Ingredients:
- Chicken Breast 300 grams
- Chicken egg 3 pieces
- Canned pineapples 1 jar
- Hard cheese 200 grams
- Mayonnaise 250 grams
- Fresh champignons 100 grams
- Dill 1 bunch
- Salt, black pepper to taste
Cooking method:
Step 1. Cook chicken breast in salted water for about 30 minutes. It is better to put the meat in boiling water, so it will lose less juice during cooking.
Step 2 Mix mayonnaise, chopped dill, chopped garlic.
Step 3 Cut the cooled boiled breast into small cubes.
Step 4. Next, using the cooking ring to collect the salad. Put chopped chicken breast on the bottom and grease liberally with mayonnaise with garlic and herbs.
Step 5 Cut pineapples into slices, grate the cheese on a coarse grater.
Step 6 Put chopped pineapple on top, lightly grease with mayonnaise.
Step 7 Put the champignon mushrooms on a napkin with the next layer, fried and dried from excess fat. Lubricate with mayonnaise dressing.
Step 8 Boil eggs in a steep, cool, peel and grate on a coarse grater.
Step 9 Put the grated cheese and the last layer of eggs. Carefully remove the cooking ring and decorate the salad with a pineapple ring.
Bon Appetit!
