Light Salad with Chicken, Beans, and Cheese

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

A great way to turn the contents of various canned goods into a festive salad. In addition to boiled chicken breast, the salad confidently features canned beans and corn, as well as pickles and croutons made from dark bread. The simplest version of the salad allows you to use packaged croutons instead of homemade ones, reducing the preparation time to a speedy 10 minutes, but we wouldn't recommend that. If the recipe seems too basic (in the sense that it's practically 'a hash from a hat'), you can change it up as much as you like by adding gourmet details: replace the dark croutons with nuts, swap pickles for fresh ones, or use soy sauce instead of salt, which pairs nicely with the beans. To improve the salad's dietary profile, substitute store-bought mayonnaise with a classic vinaigrette made from olive oil and a splash of balsamic vinegar.

Ingredients

Garlic - 1 head
Chicken fillet - 10.6 oz
Canned Baby Beets - 7.1 oz
Hard Cheese - 5.3 oz
Canned Corn - 14.1 oz
Pickled Cauliflower - 3 pieces
Rye Bread - 3 pieces
Natural Yogurt - 7.1 oz
Parsley - to taste

Step by Step guide

Step 1

Peel the garlic and grate it on a fine grater or press it through a garlic press. Rub slices of black bread with salt and garlic, cut them into cubes, and toast them in a dry skillet.

Step 2

Cut the pre-cooked chicken fillet into small pieces. Dice the pickles. Drain the liquid from the corn. Slice the cheese into thin sticks or matchsticks. Wash the parsley, pat it dry, trim the long stems, and finely chop the parsley leaves.

Step 3

In a salad bowl, combine the chicken breast, beans, cheese, corn, pickles, parsley, and garlic croutons made from dark bread. Add yogurt and toss the salad again.