Salad with fried chicken, pineapple and pickled cheese

Salad with fried chicken fillet, canned pineapple and pickled cheese is the perfect combination of ingredients. The salad is dressed with sour cream and Dijon mustard, and for a more expressive flavor, add garlic.

Ingredients

• Chicken fillet - 350 g
• Canned pineapples (rings) - 250 g
• Pickled cheese - 150
• Garlic - 15 g
• Sour cream - 2 tbsp. spoons
• Dijon mustard (in grains) - 1 teaspoon
• Syrup from canned pineapple - 1 tbsp. the spoon
• Vegetable oil (for frying) - 2 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste
• For submission (optional):
• lettuce leaves

Directions

1. We prepare products.
2. We take out the pineapples from the jar, measure the right amount of syrup (from the same jar).
3. Heat the vegetable oil in a frying pan and put the chicken fillet there. Fry over medium heat for 10-15 minutes on each side. At the end of frying, we make the fire stronger to brown the fillet. Salt and pepper.
4. Cool the fried fillet.
5. Pineapple cut into cubes.
6. We cut the cheese the same way.
7. We clean the garlic and pass it through a press.
8. Cut the cooled chicken fillet into cubes.
9. In a bowl, combine chicken fillet, cheese, pineapple and garlic.
10. Add sour cream, mustard, pineapple syrup, salt and pepper. Stir gently so that fragile pieces of cheese are not damaged.
11. We lay out the lettuce leaves on a plate and place a serving ring in the center (I have a diameter of 10 cm).
12. Fill the ring with salad (I got two servings).
13. We leave the salad to soak a little and remove the ring.
14. Salad with fried chicken, pineapple and pickled cheese is ready to serve.
15. Bon appetit!