Chicken and Pineapple Salad

Cook the chicken breast fillet in salted water for 20 minutes from the moment it comes to a boil.

Cut the napa cabbage into small pieces.

Cut the canned pineapples into small cubes.

Cut the fillet into small cubes.

Place the fillet, pineapples, and cabbage in a salad bowl.

Add sour cream (or mayonnaise), season with a little salt, and toss to combine. If you are serving right away, add the croutons to the salad as well.

Or sprinkle the croutons over the finished salad just before serving.