Chinese cabbage salad with chicken, pineapple and nuts
4 servings
20 minutes
Salad with Beijing cabbage, chicken, pineapples, and nuts is a light yet nutritious dish that combines the freshness of vegetables, tenderness of chicken meat, and a sweet note of pineapple. Walnuts add texture and richness to the flavor while mayonnaise unites all ingredients into a harmonious whole. This salad inspired by Chinese cuisine surprises with its simplicity of preparation and unusual combination of products. Legend has it that pineapples symbolize luck in Chinese gastronomy while nuts represent abundance. That's why this salad is perfect for both a weekday dinner and a festive table. Thanks to the crunchy Beijing cabbage it retains freshness while pineapples give it a spicy sweetness. Try this recipe and enjoy the play of flavors!
1
Boil the chicken fillet in slightly salted water until cooked (I steam it in a multicooker). Remove. Cool down. Cut into large cubes.
- Chicken breast fillet: 300 g
- Salt: to taste
2
Chop the Beijing cabbage.
- Napa cabbage (pak choi type): 300 g
3
Cut the pineapple into large pieces.
- Canned pineapple: 0.5 jar
4
Dry the walnut kernels in a hot dry pan or in the microwave for 1-2 minutes. Chop with a knife into coarse crumbs.
- Walnuts: 4 pieces
5
Mix all the ingredients. Add salt. Add mayonnaise.
- Napa cabbage (pak choi type): 300 g
- Chicken breast fillet: 300 g
- Canned pineapple: 0.5 jar
- Walnuts: 4 pieces
- Mayonnaise: to taste
- Salt: to taste
