The salad with an unusual taste has combined seemingly incompatible components, and at the same time has not lost its integrity and harmony.
It is necessary
- - 300 g of chicken (fillet);
- - 300 g of champignons;
- - 200 g of cheese;
- - onion;
- - 300 g of mayonnaise;
- - vegetable oil;
- - 200 g of canned pineapples;
- - spicy herbs (paprika, marjoram, oregano);
- - salt;
- - dried adjika;
- - greens
Instructions
Step 1
Cut the chicken fillet into slices about 1, 5 cm thick. Salt, sprinkle with herbs (marjoram, oregano, paprika), dried adjika.
Step 2
Brush the slices with vegetable oil and leave to marinate for half an hour. After the time has elapsed, fry the chicken on both sides in a dry, well-heated skillet.
Step 3
Line a deep container with a sheet of foil, leaving the edges free. Fold the still-hot grilled fillets by wrapping the edges of the sheet metal and covering the meat for 15 minutes.
Step 4
Then unfold the foil, cool at room temperature. Now cut each serving of chicken into cubes.
Step 5
Chop up pineapples. Grind the cheese on a fine grater, add a clove of garlic at your discretion. Fry the mushrooms with onions, mix with mayonnaise.
Step 6
Place the split ring upside down on a flat dish. Spread the mushrooms mixed with mayonnaise on the bottom, salt to taste if necessary.
Step 7
Spread half of the canned pineapple on top. Season the chopped chicken fillet with mayonnaise and lay out the next layer.
Step 8
The fourth layer will be the freshly flavored fruit slices. Stir the grated cheese with a tablespoon of mayonnaise and smooth over the pineapple.
Step 9
Send in the cold for 2-3 hours, for soaking, covering the dish with cling film. Gently loosen the ring by rotating it axially so as not to damage the edges.
Step 10
Lubricate the sides of the salad with mayonnaise using a spatula, decorate with chopped herbs. Sprinkle the top with grated cheese.
Step 11
Decorate the salad with cornetic mayonnaise, depicting embossed shells, complement with pineapple slices.
