Tomatoes with pineapple. Chicken salad with pineapple, mushrooms and tomatoes Salad with pineapples and chicken “Ladies” - puff video recipe

Usually, we prepare salads for the holidays that everyone loves: Olivier, with crab sticks, Bride, Mimosa, with squid. Men love them very much because of their nutritious and rich taste.

But we women sometimes want to eat something more tender than pickled onions or pickled cucumbers. For example, a salad with pineapples and chicken, which is also called “Lady’s” (that’s a telling name, right?) or “Tender”. But no matter what they call it, we like its sweet and sour delicate taste without the admixture of a huge number of ingredients.

The products are all very affordable and can be purchased at any store near your home. Also, all the salad ingredients can be mixed, not just laid out in layers, but also combined in your own way.

Salad with canned pineapple and chicken (chicken breast) and cheese layers

This salad looks very beautiful in a transparent salad bowl or on a flat plate. To see the layers, you can use any round shape, some make it from cardboard, others use a biscuit ring if it is small.

For the salad we use chicken fillet or breast, but you can take any well-boiled chicken meat, cut off the drumsticks, for example. The meat just needs to be cut and chewed well.

Remember that for salads we cook any meat in hot water so that the protein curls and all the meat juice remains inside and does not go into the broth, but if we cook soups, then on the contrary, we begin to cook the meat in cold water, gradually bringing it to a boil so that the meat juice goes into the broth.

But this is so, a digression, you can also add fresh cucumber to this salad, then freshness will appear. But it is better to peel the cucumber.

1 boiled chicken fillet
4 eggs
6 pineapple slices
200 g hard cheese
Mayonnaise

Chop the boiled chicken and put it in a container.

Open the jar of pineapples and cut them. I cut them even if I bought them in pieces. It seems to me that their size is too large for a delicate salad.

All the ingredients have been chopped and they are waiting their turn.

Grease the bottom of the salad bowl with mayonnaise, sprinkle chicken slices on top.

Then again a layer of mayonnaise, followed by an egg and again sauce.

The top layer is laid out with pineapple.

Sprinkle grated cheese on top of the pineapple slices.

Classic chicken and pineapple salad recipe

The classic recipe assumes a greater sweetness in taste, which is imparted by the addition of canned corn.

We also take hard cheese, because we need to chop it into the salad, and soft cheeses may not hold their shape and smear on a knife or grater.

You can buy pineapples already cut into cubes, or you can take them in half rings and cut them yourself.

One boiled chicken breast
3 eggs
Small jar of corn
Hard cheese
Canned pineapple

Shred the chicken or separate it into fibers.

To get beautiful layers, we will use a mold (you can make it yourself).

Grease the bottom of the salad bowl with mayonnaise.

Row 2: chicken and mayonnaise.

Row 3: grated egg and mayonnaise.

Row 5: pineapples and mayonnaise.

Get a very beautiful design in layers where each row is visible.

Salad with pineapple, smoked chicken breast and corn

Smoked meat gives a unique taste to the whole dish.

In this recipe we use sweet bell pepper, but I know that not everyone likes it, so you can replace it with cucumber, the taste, of course, will change, but you won’t be dissatisfied. And the freshness and tenderness of the salad will be preserved. It is better to take white smoked chicken meat, but if this is not available, take any kind.

Smoked chicken meat - 0.4 kg
Canned pineapples – 200 gr
Bell pepper – 1 piece
Canned corn – 200 gr
Hard cheese – 150 gr
Mayonnaise – 5 tbsp. l.

The cheese needs to be cooled and sliced. It is better to take hard varieties, because they do not smear on the knife.

Place chopped smoked chicken meat, prepared pieces of cheese, pineapple pieces and corn into a container.

Peel and finely chop the pepper, then put it in a common container.

Lubricate everything with mayonnaise.

There is also the option of dressing the salad with grated red pepper or chili.

Take mayonnaise without strong flavoring additives so as not to interrupt the taste.

A very tasty salad recipe with pineapples and crab sticks (with photo)

This recipe has not yet been tested in my family, but it also turned out very tasty. There are also recipes for salads with crab sticks and how to choose them in the previous article. Here, we replace the chicken with surimi meat.

This version of the salad also turns out to be very rich in protein content. If you take light mayonnaise or mix it with yogurt, you will also get a dietary version of a holiday treat.

6 boiled eggs
Can of pineapples
150 grams of hard cheese
Packaging of crab meat or sticks
Mayonnaise

Grind eggs or three and place them first next to the mayonnaise.

Place crab meat in the second row, pour a little mayonnaise on top.

In a third layer, pour pineapple cubes from a jar without juice.

And rub the cheese on the top layer.

Salad with pineapples, chicken, cheese and egg layers

Various additives add piquancy to the salad, for example, walnuts themselves are healthy, and in combination with the protein in cheese and chicken, they will generally make up for the lack of protein and microelements in the body. I saw that nuts can be replaced with pomegranates and grapes. And you’ll immediately get a completely different version of the salad under different names and with different tastes.

It is also very beautifully decorated in the shape of a pineapple fruit, laying out the surface with walnut halves.

In this recipe we will use boiled chicken fillet.

For thinner layers, make two rows of the same ingredients rather than just one. Just repeat the sequence again.

Fillet – 0.3 kg
Pineapples – 0.2 kg
Grated cheese – 0.2 kg
Walnuts – 100 gr
Mayonnaise

We lay out rows of prepared ingredients.

First row: fillet cubes and mayonnaise

Second: pineapples and mayonnaise

Third: cheese (grated or cubes)

Fourth: Walnuts

Fifth: pineapples and mayonnaise

Decorate with walnuts.

Salad with pineapples and chicken breast and champignons

Champignons in any form go well with pineapple because of their mild taste and smell. You can take them ready-made canned, or you can buy them frozen and fry them.

By the way, we don’t boil chicken either. You can simply roll it in spices and fry until cooked, or you can first marinate it in kefir and saute it later. This is what we will do in the recipe below.

Fried chicken breast – 0.4 kg
2 fresh cucumbers
Cheese 0.2 kg
Champignons – 0.4 kg
Can of pineapples
Salt pepper

We don’t boil the chicken, as we are used to, but fry it in spices. Chicken pieces go first in the salad. Lubricate each layer with mayonnaise or sauce.

Place chopped fresh cucumbers in the second row.

Grated cheese with mayonnaise is the third layer.

We fry the champignons in advance and mix them with mayonnaise; they are the penultimate layer.

Place pineapple cubes on top of this row.

How do you like it? This salad option may seem a little fatty. Then lighten the mayonnaise with less fatty sauce options (yogurt, cream cheese).

We laid everything out in layers, but if you’re not cooking for a holiday, you can just mix everything.

Pineapple and Chicken Salad: 7 Best Pineapple and Chicken Salads

When there is a salad with pineapples and chicken on your holiday table, the guests will always eat it and, smacking their lips, praise the hostess of the house. And it is true. Today you will learn how to prepare such a salad with many, alternating ingredients.

The proposed theme allows you to prepare a salad with mixing the ingredients and dressing, or prepare a recipe where the ingredients are placed in layers and the dressing is coated.

Everyone's favorite mayonnaise is often used as a dressing.

Salad with pineapples and chicken - recipe with a description of all layers with photos

The salad turns out airy and tender, everyone who has tried it loves it.

Ingredients:

Boiled chicken breast - 230 g
Canned pineapples - 280 g
Hard cheese - 180 g
Mayonnaise - 150 g

Using a knife, cut the chicken breast into small cubes.

2. Cut the canned pineapples into cubes with a knife.

3. All ingredients are chopped and prepared: pieces of chicken breast, pineapple cubes, grated hard cheese, grated boiled eggs.

4. Place 1 layer of chicken breast pieces on the prepared serving dish and coat with mayonnaise.

5. Place 2nd layer of chopped pineapple on the chicken layer.

6. On the layer of pineapples we place the third layer, grated chicken eggs and coat this layer with mayonnaise.

7. The last and top layer of the salad will be grated cheese. Spread it in an even layer over the surface of the salad.

8. The salad turned out to be such a yellowish color on the platter. Let's start thinking about how to decorate it?

9. It was decided to decorate with strips of egg white and lettuce leaves - it looks like a field of chamomile, what do you think?

Salad with pineapples and chicken is ready.

Salad of pineapples, chicken and boiled champignons - with mixed ingredients

Ingredients:

Chicken fillet - 300 - 400 g
Boiled champignons - 300 g
Canned pineapples - 1 can
Green onions, mayonnaise

Preparation - Salad with pineapples and chicken

Boil the chicken fillet and cut into large cubes.
Cut mushrooms into large slices
Cut the pineapples into large cubes.
Chop green onions.
Mix everything, add salt to taste, season with mayonnaise.

Decorate beautifully with pineapples and herbs.

Salad with pineapples, chicken, mushrooms, cheese and fresh cucumbers - puff salad recipe

Meet the most delicious salad with pineapples and chicken for the holiday table.

Ingredients:

Chicken breast - 400 g
Pineapples - 1 jar
Mushrooms - 400 g
Hard cheese - 200 g
Fresh cucumbers - 2 pcs.
Mayonnaise - 300 g
Salt, pepper - to taste

Preparation

Salt the chicken breast, sprinkle with spices and fry over low heat on both sides. Then cut into cubes.

2. Add mayonnaise to the pieces of chicken meat and mix everything.

3. 1 - place a layer of salad in a mold in the form of pieces of chicken with mayonnaise. Lightly compact with a fork. The form is installed with the bottom up and it’s clear why.

4 . Slice fresh cucumbers and mix with mayonnaise.

5. 2 - a layer of chopped fresh cucumbers mixed with mayonnaise.

6. 3 - layer, grated hard cheese on a coarse grater and mixed with mayonnaise.

7. Fry the champignons until tender, add salt and let cool. Then mix the mushrooms with mayonnaise.

8. 4 - layer, mushrooms mixed with mayonnaise.

8. 5 - layer, pineapple pieces.

9. Cover a layer of pineapples with mayonnaise and put the salad in the refrigerator to let it brew.

10. Take the salad out of the refrigerator and carefully remove the round shape.

11. Cut fresh cucumber into thin slices for decoration and trim the sides of the salad with a spatula.

12. Decorate the surface of the salad with slices of fresh cucumber, as in the photo. Salad with pineapples and chicken is ready.

Salad with pineapples and chicken “Pineapple” - video recipe with corn, cheese, eggs

After watching the video recipe, you should have noticed that the taste of this salad with the presence of corn and eggs will be different compared to the previous recipes and the following ones.

Salad with canned pineapple, smoked chicken, cheese, canned mushrooms, Chinese cabbage and walnuts

We form the salad in layers in the shape of an oval to highlight our salad (large pineapple) among other dishes on the holiday table.

Ingredients:

1 can of canned pineapple
1 smoked chicken breast
300 g hard cheese
1 can canned chopped mushrooms
300 g Chinese cabbage
Walnuts, green onions
For the sauce: full-fat mayonnaise, pineapple juice

Preparation

1st layer - chop the Chinese cabbage and mix it with the sauce, place it on an oval-shaped dish.
2nd layer - cut the smoked chicken breast into strips, pour over the sauce.
3rd layer - finely chop the pineapples and pour the sauce over again.
4th layer - lay out the chopped canned mushrooms and pour over the sauce.
5th layer - three cheeses and sprinkle on the salad.
6th layer - lay out the walnuts in a checkerboard pattern, add green onions and parsley on the sides.

Our pineapple and chicken salad tasted like a real pineapple. Guests will immediately notice this salad.

Layered salad with pineapples, chicken, carrots, egg and cheese

In this salad recipe we will learn how to decorate it with carrot roses and squirrel daisies.

We see all the ingredients for the salad in the photo: chicken thighs, pineapple pieces, boiled eggs, grated raw carrots, minced garlic.

Preparing the recipe

Separate the meat from the bones of the chicken thighs and cut it into pieces with a knife. Place chicken meat in a springform pan as the first layer.

3. 2nd layer - pineapple pieces. We do not coat it with mayonnaise.

4. 3rd layer - raw carrots grated on a medium grater.

5. Make a mesh of mayonnaise over a layer of carrots.

Salad decoration

7. Using a sharp knife in the middle of the boiled egg, make forward and downward movements and at the same time rotate the egg in a circle. We separate the white from the yolk and see the result of a creative approach.

8. The result is a chamomile like this.

9. Do the same with other eggs using a knife. If the chamomile is torn, it’s okay, we connect its ends and fix it on the surface of the salad.

10. To make a raw thin slice of carrot pliable for twisting, cook it for only 1 minute and cool.

11. To create a rose, first twist one plate, then the second one onto it.

12. Cut the rolled roll in half with a knife.

13. We got 2 roses.

14. Grate the remaining parts of the boiled eggs on top of the layer of carrots.

15. Apply a mesh of mayonnaise to the egg layer and smooth it with a spatula.

16. Our cheese is taken in slices, so we cut it with a knife into small and narrow strips. If you have whole cheese, grate it on a coarse grater.

17. In a separate bowl, mix chopped cheese with mayonnaise and a clove of garlic squeezed through a press. Place the cheese on top of the eggs and press down lightly with a fork.

18. Decorate the salad with green leaves, carrot roses and egg white daisies.

19. We got a beautiful and tasty salad with pineapples and chicken.

Salad with pineapples and chicken “Ladies” - puff paste video recipe

Frankly, when I’m visiting and there’s chicken salad with pineapple, I eat it with bliss.

The most delicious stuffed dishes Kostina Daria

Tomatoes with pineapple

10 tomatoes, 1 pineapple, 5 green salad leaves, 1 bunch of celery root, 3 tbsp. spoons of mayonnaise, salt, ground black pepper to taste.

Cut off the top of each tomato and remove the seeds and some of the pulp with a teaspoon. Peel the pineapple, cut the pulp into circles, remove the core. Then chop the pulp, combine with finely chopped tomato pulp and celery, add salt and pepper. Fill the tomatoes with the minced meat, pour over mayonnaise and place them on a dish covered with lettuce leaves.

This text is an introductory fragment. From the book of 500 recipes from around the world author Perederey Natalya

Chicken with pineapple Ingredients: Boiled chicken meat – 500 g, chicken broth – 100 ml, dessert wine – 50 ml, asparagus – 200 g, pineapple – 0.5 pcs., pineapple juice – 2 tbsp. spoons, corn starch - 2 tbsp. spoons, soy sauce - 2 tbsp. spoons, vegetable oil - 4 tbsp. spoons, ginger, salt and

From the book Your Dumpling House author Maslyakova Elena Vladimirovna

With pumpkin and pineapple Required: 900 g flour, egg, 1 glass of water. For filling: 350 g pumpkin and pineapple, 50 g butter, salt, sugar. Method of preparation. Pour flour onto the table in a heap, make a depression, add salt, egg, pour in water and knead into a stiff dough. For swelling

From the book Tasty and healthy dishes made from dairy products. For adults and kids author Zvonareva Agafya Tikhonovna

Yogurt with pineapple Ingredients: yogurt - 2 cups, pineapple juice - 0.5 cans. Mix all ingredients and

From the book A Million Salads and Appetizers author Nikolaev Yu. N.

Tomatoes stuffed with celery and pineapple Ingredients: 5–6 tomatoes, 100 g pineapple pulp, 1 celery root, 2 tablespoons of mayonnaise, 5–6 lettuce leaves, pepper and salt to taste. Wash the tomatoes, remove the stems, cut off the tops, remove the tea spoon seeds and part

From the book A Million Dishes for Family Dinners. Best Recipes author Agapova O. Yu.

Tomatoes stuffed with cod and pineapple Required: 3 tomatoes, 50 g each of pineapple and cod, thick mayonnaise, pepper. Method of preparation. Select large tomatoes, remove juice and seeds and some of the pulp. Rub it through a sieve and mix with finely chopped boiled

From the book Multicooker SUPRA MCS-4511. Recipes. author Savich Elena

Pineapple pie - 1 multi-cup canned pineapple - 1 multi-cup pineapple syrup - 4 eggs - 1.5 multi-cup sugar (2 cups if you like it sweeter) - 1 packet of baking powder (10g) - 3 multi-cup flour - 200 g melted butter - 1 teaspoon spoon vanilla

From the book Lunch in half an hour author Petrov (Culinary) Vladimir Nikolaevich

Tea with pineapple Preparation time: 8-10 min Number of servings: 4 Ingredients: 7 teaspoons of black tea, 0.5 l of water, 2 tbsp. spoons of lemon juice, 1 glass of blueberry juice, 1 glass of orange juice, 3-4 canned pineapple slices. Method of preparation: Pour tea leaves

From the book The Best Dishes of Tomatoes, Cucumbers, Peppers, Cabbage and Zucchini author Kashin Sergey Pavlovich

Tomatoes stuffed with celery and pineapple Ingredients: 5–6 tomatoes, 100 g pineapple pulp, 1 celery root, 2 tablespoons of mayonnaise, 5–6 lettuce leaves, pepper, salt. Method of preparation: Wash the tomatoes, remove the stems, cut off the tops, remove teaspoon

From the book The Best Recipes for Homemade Ice Cream and Desserts author Velichko Lydia

Ice with pineapple and banana Ingredients: Pineapple (finely chopped) – 1 pc.; banana (cut) – 1 pc.; rum (golden rum) – 100 ml; honey - a little; chocolate (bitter, melted) – 200 ml; coconut (dried) – 4 tbsp. spoons. Preparation: Blend the pineapple in a blender.

From the book Quick Breakfasts, Hearty Lunches, Light Dinners author Kashin Sergey Pavlovich

Hercules with pineapple Ingredients: 10 tbsp. l. rolled oats, 100 g pineapple pulp, 100 ml drinking yogurt, 1 tbsp. l. honey (liquid), vanilla on the tip of a knife. Method of preparation: Pour Hercules with 150 ml of warm water overnight, in the morning excess water is necessary

From the book Chinese, Japanese, Thai cuisines author Perepelkina N. A.

Tea with pineapple Ingredients: 7 tsp. black tea, 1/2 liters of water, 2 tbsp. l. lemon juice, 1 cup blueberry juice, 1 cup orange juice, 3-4 canned pineapple slices. Preparation method: Pour tea leaves

From the book there are 200 recipes for 200 calories. Delicious dishes for breakfast, lunch and dinner author Boykova Elena Anatolyevna

Rice with coconut and pineapple PRODUCTS 200 g long grain rice 500 ml coconut milk 2 pcs. lemongrass 200 ml water 2 pieces fresh pineapple, peeled and finely chopped 2 tbsp. spoons of dried coconut PREPARATION Wash the rice in cold water several times and

From the book Holiday Salads author Lukovkina Aurika

Oatmeal with pineapple 3 servings 185 kcalIngredients: 10 tablespoons oatmeal, 100 g pineapple pulp, 100 ml low-fat drinking yogurt, 1 tablespoon liquid honey, vanilla on the tip of a knife. Method of preparation Pour Oatmeal oatmeal with 150 ml of warm water overnight, excess water in the morning

From the book Festive Table author Iovleva Tatyana Vasilievna

Chicken with pineapple Number of servings – 4,500 g raw chicken 200 g canned pineapples 250 g mayonnaise 100 ml vegetable oil herbs Preparation 40 min. Cooking time: 60 min. 1. Fry chicken meat in vegetable oil.2. Cut into small pieces

From the book Cocktails for adults and children author Zvonareva Agafya Tikhonovna

Chicken with pineapple 250 g boiled chicken meat, 0.25 sliced pineapple, 100 g asparagus, 0.5 tbsp. l. herbs (or soy sauce), 2–3 tsp. starch, 20 g dessert wine, ginger, sunflower oil, chicken broth, pepper, salt to taste. Prepare a marinade from a mixture of herbs with

From the author's book

Yogurt with pineapple Ingredients: yogurt - 2 cups, pineapple juice - 0.5 cans. Mix all ingredients and

Chicken with cheese is a combination that will make any salad festive. Choose recipes with tomatoes, eggs, corn - for every taste!

Among all the variety of salads, puff salad with chicken and cheese “Festive” goes unnoticed unjustifiably. The name of the dish speaks for itself: its taste is truly amazing! The combination of chicken meat, walnuts and pickles creates a harmonious taste.

chicken breast – 150 g;
boiled potatoes – 1 pc.;
boiled egg – 1 pc.;
pickled cucumbers – 1-2 pcs.;
fresh carrots – 1 pc.;
cheese – 70 g;
walnuts – 70 g;
garlic – 2 cloves;
mayonnaise – 80 g;
salt and pepper to taste.

Boil the chicken breast in water until soft and cool. We also cook the eggs and potatoes until tender, then let them cool and peel them. Peel fresh carrots. Remove the peel from the garlic cloves. If you don’t like the bitterness of walnuts, fill them with water in advance and peel them from the outer film. This taste is not critical to me, I did not clean it. We also prepare the sauce in advance. Pass the garlic through a press and mix it with mayonnaise.

I will collect the salad in the ring. Place it on a plate and place pickled cucumbers, grated on a coarse grater, at the very bottom of the mold.

Place the second layer in the salad of chicken breast, cut into small cubes, then pour mayonnaise over this layer.

Place a third layer of carrots, grated through a fine grater, and cover with a mayonnaise mesh.

The fourth layer of salad consists of coarsely grated potatoes and garlic mayonnaise. Season this layer with salt and pepper if desired.

The sixth layer consists of finely grated cheese. Coat this layer thoroughly with mayonnaise so that the next layer is well secured.

Using a knife, chop the nuts into small pieces and sprinkle them on the surface of the salad.

Top the salad with carrot flowers and a sprig of dill. Of course, you can come up with a decoration for the dish to suit your taste.

Let the salad brew for a while in the refrigerator and serve it to the table. Enjoy your meal!

Recipe 2: salad with chicken breast, tomatoes and cheese

We add satiety to the mixture of chicken fillet and fresh tomatoes with eggs and cheese - we prepare a delicious salad by mixing and seasoning with mayonnaise all the listed components. Since the recipe does not contain salty, spicy or smoked foods, we add garlic, which will dilute the bland and not very pronounced taste, make it richer and more interesting, and add zest to the dish.

A salad with chicken, tomatoes and cheese will be appropriate during an ordinary family dinner for no reason. The dish is formed in just a few steps, the most basic thing is to bake or boil the chicken. Then just a couple of manipulations with cutting, combining ingredients, and here it is - tasting!

chicken fillet - 300 g;
tomatoes - 2-3 pcs.;
cheese - 100 g;
eggs - 2-3 pcs.;
garlic - 2 cloves;
mayonnaise - to taste;
salt, pepper - to taste.

Wash the chicken fillet and remove moisture with paper napkins. Rub the pieces with salt, sprinkle with pepper and your favorite spices/herbs to get a rich taste. Place in a heat-resistant form, cover with foil and bake in an oven preheated to 180 degrees for about 30 minutes (until done).

Cool the finished chicken completely. If you don’t want to turn on the oven, you can boil the bird in the usual way or fry it in a frying pan. And if you don’t have enough time, smoked chicken comes to the rescue, requiring absolutely no preliminary heat treatment.

Remove the shell from hard-boiled eggs (about 10 minutes in boiling water). Cut into small square pieces.

Grate the cheese on a coarse grater.

Chop the tomatoes into small cubes.

Combine poultry, tomatoes, eggs and cheese shavings. Squeeze the garlic cloves through a press and season with mayonnaise (sour cream if desired), mix.

Taste and add salt/pepper if necessary. We put the salad bowl on the table or immediately serve the mix of ingredients in portioned dishes - bowls or transparent bowls.

Our salad with chicken, tomatoes and cheese is ready! Fast and easy! Bon appetit!

Recipe 3: salad with chicken breast and Chanterelle cheese

The salad is prepared in a matter of seconds. For a more successful result, it is recommended to cook Korean carrots yourself in order to control the spiciness of the finished dish. Chicken fillet is also added to the chanterelle salad. Meat can be smoked, boiled, baked. In general, all the most delicious dishes consist of a minimum set of ingredients, chanterelle salad is a clear proof of this. If you don't believe me, let's check it together. Let's get started.

Chicken breast 300 g
Korean carrots 200 g
Hard cheese 100 g
Gherkins 10 pcs
Mayonnaise 80 g
Salt to taste
Ground black pepper to taste
Dill 1 bunch
Garlic ½ tsp

Rinse the chicken fillet well and marinate - the marinade is a matter of taste. Choose spices, sauces and herbs to suit your taste. You can bake the breast with hot chili sauce, but the salad contains Korean carrots, remember that. For those who like sweet notes in meat, a mixture of soy sauce and honey gives an excellent result, plus a little dry garlic. So, bake the breast in the oven at 180 degrees for about an hour. Cool the meat in foil.

Tear the meat with your hands or slice it - whichever you prefer.

Prepare gherkins and Korean carrots. , ready-made sets of spices are now sold, all you have to do is heat the oil, pour the spices into it, pour the whole thing into pre-chopped carrots, add garlic to taste and a drop of high-quality wine vinegar, leave under pressure for a day. If you don’t want to cook yourself, buy carrots at the supermarket.

If the carrots are long shavings, cut them and transfer them to the chicken. Also cut the gherkins and place them in a salad bowl.

Grate the hard cheese on the finest grater, transfer the shavings to a salad bowl with the rest of the ingredients.

Rinse the dill, shake off excess drops of water, and chop. Transfer the dill to a salad bowl, add mayonnaise, salt/pepper, and granulated garlic. Mix and take a sample.

Bon appetit!

Recipe 4: Chicken salad with pineapple and cheese (step-by-step photos)

Exotic salad with chicken and canned pineapples. In addition to the dish there are pieces of cheese.

It seems like nothing special, but such a delicious salad with exotic pineapples.

Boiled chicken fillet – 250 g
Canned pineapple – 200 g
Hard cheese – 200 g
Mayonnaise - 2 tbsp. spoons
Salt - to taste
Ground pepper - to taste

Open the can of canned pineapple and drain excess water. Take out the pineapples and cut them into cubes (or maybe you can buy them chopped straight away). Cut the boiled chicken fillet into cubes. Cut the cheese into cubes of the same size.

Mix all chopped ingredients in a deep bowl.

Add a little mayonnaise, salt and ground pepper. Mix the salad.

Place chicken salad in a beautiful bowl, garnish with lettuce leaves. Pineapple salad is best served chilled.

Recipe 5: Chicken Salad with Cheese, Pineapple and Egg

The salad can be assembled either in a large ring, laying out the ingredients in layers, or in several small rings for portion serving. Our recipe with photos will tell you in detail and step by step how to prepare a salad with chicken, pineapple, cheese and egg.

chicken – 200 g;
pineapples – 200 g;
cheese – 100 g;
eggs – 2 pcs.;
mayonnaise - 60 g;
salt and pepper to taste.

Boil the chicken in water until fully cooked and then cool. We also boil the eggs in water until hard. Then fill them with cold water and leave them to cool completely.

Cut the pineapple rings and chicken into small cubes. We peel the eggs and grate them on a coarse grater. Grind the cheese in the same way.

We collect the salad in a ring with a diameter of 22 cm. Place it on a plate and place the chicken at the very bottom. Pepper and salt it to taste and cover with mayonnaise mesh.

Place the second layer of pineapples and also pour mayonnaise over them.

The third layer consists of eggs and mayonnaise mesh.

Sprinkle the salad with a layer of grated cheese on top.

Then remove the salad from the mold.

The delicate salad is ready. All that remains is to decorate it to your liking. This time I decorated the salad with a cheese flower and parsley sprigs. Bon appetit!

Recipe 6: layered chicken salad with mushrooms and cheese

Just by the name alone, everything immediately becomes clear - how can a dish that includes mushrooms, cheese, and chicken meat not be delicious? This is truly a very tender, tasty, truly festive salad. There are not many ingredients in this recipe, so the dish does not take long to prepare. The salad with mushrooms and chicken and cheese is laid out in layers.

But if you really don’t have time, you can quickly combine all the prepared ingredients in a salad bowl and mix with mayonnaise, the taste is the same, a little less beautiful.

chicken fillet – 300 g;
fresh champignons – 300 g;
boiled chicken eggs - 3 pieces;
hard cheese – 200 g;
onions – 1 piece;
butter – 1 tablespoon;
vegetable oil – 2 tablespoons;
mayonnaise – 100-130 g;
salt - to your taste.

Boil the chicken fillet in salted water until fully cooked. During cooking, you can put peeled onions and carrots in the pan. When you take out the chicken meat, you will be left with ready-made chicken broth, based on which the next day after a rich holiday feast, cook a light and healthy soup. While the meat is cooking, prepare all the other salad components. Wash the champignons, cut into small cubes and fry in a frying pan in vegetable oil for about five minutes, no more.

Now put the onions cut into small cubes here and fry everything together until the onions are fully cooked until they acquire a beautiful golden hue. At the very end of frying, add butter to the pan for taste and stir. Once the butter is completely melted, remove everything from the heat. The mushrooms and onions are ready, let them cool.

Grate the hard cheese into separate bowls

and boiled eggs, no matter what kind of grater - large, fine or medium.

Cool the finished chicken fillet and cut it finely, you can carefully tear it into fibers.

This salad is layered, take a large, beautiful flat festive dish and we’ll lay it out. The first layer is chicken meat; evenly distribute fried mushrooms and onions on top of it. Coat this layer with mayonnaise. Next, grated eggs, mayonnaise again. Apply the last layer of grated cheese over the entire surface of the salad and brush with mayonnaise. Decorate the salad with mushrooms with chicken and cheese at your discretion - it can be thinly cut rings of olives, olives and multi-colored bell peppers, you can figuratively cut roses from fresh cucumbers, you can simply arrange sprigs of fresh herbs beautifully.

Recipe 7: Chicken salad with fried mushrooms and cheese

A salad with fried mushrooms and chicken will decorate any holiday table with its appearance. The combination of chicken and mushrooms is a timeless classic, and the option of serving the salad in the form of a cake is a rather interesting solution.

All ingredients are prepared separately and laid out in a special order, which allows you to feel the taste and aroma of each layer.

Chicken fillet (breast) - 300 g;
Champignon mushrooms - 300 g;
Onion - 150 g (1 medium size);
Egg - 4 pcs.;
Hard cheese (Eden, Dutch, Gouda, Russian, etc.) - 70 g;
Mayonnaise, sour cream or unsweetened yogurt - 250 g;
Garlic - 1-2 cloves;
Mustard - 1 tsp. without slide;
Salt - to taste;
Ground black pepper (fresh) - to taste.

Number of servings: 6.

Preparation time: 3 hours (including 2 hours for the salad to brew).

Peel, wash and cut the onion into thin half rings.

Heat a little vegetable oil (1-2 tbsp) in a frying pan and add the onion. Fry over medium-high heat until cooked through, 1-2 minutes. The onion should become slightly transparent, as in the step-by-step photo. The strong bitterness will go away, leaving a very pleasant crunch and onion aroma. There is no need to salt the onion; the vegetable should not release any juice.

Transfer the half-cooked onion to a separate bowl. We try to keep the oil in the pan. Remove the pan from the hot burner without washing it.

Greenhouse champignons are used as mushrooms - they are prepared very easily and quickly. Wash the mushrooms thoroughly and dry them with a paper towel. Cut each mushroom into 2 parts, then cut into slices.

Heat the frying pan in which the onions were fried and, if necessary, add a little more vegetable oil. We try to fry in the same oil so that the salad with fried mushrooms and chicken does not turn out too greasy. Fry over medium-high heat, stirring constantly so that the champignons do not release their juice, and at the same time fry evenly.

Salt and pepper the mushrooms at the end of cooking to keep them juicy. Transfer the finished champignons to a separate bowl.

Wash the chicken fillet, dry it with a paper towel and cut into small cubes. Place in a heated frying pan

Fry, stirring constantly, trying not to add oil at all. Salt and pepper the chicken at the end of cooking. As for spices, you can add a little suneli hop, curry or Provençal herbs to the chicken.

Place the eggs in cold water and place over medium heat. Boil hard (8-10 minutes from the moment of boiling). Then we move the container with the eggs under ice-cold tap water, cool and clean. If necessary, rinse so that the shells do not get into the salad. Grate on a coarse grater.

Grate the cheese on a fine grater.

Prepare the dressing sauce. Place thick unsweetened yogurt in a separate bowl, add finely chopped dill, 2 cloves of garlic and a teaspoon of mustard. If you don’t like it very spicy, reduce the portion of mustard, focusing on the spiciness of the selected product. Yogurt can be replaced with all the usual mayonnaise (the salad will be quite greasy) or thick, not very acidic sour cream. It will be tastier if you mix yogurt with mayonnaise. If using yogurt or sour cream, lightly salt the sauce.

Mix everything and taste it. If necessary, add more salt and pepper.

Prepare a flat dish or flat plate to serve the salad cake. We place a sealed pastry ring in the center, greased from the inside with a thin layer of vegetable oil. Ring diameter - 15-16 cm

We form the salad in layers. Lightly grease the plate with sauce and place a layer of boiled eggs.

Lubricate with sauce, pressing the egg layer tightly with a spoon.

Add a layer of crispy fried onions.

Spread just a little bit of sauce.

Place pieces of fried or boiled chicken fillet.

Lubricate with sauce and compact.

Add a layer of fried champignons.

We lubricate them and compact them.

Spread the cheese in an even layer and press it down with your hands.

Cover with cling film to prevent the cheese from drying out and place in the refrigerator for 2 hours. When the salad sits, it will become tastier and hold its shape better. If you use sour cream or yogurt for sauce, juice may drip onto the plate. Drain it without removing the mold.

Then carefully remove the form and serve. A delicious salad with fried champignons and chicken is ready. Bon appetit!

Recipe 8: Chicken Salad with Walnuts and Cheese

On the occasion of any festive feast or on an ordinary day, you can prepare a salad of chicken breast with prunes and walnuts and cheese. Although it seems like there are a lot of ingredients, they are all available and available in every kitchen, so the process of preparing the salad, including preparing all the ingredients, will take very little time. Before serving, let the salad sit for a couple of hours.

100 g chicken fillet;
2 chicken eggs;
3 tsp. mayonnaise;
1 apple;
70 g hard cheese;
1 handful of prunes;
3 tsp. walnut kernels;
1 sprig of fresh herbs.

Cook the chicken meat in advance in salted water with spices, then cool and finely chop.

Hard-boil chicken eggs, then cool and peel. Divide them into whites and yolks. Grate the whites on a coarse grater.

Grate the yolks on a fine grater or mash with a fork into fine crumbs.

To assemble the salad, you can take a special form. Use it to lay out the chopped chicken fillet and brush with mayonnaise.

Now you need to lay out the whites. Lubricate them with mayonnaise as well.

Peel the apple, grate it on a coarse grater and immediately place the next layer on top of the whites.

Grate the hard cheese on a coarse or fine grater and place on top of the apples.

Cut the pitted prunes into small pieces and place on a layer of cheese.

Place the grated yolks on top of the prunes, make a mayonnaise mesh and spread with a spoon.

Grind the walnut kernels to fine crumbs. Place on top of the yolks - this is the final layer. Carefully remove the cooking pan.

Let the salad brew, then garnish it with fresh herbs and serve.

Bon appetit!

Recipe 9: Chicken salad with cheese and corn (step by step)

When preparing this salad from a minimum of ingredients, we could not even imagine that it would turn out to be so tasty. Cook it and you’ll understand everything from the first try.

boiled chicken fillet – 250-300 g
small can of sweet corn
120-150 g cheese
3 boiled eggs
salt, optional pepper
mayonnaise to taste

Recipe 10: Salad with Smoked Chicken, Cheese and Eggs

Simple salads, where the ingredients are hastily mixed, are sometimes very helpful on weekdays and are suitable for a festive feast. They allow you to mix the most diverse products in one plate, and today we will look at another example of such a dish. We are preparing a salad with smoked chicken and corn, in addition to the main ingredients including tomatoes, eggs and cheese.

The canned grains brighten the dish, add a slight sweetness, and pair well in flavor. Tomatoes add juiciness, while eggs and cheese add nutrition. Mayonnaise is used as a dressing, but thanks to the vegetable juice, not much sauce is required. The salad is prepared quickly and without any fuss, but it turns out delicious!

We combine all the prepared products in one salad bowl. After draining the liquid, add a portion of corn.

Add mayonnaise. Mix the contents of the salad bowl, soaking the ingredients in the sauce. Taste and add salt or ground pepper if necessary.

All! Salad with smoked chicken and corn is ready!

VIDEO

The video shows a step-by-step description of how to prepare chicken salad with cheese:

Calories: Not specified
Cooking time: Not specified

Who doesn't love boiled tender chicken? And if we add sweet juicy pineapple, sharp hard cheese with a nutty taste, spicy pickled mushrooms and fresh aromatic tomato, we will get a very refined and incredibly tasty dish. A layered salad with pineapples, chicken and mushrooms, a recipe with a photo of which we offer, can diversify any holiday menu.

In order for your culinary skills to be rated at the highest level, add aesthetic pleasures to the taste pleasures. Present in small portioned bowls, placing all the ingredients in them in layers, covering them several times with a mayonnaise mesh. You can add a sprig of your favorite herb, or just chop it finely.

To prepare the salad, we will need to go to the store and buy fresh chicken meat. In principle, you can add both white and red chicken meat to the appetizer as a base. Therefore, the choice is yours whether to buy chicken breast or ham. You can also vary the method of preparing chicken, for example, today you will prepare a salad with a sirloin boiled in spices, and next time you will try to bake a ham or thigh marinated in vinegar with onions and spices in the oven. You will get a completely different taste of the meat, and, accordingly, the finished snack. Try, experiment, never stop wanting to bring something new into the kitchen, and the result will only please you!

You can also try cooking.

As for pickled mushrooms, the easiest way is to buy a ready-made jar of canned champignons with spices. Their taste is neutral, delicate, and baked chicken is ideal as a meat base. But, you can try other mushrooms, if you pick and marinate them yourself, then why not add them to your salad? Before adding mushrooms to the appetizer, be sure to rinse them from the marinade so that they are not sticky.
You can use any tomatoes for this salad: fleshy, juicy, aromatic. But if you take Cherry tomatoes, you can cut them into halves, and they will look very beautiful in portioned rosettes.

Cheese in chicken salad with pineapple and mushrooms plays a very important role; think over the flavor range of the entire appetizer as a whole. If you have spicy pickled mushrooms, then you need to soften the taste of the salad by choosing delicate creamy varieties of cheese, such as Maasdam or Smetankovy. And if the salad just doesn’t have enough piquancy, then we’ll add it by adding cheese like Gouda, Edamer or Cheddar.

So, let's prepare chicken salad with pineapple, mushrooms and tomatoes.

Ingredients:
- chicken meat - 300 g,
- pineapples in a jar - 250 g,
- fresh tomato fruits - 80 g,
- pickled mushrooms - 100 g,
- hard cheese - 90 g,
- mayonnaise sauce.

Step-by-step recipe with photos:

We cook chicken according to our convenience, for example, boil it in broth with spices.

Cool and cut into small pieces.
Cut the hard cheese into equal cubes of about 1 cm. Leave a piece to sprinkle on the top layer of the salad.
Wash the mushrooms in running water and chop finely.