Chicken salad with Chinese cabbage
4 servings
35 minutes
Chicken salad with Beijing cabbage is a light yet nutritious dish that harmoniously combines the freshness of vegetables and the rich flavor of fried chicken fillet. This recipe is inspired by European culinary traditions that value the balance of textures and aromas. Sweet tomatoes perfectly complement the tender Beijing cabbage, while soy sauce with sesame adds a spicy note to the meat. Dressed with mayonnaise and lemon juice, the salad turns out delicate with a slight tang that refreshes the taste. It is a versatile dish suitable for both everyday dinners and festive tables. The salad is quick to prepare and easily adaptable in taste by replacing mayonnaise with a lighter dressing. It is especially good in warm weather when one craves something fresh and light yet filling.
1
Wash and cut raw chicken fillet into small pieces, fry for 5 minutes in vegetable oil over medium heat, season with salt and pepper. Then add soy sauce and sesame seeds to the chicken. Simmer until cooked.
- Chicken breast fillet: 350 g
- Soy sauce: 30 ml
- Sesame seeds: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Wash and chop the tomatoes and Chinese cabbage, season with salt and pepper to taste. Add the cooled chicken fillet and mix.
- Tomatoes: 250 g
- Napa cabbage (pak choi type): 250 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken breast fillet: 350 g
3
Dress the salad with mayonnaise, you can add a little lemon juice.
- Mayonnaise: to taste
