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Shanghai salad with chicken pineapple and mushrooms

Shanghai Salad with Chicken, Pineapple, and Mushrooms

A zesty salad that brings together a whole crowd of ingredients. The flavor is really interesting — sweet pineapple, briny olives, a touch of lemon, and savory chicken all at once. That unexpected combination makes the salad feel fresh and modern. Best of all, it comes together fast.

znlena

Recipe author

Shanghai salad with chicken pineapple and mushrooms

Composition / ingredients

Servings:

Chicken breast (boiled, smoked, or grilled)

350

Mushrooms

300

Olives

Pineapple

250

Canned corn

150

Mayonnaise

Lemon juice

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 9 g

Fats 13 % 2 g

Carbohydrates 31 % 5 g

76 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 50 min

Step 1:

The chicken you choose sets the tone for the salad. Boiled or smoked breast both work — boiled keeps it lighter, smoked makes it richer. Same goes for the mushrooms: if you want a heartier salad, sauté them in a little oil first.
Step 2:

This salad isn't just easy — it's about as easy as it gets. Dice the chicken and put it in a salad bowl.
Step 3:

Dice the mushrooms too and add them to the bowl.
Step 4:

Add a can of corn (drained) to the salad.
Step 5:

Then add the diced pineapple.
Step 6:

Slice the olives into rings or half-rings and add them to the salad.
Step 7:

Sprinkle with finely chopped parsley.
Step 8:

Toss well. Then add the mayonnaise, drizzle with lemon juice, toss again, and taste. Add salt if needed — usually it isn't, since the only salt I use is for boiling the chicken breast.
Step 9:

Serve the salad. Garnish with mushrooms, olives, or fresh herbs if you like. Enjoy!