Chicken breast wrapped in a leaf for roasting Maggie (with garlic and herbs) and fry on the fire a little above the minimum for 7 minutes on each side. Remove the fillets from the pan and allow to cool, remove the paper. While fried fillet, Peking cabbage cut into strips.

Cut cooled chicken breast in small pieces.

Add cut small slices of canned pineapple.

Green onions finely cut and add to other ingredients.

Place portions of the salad and pour the yogurt.