Salad with Chinese cabbage, chicken and squid
4 servings
30 minutes
This salad is a harmony of flavors and textures, where tender chicken fillet, firm squid, and fresh vegetables create a rich palette of sensations. Beijing cabbage adds lightness to the dish, while bell pepper adds spiciness. Juicy tomato and refreshing apple drizzled with lemon juice add interesting sweet notes. Dressed with sour cream, the salad acquires a delicate creamy hue. European cuisine is renowned for its versatility, and this recipe is a great example of its ability to unite ingredients from different cultures. Such a salad is perfect for a light dinner or as an accompaniment to main dishes, delighting not only with taste but also with vibrant colors.
1
Boil the chicken fillet and cut it into cubes, and the boiled squid fillet into strips or julienne.
- Chicken fillet: 300 g
- Squid: 3 pieces
2
Wash the tomatoes and apple, dry them, cut in half, remove the core with seeds, and dice (sprinkle the apple cubes with lemon juice).
- Tomatoes: 2 pieces
- Apple: 1 piece
- Lemon juice: to taste
3
Wash the Beijing cabbage, dry it, and slice it thinly.
- Chinese cabbage: 300 g
4
Wash the bell pepper, remove the seeds, rinse again, dry, and cut into cubes.
- Sweet pepper: 1 piece
5
In a salad bowl, mix chicken fillet, squid fillet, tomatoes, bell pepper, apple cubes, and Beijing cabbage, add salt, add sour cream, and mix well.
- Chicken fillet: 300 g
- Squid: 3 pieces
- Tomatoes: 2 pieces
- Sweet pepper: 1 piece
- Apple: 1 piece
- Chinese cabbage: 300 g
- Salt: to taste
- Sour cream: to taste