Crunchy, creamy, and fresh — this chicken salad with croutons layers juicy pan-fried chicken over crisp napa cabbage with a punchy garlic-mustard dressing. It is a lighter lunch hero like our Creamy Broccoli Soup, and pairs well with Crispy Eggplant and Mozzarella Sandwiches for a café-style spread; finish with a Citrus Kiwi Smoothie with Parsley for something bright on the side.
Ingredients
- 1 turkey steak or chicken fillet
- 1/4 head napa cabbage, shredded
- 100 g (3.5 oz) canned corn, drained
- 2 tomatoes
- 3 tbsp sour cream
- 1/2 tsp mustard
- 1–2 garlic cloves, minced
- A handful of croutons
- Salt, black pepper, and Provençal herbs, to taste
Instructions
- Pan-fry the meat until golden and cooked through, then slice it. Dice the tomatoes (scoop out the juicy centers) and shred the cabbage.
- For the dressing, stir the mustard, garlic, and salt into the sour cream.
- Toss the salad with the dressing and top with the croutons just before serving so they stay crisp.
Tips
- Add the croutons at the very last moment — even a few minutes in dressing turns them soggy.
- Removing the juicy tomato centers keeps the salad crisp instead of watery; Serious Eats has a great primer on building better salads.
- Swap the sour cream for Greek yogurt for extra protein without losing creaminess.
Nutrition: per serving: 310 kcal, protein 26 g, fat 12 g, carbs 22 g.