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Calla salad with chicken and pineapples

Calla Lily Salad with Chicken and Pineapple

A delicious, tender, hearty, and beautiful salad to dress up any celebration. It's easy to put together, and all the components pair beautifully for a tender, mouthwatering result. The only tricky part — which you may or may not run into (here's hoping you don't!) — comes at the decorating stage. The processed cheese let me down: it was too soft and unruly, and my attempts to cut it into sheets and roll them into calla petals didn't go well. It really doesn't matter what cheese you use for the flowers, so I switched to hard cheese and shaped the petals from that. If you do go with processed cheese, choose a good-quality one; with hard cheese, pick one without holes. The ideal option is to buy pre-sliced sandwich cheese. Get past that little snag and the salad, in my opinion, is well worth your attention — it might even become a favorite. It certainly did in my family. The best part is how little time it takes, which really matters when you're expecting a big group.

mom of sweet tooth

Recipe author

Composition / ingredients

Servings:

Chicken breast

150

Hard cheese

150

Mushrooms (canned)

100

Pineapple (canned)

100

Carrots (medium)

Onion (medium)

Eggs

Mayonnaise (or 20-25% sour cream)

300

Vegetable oil

Green onion (a few stalks for garnish)

Dill (for garnish)

0.5

Lettuce (leaves)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 8 g

Fats 67 % 24 g

Carbohydrates 11 % 4 g

251 kcal

GI: 67 / 33 / 0

Cooking method

Step 1:

The salad ingredients. Drain the canned mushrooms in a colander, rinse them very well under running water, and let them drain. Lift the pineapple out of its syrup and set it in a colander to drain too. Boil or roast the chicken breast. Hard-boil the eggs, cool, and peel them. Pick over, wash, and dry the herbs. Wash the raw vegetables. Just wash the carrots and boil them until soft, about 20-30 minutes, checking with a fork or knife.
Step 2:

Chop the mushrooms as finely as possible (any kind works; I used slippery jacks). Heat the vegetable oil in a hot skillet. Once it's hot, add the chopped onion, sauté briefly, then add the canned mushrooms. Cook until the onion darkens (5-7 minutes), then take the pan off the heat.
Step 3:

Cut the chicken into small cubes, about ¼ inch each.
Step 4:

Cut the carrots into thin strips. Cut 3 thin slices of carrot so that one end tapers, making them look like flower pistils, and set them aside for garnish. Chop the dill.
Step 5:

Grate the hard cheese. Cut the eggs into small cubes.
Step 6:

Lay the lettuce leaves on a large flat plate or platter and top with a layer of the cooled mushrooms and onion. You can skip the mayonnaise or sour cream on this layer, since it's already plenty juicy.
Step 7:

Next add a layer of chopped chicken and spread it evenly with mayonnaise. If the chicken was cooked unsalted, you can season this layer with a little salt and pepper.
Step 8:

Then add the pineapple slices, with just a touch of mayonnaise or sour cream, or none at all.
Step 9:

Then grated cheese and mayonnaise.
Step 10:

Now boiled carrots, and mayonnaise.
Step 11:

And the last layer is the chopped eggs, lightly salted if you like. Carefully spread a layer of mayonnaise over the whole surface of the salad.
Step 12:

Sprinkle the top with chopped dill. Decorate with calla lilies: green onion stalks for the stems, cheese for the petals, and the 3 tapered carrot slices you set aside for the pistils. Dig in — the salad is ready!