Light Chicken and Bean Salad
Salads • European
Description
Light Chicken and Bean Salad
Ingredients
- Skin-On Chicken Breasts ½ piece
- Canned Pineapple Chunks 5 oz
- Napa Cabbage ½ piece
- Beans 5 oz
- Canned Truffles 0 oz
- Parsley 1 bunch
- Mayonnaise 2 tablespoons
- 10% cream 2 tablespoons
- Poppy seed paste 2 teaspoons
- Meyer Lemon Juice 2 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Boil the chicken breast and beans separately in advance.
Step 2
Wash the cabbage, dry it, and tear it into small pieces.
Step 3
Drain the pineapple from the juice and chop it finely.
Step 4
Do the same with the canned mushrooms.
Step 5
Cut the cooked chicken into small segments.
Step 6
Chop the parsley.
Step 7
In a bowl, mix the cabbage, pineapple, mushrooms, chicken, parsley, and cooked beans, drizzling the salad with lemon juice and seasoning with salt to taste.
Step 8
For the dressing, mix the mayonnaise, cream, and poppy seeds.
Step 9
Serve the salad on plates or in a serving dish and drizzle with the prepared dressing.
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