Napa Cabbage Salad with Chicken and Corn: Easy Recipe
Anyone who starts taking an interest in healthy eating and diets sooner or later runs into the problem of putting together a menu that fits the “rules” of their diet. I've heard of diets without meat, without sweets, without fat. But a diet without vegetables is probably impossible. Ideally, that means a fresh vegetable salad, or one with cucumbers and tomatoes.
The best way to combine vegetables for everyday eating, and not only on a diet, is salads. In the East they make a wonderfully tasty dish with bulgur and vegetables: tabbouleh. The whole world makes salads: vegetable, meat, squid salad.
A vegetable salad (Latin salata, “salted”) is a cold dish made from various vegetables with a dressing, and it can be served on its own or as a side. Strictly speaking, Olivier salad would be the same kind of vegetable salad if it weren't for the meat.
In my opinion, the most effective and “safe” diets, and I'm not joking, are diets, or rather sensible eating systems, in which you always count the calories you eat.
Memorizing calorie tables, and not for every food but only for the ones we usually eat, isn't hard at all. Then, when planning the dishes for the day, it's very easy to add up “your” calories.
This napa cabbage salad is very simple, and you can vary both its ingredients and its calories. By adding or leaving out certain components, you can always find a version that suits you.
Ingredients
2 servings
- Napa cabbage 1 head
- Chicken breast fillet 1 head
- Red onion (optional) 1 head
- Parsley 1-2 sprigs
- Corn (canned) 1 can
- Olive oil or mayonnaise to taste
- Lemon juice or balsamic vinegar to taste
- Croutons to taste
- Salt, oregano, ground black pepper to taste
Step-by-step recipe
- Napa cabbage is essentially a heading green salad. It's the green parts of the leaves that are eaten.
- Many people also eat the white leaf stalks, but I, for one, don't like them. That said, in a salad they're very tasty.
- When making dishes from salad leaves, and from napa cabbage too, the leaves are usually torn into pieces by hand. That way the juice doesn't run out. But napa cabbage is fairly dry, so don't worry: feel free to cut it with a knife into thin strips.
- Lightly pound the thawed chicken fillet and season it with a little pepper and salt. Grill the chicken breast on a grill or in a grill pan until fully cooked.
- Many people like to add onion. If you decide to add a sweet onion, peel it and slice it into very thin strips.
- Finely chop the parsley (leaves only).
- In a large salad bowl, combine the sliced napa cabbage, canned corn kernels, chopped parsley and white bread croutons. Croutons are easy to make from an ordinary loaf; I have already published a crouton recipe on the site. It doesn't take much time or effort.
- Salt the dish to taste and add 1–2 pinches of dried oregano. Mix all the prepared ingredients.
- Cut the cooled chicken breast into small cubes or strips (as for the ingredients in a tasty crab stick salad) and add the chicken.
- You can dress the salad with olive oil and lemon juice. Alternatively, instead of the juice, add a few drops of balsamic vinegar to the oil and stir.
- Dress the salad and toss.
- Alternatively, if it suits you, you can dress the napa cabbage salad with good homemade mayonnaise.
- Add a glass of tomato juice and a slice of bread, and you have a great meal. Napa cabbage salad is a treasure trove of vitamins and good mood.
| Yield: | 2 servings |
| Calories: | 83 |
| Prep: | 10 mins |
| Cooking: | 20 mins |
| Ready in: | 30 mins |
| Category: | Salads |
| Cuisine: | European |
| Rating: |
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4.7
(3)
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