Chicken and Beetroot Salad with Sweet Persimmons

Beautiful, original, unusual taste, without mayonnaise! Chicken salad with vegetables and persimmons is a satisfying, but low-calorie dish. It can act as a full dinner or become a snack. The addition of persimmon adds an unusual touch of sweetness that harmonizes well with the other ingredients.
cook time: 30 min
Liam Carson
Chicken and Beetroot Salad with Sweet Persimmons

Nutrition Facts (per serving)

59
Calories
3g
Fat
6g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Beet 2 pc
Vegetable oil (unrefined, salad) 2 tbsp
Lettuce (3 leaves) 3 pc
Chicken fillet 120 g
Balsamic vinegar (optional) 1 tbsp
Cream cheese (Russian is used in the recipe) 50 g
Chinese cabbage (3 leaves) 3 pc
Pine nuts 1 tbsp
Persimmon 1 pc

Recipe instructions

Step 1

Step 1
How to make beetroot salad with chicken fillet and persimmons? Prepare your food. Thaw the chicken fillet in advance, if it was frozen, by transferring it from the freezer to the bottom shelf of the refrigerator. Choose beets that are small and dark in color. Wash the pine nuts, dry and lightly fry in a dry frying pan. Wash the lettuce leaves and dry well with paper towels. Choose persimmons that are firm but ripe; frozen or thawed ones will not go into a salad.

Step 2

Step 2
Boil the beets. How to cook beets? Wash it and place it in a suitable size pan. Fill with clean cold water. Place over medium heat and bring to a boil. Reduce heat and cook beets for 40 minutes to 2 hours, depending on the size of the fruit. Check readiness with a knife — it should easily pierce the tuber. Drain the water, cool the beets, then peel them. You can also roast or steam the beets.

Step 3

Step 3
Cut cheese, beets, and persimmons into medium cubes. Tear the greens with your hands.

Step 4

Step 4
In a separate bowl, add a spoonful of oil to the beets and stir. This way the beets will not color other foods. Add some salt.

Step 5

Step 5
Place torn lettuce leaves in a deep salad bowl; I cut Chinese cabbage into large cubes.

Step 6

Step 6
Boil the chicken fillet. How to cook fillet? Bring water to a boil in a saucepan and place the fillet in it. Add salt. Cook the meat for 30 minutes at a low simmer over low heat. Then turn off the heat and leave the fillet to cool directly in the broth — it will turn out juicy and soft. Cut the chilled chicken fillet into small cubes. Add chopped fillet, cheese, persimmons and beets. Stir gently.

Step 7

Step 7
Season the salad with vegetable oil and balsamic vinegar. Taste it for salt and add to taste. The saltiness of the cheese was enough for me.

Step 8

Step 8
Sprinkle pine nuts on top.

Step 9

Step 9
Serve immediately. Bon appetit !

Additional rubrics

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