Marinated mushrooms and canned pineapple salad. Salads with chicken, pineapple and mushrooms. Salad with chicken and pineapple in garlic dressing

Salad is exactly the kind of dish that can combine even the most incompatible ingredients. You can verify this when preparing the ingredients for salad with chicken, mushrooms and pineapple. Each of these products is characterized by its own taste and culinary manifestations, meat enriches the dish with vitamins and makes it satisfying, mushrooms give a characteristic taste to the salad, and pineapples give the dish aroma.

But these are only the properties of a single product. I wonder what kind of cocktail of taste all these ingredients taken together can form. True, chicken is often cooked with mushrooms, but using pineapple is quite a bold step. You should definitely prepare a salad from these products and make sure of the positive recommendations left by those who have already been lucky enough to enjoy the taste of these dishes.

Salad with chicken, pineapple and mushrooms - food preparation

Salad with chicken, pineapple and mushrooms is more suitable for celebrating significant dates. Freedom of action is encouraged when preparing these dishes. For example, if a recipe calls for boiled chicken meat, it can easily be replaced with smoked breast. It is also not necessary to use only pickled champignons; other types are also useful - honey mushrooms, oyster mushrooms, etc. As mentioned above, salad is the very area where imagination and the desire to achieve new tastes are encouraged.

We offer several interesting recipes preparing a salad with chicken, pineapples and mushrooms. Believe me, the result will leave you with only positive feelings. Treat yourself to a feast of taste, aroma and culinary beauty!

Recipes for salad with chicken, mushrooms and pineapples

Recipe 1: Salad with smoked chicken, pineapple and mushrooms

Smoked meats can radically change the taste of any dish. Let's make sure of this.

Required ingredients:

Smoked chicken meat – 200 – 300 g;

Canned pineapples – 1 b.;

Mushrooms – 100 150 g;

Mayonnaise;

Pine nuts– 50 g;

Garlic – 2 cloves;

Cheese – 200 g.

Cooking method:

Sliced chicken breast, you can chop it to your taste - into cubes or strips. Drain the liquid from the pickled pineapples and cut the fruit into cubes. As you prepare the ingredients, add them to a deep salad bowl. Hard cheese It is recommended to cut into cubes. Chop the pickled mushrooms and put them in a salad bowl. Press the garlic with a garlic clove. Place pine nuts, mayonnaise and salt in a salad bowl. Mix the ingredients. You can decorate with basil leaves or any other herbs.

Recipe 2: Salad with chicken, pineapple and mushrooms

Useful for preparing salad fresh mushrooms, champignons are better. Thanks to walnuts, the salad acquires a delicate taste. You can dress the salad with mayonnaise, as well as low-fat classic yogurt.

Required ingredients:

Fillet – 400 g;

Hard cheese – 200 g;

Onion – 1 pc.;

Pineapples – 1 b.;

Eggs – 4 pcs.;

Nuts – 150 g;

Mayonnaise.

Cooking method:

We start the cooking process with meat, it needs to be boiled for 20 minutes, add a little salt and pepper to the water, and also boil hard-boiled eggs. While our chicken meat is boiling, let's proceed to further culinary concerns. Chop the onion, cut the mushrooms into slices. Add a couple of drops of vegetable oil to the frying pan and fry the mushrooms thoroughly until they soften. Next, add the onion and fry for about 3 more minutes. Remove from heat. Next, the eggs are peeled and cut into squares. We grate hard cheese, or you can cut them into small cubes, like boiled meat. It is better to swirl the walnuts in the microwave for a couple of minutes and then chop them thoroughly. All ingredients are ready, you can start preparing the salad.

It is better to place the salad on 1 large flat dish, which will occupy a central place on the holiday table.

1 layer – half of chopped chicken fillet;

2 - the thinnest layer of mayonnaise, more emphasis is placed on the last layer of mayonnaise;

3 - decorate the salad with half walnuts;

4 - it’s the turn of the eggs, we also use only half of the products;

5 - again the thinnest layer of mayonnaise;

6 - half of fried mushrooms with onions;

7 – half of grated cheese;

Recipe 3: Warm salad with chicken, pineapple and mushrooms

The presented salad will definitely not go unnoticed on your holiday table. Such a bold use of ingredients is suitable for those who want to surprise their guests with an unusual, but very delicious salad.

Required ingredients:

Canned pineapple – 1 b.;

Fillet – 300 g;

Egg – 4 pcs.;

Mushrooms – 200 g;

Olive oil – 2 tbsp;

Mayonnaise – 50 g;

Pepper and salt.

Cooking method:

First of all, let's prepare the products. To do this, boil the fillet and also hard-boil the eggs.

1. For the salad, choose fresh medium-sized champignon mushrooms. We divide them into 4 parts.

2. Peel the shell ready eggs and cut into cubes.

3. Ready boiled fillet can be cut into strips or cubes.

4. It is better to cut pineapples into large cubes.

5. Lightly fry the chopped mushrooms in olive oil.

Mix the ingredients, chicken, pineapples, eggs, and add fried mushrooms. The salad is dressed with 2 tablespoons of mayonnaise and immediately put on the table.

Recipe 4: Salad with chicken, pineapple, mushrooms and pomegranate

IN holidays Every housewife is in search of something unusual. Pay attention to this salad. The combination of pineapple and cabbage gives the dish juiciness, and pomegranate adds piquancy. The salad is not only delicious, but also healthy.

Required ingredients:

Pineapple – 1 b.;

Fillet – 200 g;

Mushrooms – 200 g;

Onion – 1 head;

Mayonnaise;

Beijing cabbage – 200 g;

Vegetable oil;

Egg – 2 pcs.;

Salt and other spices.

Cooking method:

1. For the salad, you can take smoked meat, which we cut into cubes.

2. On vegetable oil fry chopped mushrooms and onions.

3. Pineapple is cut into cubes.

4. Hard-boiled eggs can also be cut into cubes or into strips.

5. Cabbage is cut into large pieces.

We carefully decorate the salad with pomegranate seeds. Tasty and healthy!

Salad with chicken, pineapple and mushrooms - secrets and useful tips from the best chefs

Pineapple, mushrooms and chicken - a set of products, the combination of which allows you to achieve interesting taste. Complete freedom of action is welcomed: pineapple - fresh or canned, mushrooms - any kind, chicken meat - boiled or smoked. Experiment and cook with your soul!

Canned pineapples taste great with fried and pickled mushrooms, which allows you to use these products in a large number of salads. Today I want to show you how to cook step by step with photos. The salad turns out juicy with a pronounced sweet and sour taste and mushroom aroma.

Ingredients:

• Canned pineapples - 200 gr.,
• Hard cheese - 100 gr.,
• Champignons - 200 gr.,
• Eggs - 2 pcs.,
• Dill - 10 gr.,
• Mayonnaise,
• Salt,
• Sunflower oil.

Salad with pineapple, mushrooms and cheese - recipe

Wash the champignons. Slice them up in small pieces. Fry in vegetable oil until cooked.

Transfer to a plate and let cool. Finely chop the boiled chicken eggs with an egg slicer or knife.

Cut the canned pineapple rings into cubes.

Chop the washed dill.

Grate hard cheese on a medium grater.

Combine pineapples, cheese, champignons, eggs and dill in one bowl.

Add salt and mayonnaise, then mix the salad.

Salad with pineapple, mushrooms and cheese. Photo

As an option, you can prepare a festive puff pastry with mushrooms and chicken. To prepare it you will need the following products.

Ingredients:

• Chicken breast - 300 gr.,
• Marinated champignons - 200 gr.,
• Canned pineapples - 200-300 gr.,
• Walnuts - 100 gr.,
• small onion,
• Eggs - 2 pcs.,
• Salt,
• Mayonnaise,
• Parsley for decoration

Salad with pineapples, mushrooms and chicken - recipe

Boil chicken breast and eggs until cooked. Dry and finely chop the walnut kernels. Cut eggs, pickled champignons, onions, chicken breast and pineapples into cubes. The salad will be laid out in layers. Each layer is topped with mayonnaise.

1 layer – chicken breast

2nd layer – onion

3rd layer - marinated champignons

4 layer – walnuts

5th layer – eggs

Layer 6 – pineapple cubes

Decorate the circle with champignons and chicken with parsley leaves.

Pineapple is great not only for making desserts and fragrant baked goods, but also for salads. It is used fresh or canned. Salads are especially tasty with chicken fillet, which is boiled, fried or baked in the oven. For taste and satiety they are supplemented with fried mushrooms, chicken eggs, hard or smoked cheeses, crackers or fried in oil potato straws. You can use store-bought crackers in various flavors or homemade ones.

We prepare a delicious chicken salad with pineapples, mushrooms, boiled eggs, cheese, mayonnaise and homemade croutons.

Chicken breast salad with mushrooms and pineapples: step-by-step recipe

Ingredients for 5 servings:

• Chicken breast fillet – 300-350 g;
• Chicken eggs – 3 pcs.;
• Fresh pineapple (unpeeled) – 200 g;
• Champignons (fresh) – 150 g;
• Hard cheese – 70 g;
• White bread– 1 slice;
• Mayonnaise – 4 tbsp. l.;
• Vegetable oil – 3 tbsp. l.;
• Ground pepper;
• Salt.

Cooking time: 85 minutes.

How to make a delicious chicken salad with pineapple and mushrooms

1. Fresh champignons wash, wipe with a paper towel to remove moisture, and cut into small cubes. Then place in hot oil in a frying pan and cook at medium temperature, stirring, for about 15 minutes.

2. Wash breast fillet without bones and skin, add water and cook after boiling for 25 minutes. Salt the water and add as desired Bay leaf. Remove the meat from the broth onto a plate and cool. Cool the broth, pour into a jar and use for cooking vegetable puree and soups.

3. Wash the eggs under water with a sponge and place them in a small saucepan. Fill with water and boil for about 8 minutes. Then cool in ice water and remove the shell.

4. Salt and pepper the fried champignons, mix, remove from the stove and cool.

5. Cut the white bread into long thin sticks and chop into cubes. Place the bread on a flat plate, put it in the microwave and cook for about 3 minutes. After every minute, stir the cubes and check for readiness. Let cool.

6. Cut the chicken into small pieces and place in a bowl or deep plate.

7. Finely chop the peeled eggs and add to the chicken.

8. Cut the peel off a piece of fresh, unpeeled pineapple, cut into small pieces and place on a plate with chopped ingredients.

9. Add cooled mushrooms to the pineapple pieces. When we remove the mushrooms from the pan, squeeze them lightly to remove excess oil.

10. Grind the cheese on a fine grater and, together with mayonnaise, complement the food on the plate.

11. Mix the delicious aromatic salad with pineapple and chicken and cool for at least 30-40 minutes. Then we post chicken salad pile onto a plate, place the croutons beautifully on top and serve. This dish is perfect as a snack with fresh bread or as an addition to lunch or dinner.

On a note:

• The salad will turn out no less tasty if you replace fresh pineapple with canned one.
• You can get a different taste by excluding mushrooms and adding toasted chopped walnuts.
• The dish turns out more beautiful if the ingredients are layered in a glass bowl. The first layer will be chicken, then eggs, pineapple, champignons, cheese. Add crackers as the last layer, apply mayonnaise between the ingredients.

Step-by-step recipes holiday salad with pineapples, chicken and champignons: puff, mixed, portioned

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

12 gr.

10 gr.

Carbohydrates

165 kcal.

Option 1. Classic recipe for salad with pineapples and chicken and champignons

The classic salad with pineapples, chicken and champignons has been considered a real one for many years. culinary masterpiece. Thanks to such simple ingredients, it can be prepared at any time of the year. A attractive appearance makes it possible to decorate with such a snack festive table.

Ingredients:

• 4 small chicken breasts;
• 200 g marinated champignons;
• onion - 3 heads;
• Russian cheese - 250 g;
• 300 g of pineapples in syrup;
• eggs - half a dozen;
• mayonnaise - 180 g;
• 70 ml vegetable oil;
• 40 g each of black pepper and salt;
• half a bunch of dill and parsley.
• 1 pomegranate;
• laurel leaf;
• allspice peas - 4 pcs.

Open the pineapples and drain the syrup. If too large, cut into cubes.

Also remove the liquid from the champignons; if they are whole, cut them into small squares.

Peel the onion, rinse the greens, and dry on a paper towel.

Wash the chicken breasts, place in a small container, pour in water, add bay leaves, peppercorns, add salt and cook after skimming for a little over half an hour over low heat.

Place the eggs in a small metal cup with water and cook over low heat for about ten minutes. Cool, clean.

Place the champignons and chopped onions in a frying pan, pour in the oil, add a pinch of salt and pepper and fry, stirring, for five minutes.

Grind the cheese using a fine-tooth grater.

Remove the chicken breasts from the pan, leave to cool for a while, separate the meat and cut into medium pieces.

Take a deep salad bowl and first put onions and mushrooms, brush with mayonnaise.

The second layer is meat, again mayonnaise. Third - pineapples, mayonnaise. The fourth layer is cheese, mayonnaise. Fifth layer - grated eggs, grease with mayonnaise.

Beautifully arrange parsley and dill leaves along the edges of the salad bowl, and sprinkle pomegranate seeds on top of the salad.

To make the salad even tastier and juicier, put it in the refrigerator for two hours.

Option 2. Quick recipe for salad with pineapples and chicken and champignons

If you don’t have enough time to boil the meat, use smoked chicken to prepare the appetizer, it will also turn out tasty, appetizing and very quickly. And those included in Chinese cabbage And fresh cucumbers will make the salad even juicier. Garlic will add a slight spiciness.

Ingredients:

• 1 small hot smoked chicken breast;
• a small bunch of Chinese cabbage;
• fresh champignons - 4 pieces;
• cucumbers - 3 pieces;
• pineapples in own juice- 350 g;
• 5 cloves of garlic;
• half a glass of mayonnaise;
• parsley - half a bunch;
• 30 ml vegetable oil;
• 20 g each of allspice and salt.

How to cook quick salad with pineapples and chicken and champignons

Cut the smoked chicken fillet into strips.

Peel the champignons, wash them, cut them into slices and fry them in a frying pan in oil for 8 minutes, do not forget to stir so that they do not burn.

Drain the liquid from the pineapples, cut into cubes if large.

Wash the cucumbers and chop them into strips.

Pass the peeled garlic through a garlic press.

Chop the Chinese cabbage into strips.

Place all the products in a deep bowl, add mayonnaise, add pepper, salt, mix well and put in a heap into a salad bowl, garnish with parsley.

You can make the salad festive by sprinkling it with chopped walnuts.

Option 3. Salad with pineapples and chicken and champignons with asparagus

And fans will really like this recipe for salad with pineapples, chicken and champignons healthy eating And dietary dishes. Thanks to the large amount of vitamins contained in asparagus, such a snack will become not only tasty, but also healthy.

Ingredients:

• 3 chicken drumsticks;
• fresh champignons - 5 pieces;
• canned corn - 250 g
• 3 eggs;
• fresh asparagus - 6 sticks;
• pineapples in their own syrup - 300 g;
• 4 large spoons of mayonnaise;
• 5 sprigs of dill, parsley;
• 30 g each of black pepper and salt.

Step-by-step recipe for salad with pineapples, chicken, champignons and asparagus

Wash the chicken drumsticks, cut off the skin, place in a small saucepan with water and cook after skimming for half an hour over low heat.

Wash the eggs, place in a small metal cup with water and cook over moderate heat for about 10 minutes. Change the water to cold and cool, remove the shell.

From chicken legs separate the pulp and cut into strips.

Peel the champignons, wash them, place them in a pan with water, lightly salt them and boil for about 10 minutes.

Drain the mushrooms and cut them into strips.

Cut the pineapples into small squares.

Rinse the asparagus, place in a saucepan with lightly salted water and cook over moderate heat for no more than ten minutes.

Remove the asparagus from the water and chop it with a knife.

Mix all products in a deep bowl along with mayonnaise, pepper and salt.

Transfer to a salad bowl and garnish with sprigs of dill and parsley. Serve with slices of black bread.

If you want to reduce the calorie content of the salad, use low-fat sour cream instead of mayonnaise.

Option 4. Salad with pineapples and chicken and champignons with apples

And the next recipe differs from the rest in its unusual combination of sweet pepper, apple, lemon and aromatic mushrooms, chicken meat and pineapples. It may well become an excellent snack for a variety of alcoholic drinks on the festive table.

Ingredients:

• 1 chicken leg;
• canned corn - 130 g;
• 1 bell pepper;
• fresh champignons - 5 pieces;
• pineapples in juice - 350 g;
• apples - 2 pieces;
• sour cream 15 percent fat - 140 g;
• lemon - 1 piece;
• salt, sugar - 30 g each;
• salad greens - 3 leaves;
• olives - 8 pieces;
• parsley - half a bunch.

How to make a salad with pineapples, chicken, champignons and apples

Wash the leg, place it in a metal saucepan with lightly salted water and cook for a little over half an hour over low heat.

Peel the champignons, wash them, cut them into strips, place them in a frying pan and fry, adding oil, over moderate heat. Place in a bowl, add salt and stir.

Remove the leg from the broth, cut it into meat and bones, discard the bones, and cut the fillet into arbitrary pieces.

Cut out the stalk of the sweet pepper, rinse to remove seeds, and chop into cubes.

Peel the apples, cut out the center, cut into cubes.

Remove the pineapples from the jar and cut into squares.

Free the corn from liquid and place in a deep cup along with all other products, mix well.

Prepare the dressing: put sour cream in a small cup, squeeze out lemon juice, add sugar, salt, stir thoroughly.

Add the dressing to the salad and stir again.

Place the leaves in a deep serving plate fresh salad and lay out the salad in a heap, beautifully arrange olives, slices of remaining lemon and parsley leaves on top.

If there is no sweet pepper and canned corn, then you can put it in the salad rye crackers. The taste of the snack will be no less interesting.

Option 5. Portioned salad with pineapples and chicken and champignons in tartlets

Very beautiful and delicious option serving salad with pineapples, chicken and mushrooms in soft melt-in-your-mouth tartlets. Such an appetizer will one hundred percent become an excellent decoration for the holiday table. The corn included will make it juicy, pickled champignons will make it slightly spicy, and a variety of greens will make it fresh.

Ingredients:

• chicken breast - 5 pieces;
• marinated champignons - 230 g;
• 230 g canned corn;
• pineapples in syrup - 350 g;
• 1 bouquet of dill, parsley;
• mayonnaise - 140 g;
• 40 g each of pepper and salt.
• For tartlets:
• flour - 400 g;
• 2 eggs;
• butter - 350 g;
• soda - 30 g;
• acetic acid - 2 teaspoons;
• 10 g salt;
• sugar - 120 g.

Step-by-step recipe for salad with pineapples and chicken and champignons

First bake the tartlets: in a small bowl, knead shortbread dough from all the ingredients for the tartlets. Do not knead the dough too much, as it may turn out too tight. Divide the dough. Grease special molds with butter and place a piece of dough, spread with your hands over the entire mold. Place the molds on a baking sheet and bake in a preheated oven for a little less than half an hour. Remove the tartlets from the molds and cool.

WITH boiled breasts remove the skin, separate the meat, cut into small squares.

Drain the syrup from the pineapples and cut into small squares.

Free the marinated champignons from liquid and chop with a knife.

Rinse the parsley and dill, chop, leave a few sprigs for decoration.

Place all the products in a deep cup, add corn, after draining the liquid from it, mayonnaise, pepper, salt, mix.

Divide the salad among the tartlets and place a small sprig of parsley and dill in each. Place on a large flat plate.

You don’t have to bake salad tartlets, but use ready-made ones bought in the store.

Chicken salads, with the addition of fruits and vegetables, cheese and mushrooms, have long become an integral part of the festive and everyday table. These are hearty and delicious dishes which both children and adults like. There are many combinations and variations on the theme of such a salad, so we only send proven and most interesting recipes to the notebook.

Ingredients:

Chicken fillet - 300 grams

Pineapples canned - 500 gram jar

Mushrooms champignons - 300 grams

Olives seedless - 300 gram jar

Onion onion - 1 head

Mayonnaise- taste

How to make chicken, pineapple and mushroom salad

1. Boil the chicken fillet. Wash the champignons, dry them, cut into slices. Fry onions and mushrooms in a frying pan.

2. Cut the chicken into cubes and add to the mushrooms.

3 . Cut the olives into quarters. Add to salad.

4. Cut the pineapples into small pieces (about the size of chicken fillet cubes). Season the salad with mayonnaise and mix.

Delicious chicken salad with pineapples and mushrooms is ready

Bon appetit!

Recipes for chicken salad with pineapple and mushrooms

Salad with chicken and pineapple in garlic dressing

• Chicken fillet – 1 breast (500 grams).
• Pineapples – 300 grams. You can take canned or fresh, if you like it sweeter, take canned pineapple pieces.
• Champignons – 300 grams.
• Hard cheese – 150 grams.
• Eggs – 2 pieces.
• Green onions - 10 feathers.
• Garlic – 5 cloves.
• Mayonnaise or sour cream – 100 grams.
• Salt and ground black pepper.

Boil the chicken breast until tender - cut into squares. We also set the eggs to boil hard, after which we also cut them into small cubes. Wash and peel the mushrooms, cut into small pieces and leave in the pan for 15 minutes. Mix the ingredients, add chopped pineapples and shredded feathers green onions, cheese cut into small cubes.

We pass the peeled garlic through a press, which we add to sour cream or mayonnaise, add a little pepper and salt here, mix and season our aromatic salad. You can finely chop your favorite herbs, such as basil or dill, into a simple garlic sauce.

Chicken salad with pineapple, mushrooms and walnuts

• Boiled chicken breast – fillet, weighing 300 grams.
• Canned pineapples – 200 grams.
• Canned corn – 250 grams.
• Mushrooms (champignons) – 300 grams.
• Potatoes – 4 pieces, medium size.
• Walnuts, shelled – 50 grams.
• Quail eggs – 5 pieces.
• Mayonnaise – 2 tablespoons.
• Green onion feathers - half a bunch.

We start preparing the salad by boiling the eggs and chicken fillet, as well as potatoes. Peel and chop the mushrooms, not very finely, fry them a little until the juice appears in a frying pan over medium heat. Slice boiled potatoes, eggs and chicken fillet in small squares.

Lay out the salad in layers: potatoes + chopped green onions + eggs and mayonnaise. Then: chicken + mushrooms + pineapples. Grease with a small amount of mayonnaise, add a corn layer, decorate walnuts. Those who prefer mixed salads don’t have to worry about laying out layers at all. But on a festive table, such a salad is usually served in the form of a pineapple fruit; it turns out beautiful, original and tasty.

Salad with chicken, mushrooms, pineapples and prunes

• Smoked chicken – 200 grams.
• Fresh pineapple – 100 grams.
• Hard cheese – 100 grams.
• Champignons – 200 grams.
• Onion – 1 medium size piece.
• Prunes – 30 grams.
• Walnuts – 30 grams.
• Sweet bell pepper, red – 1 piece.
• Dill - half a bunch.
• Mayonnaise – 3 tablespoons.
• Garlic – 4 cloves.
• Salt and ground black pepper.
• Pomegranate seeds – 20 grams.

This salad is served in portions, in small bowls, as it is very filling. One serving is enough to have a good snack or surprise guests rich recipe. Lay out the dish in layers. But first, let's prepare the ingredients, each in a separate plate. Finely chop the greens, mix them with garlic and mayonnaise, salt and black pepper, passed through a press. The salad dressing is ready.

Now cut the fillet into cubes smoked chicken, pineapples, mushrooms, bell peppers and onions. Grate the cheese on a coarse grater. And after steaming the prunes (pour boiling water for half an hour, drain the water), finely chop them, just like the nuts.

Mushrooms and onions must be stewed for butter, over medium heat, cool - the first layer of salad is ready. Place a layer of prunes/nuts on top, then chicken and pineapples, then mayonnaise (a little). The next layer of salad is bell pepper and on top is grated cheese and sauce. And decorate with pomegranate seeds.

Chicken salad with pineapple and pickled mushrooms + olives

• Chicken fillet – 400 grams.
• Small champignons, canned – 200 grams.
• Olives – 150 grams.
• Tomatoes – 3 pieces, small size.
• Red onion – 1 piece.
• Fresh pineapple – 200 grams.
• Red beans – 100 grams.
• Mayonnaise – 2 tablespoons.

Chicken fillet should be boiled when half cooked, and then put in the oven for half an hour until golden crust. Cool and cut into squares. We also cut the tomatoes into squares, and peel the red onion and chop it into thin half rings. Stew the beans and cut the pineapples into small square pieces. Olives can be served whole, as a decoration, or cut into slices. Mix the ingredients, add pickled champignons and season with mayonnaise.

Chicken salad with greens

• Green salad – 1 bunch.
• Smoked chicken – 300 grams.
• Pineapple or grapes (pink, large) – 10 grams.
• Nuts – 50 grams. You can take any, preferably cashews, or other soft nuts.
• Yogurt without additives, unsweetened - 4 tablespoons.
• Seasonings and spices - to taste.

We rinse the salad under running water, chop it or simply tear it with our hands, as you prefer. We cut the chicken into long strips, and the pineapples into squares, if you use grapes, and they give special taste, simply cut each berry into two parts. We crush the nuts, but do not turn them into dust. Mix all the ingredients, season with yogurt and add your favorite seasonings and spices, we recommend garnishing with purple basil leaves.

Chicken salad with pineapple and sour apple

• Canned pineapples, cubes – 100 gr.
• Canned corn – 100 gr.
• Boiled chicken – 200 gr.
• Green, sour apple - 1 medium size.
• Mozzarella cheese – 200 gr.
• Sour cream – 2 tablespoons.
• Sesame seeds – 5 gr.
• Dried garlic - half a teaspoon.

And so, let's prepare the dressing: just mix sour cream with sesame seeds and add dried garlic. If you love more spicy dishes, add red or white ground pepper.

Cut the chicken into slices, add pineapples and corn to it, mix with the dressing. Place mozzarella in a salad bowl, lettuce on top, and serve with thinly sliced ​​slices green apple. If you want to make the salad more satisfying, add boiled eggs, previously chopped with a fork.

Hearty salad with chicken, pineapple and egg pancakes

• Eggs – 6 pieces.
• Chicken fillet, smoked – 300 gr.
• Fresh pineapple – 200 gr.
• White onion – 1 head, medium size.
• Champignons – 200 gr.
• Cucumbers – 2 pieces.
• Butter - for frying.
• Mayonnaise for dressing.

Wash and peel the mushrooms, cut into slices and fry in butter. Finely chop the onion and pour vinegar, add a little water, salt and black pepper, leave for 20 minutes to marinate, so it will be less bitter, but will retain the aroma.

Let's make the pancakes: beat each egg separately, seasoning with a little salt and pepper. If you fry in butter, the pancakes turn out tender, with a milky taste. And so, beat one egg, pour it into a heated frying pan, fry on one side, transfer to the other. We do this with each egg, put the pancakes in a stack, and cut them into strips.

Cut the chicken into small strips, do the same with cucumbers and pineapple. Mix all ingredients, season with mayonnaise.

Chicken salad with vegetables and pineapple

• Smoked chicken fillet – 300 gr.
• Bell pepper, red – 1 piece.
• Fresh pineapple – 200 gr.
• Olives – 100 gr.
• Parsley - half a bunch.
• Pink tomatoes - 1 piece, large size.
• Cucumbers – 2 pieces, medium size.
• Cauliflower (small florets) – 100 gr.
• Champignons – 100 gr.
• Olive oil – 2 tablespoons.
• Mustard beans – 1 teaspoon.
• Salt, ground white pepper.

We wash the vegetables, cut them into cubes, and chop the mushrooms in the same way. We do not fry anything, the salad consists of raw vegetables. Cut the pineapple into squares, chicken fillet into strips. And finely chop the greens. Cut the olives into two halves. Mix all the ingredients, season with mustard and olive oil, add salt and pepper, as well as your favorite seasonings.