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Fiesta salad with chicken fillet mushrooms and mayonnaise

Fiesta Layered Salad with Chicken, Mushrooms, and Mayonnaise

A showpiece on the table and a fantastic appetizer. Give this Fiesta salad a try. Among my family and friends, it's earned a reputation as a light dish for a festive spread. It's a wonderful addition to a holiday table — and not just at New Year's.

The Patricks Channel

Recipe author

Fiesta salad with chicken fillet mushrooms and mayonnaise

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Composition / ingredients

Servings:

Chicken breast

700

Mayonnaise

250

Cucumbers

300

Mushrooms

500

Allspice

Bay leaf

Salt

Onion

Pineapple

500

Eggs

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 9 g

Fats 38 % 8 g

Carbohydrates 19 % 4 g

123 kcal

GI: 50 / 50 / 0

Cooking method

Step 1:

Start by simmering the chicken breast, adding allspice, cloves, bay leaf, and salt to the water. Once it's cooked, let it cool.
Step 2:

While the chicken cooks, chop the mushrooms and onion. Sauté them in a skillet and let them cool as well.
Step 3:

Cut the fresh cucumbers into thin strips.
Step 4:

Grate the eggs on the coarse side of a grater.
Step 5:

Cut the chicken breast into pieces.
Step 6:

Build the salad in layers in a serving dish, spreading a thin coat of mayonnaise over each layer. Start with the chicken on the bottom.
Step 7:

The second layer is the mushrooms and onion.
Step 8:

Third — the pineapple.
Step 9:

Fourth — the cucumber.
Step 10:

Fifth — the egg and parsley.

As with a lot of salads, you can tailor the Fiesta to your own taste. With the range of ingredients available these days, it's easy to play with the layers: swap the chicken for beef, the pineapple for peach, or the cucumber for tomato. This salad makes a great appetizer alongside drinks, and its hearty mix is filling enough to serve as a main. A few tips on ingredients: fresh cucumbers and eggs are best, and any mushrooms work — I use button mushrooms. Pineapple can be fresh or canned. You can swap the dill for parsley, and garden-fresh herbs are always a plus. Total time comes to about two to three hours. After cooking the chicken and sautéing the mushrooms, be sure to let them cool completely, since mayonnaise shouldn't be mixed with warm ingredients. I got this recipe from someone who worked at a well-known restaurant, who told me it's a big hit with their guests. A good mood at the table starts with an eye-catching presentation, and this dish delivers. Enjoy!