Chicken Mushrooms and Pineapples Salad «Fiesta»

Steps

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  1. For gathering «Fiesta» salad we will use flat wide dish and culinary ring or a side from detachable baking dish with a diameter of 20 cm. Cool boiled chicken fillet to room temperature and cut into small cubes. Lay out the cut meat on a dish, season it with black ground pepper and grease with a small amount of mayonnaise.
  
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  2. Wash, and cut into cubes fresh champignons. Put the chopped champignons on the preheated frying pan with vegetable oil. Stirring slowly, fry champignons until all liquid is evaporated from a frying pan.
  
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  3. Then add the small cut onions to mushrooms. Mix and continue to fry ingredients together till golden. After that, cool fried with onions champignons to room temperature.
  
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  4. Lay out mushrooms with onions over a layer of chicken fillet. Add salt and black ground pepper to taste. Put a thin layer of mayonnaise on the top.
  
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  5. Wash, peel, cut into small cubes and spread evenly on all perimeter a fresh cucumber. Grease a layer of vegetables with a small amount of sauce.
  
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  6. Boil hard chicken eggs, cool, shell and cut into pieces. Lay out boiled eggs over cucumbers and grease with mayonnaise.
  
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  7. Grate a piece of hard cheese on a large grater. Spread evenly on all perimeter grated cheese.
  
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  8. Put a thin layer of sauce on the top. Spread evenly on the top small chopped dill.
  
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  9. Filter tinned pineapples from marinade and cut into cubes. Put the cut fruits as the last layer.
  
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  10. Decorate salad with slices of champignons roasted to golden color. Also for décor we can use greenery and fresh or frozen berries.
  
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  11. Cover salad with food wrap or a cover of suitable size and send to fridge for 1-2 hours to impregnate. Before serving, carefully remove a culinary ring or sides of a detachable form. Bon appetite!