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Chicken salad with pineapples and Beijing cabbage
The chicken salad with pineapples and Beijing cabbage is very tender, juicy, and at the same time crunchy. The taste of pineapple gives a sweetish accent to this dish, but surprisingly it goes well with chicken and cabbage. Despite the simplicity of preparation, the salad turns out to be very tasty. It is served as a separate appetizer and pairs well with dry white wine.
Preparation time: 20 minutes.
Ingredients
Show ingredients
- chicken thighs - 400 grams;
- Beijing cabbage - 200 grams;
- green onions - 70 grams;
- boiled chicken eggs - 3 pieces;
- canned pineapples - 340 grams (1 can);
- canned corn - 220 grams (1 can);
- lemon juice - to taste;
- mayonnaise (or homemade mayonnaise) - 200 grams.
Preparation
- Prepare the necessary ingredients for the chicken salad with pineapples and Beijing cabbage. Boil the chicken thighs for 20-25 minutes, immersing them in boiling salted water. After that, remove the skin from the thighs. Remove the shell from the chicken eggs, and drain the liquid from the opened canned goods.
- Cut the canned pineapples into small pieces.
- Separate the meat from the bones of the boiled thighs and chop it finely.
- Also chop the green onions finely.
- Shred the Beijing cabbage.
- Pass the peeled chicken eggs through a vegetable grater.
- In a deep bowl, combine the prepared ingredients: chicken meat, grated eggs, green onions, Beijing cabbage, pineapples, and corn.
- Add 200 grams of mayonnaise and mix everything. Pour in lemon juice to taste and mix thoroughly.
- The chicken salad with pineapples and Beijing cabbage is ready. Garnish with herbs if desired and serve.
