Chicken and Napa Cabbage Salad

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Canned peas can be replaced with frozen ones, previously boiled for 5 minutes in boiling water. This will make the dish lower in calories.

Ingredients

Chicken fillet - 7.1 oz
Pickles - 2 pieces
Canned Mushroom Soup - 3.5 oz
Napa Cabbage - 3.5 oz
Natural Yogurt - 3.5 oz

Step by Step guide

Step 1

First, boil the chicken. Then remove the skin and bones, and chop it into small pieces.

Step 2

Next, take two pickles and chop them into small pieces as well. If the pickles are watery, they should be squeezed to prevent the salty water from spreading on the plate.

Step 3

Thoroughly wash the Napa cabbage and chop it as finely as possible. It is preferable for the cabbage to be fresh and juicy, not dry.

Step 4

Then layer the ingredients in a flat salad bowl. Start with the chopped chicken, then the minced pickles, and finally the shredded Napa cabbage. Spread yogurt on each layer. It is advisable not to smear the Napa cabbage but to apply yogurt in thin lines on it.