Light salad with chicken and beans
4 servings
20 minutes
A light salad with chicken and beans is a harmony of tenderness, freshness, and vibrant flavors. This salad was born from the desire to combine simple yet rich ingredients in one dish. Boiled chicken breast adds heartiness to the salad, beans provide textural depth, while juicy pineapples and canned mushrooms add a pleasant sweet-sour note. Napa cabbage refreshes the taste, and parsley makes it aromatic and rich. The dressing of mayonnaise, cream, and poppy seeds adds a light creamy softness. This salad is perfect for both everyday meals and festive tables, delighting with its balanced and unusual combination of ingredients. It offers a feeling of lightness and pleasure with every bite.
1
Pre-cook the chicken breast and beans separately.
- Chicken breast: 0.5 piece
- Beans: 100 g
2
Wash the cabbage, dry it, and tear it into small pieces.
- Chinese cabbage: 0.5 piece
3
Squeeze the juice from the pineapple and chop it finely.
- Canned pineapple: 100 g
4
Do the same with canned mushrooms.
- Canned champignons: 60 g
5
Cut the boiled chicken breast into small pieces.
- Chicken breast: 0.5 piece
6
Chop the parsley.
- Parsley: 1 bunch
7
Mix cabbage, pineapple, mushrooms, chicken breast, parsley, and boiled beans in a bowl, drizzling the salad with lemon juice and seasoning with salt to taste.
- Chinese cabbage: 0.5 piece
- Canned pineapple: 100 g
- Canned champignons: 60 g
- Chicken breast: 0.5 piece
- Parsley: 1 bunch
- Beans: 100 g
- Lemon juice: 2 tablespoons
- Salt: to taste
8
For the dressing, mix mayonnaise, cream, and poppy seeds.
- Mayonnaise: 2 tablespoons
- Cream 10%: 2 tablespoons
- Poppy: 2 teaspoons
9
Serve the salad on plates or in a common dish and drizzle with the prepared dressing.