Layered salad with chicken, Chinese cabbage, corn, bell pepper and pickled cucumber
3 single chicken fillets
2 tablespoons gyros / kebab spices
1 medium red onion
1 large por
1 medium jar of pickled cucumbers (e.g. gherkins)
1 can of corn
1 red pepper
1/2 Chinese cabbage
4 tablespoons of spicy ketchup
2 tablespoons of vegetable oil
2/3 cups of mayonnaise
1/3 cup of thick cream or Greek yogurt (optional)
Rinse the fillets, dry them and remove films and cubes. Cut into small strips or into cubes. Stir in the gyros / kebab spice and set aside for about 1/2 hour or longer if you have time.
In the meantime, prepare the vegetables. Peel the red onion, cut into 4 parts, then slices, and sprinkle with salt.
Cut off the leek roots, green leaves, and the outer 1-2 layers. Cut lengthwise into 4 parts and rinse. Chop on a board, put on a strainer and pour boiling water from the kettle, drain.
Dice the pickled cucumbers, strain the corn in a sieve, cut the paprika into cubes, rinse the Chinese cabbage, dry and chop finely.
Heat the oil in a larger frying pan, put the chicken in and fry until golden brown on each side (about 10 minutes in total). While frying, season the meat with salt and pepper. Transfer to the bottom of a bowl with a diameter of 20 cm.
Pour ketchup, cover with slices of red onion, then lay out the next layers of ingredients: cucumbers, corn, leek, pepper, mayonnaise mixed with cream or yoghurt, and finally cover with chopped Chinese cabbage.
Combining mayonnaise with cream or Greek yoghurt makes the obtained sauce more fluid, so it can run down the sides of the vessel and you won’t get a perfectly even layer of sauce. So we can use mayonnaise itself.