Calla salad with chicken and pineapples

Name: Calla salad with chicken and pineapples
Total time: 1 h
Yield: 11
Ingredients: 150 g Chicken fillet; 150 g Hard cheese; 100 g Mushrooms; 100 g Pineapples; 2 Carrot; 1 Bulb onions; 3 Chicken eggs; 300 g Mayonnaise; 3 tablespoon Vegetable oil; 10 g Green onions; 0.5 g Dill; 6 Lettuce; to taste Ground black pepper; to taste Salt

A very tasty, tender, satisfying and beautiful salad will decorate any celebration. This salad is easy and simple to make. All components of the salad combine very well, making it tender and appetizing. The only difficulty that you may or may not encounter (which I wish for you!) was discovered by me at the stage of decorating the salad. I personally was let down by processed cheese: it turned out to be too soft and unruly. An attempt to cut out layers from it and roll them in the form of calla lily petals was not crowned with proper success. Actually, it doesn’t matter what kind of cheese the flowers in this salad are made from. So I replaced the processed cheese with hard cheese and made petals from it. It is better, of course, in this case to choose processed cheese of suitable quality or hard cheese without holes. And the ideal option: buy already prepared cheese for toast. If you solve this trifle, the salad, in my opinion, deserves attention and may even become one of your favorites. In any case, that’s how he became in my family. The good news is that it takes little time to prepare, which is especially important if you are expecting a large company to visit.

101

4052

Samantha Garcia

Recipe author

Calories

316kcal

Protein

10g

Fat

29g

Carbs

5g

*Nutrition per serving

Ingredients

Servings: 11

150g

150g

100g

100g

2

1

3

300g

3tablespoon

10g

0.5g

6

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Products for salad. Place the canned mushrooms in a colander and rinse very thoroughly under running water, allowing the water to drain. Remove the pineapples from the syrup and also place in a colander to drain the syrup. Boil or bake chicken fillet. Boil the eggs hard, cool, and peel. We sort out the greens, wash them, and drain them. We clean and wash raw vegetables. Just wash the carrots and boil until soft for 20-30 minutes, checking for doneness with a fork or knife.
STEP 2
Chop the mushrooms as small as possible (you can use any mushrooms, I used boletus). Pour vegetable oil into a hot frying pan. As soon as it warms up, add chopped onions, fry a little, add canned mushrooms. Fry until the onion darkens (5-7 minutes). Remove the frying pan from the heat.
STEP 3
Cut the chicken fillet into cubes approximately 0.5 cm x 0.5 cm.
STEP 4
Cut the carrots into thin strips. We cut 3 thin slices of carrots so that one end is narrower, making them look like pestles. We leave them to decorate the salad. Chop the dill.
STEP 5
Grate hard cheese. Cut eggs into small cubes.
STEP 6
Place lettuce leaves on a large flat plate or dish and place a layer of already cooled mushrooms and onions on top. This layer does not need to be coated with mayonnaise or sour cream, as it is quite juicy in itself.
STEP 7
Then lay out a layer of chopped chicken fillet and spread evenly with mayonnaise. If the chicken was cooked without salt, you can add a little salt and pepper to this layer.
STEP 8
Next, lay out the pineapple slices; you can grease them with mayonnaise or sour cream just a little bit or not at all.
STEP 9
Then - grated cheese, mayonnaise.
STEP 10
Now - boiled carrots - mayonnaise.
STEP 11
And the last layer is chopped eggs, you can add a little salt. Gently spread a layer of mayonnaise over the entire surface of the salad.
STEP 12
Sprinkle chopped dill on top of the salad. We decorate with calla lilies: the stems are made from the feathers of green onions, the petals are made from cheese, the pistils are made from 3 narrowed slices of carrots left specially for this purpose. Help yourself, the salad is ready!