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Salad with chicken, cheese, cucumber and Chinese cabbage

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547
Kitchen World
Calorie content 99.1 kcal
Portions 2 port.
Cooking time 35 minutes
Proteins * 6.5 gr.
Fats * 7.6 gr.
Carbohydrates* 3.9 gr.
* per 100 gr. product
Salad with chicken, cheese, cucumber and Chinese cabbage
Content

For lovers of light and easy-to-prepare salads, I recommend preparing an unusually mouth-watering salad with chicken, cheese, cucumber and Chinese cabbage. The salad turns out to be juicy, fresh and crunchy, it goes well with meat dishes.

Ingredients

Cooking process

step 1 out of 5
Wash the cucumbers, dry them, cut the tails and chop finely. Wash the bell pepper, dry it, remove the seeds and core, and finely chop. Peel the onions, rinse and chop. Slice the Chinese cabbage thinly. Place the vegetables in a salad bowl.
step 2 out of 5
Boil chicken eggs in salted water, cool well, peel, chop finely. Wash the chicken fillet, put in a saucepan, cover with water, salt, put on fire and bring to a boil. Using a slotted spoon, remove the foam, reduce heat, and cook for 20 minutes. Cool the meat and cut into small cubes.
step 3 out of 5
Add chopped chicken fillet and chicken eggs to the rest of the ingredients. Season with salt and pepper, season with mayonnaise and mix well. Instead of mayonnaise, you can use natural yogurt or sour cream.
step 4 out of 5
Spread the salad into portioned plates. Cut the "Brynza" cheese into cubes and garnish the salad on top.
step 5 out of 5
Serve a bright appetizing salad with chicken, cheese, cucumber and Chinese cabbage.

Bon Appetit!

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