Can I add more vegetables?

Yes, bell pepper or cherry tomatoes are great additions — they add color and extra volume.

What mayonnaise is best?

Use full-fat mayonnaise (at least 67% fat) for the richest flavor. For a lighter version, choose a reduced-fat mayo.

How long do I fry the chicken?

Fry the cut chicken for about 5-7 minutes until golden and cooked through, but not dry.

Can I substitute the Napa cabbage?

Yes, iceberg lettuce, romaine, or mixed greens work well, adding similar freshness and crunch.

Low carb salad

Name: Low carb salad
Total time: 30 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken fillet — 120 g; Chicken egg — 55 g; Cucumber — 50 g; Peking (Chinese) Cabbage — 20 g; Mayonnaise — 20 g; Button mushrooms — 60 g

45min

325g

Nutrition per 100g

176

This salad is a real winner for anyone watching their carbs but craving something tasty. Sautéed chicken and mushrooms, a delicate egg crepe, crisp cucumber, and Napa cabbage, all brought together with mayonnaise — a perfect balance of textures and flavors. Quick to prepare and incredibly satisfying, it's a guilt-free meal that actually tastes amazing.

DietHealthyanddeliciousMeatSaladsEggs

WHAT YOU WILL NEED

From ingredients

6 products

Основа

Овощи

Peking (Chinese) Cabbage20 g

Заправка

Mayonnaise20 g

SIMPLE PROCESS

Step by step recipe

For the best results, sauté the chicken and mushrooms until golden but not dry. Make a thin, flexible egg crepe by whisking the egg well and frying with minimal oil. Chop all ingredients to a similar size for even distribution and a neat presentation.

Step 1

Sauté the Chicken

Cut the chicken fillet into bite-sized pieces, season with salt, pepper, and your favorite spices. Fry in a skillet with a little oil until golden (5-7 minutes). Let cool.

Step 2

Sauté the Mushrooms

Slice the mushrooms. In the same pan, fry them until golden and all liquid has evaporated (5-7 minutes). Cool.

Step 3

Make the Egg Crepe

Whisk the egg with a pinch of salt. Pour onto a heated non-stick pan, spreading thinly. Cook 1-2 minutes per side. Cool and slice into thin strips.

Step 4

Chop the Vegetables

Slice the cucumber and Napa cabbage into thin strips or small pieces.

Step 5

Combine and Dress

In a large bowl, mix the chicken, mushrooms, egg strips, and vegetables. Add mayonnaise and toss gently until evenly coated.

Step 6

Serve

Serve immediately, garnished with fresh herbs if desired. Enjoy!

CHEF'S TIP

Keep the Chicken Juicy

Cut the fillet into small pieces and fry over medium heat until golden, but don't overcook. Season with paprika, garlic, or Italian herbs for extra flavor.

Mushrooms Without Excess Moisture

Slice the mushrooms thinly and fry until all the liquid evaporates — this lets them brown and develop a rich, savory taste.

Thin Egg Crepe for Texture

Whisk the egg with a pinch of salt, pour onto a non-stick pan, and spread thinly. Cook both sides, then cool and slice into thin strips.

Dress Just Before Serving

Mix the salad with mayonnaise only right before serving — this keeps the vegetables crisp and prevents them from releasing water.

SUBSTITUTIONS

Add your taste

With Turkey Breast Swap chicken for turkey breast — it's equally lean and works perfectly in this low-carb salad.
Greek Yogurt Instead of Mayo For a lighter version, use Greek yogurt instead of mayonnaise — fewer calories and a fresher taste.
Add Herbs and Garlic Stir in chopped parsley or dill, and a minced garlic clove for an extra kick.
Skip the Egg Crepe If you want to cut carbs even further, simply omit the egg crepe — the salad is still satisfying with chicken and mushrooms.

HOW TO STORE

How to Store Low-Carb Salad

Best eaten fresh. If you have leftovers, store in an airtight container in the fridge for up to 1 day — the mayonnaise may separate, and vegetables may lose their crunch. Not suitable for freezing.

GOOD TO KNOW