Crisp napa cabbage, tender chicken, sweet corn, and hearty beans come together in a salad that is both light and satisfying. Homemade herb croutons add the perfect crunch, while a quick-pickled onion brightens every bite. It is an easy lunch that holds up beautifully for meal prep.
Ingredients
- 250 g (9 oz) cooked chicken breast
- 1 cucumber
- 1 small head of napa cabbage
- 1 small can corn, drained
- 1 small can red beans, drained
- 1/2 onion, quick-pickled (1/2 tsp sugar + a splash of hot water)
- 4-5 slices white baguette (+ salt, herbes de Provence, 1 tbsp olive oil)
- 2-3 tbsp mayonnaise or Greek yogurt
Instructions
- Cube the baguette and toast in a skillet with oil, salt, and herbes de Provence.
- Dice the chicken, slice the cucumber into strips, and roughly chop the cabbage.
- Toss the onion with sugar and hot water and let stand for 10 minutes, then drain.
- In a large bowl, combine the cabbage, cucumber, drained onion, chicken, beans, and corn; season with salt and dress with mayonnaise or yogurt. Toss and top with croutons.
Tips
- Add the croutons just before serving so they stay crisp.
- Drain the beans and corn well so the salad does not turn watery.
- Swap the mayonnaise for Greek yogurt for a lighter, tangier dressing.
Nutrition: per 100 g: 83.4 kcal, protein 9 g, fat 3.3 g, carbs 4.3 g
For more healthy lunch ideas, try Chicken and Mozzarella Garden Salad and Lighter Olivier Salad with Chicken and Yogurt Dressing. For more healthy cooking guidance, visit USDA.