Chicken Breast Salads with Pineapple, Mushrooms, and Cheese
A gorgeous chicken salad in different variations! A wonderful recipe for three types of celebratory salads based on oven-baked chicken breast - delicious and sure to please.
Updated : 12 February, 2026
Easy
About 1 hour.
Ingredients
380 grams
Chicken breasts
120 grams
Canned corn
120 grams
Pineapple
60 grams
Hard cheese
0.5
Tangerine
2
Onions
120 grams
Champignon
3.5 tablespoon
Vegetable oil
2
Chicken eggs
0.5
Carrot
8
Olive
1 teaspoon
Sugar
1 teaspoon
Vinegar essence
150 milliliters
Water
4 tablespoon
Mayonnaise
to taste
Ground pepper mix
2
Lettuce leaves
3 teaspoon
Salt
10 grams
Chips
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients and spices to make these delicious holiday salads.
Step 2
Start the “Tenderness” salad: place 120 g (4.2 oz) canned corn into a deep bowl.
Step 3
Add 120 g (4.2 oz) pineapple, cut into small pieces.
Step 4
Add 120 g (4.2 oz) oven-baked chicken breast, cut into small pieces.
Step 5
Finely grate 60 g (2.1 oz) hard cheese.
Step 6
Add most of the grated cheese to the bowl.
Step 7
Add mayonnaise to taste, salt, and a mix of black and red pepper to taste.
Step 8
Mix everything thoroughly.
Step 9
Transfer the salad to a serving bowl and spread the remaining grated cheese evenly on top.
Step 10
Garnish with mandarin segments sliced lengthwise in half.
Step 11
Start the “Sunflower” salad: pour 2 Tbsp vegetable oil into a skillet on the stove, add finely chopped onion, and sauté over medium heat until translucent.
Step 12
Cut 120 g (4.2 oz) mushrooms into small pieces, add them to the onion, and sauté, stirring, for about 7 minutes.
Step 13
Season with salt and a mix of black and red pepper to taste, then transfer the mushrooms to a plate.
Step 14
Place 120 g (4.2 oz) oven-baked chicken breast (small pieces) into a salad bowl and dress with mayonnaise to taste.
Step 15
Add a layer of the sautéed mushrooms with onion on top.
Step 16
Make a mayonnaise lattice over the mushroom layer.
Step 17
Coarsely grate ½ of a boiled carrot, then grate the white of 1 boiled egg and mix them together.
Step 18
Spread the carrot-and-egg-white mixture as the final layer and lightly press it down.
Step 19
Make another mayonnaise lattice on top.
Step 20
Add the softened yolk of 1 boiled egg on top.
Step 21
Decorate the salad with potato chips.
Step 22
Add olives cut in halves on top and make stripes of mayonnaise.
Step 23
For the third salad, slice 1 red onion into thin half-rings and place it in a bowl.
Step 24
Add 1 tsp sugar and 1 tsp salt.
Step 25
Add 1 tsp of 70% vinegar essence.
Step 26
Pour boiling water over the onion until fully covered.
Step 27
Crack 1 egg into a small bowl.
Step 28
Add ⅓ tsp salt and ½ Tbsp vegetable oil.
Step 29
Mix well.
Step 30
Pour the egg mixture into a hot skillet greased with vegetable oil and fry a thin egg pancake on both sides.
Step 31
Transfer the cooked egg pancake to a plate and roll it up tightly.
Step 32
Slice the egg roll into fairly thin strips.
Step 33
Place 140 g (4.9 oz) oven-baked chicken breast (small pieces) into a bowl, add the red onion rinsed well under running water, and add the sliced egg pancake.
Step 34
Add mayonnaise to taste.
Step 35
Mix everything well.
Step 36
Line the salad bowl with lettuce leaves to taste.
Step 37
Add the prepared salad into the bowl.
Step 38
The tender and very tasty festive chicken salads in different variations are ready.
Step 39
Cook together, cook simply, cook the tastiest homemade dishes from everyday ingredients. Enjoy your meal!
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