Salad with Chinese Cabbage, Chicken Breast, Cucumber, Egg and Tomatoes
Vitamin-rich, without mayonnaise, very tasty, bright and quick to make! The salad with Chinese cabbage, chicken breast, egg and vegetables is dressed with olive oil, lemon juice and garlic. This gives it a special note, makes it fresh, juicy and fragrant. It’s also filling and can easily replace a full dinner!
Updated : 02 December, 2025
Easy
About 30 min.
Ingredients
200 grams
Chinese cabbage
250 grams
Chicken breasts
2
Eggs
150 grams
Cucumber
250 grams
Tomato
1
Onion
1
Garlic
7 tablespoon
Vegetable oil
0.5
Lemon
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Instead of chicken breast you can use turkey breast for the salad. Boil the chicken eggs hard and let them cool.
Step 2
Remove the outer leaves from the Chinese cabbage if they are damaged. Wash all the vegetables, the lemon and the chicken breast in cold water, then dry everything thoroughly with paper towels. There should be no excess moisture left on the ingredients.
Step 3
Cut the chicken breast into thin strips or small cubes, whichever you prefer. Lightly salt the chicken, add a pinch of your favorite seasoning and a little ground pepper, then mix. Heat about 2 tablespoons of vegetable oil in a pan and fry the chicken breast over medium heat, stirring from time to time, until done. You may also simply boil the chicken for the salad.
Step 4
While the breast is cooking, slice the cabbage leaves into thin strips and place them in a salad bowl.
Step 5
Slice the cucumber into thin rounds or half-moons.
Step 6
Cut the tomatoes into small wedges. If you have cherry tomatoes, use them too. They are usually juicy, slightly sweet and perfect for vegetable salads. Add them to the cabbage and cucumber.
Step 7
Remove the cooked chicken from the pan and let it cool.
Step 8
In a separate small deep bowl, mix olive (or other vegetable) oil, the juice of half a lemon and garlic passed through a garlic press.
Step 9
In a separate small deep bowl, mix olive (or other vegetable) oil, the juice of half a lemon and garlic passed through a garlic press.
Step 10
Peel the eggs, cut them into wedges or cubes and add to the salad. Evenly pour the garlic dressing over the top.
Step 11
Sprinkle with ground pepper if desired and garnish with fresh herbs.
Step 12
Before serving, gently mix the salad - it’s ready!
Author note
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