Description

Royal Salad with Pineapple is a luxurious layered Russian-style salad featuring tender boiled chicken, sautéed mushrooms and onions, sweet pineapple, grated cheese, and a golden corn topping, all bound with creamy mayonnaise. This festive and colorful salad is perfect for holidays, special occasions, and celebratory gatherings, offering a delightful balance of savory and sweet flavors in each elegant slice.

Ingredients

Scale

Chicken

1 chicken breast fillet

Mushroom Mix

300 g champignon mushrooms, finely chopped
1 medium onion, finely diced
2 garlic cloves, minced
Oil or butter, for sautéing
Salt and black pepper, to taste

Other Ingredients

1 can canned pineapple (chunks or crushed), well drained
1 can canned corn, drained
200 g hard cheese (Gouda or Emmental), grated
Mayonnaise, to taste
Fresh parsley, for garnish (optional)

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Instructions

Prepare the Chicken: Boil the chicken breast in lightly salted water for about 15 minutes until fully cooked. Remove from water and let cool completely. Once cooled, shred or finely chop the chicken to ensure it layers nicely in the salad.
Cook the Mushrooms: Heat a skillet over medium heat with a small amount of oil or butter. Add the finely chopped mushrooms and cook until all moisture evaporates, allowing them to brown slightly. Add the diced onion and minced garlic, sautéing until soft and lightly golden. Season with salt and black pepper to taste. Remove from heat and let the mixture cool completely before layering.
Assemble the Salad (Layered): On a serving plate, place a round mold or ring to help build clean layers. Begin with a layer of shredded chicken followed by a thin layer of mayonnaise. Next, add the sautéed mushrooms and onions and spread another thin layer of mayonnaise. Then add the well-drained pineapple chunks, topped with a light layer of mayonnaise. Sprinkle the grated cheese evenly, and add a final light layer of mayonnaise. Gently press each layer down to maintain distinct, even lines.
Finish & Garnish: Evenly cover the top layer of the salad with the drained canned corn. Carefully remove the mold to reveal the neat layered salad. Garnish around the base with fresh parsley if desired for an elegant presentation. Chill the salad in the refrigerator for 30 to 60 minutes before serving to enhance texture and flavor.

Notes

Chill the salad for at least 30 minutes before serving to allow the flavors to meld and to firm up the layers.
Use a sharp, clean knife to slice the salad for beautifully defined layers.
This salad is ideal for festive occasions such as New Year, Christmas, or other celebrations.
Mayonnaise quantity can be adjusted according to preference for creaminess.
Ensure pineapple and corn are well drained to prevent excess moisture in the salad.