Cool Salad with chicken and pineapples

We bring to your attention a recipe for cooking salad with chicken and pineapple.

Ingredients

• Chicken fillet - 3 pcs.
• Potatoes - 4 pcs.
• Eggs - 4 pcs.
• Fresh champignon mushrooms - 800 g
• Fresh cucumber - 1 pc.
• Mayonnaise - 1 pack (200 ml)
• Onion - 1 pc.
• Canned pineapples - 560 g
• Vegetable oil - (for frying mushrooms)
• Pomegranate - 1/2 pc.

Directions

1. My chicken fillet and, if necessary, clean from the film and lived. Boil the meat for 20 minutes in salted water.
2. When the chicken is cooked, after it has completely cooled, cut it into arbitrary pieces.
3. Boil potatoes in their skins for 20-30 minutes until tender. Boil the eggs for 10-12 minutes until cooked. Coarsely grate the potatoes on a culinary grater. When the boiled eggs have cooled, rub them on a coarse grater.
4. Fry mushrooms, cut into slices, 15 minutes. When the water from the mushrooms evaporates, add sunflower oil and fry the mushrooms along with the onion, cut into half rings. Salt and pepper mushrooms to taste.
5. Cucumbers cut into half circles.
6. We form the salad in layers. First, put the potatoes, salt it. We make a mayonnaise net. Spread half of the cucumber on the potatoes.
7. Then we lay out the chicken in a slide and make a mesh of mayonnaise.
8. The next layer lay out the fried mushrooms with onions in a slide and make a mesh of mayonnaise.
9. Next, lay out the remaining cucumbers and make a mesh of mayonnaise.
10. We lay out the eggs with the penultimate layer, level the hill and make the last net of mayonnaise.
11. Lay out the last layer figuratively pieces of pineapple and pomegranate seeds. Salad with chicken and pineapple is ready.
12. Bon Appetit everyone!