- Olive oil - 1 To taste
- Chicken Breast - 600 Grams
- Salt - 1 To taste
- Peking cabbage - 200 Grams
- Garlic - 2 Slices
- Kohlrabi - 150 Grams
- Cheese, pigtails - 150 Grams
- Radish - 150 Grams
1. We wash the chicken breast and for forty-five or fifty minutes we set it to boil with a laurel leaf and pepper, we add there still roots and an onion. When the meat is cooked, let it cool right in the broth, and then peel off the skin and separate the meat from the bones. We cut meat into large cubes. 2. To prepare salad radish is better to take a medium-sized, but dense. The core should be white with radish. Rinse the radish and cut it with rings. 3. We weave the pigtail of smoked cheese and cut it into small pieces. Use here you can and sausage smoked cheese. 4. We take apart the Peking cabbage on the leaves, wash it, let the water drain completely. After the water runs off, we cut the cabbage into thin strips. 5. From the peel we clean kohlrabi, and cut into thin straws (you can grate on a large grater). 6. In a bowl, mix the chopped vegetables, cheese and meat. Add here chopped garlic, add salt, add olive oil, mix. Add a little parsley.
Servings: 4