Beetroot salad with chicken fillet and persimmon

Beautiful, original, unusual taste, without mayonnaise! Chicken salad with vegetables and persimmons is a hearty dish, but at the same time low in calories. It can act as a full-fledged dinner or become a snack. The addition of persimmon gives an unusual note of sweetness, which harmonizes well with other ingredients.

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Recipe author

Beetroot salad with chicken fillet and persimmon

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Composition / ingredients

Servings:

Beetroot

Persimmon

Cream cheese (Russian is used in the recipe)

Chicken fillet

120

Lettuce (3 leaves)

Beijing Chinese cabbage (3 leaves)

Pine nuts

Vegetable oil (unrefined, salad)

Balsamic vinegar (optional)

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 25 % 3 g

Carbohydrates 50 % 6 g

58 kcal

GI: 57 / 0 / 43

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make beetroot salad with chicken fillet and persimmon? Prepare the products. Defrost the chicken fillet in advance, if it has been frozen, by transferring it from the freezer to the bottom shelf of the refrigerator. Beets are better to choose a small, dark color. Wash the pine nuts, dry them and lightly fry them in a dry frying pan. Wash the lettuce leaves and dry them well with paper towels. Choose a dense persimmon, but ripe, frozen-defrosted will not go into a salad.
Step 2:
Boil the beets. How to cook beets? Wash it and put it in a saucepan of a suitable size. Fill with clean cold water. Put on medium heat, bring to a boil. Reduce the heat and cook the beets from 40 minutes to 2 hours, depending on the size of the fruit. Check readiness with a knife — it should easily pierce the tuber. Drain the water and cool the beetroot, then peel it. You can also bake beets or steam them.
Step 3:
Cut cheese, beetroot, persimmon into medium cubes. Tear the greens with your hands.
Step 4:
In a separate bowl, add a spoonful of oil to the beetroot and mix. So beets will not color other products. Add a little salt.
Step 5:
Put the torn lettuce leaves in a deep salad bowl, I cut the Peking cabbage into a large cube.
Step 6:
Boil the chicken fillet. How to cook fillets? Bring the water to a boil in a saucepan, lower the fillets into it. Add salt. Cook the meat for 30 minutes at a low boil over low heat. Then turn off the heat and leave the fillet to cool directly in the broth — it will turn out juicy and soft. Cut the chilled chicken fillet into small cubes. Add chopped fillets, cheese, persimmon and beetroot. Mix gently.
Step 7:
Season the salad with vegetable oil and balsamic vinegar. Try it with salt, add to taste. The salinity of the cheese was enough for me.
Step 8:
Sprinkle pine nuts on top.
Step 9:
Serve immediately. Bon appetit !

You can add any cheese, both soft and harder varieties. Fillet can not be added, but men like it better when it is. Peking cabbage or any kind of salad is interchangeable by availability or preference.

Root vegetables are best washed with a brush or a hard sponge under running water.

The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).

Prepare salads only from fully chilled foods. Cooked from warm, the salad can quickly deteriorate.