Even a very difficult day will certainly save this juicy salad, I serve to uninvited guests. Bashny.Net

If you get tired during the day and want something light in all senses, but very tasty, we recommend a salad with cabbage and chicken breast. Cooking is easy, fast. And this treat will not cost all the money in the world.

Salad with cabbage and chicken breast

Actually, cabbage isn't exactly cabbage. We're just used to calling it Beijing salad. White cabbage is very useful. But according to competent sources, Beijing cabbage is superior to white cabbage. It has twice as many vitamins, minerals and trace elements.

B vitamins are necessary for the normal functioning of the nervous system, skin and hair health. Immunity strengthens vitamin C, and vitamins A and E are important not only for maintaining good vision, they normalize the functioning of important body systems.



The minerals calcium, magnesium, sodium, phosphorus and trace elements iron, manganese, copper, and zinc are also of great importance for all systems and organs. Beijing cabbage is useful for almost everyone, and you can include it in your diet almost daily. But remember, everything needs a measure.

Let’s start cooking salad with cabbage and chicken breast. Thank you for the video recipe Azu Gevorgyan, you can click on the link and see all the stages of preparation.



Ingredient:

• 400g Beijing cabbage
• 500g chicken breast
• 4-5 tbsp sweet corn
• 5-6 rings of canned pineapple
• 3-4 tbsp mayonnaise
• 3-4 tbsp. l of vegetable oil
• salt, pepper to taste

Preparation

1. From the beginning, you'll take care of the breast. It must be wrapped in film and recaptured on one side. Then pepper (a mixture of peppers is very good for this) and slightly salt, this operation is performed from both sides.
2. You pour oil on the heated pan, let it warm up too, and lay out the breast. Roast on both sides to the ruddy crust. Your breast needs to cool.
   
   
   
   By the way, you can take a turkey breast. In this case, before roasting, we advise 20-30 minutes to marinate it at room temperature in mashed kiwi. Your breast won't be dry.
   
   
3. Cabbage is cut across the growth of leaves in fairly large strips, about one and a half centimeters wide. When the breast is cold enough, cut it in thin stripes.
4. Divide the prepared ingredients in two and start laying the salad in layers on a flat dish. The sequence of layers can be arbitrary, but we have seen that the proposed order helps to reveal the taste of each product. Experiment if you want.
   
   
   
   
5. You put half the cabbage down. A little salt, or you can not salt. With the help of a cooking bag, you cover the cabbage layer with a mayonnaise net.
6. Now, a layer of half a sliced breast. Then you lay out half a serving of corn, you cut three pineapple rings into it in medium pieces. And you repeat in the same sequence the layers of the remaining ingredients.

About mayonnaise Yes, about mayonnaise. You can make it yourself. Then you will know for sure that there are no flavor enhancers, thickeners, preservatives in the sauce. And that mayonnaise isn't harmful.



For this amount of salad is enough mayonnaise from one yolk, 100 ml of refined vegetable oil, one or two teaspoons of mustard, 1 tablespoon of 3% vinegar or lemon juice, a little salt and sugar.

Carefully separate the yolk from the protein, add mustard, salt and stir well with a spatula. Continuously whipping, pour vegetable oil first one, and then 2 spoons. The oil should have a temperature of 12-16 °. It is with this rule that high-quality emulsification of the sauce will be possible. It's gonna be thick, it won't dissect.

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Infuse each new portion of oil after full emulsification of the previous one. Properly made mayonnaise at this stage is well maintained on the shoulder blade. Now add vinegar or juice of half a lemon, sugar and carefully stir. The sauce will get thinner and lighter. Here it is necessary to add quite a bit and try all the time - until complete pleasure. Bon appetit!