Salad with chicken, beans, corn, and vegetables – a vitamin boom

Country kitchen

This chicken, bean, corn, and vegetable salad is not only vibrant and mouth-watering, but also filling and delicious. It's quick and easy to prepare and is always a hit with everyone.

This salad can be made with either boiled chicken fillet (a more diet-friendly option) or smoked chicken, as in this step-by-step recipe with photos—the flavor will be richer, but it's a less diet-friendly option.

Instead of mayonnaise, you can use natural yogurt without additives, mixing it with 1-2 cloves of garlic passed through a press.

Ingredients for 2-3 servings:

chicken fillet (boiled or smoked) – 150 g;
Chinese cabbage – 100 g;
red beans, canned – 4 tablespoons;
tomatoes – 100 g;
canned corn – 4 tablespoons;
homemade mayonnaise – 2-3 tablespoons;
salt to taste.

How to make a salad with chicken, corn, beans, and vegetables

Remove the beans and corn from the jar and place them separately in a colander to drain off excess liquid.

Cut the chicken fillet into small cubes, approximately 0.5 – 0.7 cm. Also chop the tomatoes.

Wash and dry the Chinese cabbage. Finely shred the cabbage, then cut into pieces approximately 3 cm long.

Place all prepared ingredients in a bowl.

Add mayonnaise (or yogurt with crushed garlic). Mix the salad thoroughly. Add salt if necessary and mix again.

Place the salad in a salad bowl.

Decorate to taste. Serve immediately.

Bon appetit!