Salad with smoked chicken, peppers and tangerines

Salad with smoked chicken, peppers and tangerines is amazing: it looks great, playing with bright colors of bell pepper and tangerine, it has an unusual but harmonious aroma, and, of course, it is surprisingly tasty. Fresh, crispy, juicy, at the same time quite satisfying, but retaining lightness - as for me, a great combination!
Salad with smoked chicken, peppers and tangerines has become my favorite on the current New Year's table, and not only mine. Among the heavier mayonnaise salads, he brought a touch of freshness, lightness and novelty of taste. If you like the combination of meat and fruit, I highly recommend trying this salad - it's really very tasty, and at the same time extremely quick and easy.

Ingredients

• Smoked chicken breast (half of a small breast, 260 gr.)
• Beijing cabbage (240 gr.)
• Bulgarian peppers (one and a half medium peppers, 190 gr.)
• Tangerines (2 large, 190 gr.)
• Onion (55 gr.)
• Garlic (3-4 medium sized cloves)
• Tangerine (juice of 1 large sweet tangerine)
• Sour cream (10% fat, 2 tablespoons with a small slide)
• Mayonnaise (2 tablespoons with a small slide)
• Salt (to taste)
• Black ground pepper (to taste)

Directions

1. Let's prepare all the ingredients. We remove the skin from the smoked chicken breast and separate the meat from the skeleton. Wash and dry bell peppers and tangerines. We clean the onion.
2. We remove the stalks, seeds and partitions from bell peppers. Remove the required number of sheets from Beijing cabbage. Tangerines will be peeled and white fibers (if any) and disassembled into slices.
3. Smoked chicken fillet, Chinese cabbage and bell peppers cut into approximately the same small strips. We cut the onion into thin-thin quarters of the ring, tangerine slices into small segments (about 5-6 segments for each slice of a large tangerine).
4. It is highly desirable to cut the tangerines with a well-sharpened sharp knife so that the slices are cut and not choked, losing their juice.
5. In a large bowl, combine all the chopped ingredients, mix gently and proceed to the preparation of the dressing.
6. Peel the garlic and grate it on a fine grater into a small deep bowl (alternatively, you can pass the garlic through a press or grind it in a mortar with a pinch of salt - choose for yourself which method is more convenient for you). Squeeze tangerine juice to the garlic (if a little tangerine pulp gets into the future dressing, it’s not scary, it won’t spoil it in any way, but the bones should still be removed, if any).
7. Add sour cream, mayonnaise, salt and black pepper to taste.
8. Mix thoroughly until smooth. The dressing should turn out to be quite liquid in consistency (since we will pour it over individual portions of the salad) and salty in taste (since we did not salt the chopped ingredients so as not to draw the juice from the tangerines ahead of time, so the saltiness of the dressing should be enough for all the ingredients).
9. From the third to the fifth step in the photo, only half of the ingredients for dressing, since I did not serve the entire salad at once, but divided it into two equal parts. The recipe header lists the exact amount of dressing ingredients for the entire salad.
10. Put the chopped ingredients into portioned plates without a high slide and evenly pour them with dressing using a tablespoon. Done, you can serve.
11. Salad with smoked chicken, peppers and tangerines turns out to be bright and interesting in taste and aroma. At the same time, this salad turns out to be quite light - the most it is to dilute heavy mayonnaise salads on the festive table. And how delicious it is! Mmm...
12. Bon appetit!