Jealous Salad

A sinfully delicious salad of napa cabbage, chicken, and croutons with an original dressing.

Recipe author

Servings:

Chicken breast

200

Sesame seeds

Napa cabbage

200

Bell pepper

0.5

Red onion (red)

0.5

Canned corn

Fetaxa cheese

Garlic

Basil (dried)

0.5

Dill

Garlic

White loaf (slices)

Vegetable oil

Herb blend (Provençal herbs, ½ tsp)

0.5

Garlic

Mayonnaise

Soy sauce

Tangerine

0.5

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 8 g

Fats 12 % 6 g

Carbohydrates 73 % 37 g

245 kcal

GI: 3 / 0 / 97

Cooking method

Step 1:

Make the croutons. Cut the loaf into cubes about ⅝ inch (1.5 cm).
Step 2:

Mix the vegetable oil with garlic, Provençal herbs, and salt.
Step 3:

Put the cubes in a baking dish, pour the mixture over them, toss well, and bake for 15–20 minutes at 325°F (160–170°C). Stir them from time to time.
Step 4:

Cut the chicken breast into strips, season with salt and pepper, and sprinkle with sesame seeds.
Step 5:

Fry over high heat for 5–7 minutes, stirring often, without letting the meat overcook — you want it juicy inside.
Step 6:

Finely chop the cabbage.
Step 7:

Cut the bell pepper into thin strips.
Step 8:

Finely chop the red onion.
Step 9:

Now make the cheese balls. Take the fetaxa cheese and mix in finely chopped dill, garlic pressed through a press, and dried basil.
Step 10:

Mash it well with a fork (I added a little cream for a softer texture).
Step 11:

Then roll the mixture into balls by hand, in your palms, like modeling clay.
Step 12:

For the dressing, mix mayonnaise, soy sauce, garlic, and tangerine juice (squeezed from half a tangerine).
Step 13:

Combine the cabbage, corn, finely chopped onion, bell pepper, and chicken.
Step 14:

Arrange on a plate or in a salad bowl, top with the cheese balls and croutons, and drizzle the dressing over the salad.