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Salad with chicken, pineapples and Peking cabbage

Chicken, Pineapple, and Napa Cabbage Salad

A salad that's just as good on a weeknight as it is for a party. If you shred a whole head of napa cabbage at once, the cut surface of the leftover wilts fast. Instead, I pull off individual leaves, cut out the thick white rib of each, and shred just the green part — that way the trimmed-down head keeps in the fridge for a good while.

Maria

Recipe author

Salad with chicken, pineapples and Peking cabbage

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Composition / ingredients

Servings:

Chicken breast

300

Napa cabbage

250

Pineapple (canned)

250

Canned corn

200

Eggs

Parsley

Mayonnaise

Ground black pepper

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

Cooking method

Step 1:

Gather your ingredients. For this chicken, pineapple, and napa cabbage salad you'll need: cooked chicken breast, eggs, canned pineapple, a few napa cabbage leaves, canned corn, parsley, mayonnaise, and ground black pepper.
Step 2:

Boil the chicken breast in salted water. Cool it and cut into cubes.
Step 3:

Hard-boil the eggs, cool, and peel them, then chop finely with a knife.
Step 4:

Drain the canned corn and pat the kernels dry. Lift the pineapple out of the syrup, pat it dry, and cut into cubes.
Step 5:

Rinse the napa cabbage well and shred it. It's best to use just the green parts of the leaves, leaving out the white ribs.
Step 6:

Wash, dry, and finely chop the parsley.
Step 7:

Put the chicken, napa cabbage, eggs, pineapple, corn, and herbs in a salad bowl.
Step 8:

Dress the salad with mayonnaise, season with pepper, and toss.
Step 9:

Garnish with parsley and serve. Enjoy!

I had half a head of napa cabbage left over from making a Greek salad, so I decided to make this light salad. Despite the ingredient list, it comes together fairly fast — the longest part is cooking the chicken. You can do that the night before and leave it overnight in the cooling broth on the stove; in the morning you'll have both a ready broth for soup and chicken for the salad. Sitting in the broth, the chicken soaks up moisture and stays juicy in the salad. Feel free to add other ingredients, such as finely chopped bell pepper or fresh cucumber, and use other herbs besides parsley, like dill or cilantro. You can also swap the chicken breast for thigh meat, or use turkey breast or thigh.