Usuba
Chicken Salad with Pineapple and Mushrooms
A light and satisfying salad with tender chicken breast, sweet pineapple, and sautéed mushrooms. A spicy curry dressing gives the dish an exquisite taste. Perfect for festive occasions and everyday meals.
- Total
- 30 min
- Standard serving
- 441.3 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Place the chicken breast in cold water. Add a bay leaf and allspice, bring to a boil.
- 3
Step 3
Cover the pot with foil, turn off the heat and leave the chicken for 20 minutes.
- 4
Step 4
Finely chop the onion. Slice the mushrooms thinly.
- 5
Step 5
Fry the onion in vegetable oil until transparent.
- 6
Step 6
Add mushrooms and fry over high heat until golden brown.
- 7
Step 7
Cut the pineapple into cubes.
- 8
Step 8
Cut the cooked chicken breast into the same size cubes.
- 9
Step 9
Mix the chicken, mushrooms with onions and pineapple. Dress with mayonnaise mixed with curry. Salt to taste and stir.
- 10
Step 10
Serve chilled.
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