Chinese cabbage with chicken and mushrooms
Description
If you enjoy light salads, I recommend this recipe. Napa cabbage with chicken and mushrooms combines well with eggs, fresh herbs, and bell pepper. If your main ingredients are already prepared, you can make this salad in 10 minutes. It took me about an hour, including cooking the ingredients, cooling them, and chopping.
Instructions
- 1
Step 1
1. Combined with Chinese cabbage and mushrooms, chicken fillet turns out tender and delicious. Eggs make the salad lighter, while herbs add aroma. If desired, you can even sprinkle the salad with cheese before serving. First, boil the chicken fillet and eggs, then let them cool.
- 2
Step 2
2. Now sauté the sliced mushrooms (you can even use oyster mushrooms). When the mushrooms are ready, shred the Chinese cabbage. I used a small head.
- 3
Step 3
3. Now let's chop the remaining ingredients. Cut the chicken breast into small pieces (you can use another part of the chicken, but the fillet will cook faster).
- 4
Step 4
4. Take a deep container in which we will prepare the salad, and put the chopped ingredients into it.
- 5
Step 5
5. Eggs, like bell peppers, are cut into small cubes. I recommend using red peppers so that all the ingredients in the finished salad contrast nicely with each other. This will look very attractive and transform the salad.
- 6
Step 6
6. Add the cooled mushrooms to the salad as well. Separately sauté the onion, then add it to the salad once cooled.
- 7
Step 7
7. At the very end, add the herbs and mayonnaise. Now thoroughly mix the salad.
- 8
Step 8
8. Garnish with fresh herbs and serve. It's best if the salad is chilled in the refrigerator for a while.