Categories:
Salads
Napa Cabbage and Chicken Salad
Napa Cabbage and Chicken Salad
Napa cabbage is tender and juicy and is generally good choice for salads: doesn’t require any extra work to soften it up.
As any cabbage, it is high on vitamin C, so it is good choice of food for that flu and cold season.
This is also a salad to do if you got some leftover chicken and need to find some use for it: just remove skin and bones.
Any chicken meat will do, I boiled some thighs to prepare this post.
Ingredients:
- 7oz of cooked chicken meat (boiled, rotisserie), no skin, no bones
- 7oz cucumbers (baby, english, any)
- Small napa cabbage (about 1 lb)
- 4 hard boiled eggs
- 3 springs of green onions
- Bunch of fresh dill
- Ground black pepper to taste
- Salt to taste
- Mayo to taste
How to prepare, step-by-step:
-
Prepare ingredients: boil eggs and chicken (if needed), cool both down till room temperature; clean and rinse onions and dill:
Napa Cabbage and Chicken Salad: Step 1 -
Slice napa cabbage, arrange it in a mixing bowl:
Napa Cabbage and Chicken Salad: Step 2 -
Slice cucumbers, if you use more mature cucumbers remove seeds and skin prior to slicing:
Napa Cabbage and Chicken Salad: Step 3 -
Slice boiled eggs:
Napa Cabbage and Chicken Salad: Step 4 -
Dice cooked chicken meat:
Napa Cabbage and Chicken Salad: Step 5 -
Chop dill and green onions:
Napa Cabbage and Chicken Salad: Step 6 -
Dress with mayo to taste:
Napa Cabbage and Chicken Salad: Step 7 -
Season with ground black pepper and salt:
Napa Cabbage and Chicken Salad: Step 8 -
Mix everything:
Napa Cabbage and Chicken Salad: Step 9 -
And serve right away:
Napa Cabbage and Chicken Salad: Step 10
