Recipe author

Composition / ingredients

Servings:

Chicken breast

400

Potatoes

Button mushrooms (canned, marinated)

200

Pineapple (canned)

200

Onion (1 large or 2 medium)

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

Cooking method

Cooking time: 40 min

Step 1:

How do you make the "Viking" salad with pineapple and chicken? First, gather all your ingredients. Drain the canned pineapple and mushrooms, grate the cheese on a medium grater, and rinse the chicken breast under running water and pat it dry with paper towels.
Step 2:

Cut the mushrooms and pineapple into small cubes.
Step 3:

Peel the onion, rinse it, and chop it finely.
Step 4:

Scrub the potatoes well with a brush to remove any dirt. Boil them unpeeled until tender (about 15–20 minutes after the water boils, depending on the variety). Boil the chicken breast in lightly salted water; the time depends on the size of the pieces — mine were small, so ten minutes was enough.
Step 5:

Let the chicken cool and peel the potatoes. Cut the breast into small cubes.
Step 6:

Grate the potatoes on the coarse side of a box grater.
Step 7:

Heat a little refined vegetable oil in a skillet and fry the onion until nicely golden.
Step 8:

If you're making individual portions, set up a ring mold. Make the first layer with the potatoes.
Step 9:

Coat the potato layer with mayonnaise (use as much as you like).
Step 10:

Make the next layer with the mushrooms and fried onion. Coat with mayonnaise again.
Step 11:

Next comes a layer of chicken breast and mayonnaise.
Step 12:

Finish with a layer of pineapple in the ring mold.
Step 13:

Chill the finished salad in the refrigerator for a while to let it set. Before serving, carefully lift off the mold and sprinkle the salad with grated cheese.
Step 14:

Garnish with fresh herbs if you like, and serve!
Step 15:

Mix all the layers together on your plate and enjoy the wonderful flavor.
Step 16:

You can also make the "Viking" salad in one large bowl — it looks just as pretty and appetizing!

Homemade mayonnaise is best for this salad. It was the first thing to disappear from our holiday table — everyone loved it. Give it a try! Enjoy!
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
To keep your eyes from stinging while you cut onions, rinse the onion and your knife in cold water. And rubbing the cutting board with a piece of lemon before slicing keeps it from absorbing the onion smell.