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Salad with Chicken, Pineapples, and Beijing Cabbage
Instructions
I get the necessary ingredients ready for the chicken salad with pineapples and Beijing cabbage. I boil the chicken thighs for 20–25 minutes, lowering them into boiling salted water. After that I remove the skin from the thighs. I peel the boiled eggs, and I drain the liquid from the opened cans.
I cut the canned pineapples into small pieces.
From the boiled thighs I separate the meat from the bones and chop it finely.
I also finely chop the green onions.
I shred the Beijing cabbage.
I pass the peeled eggs through a vegetable grater.
Into a deep bowl I transfer the prepared ingredients: the chicken meat, grated eggs, green onions, Beijing cabbage, pineapples, and corn.
I add 200 g of mayonnaise and mix everything together. I pour in lemon juice to taste and stir thoroughly.
The chicken salad with pineapples and Beijing cabbage is ready. I garnish it with fresh herbs if I like and serve it at the table.
Tips
- 1
Drain the juice from the pineapples and the corn – this is the "secret" to the consistency. Otherwise the salad will go runny and the mayonnaise will be watered down. Leave the ingredients in a sieve for 5–10 minutes so they are dry.
- 2
Add the lemon juice at the end – this is the "secret" to the balance. The sweetness of the pineapple plus creamy mayonnaise with no sourness would be cloying. The lemon juice evens out the flavour.
- 3
Grate the eggs – this is the "secret" to a uniform texture. Cubes or wedges stand out on their own. Grated, the eggs coat the other ingredients and make the salad hold together.
- 4
Dress it just before serving – this is the "secret" to freshness. If you dress it the night before, the cabbage will go soggy and the pineapple will release its juice. I add the mayonnaise right before serving. The same principle works for other kinds of chicken-and-fruit salads.
Video
FAQ
Which pineapples should I choose? +
Ideally, canned pineapple rings or pieces in their own juice with no added sugar (340 g = 1 can). Alternatives: fresh pineapple (340 g of flesh, brighter in flavour), canned pineapple cubes (340 g, convenient for a salad), pineapple in sugar syrup (340 g, sweeter, so add more lemon juice), or soaked dried pineapple (170 g dried = 340 g). Fresh ripe pineapple is the best option. Do not use pineapple in heavy syrup, as it is too cloying, or pickled pineapple. For the classic version, canned pineapple in its own juice is a must.
What can I replace the mayonnaise with? +
Alternatives: natural yogurt with mustard (200 g plus 1 tsp, a lighter option), 25% sour cream with mustard (200 g plus 1 tsp), a 50/50 mix of mayonnaise and sour cream (100 g of each, milder), thick Greek yogurt (200 g), whipped 33% cream with lemon juice (200 ml), or garlic aioli (200 g). Homemade mayonnaise made with olive oil is the best option. Do not use light 30% mayonnaise, as the salad will go runny, or ketchup, which spoils the flavour, or pre-made seasoned salad sauces. For the classic version, use a thick mayonnaise.
How long does the salad keep? +
Stored in the refrigerator in a tightly closed container and undressed, it keeps for 1 day. With the mayonnaise added, 6 hours at most. Any longer and the Beijing cabbage will go soft, the pineapple will release liquid, and the mayonnaise will separate. Before serving, let it sit for 10 minutes at room temperature. I do not recommend freezing it, as the texture will be completely ruined. The salad is at its best straight after dressing, with the crunch of the cabbage and the sweetness of the pineapple. On the second day the flavour holds up, but the texture is poorer. Do not leave it at room temperature for longer than 2 hours, as eggs with mayonnaise spoil quickly.
What should I serve the salad with? +
As a classic starter: with a glass of dry white wine (Sauvignon Blanc, Chardonnay), a glass of champagne or prosecco for a festive buffet, slices of rye bread or toast, or tartlets (you can serve it as a filling in them). Also good with a cup of green tea in the afternoon, a glass of orange or pineapple juice, slices of baguette and cheese, a platter of fresh vegetables (cucumber, pepper), a cup of chicken broth, or a platter of hard cheese. For a New Year's table, serve it alongside other salads. It is a versatile party starter.
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