Salad with chicken breast and cabbage
Description
A simple dish to prepare. The key is not to overcook the tender chicken breast and to slice the cabbage thinly. Season this salad with caution, keeping in mind the salty soy sauce and peanuts. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Marinate the chicken fillet in 2 tablespoons of soy sauce and 1 tablespoon of vegetable oil for 15-20 minutes.
- 3
Step 3
While the chicken is marinating, thinly slice the cabbage, season with salt to taste, add paprika, and knead well until the cabbage softens and turns pinkish. Season with pepper to taste.
- 4
Step 4
Add fresh carrots grated on a Korean grater to the cabbage. Pour the remaining soy sauce and lemon juice over the salad, sprinkle with sugar, and add a spoonful of vegetable oil. Mix well.
- 5
Step 5
Add peanuts and chopped green onions to the salad. Press the garlic with a garlic press. Mix everything once again.
- 6
Step 6
Remove the chicken fillet from the marinade and coat it in sesame seeds.
- 7
Step 7
Sear in the remaining tablespoon of oil in a hot skillet until cooked through, carefully flipping halfway through cooking. Let the cooked fillet cool to a warm temperature.
- 8
Step 8
Place the salad in the center of a large serving dish. Arrange the fried fillet, cut into pieces, around the edges. Serve immediately while the chicken is still warm, as it tastes better that way.
- 9
Step 9
Decorate as desired and serve.