Main Page
Festive table
Salad with Peking cabbage and chicken breast and celery

Napa Cabbage, Chicken, and Celery Salad

A delicious pairing of chicken and napa cabbage in a hearty salad. It's very filling, and all the ingredients work beautifully together. A great alternative to the classic Olivier salad on a holiday table — the napa cabbage gives the salad a lighter, airier texture and adds extra juiciness.

Elena

Recipe author

Salad with Peking cabbage and chicken breast and celery

Composition / ingredients

Servings:

Chicken breasts

400

Napa cabbage

300

Green peas

Potatoes

300

Carrots

200

Onion

100

Chicken eggs

Pickles

Celery root

100

Mayonnaise

200

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 6 g

Fats 35 % 6 g

Carbohydrates 29 % 5 g

89 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

For this napa cabbage and chicken breast salad, you'll also need: potatoes, carrots, eggs, pickles, celery root, canned peas, onion, mayonnaise, and salt. Use the amounts listed.
Step 2:

Boil the potatoes and carrots in their skins in salted water. This takes about 30 minutes.
Step 3:

Also boil the chicken breast in salted water, also for about 30 minutes.
Step 4:

Boil the eggs for 10 minutes, then cool them in cold water.
Step 5:

While the potatoes, carrots, eggs, and chicken breast cook, start prepping the rest. Grate the celery root on the fine side of a grater.
Step 6:

Cut the onion into small dice. You can pour boiling water over the chopped onion for a few minutes to take out the bite, then drain it.
Step 7:

Cut the pickles into small dice as well.
Step 8:

Cut the head of napa cabbage in half, then lengthwise into quarters, and slice crosswise into thin strips.
Step 9:

Peel the boiled, cooled potatoes, carrots, and eggs.
Step 10:

Cut the carrots into small cubes with a vegetable dicer.
Step 11:

Dice the potatoes the same way, with the vegetable dicer.
Step 12:

Dice the boiled eggs, too, using the vegetable dicer.
Step 13:

Cut the chicken breast into medium dice.
Step 14:

Put all the chopped ingredients, along with the canned peas, into a large bowl and add the mayonnaise. You can add a little more salt to taste.
Step 15:

Stir the salad well so everything is evenly combined.
Step 16:

Serve the finished salad right away as a standalone cold appetizer.