Crisp napa cabbage, juicy seared chicken, fresh vegetables, and a zippy mustard-lemon dressing — this chicken dinner salad eats like a meal but feels light as air. High in protein and big on crunch, it’s the kind of weeknight dinner you’ll make on repeat. If you enjoy hearty salads, don’t miss our Chicken Salad with Croutons either.
Ingredients
- 3 napa cabbage leaves, chopped
- 250 g (9 oz) chicken fillet
- 1 tomato, diced
- 1 cucumber, diced
- 70 g (2.5 oz) cheese, grated
- Sweet paprika, dried garlic, and salt to taste
- For the dressing:
- 2 tbsp olive oil
- 1 tsp French mustard
- Juice of 1/4 lemon
- Salt to taste
Instructions
- Pound the fillet and marinate in salt, paprika, and dried garlic for 15 minutes.
- Chop the napa cabbage into a salad bowl.
- Dice the cucumber and tomato; add to the cabbage.
- Grate the cheese over the vegetables.
- Sear the fillet on both sides until done; cool and cut into squares. Add to the bowl.
- Whisk the dressing ingredients and toss the salad just before serving.
Tips
- Marinate the chicken for the full 15 minutes — it makes a noticeable difference.
- Let the chicken rest a few minutes before slicing so the juices stay in.
- Toss with the dressing just before serving to keep the cabbage crisp.
Nutrition (per 100 g): 116 kcal, protein 10 g, fat 8 g, carbs 2 g.
Pair it with our Magic Green Cabbage Salad, and cabbage lovers should also try our Lazy Cabbage Rolls. For more healthy dinner ideas, browse Serious Eats.