Vegetable salad with chicken and sesame
4 servings
20 minutes
Vegetable salad with chicken and sesame is a harmony of freshness and delicate flavor infused with Pan-Asian traditions. Light yet filling, it combines crunchy Beijing cabbage, juicy tomatoes and cucumbers with tender chicken fillet. Sesame toasted to a golden hue adds a nutty aroma to the salad, while olive oil complements the texture with softness. This salad fits perfectly into the concept of healthy eating, offering a balance of proteins, fiber and healthy fats. It can be served as a standalone dish or used as a side. Easy to prepare, it is suitable for a light dinner or lunch, allowing enjoyment of Asian motifs without complex culinary techniques.
1
Boil the chicken fillet in salted water.
- Chicken breast fillet: 250 g
- Salt: to taste
2
Roast the sesame seeds on low heat until golden brown.
- Sesame seeds: 1 tablespoon
3
Chop the cabbage, tomato, and cucumber finely.
- Napa cabbage (pak choi type): 100 g
- Tomatoes: 1 piece
- Cucumbers: 1 piece
4
Chop the cooled boiled chicken with the vegetables, season to taste, and mix well.
- Chicken breast fillet: 250 g
- Napa cabbage (pak choi type): 100 g
- Tomatoes: 1 piece
- Cucumbers: 1 piece
- Salt: to taste
5
Add a teaspoon of olive oil. Sprinkle with sesame and mix lightly again.
- Olive oil: 1 teaspoon
- Sesame seeds: 1 tablespoon
