Chicken and Mushroom Salad with Pineapple

Wash the champignons. If the champignons are heavily soiled, they can be cleaned. Then cut the mushrooms and finely chop the peeled onion.

Fry the onion with the champignons until golden. Transfer the cooked mushrooms with onion from the skillet to a plate, leaving all the fat in the skillet.

While frying the mushrooms with onion, boil the chicken meat in a separate pot. Remove the cooked meat from the broth to cool.

Cheese in the salad, besides its taste functions, also serves as a decoration for the salad. Grate the cheese into neat and fluffy shavings using a grater with small holes.

From the cooled boiled chicken, remove the skin and all the fat that may be under the chicken skin. After freeing the chicken meat from the bone, cut it into small cubes. Leave one half of the diced meat, and place the other half of the chicken in the dish in which you plan to serve the layered salad.

Cover the meat with a thin layer of mayonnaise.

Next, layer the mushrooms and onion together. We will not cover the mushroom layer with mayonnaise, as the fried mushrooms turn out to be quite juicy and fatty.

Remove 2/3 of all canned pineapples from the jar to a plate to let the excess liquid drain from the pineapple slices. Place the remaining can of pineapples in syrup in the refrigerator. Cut the pineapples removed from the jar into small pieces. Then add half of the diced pineapple to the salad and leave the other half on the plate for now. Distribute the pineapple slices evenly over the surface of the salad. Since the pineapple is juicy, there is no need to add mayonnaise, and the pineapple layer does not need to be covered with mayonnaise.

We soak the next layer of the salad with mayonnaise. Take the remaining part of the diced chicken meat. Mixing the chicken with a small amount of mayonnaise, spread it evenly over the pineapple layer.

The next layer of the salad is pineapple again. Add the remaining diced pineapple from the plate to the salad. Remember that no mayonnaise needs to be added to the pineapple.

Now we take the grated cheese. Set aside a spoonful of grated cheese, and add mayonnaise to the remaining part. Cover the layer of pineapples with the cheese mixed with mayonnaise. Now sprinkle the entire top surface of the salad with the reserved crushed cheese without mayonnaise. The fluffy cheese shavings beautifully decorate the festive salad.

Lightly coat the sides of the layered salad with mayonnaise, and then sprinkle with chopped dill on the sides of the salad.

Let the covered salad with chicken, mushrooms, and pineapples sit for 30 minutes in the refrigerator. Before serving the salad at the festive table, remove the remaining slices of pineapple from the can and use them to decorate the top of the salad. If the pineapple slices are large, chop them to obtain smaller pieces.