Salad with chicken, pineapples and Peking cabbage

This salad is good to serve both on weekdays and on holidays. If you chop Peking cabbage with a whole head, the slice of the remaining part will wither quickly. I divide the cabbage into leaves, cut out each petiole and chop the remaining green part. And the remaining thinned cabbage can be kept in the refrigerator for a long time.

Maria

Recipe author

Salad with chicken, pineapples and Peking cabbage

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Composition / ingredients

servings:

Chicken fillet

300

Beijing Chinese Cabbage

250

Pineapples (canned)

250

Canned corn

200

Eggs

Parsley

to taste

Mayonnaise

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 30 % 6 g

Carbohydrates 30 % 6 g

112 kcal

GI: 17 / 83 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
Prepare the ingredients. To prepare a salad with chicken, pineapples and Peking cabbage, we will need: boiled chicken fillet, eggs, canned pineapples, several leaves of Peking cabbage, canned corn, parsley, mayonnaise and ground black pepper.
Step 2:
Boil chicken fillet in salted water. Cool the meat and cut into cubes.
Step 3:
Hard-boiled eggs, cool and peel. Then finely chop with a knife.
Step 4:
Drain the liquid from the canned corn. Dry the grains. Remove the canned pineapples from the syrup, dry and cut into cubes
Step 5:
Wash the Peking cabbage thoroughly and chop it. It is better to use only green leaves in a salad without white petioles.
Step 6:
Wash, dry and finely chop the parsley.
Step 7:
Put chicken meat, Peking cabbage, boiled eggs, pineapples, corn, greens in a salad bowl.
Step 8:
Season the salad with mayonnaise, pepper and mix.
Step 9:
Decorate the finished salad with parsley and serve it to the table. Enjoy your meal!

After cooking the Greek salad, I have half a head of Peking cabbage left. So I decided to make this light salad. Despite the number of ingredients, it is prepared quite quickly. The longest is to cook the chicken. But it is mono to do in the evening and leave overnight in the cooling broth on the stove. And in the morning you will have ready-made broth for the first course, and chicken for the salad. Moreover, due to the fact that the chicken will stand in the broth, it will be saturated with liquid and it will turn out juicy in the salad.

If desired, other ingredients can be added to the salad, such as finely chopped bell peppers, fresh cucumbers. In addition to parsley, you can add other herbs, such as dill or cilantro. You can experiment in different ways depending on your personal preferences.

Chicken fillet can be replaced with meat from the thighs, as well as breast fillet or turkey thigh.