Peking cabbage, tomato, and canned corn – this salad, I think, is familiar to many. But with beets, moreover, boiled – that’s another story, bright and interesting.) Oh, and a chicken, how could we forget about it – one of the main “heroes” of this story, by the way. The salad turns out to be nutritious and juicy, and can even replace a full meal!

Summary

Ingredients

• Peking cabbage – 300 g
• Beets – 200 g (0.5 large)
• Chicken fillet – 200 g
• Tomato – 120 g (1 pc.)
• Canned corn – 100 g
• Mayonnaise – 50-75 g (to taste)
• Ground black pepper – to taste
• Salt to taste
• Vegetable oil (if desired) – 1 tbsp

  For fillet cooking:

• Bay leaf – 1 pc.
• Allspice peas – 2 pcs.
• Salt – 0.5 teaspoon per 1 liter of water

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Instructions

1. Beets take a long time to cook, so it makes sense to cook them in advance. Wash the beets thoroughly, pour water in a saucepan, and put on fire. Cook over low heat until cooked. The time depends on the size of the beet and its variety. On average, it will take 40-50 minutes. I have large beets, so I cooked for 1.5 hours. Ready to take out of the broth and cool.
2. For the salad, you only need 200 g of beets, so I cut off about half.
3. Prepare all the necessary foods. Peel the beets. Drain the liquid from the corn using a fine sieve.
4. Pour the chicken fillet in a saucepan with water, add bay leaf, peppercorns, and salt. Put on fire. After boiling, remove the foam and cook the fillets over low heat for 20 minutes. Season with salt at the end of cooking. Leave the finished fillet to cool in the broth. If there is no time, then take the boiled fillet onto a plate, cover it with cling film and leave it in this form until it cools completely.
5. Grate beets on a coarse grater. If desired, if you do not want the beets to strongly stain the rest of the ingredients, pour over it with vegetable oil (1 tablespoon) and stir. I didn’t add oil.
6. Divide the cabbage into leaves, rinse and shake off the liquid. Cut out the thickened part of the cabbage leaves – we do not add it to the salad (but this is a matter of taste, of course).
   Cut the cabbage into strips, not very long, and add to the beets.
7. Wash the tomato, cut out the hardcore (the area to which the stalk is attached). Cut the tomatoes into wedges and then cut them across into small pieces. Add the tomato to the salad bowl.
8. Cut the chicken fillet into cubes and place in a salad bowl.
9. Add corn there.
10. Rinse green onions, dry, and chop finely. Add greens to the salad.
11. Season the salad with mayonnaise. Add salt and pepper to taste.
12. Mix.

    

Enjoy your meal!