Beetroot salad with chicken fillet and persimmon

4 servings
30 min

You can add any cheese, both soft and harder varieties. Fillet may not be added, but men like it more when it is. Beijing cabbage or any kind of lettuce is interchangeable by presence or preference.

How to make a beetroot salad with chicken fillet and persimmon? Prepare the products. Defrost the chicken fillet beforehand if frozen, transferring from the freezer to the bottom shelf of the fridge. Choose beetroot better fine, dark color. Rinse the pine nuts, dry and fry lightly in a dry pan. Wash the lettuce leaves and dry well with paper towels. Persimmon, choose a dense, but ripe, frozen-thawed salad will not go.

Boil the beetroot. How to cook beets? Wash it and place it in a suitably sized saucepan. Fill with clean cold water. Put on a medium heat, bring to a boil. Reduce the heat and cook the beets for 40 minutes to 2 hours, depending on the size of the fruits. Check your readiness with a knife - it should easily pierce the tuber. Drain the water and cool the beetroot, then peel it. You can also bake beetroot or steam it.

Cut cheese, beets, persimmons into a medium cube. Tear the greens with your hands.

In a separate dish, add a spoonful of oil to the beetroot and mix. So beets will not color other products. Add some salt.

Put the torn lettuce leaves in a deep salad bowl, I cut the Beijing cabbage into a large cube.

Boil chicken fillet. How to cook fillet? Bring the water to the boil in a saucepan, lower the fillet into it. Add the salt. Cook the meat for 30 minutes with a low simmer over a low heat. Then turn off the heat and leave the fillet to cool right in the broth - it will turn out juicy and soft. Chilled chicken fillet cut into small cubes. Add the chopped fillet, cheese, persimmon and beetroot. Gently mix.

Season the salad with vegetable oil and balsamic vinegar. Taste it for salt, add to taste. I had enough cheese saltiness.

Top with pine nuts.

Serve immediately. Enjoy your meal!