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Peking cabbage salad with smoked chicken

Napa Cabbage Salad with Smoked Chicken

A tasty, filling everyday snack. This napa cabbage salad with smoked chicken comes together fast from ordinary ingredients you can always keep on hand. It's very nourishing and delicious — perfect as a snack, and it can even stand in for dinner.

Anna

Recipe author

Peking cabbage salad with smoked chicken

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Composition / ingredients

Servings:

Napa cabbage

200

Smoked chicken

200

Eggs

Pickles

200

Green onion

Hard cheese

150

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 10 g

Fats 48 % 10 g

Carbohydrates 5 % 1 g

129 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make napa cabbage salad with smoked chicken? Gather the ingredients. Choose a firm head of cabbage with whole, crisp leaves. You can use any smoked chicken — leg quarter, drumstick, breast; I use a chicken leg quarter. Boil the eggs ahead of time until done and cool them in cold water. Choose a good-quality cheese with no vegetable fats and a neutral taste.
Step 2:

Rinse the napa cabbage under cold running water and dry it well. Cut the cabbage into small pieces and put it in a deep bowl or salad bowl. You can also build the salad in individual portions and layers, using a serving ring.
Step 3:

Remove the skin from the smoked chicken and pull the meat off the bones. Cut the chicken into small cubes and add it to the cabbage.
Step 4:

Unwrap the cheese and cut it into small cubes. The salad looks neat and pretty if you cut everything into pieces of the same size and shape (cubes, for instance), so I cut everything but the cabbage this way. Add the cubed cheese to the rest of the ingredients.
Step 5:

Take the pickles out of the jar, rinse them, and wipe off the brine. Cut them into small cubes and add them to the salad. Try to choose firm, non-watery pickles with a good flavor.
Step 6:

Peel the boiled, cooled eggs and cut them into small cubes. Add the chopped eggs to the salad bowl.
Step 7:

Rinse the green onion under cold running water, then dry it well with paper towels. Chop the green onion with a sharp knife and add it to the salad.
Step 8:

Dress the salad with mayonnaise (you can also use a mix of mayonnaise and sour cream). Salt to taste, since the chicken, pickles, and mayonnaise are already fairly salty.
Step 9:

Serve the finished salad chilled. It works as a cold appetizer or a meal on its own. The salad is tasty and well balanced — try it with potato dishes: boiled, mashed, or baked.

How do you hard-boil eggs? To keep them from cracking, put them in cold water and bring them up over low heat. Boil for 9 minutes from when the water starts boiling, then plunge them into cold water to cool. The sudden temperature change makes them peel more easily.
It's better to make your own mayonnaise — tastier and better for you. See some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or blended with mayonnaise in any ratio you like — that lightens the dish.
Only make salads with fully chilled ingredients. Made from warm ones, the salad can spoil quickly.