This recipe takes a little longer to prepare than most Peking cabbage salads, because you will have to bake the chicken first. I recommend doing this in foil – this way it remains juicy and is even better impregnated with the aromas of spices.
Ingredients
- Chicken fillet - 1 piece
- Spices and seasonings (for chicken) – 1 tsp.
- Peking cabbage - 1 head
- Cucumbers - 2 pieces
- Lemon juice - 1 tsp.
- Olive oil - 2 tbsp.l.
Step-by-step cooking recipe
Rub the fillet with spices, wrap in foil and bake for about 40 minutes at 180 degrees.
Cut the chicken into cubes, chop the cabbage and thinly slice the cucumbers.
Mix the salad, sprinkle with lemon juice and olive oil.
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