Boil broccoli in boiling water or steamed for 4–5 minutes (until soft). Fresh frozen broccoli will need to be boiled for 10 minutes longer. Fold the cabbage into a colander, put it in a bowl and set aside.
Heat oil in a skillet. For about 2 minutes, cook the finely chopped shallots on it, then add the peeled and chopped chili and garlic. Cook them for another 4 minutes until soft.
Remove the onion, pepper and garlic from the butter, add them to the broccoli. Also put chopped chicken and olives in a bowl and mix.
Pour the soy sauce in a saucepan with butter, where the onions, peppers and garlic were fried. Warm the mixture over medium heat and pour the salad over it. The finished dish can be served warm or cold.
