Salad with chicken, pineapple and mushrooms

This is one of my favorite salads! It combines ingredients such as boiled chicken fillet, canned pineapples and mushrooms, as well as pickled onions, which turns the salad into a spicy and original holiday appetizer.

Ingredients

• Chicken fillet - 300 g
• Canned pineapples - 150 g
• Pickled mushrooms - 150 g
• Onion - 2 pcs.
• Mayonnaise - 2.5 tbsp. l.
• For marinade:
• Boiling water - 1 cup
• Table vinegar - 0.5 tbsp. l.
• Sugar - 0.5 tsp
• Salt - 0.5 tsp

Directions

1. Prepare ingredients for the chicken, pineapple, and mushroom salad.
2. Boil the chicken breast fillet in salted water for 30 minutes after boiling the water. Remove the chicken meat from the broth and let it cool completely. Then cut into small cubes.
3. Peel the onion and cut into thin half rings. Pour boiling water over the onion, then drain the water, and add salt, sugar and table vinegar to the onion. Stir and leave the onion to marinate for 10 minutes.
4. Cut canned mushrooms into halves.
5. In a bowl, combine chicken fillet, mushrooms and pickled onions, which should be squeezed out of the marinade before adding.
6. Add canned pineapples. If you have pineapples in rings, cut them into small pieces.
7. Season the ingredients with mayonnaise.
8. Mix the salad and refrigerate for 30 minutes.
9. Transfer the infused salad with chicken, pineapple and mushrooms to a salad bowl and serve.
10. Bon appetit!