Salad "Shanghai" Recipe
The site has two recipes for Shanghai salad and two more variants with similar names, all different and all a little similar. In my opinion, they are all too heavy. My version of the salad is very light, not weighted with unnecessary components.
Servings 3
Cook Time 30 minutes
Ingredients
- 250 gram Chicken fillet
- 1 jar Pineapple (canned)
- 420 ml Champignons
- 240 gram Corn (canned)
- Green olives
- 1/2 pieces Lemon juice
- 1 bunch Cilantro
- Mayonnaise
Instructions
- Cut the meat into small cubes. The recipe provides boiled chicken, but I did it with smoked, it's also delicious, but it won't be so easy.
- Drain the liquid from the mushrooms, and squeeze the mushrooms themselves slightly. Add to the meat.
- Just drain the liquid from the corn, pour the grains into a bowl with salad.
- Cut the olives into slices. I have half a jar of olives and olives left since the anniversary, I decided to use both.
- Lightly squeeze the pineapples from the syrup and cut each piece into three pieces. Add to the salad.
- It was coriander's turn. Finely chop it and put it in the same place...
- Put the mayonnaise in a bowl, squeeze lemon juice into it and mix well.
- Season the salad mixture with salt and pepper, season with mayonnaise (as little as possible) and place on a flat dish covered with lettuce leaves.