Russian-Style Layered Chicken Salad with Pineapple
A delicious and festive Russian-style layered chicken salad featuring tender boiled chicken, sautéed mushrooms with onions and garlic, sweet pineapple, creamy cheese, and a crunchy corn topping. Perfect for special occasions and holiday celebrations, this salad offers a beautiful presentation with its distinct layers and a balance of savory, sweet, and creamy flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Russian / Eastern European
Ingredients
Scale
Main Ingredients
- 1 chicken breast fillet
- 300 g champignon mushrooms, finely chopped
- 1 can canned corn, drained
- 200 g hard cheese (Gouda or Emmental), grated
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 can canned pineapple (chunks or crushed), well drained
- Mayonnaise, to taste
- Salt and black pepper, to taste
- Oil or butter, for sautéing
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the Chicken: Boil the chicken breast in lightly salted water for about 15 minutes until fully cooked. Remove from heat and let it cool completely, then shred or finely chop the chicken.
- Cook the Mushrooms: Heat a skillet with a small amount of oil or butter over medium heat. Add the finely chopped mushrooms and cook until their moisture evaporates. Then add the diced onion and minced garlic and sauté until the mixture is soft and lightly golden. Season with salt and black pepper. Allow the mixture to cool completely.
- Assemble the Salad (Layered): Place a round mold or ring on a serving plate to keep the layers neat. Begin layering in this order: shredded chicken, spread a thin layer of mayonnaise; sautéed mushrooms and onions, followed by another thin layer of mayonnaise; well-drained pineapple pieces, topped with a light layer of mayonnaise; then grated cheese, finished with a light layer of mayonnaise. Gently press each layer to maintain clean, even lines.
- Finish & Garnish: Evenly cover the top of the salad with the drained canned corn. Carefully remove the mold to reveal the distinct layers. Garnish around the base with fresh parsley if desired.
- Chill and Serve: For best texture and flavor, chill the salad in the refrigerator for 30 to 60 minutes before serving. Use a clean knife to slice, ensuring beautiful presentation of the layered salad. Ideal for festive occasions like New Year or Christmas.
Notes
- Make sure the chicken is completely cooled before layering to prevent mayonnaise from melting and layers becoming soggy.
- Drain pineapple and canned corn thoroughly to avoid excess moisture in the salad.
- Use a round mold or ring to achieve clean, professional-looking layers.
- Chilling the salad before serving helps the flavors meld and the layers firm up for easier slicing.
- This salad can be prepared in advance and stored covered in the refrigerator for up to 1 day.