Red bean salad

Boil the chicken breast, cool and cut into small cubes. Then add canned red beans to the chicken, pre-draining the juice. Peking cabbage and celery are washed under running water and dried, and then cut into strips. If the celery stalks are not young, then be sure to pull out the fibers from them. Next, we prepare salad dressing. To do this, garlic cloves squeezed through a press are mixed with sea salt, ground black pepper, olive oil and juice from half a lemon. All components of the salad are mixed well, watering with dressing. Low-calorie red bean salad is ready, bon appetit!