"Prigazhunya" salad
WHAT YOU WILL NEED
From ingredients
12 products
SIMPLE PROCESS
Step by step recipe
The secret lies in marinated and roasted fillet. It becomes incredibly juicy and aromatic thanks to a marinade of olive oil, soy sauce, and basil. Don't rush: let the meat marinate for at least 30 minutes, and after roasting, cool it in a bag to let the juices redistribute evenly. Fresh vegetables and the sour cream-Dijon mustard dressing create a perfect contrast in textures and flavors.
Make the Marinade
In a bowl, mix olive oil (15 g / 1 tbsp), soy sauce (15 g / 1 tbsp), basil (5 g / about 1 tsp), salt, and pepper to taste. Stir well.
Marinate the Chicken Fillets
Make diagonal cuts ¼ inch deep on 200 g (7 oz) chicken fillets. Coat with the marinade and leave at room temperature for 30 minutes.
Fry and Roast the Fillets
Heat a skillet with a little oil. Fry the fillets until golden on both sides (about 3–4 minutes per side). Transfer to a baking dish and place in a preheated 200°C (400°F) oven for 15 minutes.
Cool the Fillets
Remove from the oven, place the hot chicken in a plastic bag, seal, and let cool to room temperature. Then slice into strips, saving a few thin slices for garnish.
Chop the Vegetables
Slice fresh cucumber (70 g / 2.5 oz) into half-moons, pickled cucumber (30 g / 1 oz) into matchsticks, and tomatoes (70 g / 2.5 oz) into wedges or cubes. Tear Chinese cabbage (150 g / 5.3 oz) by hand into bite-sized pieces.
Assemble and Serve
In a large bowl, combine the sliced chicken, vegetables, and cabbage. Dress with the prepared sauce, toss gently. Transfer to a platter, garnish with reserved chicken slices and cherry tomato halves (optional). Serve immediately.
CHEF'S TIP
Make Diagonal Cuts on the Fillets
Cuts about ¼ inch deep help the marinade penetrate deeper and keep the meat moist. Fry until golden, then roast — it stays tender inside and crispy outside.
Cool the Fillets in a Sealed Bag
After roasting, place the hot meat in a plastic bag and let it cool — this locks in moisture, so the chicken stays juicy even in a cold salad.
Tear Chinese Cabbage by Hand
Hand-torn leaves stay crunchier and absorb dressing better. Avoid metal knives that can cause oxidation and browning.
Adjust the Dressing's Spiciness
Dijon mustard provides mild heat. For extra kick, add more mustard or a dash of hot sauce. Soy sauce adds saltiness, so season with salt to taste.
SUBSTITUTIONS
Add your taste
- Replace Chicken with Turkey or Duck Turkey cooks similarly, while duck may need 20–25 minutes of roasting. Calories change, but flavor becomes richer.
- Use Kefir or Yogurt Instead of Sour Cream For a lighter dressing, mix Greek yogurt with mustard and soy sauce — calories decrease, and tanginess adds freshness.
- Add Avocado or Nuts Dice half an avocado or add a handful of walnuts for creaminess and extra crunch.
- Make a Vegetarian Version Replace chicken with pan-fried tofu or seitan, and use coconut aminos instead of soy sauce — a plant-based alternative.
HOW TO STORE
How to Store Chicken and Chinese Cabbage Salad
Keep undressed salad in the fridge in an airtight container for up to one day. Once dressed, consume within 2–3 hours, as vegetables release liquid and lose crispness. Do not freeze. Before serving, add fresh cabbage leaves to refresh the crunch.
GOOD TO KNOW