Salad with chicken and pineapple
2 servings
25 minutes
Chicken and pineapple salad is a harmony of flavors that captivates from the first bite. Originating from American cuisine, it combines the tenderness of chicken fillet, the freshness of napa cabbage, and the sweet juiciness of pineapple to create a light yet nutritious dish. Dressed with natural yogurt, it gains a soft creamy texture that perfectly complements the balance of ingredients. This salad is often served at festive tables or used as a light lunch that provides energy without heaviness. It's easy to prepare but can surprise with its unusual flavor combination. Refreshing with a hint of sweetness, it's suitable for warm summer days or as an elegant accent at any gathering.
1
Rinse the fillet and boil it in boiling water.
- Chicken breast fillet: 1 piece
2
Remove the cooked meat, let it cool, and cut it into small pieces. Set aside.
- Chicken breast fillet: 1 piece
3
Chop the green onion and finely shred the Chinese cabbage.
- Spring onion: 30 g
- Napa cabbage (pak choi type): 150 g
4
Combine the ingredients in a deep bowl.
5
Cut the pineapple into pieces. Add it and the fillet to the bowl with the cabbage.
- Pineapple: 70 g
- Chicken breast fillet: 1 piece
6
Dress the salad with yogurt.
- Plain (natural) yoghurt: 100 g
