Chicken and Chinese Cabbage Salad
4 servings
60 minutes
Chicken and Beijing cabbage salad is a light yet nutritious dish of European cuisine, perfect for those who appreciate freshness and flavor balance. The origins of this salad stem from the desire to combine the tenderness of chicken fillet with the crunchy texture of Beijing cabbage, adding the piquancy of pickles and the gentle sweetness of canned peas. The yogurt dressing makes the taste soft and refreshing, highlighting the natural juiciness of the ingredients. This salad is ideal for a summer lunch, light dinner, or as an accompaniment to a main dish. Its composition harmoniously combines proteins, fiber, and beneficial bacteria from yogurt for easy digestion. Layered presentation adds aesthetics while chilling before serving enhances flavor freshness. An exquisite yet simple dish that can be easily prepared at home.
1
First, boil the chicken. Then remove the skin and bones, and chop it into small pieces.
- Chicken breast fillet: 200 g
2
Then take two pickles and chop them into small pieces. If the cucumbers are watery, they need to be squeezed, otherwise the salty water will spill on the plate.
- Pickled cucumbers: 2 pieces
3
Thoroughly wash the Beijing cabbage and chop it as finely as possible. It is preferable for the cabbage to be fresh and juicy, not dry.
- Napa cabbage (pak choi type): 100 g
4
Next, layer the ingredients in a flat salad bowl. First, chopped chicken, then - minced pickles, then - shredded Beijing cabbage. Spread yogurt on each layer. It is preferable not to spread yogurt on the Beijing cabbage, but to apply it in thin lines.
- Chicken breast fillet: 200 g
- Pickled cucumbers: 2 pieces
- Napa cabbage (pak choi type): 100 g
- Plain (natural) yoghurt: 100 g
5
Sprinkle with canned peas on top. Place in the refrigerator for half an hour.
- Canned green peas: 100 g
