Light salad with chicken, beans and cheese
4 servings
15 minutes
A good way to turn the contents of different-sized tin cans into a festive salad. In addition to boiled chicken breast, canned beans and corn, as well as pickled cucumbers and black bread croutons, feel confident in the salad : the most simplified version of the salad, by the way, allows you to use some "Kirieshki" from a bag instead of homemade croutons, thereby reducing the production of the salad to a sprint of 10 minutes, but we do not advise you to do this . If the recipe seems too clumsy to you (in the sense that it is practically "porridge from an axe"), then you yourself can change the plot as much as you like, adding gastro parts for assembly: replace black croutons with nuts, pickled cucumbers with fresh ones, or use soy sauce instead of olive oil , which goes well with beans. And to fix the dietary karma of the salad, replace the store-bought mayonnaise on a classic vinaigrette sauce made from olive oil with a drop of balsamic.
1
Peel the garlic, grate it on a fine grater or pass it through a press. Rub slices of black bread with salt and garlic, cut into cubes, and dry in a pan without oil.
- Garlic: 1 head
- Rye bread: 3 pieces
2
Cut the pre-cooked chicken fillet into small pieces. Dice the pickled cucumbers. Drain the liquid from the corn. Cut the cheese into thin sticks or strips. Wash the parsley, dry it, cut off the long stems, and finely chop the parsley leaves.
- Chicken fillet: 300 g
- Pickles: 3 pieces
- Canned corn: 400 g
- Hard cheese: 150 g
- Parsley: to taste
3
In a salad bowl, mix chicken fillet, beans, cheese, corn, pickled cucumbers, parsley, and garlic croutons from black bread, add yogurt, and mix the salad again.
- Chicken fillet: 300 g
- Canned beans: 200 g
- Hard cheese: 150 g
- Canned corn: 400 g
- Pickles: 3 pieces
- Parsley: to taste
- Rye bread: 3 pieces
- Natural yoghurt: 200 g