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Chicken Breast Salads with Pineapple, Mushrooms, and Cheese

A gorgeous chicken salad in three variations! This is a wonderful recipe for three kinds of party salads built on baked chicken breast — they'll surprise everyone with their fantastic flavor and are sure to be a hit!

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Chicken breast salads with pineapples, mushrooms and cheese
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Chicken breast salads with pineapples, mushrooms and cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 8 g
Fats 43 % 10 g
Carbohydrates 22 % 5 g
139 kcal
GI: 40 / 40 / 20

Cooking method

Cooking time: 45 min

  1. Step 1:

    Step 1

    Gather the ingredients and seasonings for these delicious party salads.

  2. Step 2:

    Step 2

    Start with the "Tenderness" salad: put 120 grams of canned corn in a deep bowl.

  3. Step 3:

    Step 3

    Add 120 grams of pineapple cut into small pieces to the bowl with the corn.

  4. Step 4:

    Step 4

    Add 120 grams of oven-baked chicken breast, cut into small pieces, to the same bowl.

  5. Step 5:

    Step 5

    Grate 60 grams of hard cheese on a fine grater.

  6. Step 6:

    Step 6

    Add most of the grated cheese to the bowl with the rest of the ingredients.

  7. Step 7:

    Step 7

    Add mayonnaise, salt, and a mix of black and red pepper to taste.

  8. Step 8:

    Step 8

    Mix everything together well.

  9. Step 9:

    Step 9

    Transfer the salad to a serving bowl and spread the remaining grated cheese over the top in an even layer.

  10. Step 10:

    Step 10

    Garnish with mandarin orange segments cut in half lengthwise.

  11. Step 11:

    Step 11

    Now start the "Sunflower" salad: pour two tablespoons of vegetable oil into a skillet set over the heat, add finely chopped onion, and sauté over medium heat until translucent.

  12. Step 12:

    Step 12

    Cut 120 grams of mushrooms into rough small pieces, add them to the onion, and fry, stirring, for about seven minutes.

  13. Step 13:

    Step 13

    Season with salt and a mix of black and red pepper to taste, then transfer the mushrooms to a plate.

  14. Step 14:

    Step 14

    Put 120 grams of the baked chicken breast, cut into small pieces, into a serving bowl and dress with mayonnaise to taste.

  15. Step 15:

    Step 15

    Spread a layer of the fried mushrooms and onion on top.

  16. Step 16:

    Step 16

    Pipe a crosshatch of mayonnaise over the mushroom layer.

  17. Step 17:

    Step 17

    On a coarse grater, grate half a boiled carrot and the white of one boiled egg onto a plate, then mix them together.

  18. Step 18:

    Step 18

    Add the carrot-and-egg-white mixture as the final layer in the bowl and press it down lightly.

  19. Step 19:

    Step 19

    Pipe another crosshatch of mayonnaise on top.

  20. Step 20:

    Step 20

    Crumble the soft yolk of one boiled egg over the top.

  21. Step 21:

    Step 21

    Decorate the salad with potato chips (to look like sunflower petals).

  22. Step 22:

    Step 22

    Arrange halved black olives on top and add a few stripes of mayonnaise.

  23. Step 23:

    Step 23

    For the third salad, slice one red onion into thin half-rings and put it in a bowl.

  24. Step 24:

    Step 24

    Add one teaspoon of sugar and one teaspoon of salt to the bowl with the onion.

  25. Step 25:

    Step 25

    Add one teaspoon of 70% vinegar essence to the onion.

  26. Step 26:

    Step 26

    Pour enough boiling water over the onion to cover it completely.

  27. Step 27:

    Step 27

    Crack one egg into a small bowl.

  28. Step 28:

    Step 28

    Add a third of a teaspoon of salt and half a tablespoon of vegetable oil to the bowl.

  29. Step 29:

    Step 29

    Whisk everything together well.

  30. Step 30:

    Step 30

    Pour the egg mixture into a skillet heated with a little oil and cook the thin egg pancake on both sides.

  31. Step 31:

    Step 31

    Transfer the egg pancake to a plate and roll it up tightly.

  32. Step 32:

    Step 32

    Cut the egg roll into fairly thin strips.

  33. Step 33:

    Step 33

    Put 140 grams of the baked chicken breast, cut into small pieces, in a bowl, then add the red onion (well rinsed under running water) and the strips of egg pancake.

  34. Step 34:

    Step 34

    Add mayonnaise to taste.

  35. Step 35:

    Step 35

    Mix everything together well.

  36. Step 36:

    Step 36

    Line a serving bowl with lettuce leaves, as many as you like.

  37. Step 37:

    Step 37

    Spoon the prepared salad into the bowl.

  38. Step 38:

    Step 38

    Three tender, very tasty party salads built on chicken are ready.

  39. Step 39:

    Step 39

    Let's cook together — simple, homemade, and delicious dishes from everyday ingredients. Enjoy, everyone!

  • A really easy recipe! These are the most tender, elegant, and delicious party salads built on chicken. A festive, gorgeous salad with inexpensive chicken in three variations (pineapple, cheese, mushrooms, carrot, eggs, and corn) is always a beautiful, refined, very tasty addition to your table. The version with light chicken, fragrant pineapple, and juicy corn is the most delicate. Its companion — with budget chicken, any mushrooms, and cheese — is incredibly filling and perfectly balanced. This chicken salad is an original recipe everyone loves! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Champignons - 24  kcal/100g
  • Tangerines - 33  kcal/100g
  • Canned tangerines - 40  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Pineapples - 49  kcal/100g
  • Canned pineapples - 57  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Olives - 166  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Chips - 536  kcal/100g
  • Acetic essence - 11  kcal/100g
  • A mixture of ground peppers - 255  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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