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Chicken salad with Peking cabbage and corn

Chicken Salad with Napa Cabbage and Corn

Simple, made from everyday ingredients, and perfect for any gathering! This chicken, napa cabbage, and corn salad is easy to throw together from things most people already have in the fridge. The chicken makes it filling, and the corn adds a nice little pop of sweetness.

Julia M.

Recipe author

Chicken salad with Peking cabbage and corn

Composition / ingredients

Servings:

Chicken breast

200

Napa cabbage

200

Canned corn

200

Eggs

Green onions

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 9 g

Fats 33 % 7 g

Carbohydrates 24 % 5 g

116 kcal

GI: 20 / 80 / 0

Cooking method

Step 1:

How do you make chicken salad with napa cabbage and corn? First, boil the chicken breast and let it cool, then cut it into cubes. It's easier to do this once the cooled chicken has spent a little time in the fridge — that way it won't fall apart and slices up neatly.
Step 2:

Pull off the outer leaves of the cabbage and rinse it under water. Shred the cabbage into thin strips.
Step 3:

Put the shredded cabbage and the diced chicken into a roomy bowl.
Step 4:

Hard-boil the eggs, cool, and peel them. Cut them into small cubes. Drain the liquid from the canned corn. Add the corn and chopped eggs to the salad.
Step 5:

Finely chop the green onions and add them to the bowl as well. Add a little mayonnaise and stir everything together well. Serve the salad in one big bowl or plated into individual portions. Chill briefly and bring it to the table. Enjoy!

How do you cook the chicken breast? Drop it into boiling salted water and simmer over medium heat until cooked through, 30–40 minutes depending on size.
Mayonnaise isn't your only option for dressing. You can easily swap it for sour cream, or for lemon juice whisked with olive oil.
How do you hard-boil eggs so they don't crack? Start them in cold water and bring them up to a boil over low heat. Boil for 9 minutes once the water comes to a boil, then transfer to cold water to cool — the sudden temperature change makes them easier to peel.
It's worth making your own mayonnaise; it tastes better and is better for you. You'll find plenty of good homemade mayo recipes here. And again, you don't have to stick with mayonnaise — sour cream or plain yogurt work too, on their own or mixed with mayo in any ratio you like to cut down on calories.
How do you pick good canned corn? Always check the date on the can. If it comes in a glass jar, take a close look at the kernels: they should be uniform in size and color, whole, and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.