Food Recipes Hub

Salad with Chicken and Pineapple Recipe

A pleasant salad with a spicy and unbroken taste! Hearty with chicken and light with pineapple. Fried onions and champignons perfectly complement and enrich the taste of the salad. Due to its sweetish taste, it is more suitable for ladies’ company.

CourseDinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
CuisineBulgarian Cuisine
KeywordEasy, For Beginners

Cook Time

30minutes

Cook Time

30minutes

Ingredients

200gram Chicken fillet
1/3jar Pineapple (canned)
7pieces Champignons
1piece Onion
2tablespoons Mayonnaise
1pinch Black pepper
5tablespoons Vegetable oil
2twigs Parsley

Instructions

The salad can be prepared from the leftovers of fried or baked chicken, if suddenly you have a leg or a piece of breast that you did not eat the day before. I fried chicken fillets for dinner and I used one of them for a salad.
Chop a large onion and fry until golden brown. Place the onion on a plate.
Chop a large onion and fry until golden brown. Place the onion on a plate.
Cut the champignons into cubes and fry in the same pan where the onions were fried. Remove from heat as soon as moisture evaporates. It is better not to fry the mushrooms, let them be slightly juicy. You can take canned champignons from a jar, only the taste of the salad will be slightly different.
Cut canned pineapple into cubes, if it is rings like mine, and drain in a colander to drain the juice. Excess moisture in the salad is useless. I used 4 rings for the salad.
When the onions and mushrooms have cooled, combine them with the chopped chicken breast. Add pineapple cubes. Season the salad with mayonnaise. Pepper to taste. The salad becomes tastier if you let it brew and cool in the refrigerator for about 30 minutes. When serving, sprinkle with chopped parsley.

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