Main Page
Fast and tasty
Peking cabbage salad with chicken croutons and tomatoes

Napa Cabbage Salad with Chicken, Croutons, and Tomatoes

Incredibly tasty, easy, simple, quick, and mayo-free! This napa cabbage salad with chicken, croutons, and tomatoes is a real vitamin boost — bright, fresh, juicy, delicious, and good for you. You can throw it together in 15 minutes, and it's perfect for a light late dinner!

Pearl

Recipe author

Peking cabbage salad with chicken croutons and tomatoes

Watch the video

Composition / ingredients

Servings:

Napa cabbage

250

Chicken

200

Tomatoes

250

Bell pepper

100

Onion (small)

Croutons

Olive oil

Garlic

Lemon

0.5

Salt

Mixed ground pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 52 % 12 g

Carbohydrates 26 % 6 g

146 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 15 min

Step 1:

How do you make napa cabbage salad with chicken, croutons, and tomatoes? First, gather all the ingredients on the list. For a brighter, more appetizing salad, use bell peppers in a few colors, and go with red onion or shallot.
Step 2:

Rinse the chicken and pat it dry with paper towels or a kitchen towel. Cut the breast into small cubes, about 1/2 inch (1.5 cm).
Step 3:

Heat a small amount of vegetable or olive oil in a heavy-bottomed skillet (1–2 tablespoons is plenty). Add the chicken and cook over medium-high heat. Season lightly with salt and a pinch of your favorite seasoning. Cook, stirring constantly, until the meat is golden.
Step 4:

Peel the onion. Halve the bell peppers and remove the core and seeds. Rinse all the vegetables in cold water and pat dry.
Step 5:

Shred the napa cabbage into thin strips and put it in a salad bowl.
Step 6:

Cut the bell peppers and onion into thin strips or slivers. Add them to the cabbage.
Step 7:

Cut the tomatoes into small pieces or wedges. Cherry tomatoes are great in this salad — they're usually sweet and pair perfectly with the other ingredients.
Step 8:

Add the chicken and croutons to the salad bowl. I used store-bought salad croutons, but you can make your own: cut white bread into small cubes, fry them in a little vegetable oil until golden, salt lightly, then take them off the heat and let them cool.
Step 9:

Make the dressing. In a small deep bowl, whisk together the olive oil, fresh lemon juice, and garlic pressed through a garlic press.
Step 10:

Drizzle the dressing evenly over the salad. Sprinkle with finely chopped fresh herbs — parsley, dill, basil, or chives all work well. Season with salt and pepper to taste if needed.
Step 11:

Toss the salad just before serving. Done!

Keep in mind that if you toss the salad ahead of time, the croutons may go soft, which hurts both the look and the taste. As an alternative, leave the croutons out and offer them to each person separately at the table. Enjoy!
Rinse the meat and be sure to pat it dry with a paper towel — otherwise the extra moisture will keep it from browning, and it will steam instead.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Most unrefined oils have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils hold up better to heat. If you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are common choices.