Cabbage and Chicken Salad
A balanced everyday meal in just 20 minutes! Cabbage and Chicken Salad is bright, colorful, and looks beautiful on any table. You can omit the chicken if serving it with meat dishes. All ingredients are easy to substitute or customize to your taste.
Updated : 18 May, 2025
Easy
About 20 min.
Ingredients
200 grams
Chicken fillet
300 grams
Cabbage
100 grams
Bell pepper
1
Cucumber
1
Onion
30 grams
Green onion
20 grams
Vegetable oil
to taste
Lemon juice
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The proportions are approximate, so you can adjust them to your taste. Use any color of bell pepper—or a mix. Choose a fresh medium cucumber. I used white cabbage, but Chinese (Napa) cabbage will also work well.
Step 2
Start by boiling the chicken. Place it in boiling water and cook over low heat for about 25–30 minutes. Add salt. Then remove the meat from the broth, let it cool, and cut it into pieces.
Step 3
Finely shred the cabbage, transfer it to a large bowl, and knead it gently with your hands. This makes it softer and juicier—perfect for salad.
Step 4
Wash the cucumbers, trim the ends, cut into thin sticks, and add to the cabbage.
Step 5
Peel the onion, rinse it under cold water, finely chop it, and add to the salad.
Step 6
Slice the bell pepper into thin strips and add it to the bowl.
Step 7
Add chopped green onions. You can also use other fresh herbs. Dress the salad with vegetable oil and lemon juice. Season with salt and ground black pepper to taste. Mix everything well and taste. You might want to add a little sugar if needed.
Step 8
Transfer the ready salad into a serving bowl and serve. It can be a main course or a side dish. Enjoy!