"Lick your fingers" salad
WHAT YOU WILL NEED
From ingredients
8 products
Herbs
Dressing
SIMPLE PROCESS
Step by step recipe
The secret to a perfect salad is properly prepared components. Boil the chicken breast in salted water until tender and juicy – don't overcook. Cool completely before dicing for neat cubes. Shred the Napa cabbage finely for that signature crunch. Hard-boil the eggs and cool them in ice water for easy peeling. Dress the salad just before serving to keep the cabbage crisp.
Cook chicken and eggs
Place chicken breast (500 g) in a pot of water, add salt (1 g), and cook for 20–25 minutes until done. Hard-boil the eggs (220 g, about 4 large) in a separate pot for 10–12 minutes, then cool in ice water.
Cool and chop chicken
Cool the cooked chicken to room temperature, then dice into small cubes (about ½-inch pieces). Peel and finely chop the cooled eggs.
Prep vegetables and herbs
Finely shred the Napa cabbage (300 g). Cut the cucumber (150 g) into thin strips or half-moons. Finely chop the green onions (50 g).
Mix all ingredients
In a large bowl, combine the diced chicken, eggs, cabbage, cucumber, and green onions. Season with salt (1 g) and pepper (2 g), and gently toss.
Dress and serve
Add mayonnaise (60 g) and mix well. Let the salad sit for 10 minutes to allow the flavors to meld. Serve in portions, garnished with fresh herbs if desired.
CHEF'S TIP
Choose fresh Napa cabbage
Look for firm, crisp heads with no dark spots – they provide the best texture and a mild, sweet flavor that pairs perfectly with chicken.
Cook chicken with aromatics
Add a bay leaf, peppercorns, and a parsley root to the cooking water – this infuses the chicken with extra flavor.
Cool before chopping
Always cool cooked chicken and eggs completely before cutting – they stay intact and dice neatly without crumbling.
Add dressing gradually
Add mayonnaise in portions to control moisture. Let the salad sit for 10 minutes before serving to allow the flavors to blend.
SUBSTITUTIONS
Add your taste
- Replace chicken with turkey Use 500 g of turkey breast – it's equally lean and protein-rich, with a slightly milder flavor.
- Swap mayo for sour cream or yogurt For a lighter dressing, use 60 g (about ¼ cup) of sour cream or Greek yogurt – lower in calories and fresher in taste.
- Add canned corn Stir in 100 g (¾ cup) of canned corn for a pop of sweetness and color that complements the chicken and cabbage.
- Substitute cucumber with apple Use a crisp, tart apple cut into matchsticks – it adds a fruity freshness and extra crunch.
HOW TO STORE
How to Store Chicken and Napa Cabbage Salad
This salad is best served fresh, as the dressing softens the cabbage over time. If storing, keep the dressing separate and combine just before serving. Undressed components can be refrigerated in an airtight container for up to 1 day. Dressed salad should be consumed within 6–8 hours – the cabbage will release liquid and lose crispness. Do not freeze.
GOOD TO KNOW