Chicken, Pineapple and Chinese Cabbage Salad
4 servings
40 minutes
Chicken, pineapple, and Beijing cabbage salad is a harmonious blend of tender chicken fillet, juicy pineapple, and crunchy Beijing cabbage that offers a fresh and light taste. The roots of this dish can be traced back to Pan-Asian cuisine, where combinations of sweet and salty ingredients are popular. Eggs add nutrition while cheese provides a pleasant creamy texture. Dressed with yogurt, the salad becomes light yet rich. Perfect for a light dinner or festive table, it attracts attention with its bright color and balanced flavor. This salad is a true ode to freshness and exoticism.
1
Boil the eggs hard, peel them, and cut into cubes.
- Chicken egg: 4 pieces
2
Boil the chicken fillet and chop it finely.
- Chicken breast fillet: 250 g
3
Cut the hard cheese into small cubes.
- Cheese: 150 g
4
Pineapple should be sliced into small round pieces, no need to cut into chunks.
- Canned pineapple: 0.5 jar
5
Chop the Beijing cabbage.
- Napa cabbage (pak choi type): 250 g
6
Mix all ingredients in a salad bowl, season with salt and pepper to taste, and dress with yogurt.
- Yoghurt: 150 ml
