Layered Salad with Smoked Chicken

Cooking method

1. Step 1:

   

   How do you make a delicious layered salad with smoked chicken? It's very simple! First, gather the ingredients on the list. You can add to them or swap them out to your taste. Use store-bought mayonnaise or make your own.

2. Step 2:

   

   Remove the skin and bones from the smoked breast and cut it into small cubes. You can swap the breast for meat from smoked legs. You can also use boiled, fried, or oven-baked chicken instead of smoked.

3. Step 3:

   

   Wash and dry the cucumber. Cut it into thin strips or small cubes. If the skin isn't tough, damaged, or bitter, you don't have to peel it — but I peeled mine to make the salad more delicate.

4. Step 4:

   

   Remove the seeds from the bell pepper and cut it into small cubes. To make the salad pretty and bright, I used a yellow pepper.

5. Step 5:

   

   Drain the liquid from the canned pineapple and pat it dry. If you're using pineapple rings, cut them into small pieces. It's a good idea to squeeze the pineapple lightly so the salad isn't watery.

6. Step 6:

   

   Wash and dry the tomatoes and cut them into quarters, removing the seedy core. Then cut the flesh into small cubes. The tomatoes should be juicy but firm. Soft ones don't hold their shape well; as you cut and prepare them they'll fall apart into a shapeless mush and spoil the look of the dish.

7. Step 7:

   

   Wash and dry the napa cabbage and finely shred it.

8. Step 8:

   

   You can just mix all the ingredients in a bowl, but I prefer to assemble the salad in a cooking ring so the layers show. A ring 6–7 inches across works well. Lay the smoked chicken down as the first layer and pipe mayonnaise over it. I put the mayonnaise in a piping bag and snipped off the tip — it's easier than using a spoon.

9. Step 9:

   

   Lay the cucumbers over the chicken and pipe on mayonnaise.

10. Step 10:

    

    The next layer is pineapple and mayonnaise.

11. Step 11:

    

    Then spread the tomatoes and pipe mayonnaise over them.

12. Step 12:

    

    Next, add the bell pepper and pipe on mayonnaise.

13. Step 13:

    

    Top with the shredded napa cabbage. Refrigerate the salad for 20 minutes.

14. Step 14:

    

    Remove the cooking ring before serving. Enjoy!